On 26-Mar-2005, "Ch" > wrote:

> Ok - I Do Believe that one should not precook ribs before smoking, but I
> saw
> this home made sauce that uses the juices from poaching the ribs before
> smoking them, and I got to say, it look like Great Sauce!
> Maybe just cutting off a rib or two and cooking it down some to flavor the
> sauce would work well too?
> What do you think?

I wouldn't cut any off. Instead, I'd use a catch pan under the otherwise
cooking ribs to catch the drippings. Those drippings along with their
smoky flaver could then be used to flaver a sauce. I haven't done it
before, but don't see why it wouldnt work. Easy to do with an offset
cooker like mine. Not so easy with a Weber kettle. Maybe the Kamado
folk will tell us how they'd to it in their big flower pots. <g>

Brick (Keep the shiny side up)

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