No, this is a misconception that comes from confusing smoking or barbecuing with grilling. Grilling is done at high temperatures and sauce should only be applied right before the meat is done so as to prevent any sugar in the sauce from burning. However, when you are barbecuing, you are cooking at temperatures below 300°F. Sugar caramelization occurs between 320°F (golden stage) and 350°F (dark brown stage), so sugar isn’t even going to start to burn until it gets above 350°F. Sauce when you like when barbecuing since the temperature will never get high enough to burn the sugar.
Post time: Oct-25-2022