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?
>
>
Why do't you post the recipe???

It's too hard to give a definitive answer without knowing what kind of
sauce it is.

Also, you'll only find out if it really is a great sauce by trying it
out, you won't be out anything. Then report back your results.

--
Regards, Mike Willsey (Piedmont)

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