"Ch" > wrote in message

>
>> 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 (lol...fat fingers?)

{moved for proper sequence of conversation}
> 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 personally don't use sauce on ribs. Unless I over-cooked them and
need the sauce for moisture.
Sauce covers a lot of mistakes and masks the taste of the meat

BOB