On Tue, 24 Jun 2008 03:34:25 GMT, Wayne Boatwright
> wrote:

>On Mon 23 Jun 2008 08:19:14p, Janet Wilder told us...
>
>> Lou Decruss wrote:
>>> On Mon, 23 Jun 2008 14:37:37 -0500, Janet Wilder
>>> > wrote:
>>
>>>> What's all the wet red stuff?
>>>
>>> LOL.. Some people like them that way. When I do ribs I make some
>>> without sauce for me and some with it for Louise. The sauce isn't my
>>> thing but as long as she's happy so am I.
>>>
>> I live in Texas. I think it's against the law to put sauce on meat
>> before serving it.
>
>I'm not from Texas, but my sentiments exactly. Dry rub, then a wash a few
>times while cooking. If I use anything at table, it would be hot sauce.

We had a party with neighbors this past weekend. One of them has
access to a big commercial smoker and pre-smoked 30+ pounds for the
party. The problem is the smoker is electric and there's not much
smoke flavor other than whatever comes from the wood chips. He put
the cooked ribs in big foil covered catering pans after he brushed
them heavily with mango habanero sauce, and warmed them in the oven.
They were done perfectly as far as texture but the flavor was mostly
sauce. He's a very good cook, but my ribs cooked over hickory,
cherry, or apple are much better. And they don't NEED sauce.

Lou