On Sat, 26 Mar 2005 20:19:33 GMT, "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!
You could certainly use any kind of rich meat stock as a base for a
sauce for ribs.
>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?
>
A rib or two won't produce enough flavor in a stock to make a
difference. You will probably need a lot more bones and meat. Pork is
not commonly used as the main base for a stock, though it is sometimes
used in combination with other meats. To my taste, pork contributes
sort of a "fleshy" taste to a stock. A bit of that is OK, but not very
appealing as the main flavor component of a stock.