Neither, rotate them every half hour to an hour. Mop after the first hour with a sauce without sugar and too much flavor, you don't want obscure the smokiness. I'm a big fan of mustard based vinaigrettes. I've found that tomato based sauces dramatically reduce the amount of smoke flavor present in the meat and this of course means that your ribs (or other meat for that matter) won't taste as good as they should. klink, is there any way that JP can change your eGullet name to "Meat Moses"? It's more fitting. Plus, bigbear could make you a cool avatar based on Chef's . . . clickity