Ah ok.
I am talking about the sauce - I think you are talking about the ribs...?
Any thought on the sauce made with juices from poached and/or cooked down
ribs...? (Thus why I wondered about cutting off only one or two to poach to
get the juices from and smoke the rest as proscribed here
I sort of wonder if the added juices would be hardly noticable in a sauce
or make a nice noticible difference - it does Sound Good!
Oh well - this is a minor question - just wondered if anyone had tried rib
'drippings' in their sauce.

> I think that what you are talking about may (or not) be something that
> would taste OK, but it is *NOT* barbecue.
> Having said that, try it and see if you like it, but don't call it
> barbecue, or if you must, don't come back to a newsgroup with
> "barbecue" in it's name and try to change the definition to one that
> suits *you* instead of the accepted and respected definition.
>
> BOPB
>
>