On Mar 2, 6:34*am, Gorio > wrote:
> 'Bryan[_6_ Wrote:
>
> > ;1587155']On Feb 28, 6:53*pm, Christopher Helms
> > wrote:
> > -
> > You baked ribs for three hours at 400 degrees? Then grilled them?
> > That's almost as bad as boiling them. The terrible, terrible things
> > people do to ribs around here make me want to cry.-
>
> > I have the opposite reaction. *They make me laugh.
>
> > --Bryan
>
> Must be a trick for those who have tiny amounts of wood.
>
> Though it takes time to get nice apple wood ambers, once you have them,
> you can add wood and plop those ribs on the indirect and let them smoke
> for hours giving them periodic bastings. I like a thinner, vinegar and
> honey sauce. I can handle whe whole molasses/ketchup, thing, but it's
> nice to experiment with thinner sauces that are applied in layers. You
> sure don't need much, though. Well-made BBQ shouldn't require any sauce
> to be delicious, though.
>
> --
> Gorio


Carolina style mustard and vinegar based sauces are really good.
They're a nice change from the 1001 versions of tomato & brown sugar
sauce that are out there.