In article >,
brooklyn1 > wrote:

> On Sat, 5 Jun 2010 16:46:46 -0400, "Cheryl" >
> wrote:
>
> >I know there have been posts about these "ribs" lately but I can't find the
> >answer to the question I'm about to ask. I have braised these since about
> >11am and they're ready for the grill. Should I grill them on a low temp, or
> >start high to get some crunch then low to finish or the other way around, or
> >what other option? Is the braising liquid good to keep for something? It's
> >just broth, some white wine, splash cider vinegar, a few other seasonings
> >including rosemary and garlic.
> >
> >I want to finish off the ribs with some bbq sauce but reading here lately
> >says I should go light on it or even use it on the side. Going to try the
> >"light on it" way and use it near the end of grilling.
>
> You already braised your ribs... it's a little to late to grill them.

No it's not dear! That method really does work! But I smoke rather than
grill.
--
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