Most people "braai" with sauce. They brush it on cold, it drips into the fire, and it burns into a bitter, black mess. In professional Low & Slow BBQ, we don't "sauce"—we Glaze. If you want that high-gloss, finger-sticking finish on your Beef Plate rib, you need to understand the thermodynamics of sugar. 1. The Maillard vs. Caramelization Trap Your beef rib has been cooking at 110°C to achieve the Maillard reaction (savory browning). But most "sticky" sauces are loaded with sugar or honey. Sugar doesn't caramelize until it hits 160°C. If you apply sauce too early, it just sits there, making your bark "mushy." If the pit gets too hot, the sugar bypasses caramelization and goes straight to carbonization (burning). 2. The "Setting" Phase A professional glaze is applied in the final 20 to 30 minutes of the cook. This is called "Setting the Sauce." You want the heat of the smoker to evaporate the water in the sauce, leaving behind a tacky, concentrated lacquer that bonds to the bark. 3. The Umami-Acid Balance (The S.A. Profile) Beef is incredibly rich. A "sweet" sauce alone is a mistake. To cut through that heavy tallow, your glaze needs: - Acidity: Apple Cider Vinegar or local Lemon juice to "brighten" the fat. - Umami: A splash of Worcestershire sauce or soy sauce to bridge the gap between the sugar and the beef. - The "Stick" Factor: Honey or Apricot Jam (a South African favorite) provides the viscosity needed to "cling" to the rib without running off.