On 6-Sep-2005, wrote:

> >Tell truth? Not knowing the cooker you're using it's impossible to tell isn't it?
>
> -Char Griller Super Pro w/ SFB. True- sauce can cover mistakes, but it
> can enhance a well cooked rack o' ribs as well. Why else serve sauce on
> the side? The ribs I cooked were really good today. The sauce, in my
> opinion, degraded the quality. I'm not trying to start a debate on ribs
> w/ sauce vs ribs w/o sauce- I'm just trying to figure out the best way
> to smoke them. I recently saw a program on Food Network about 2
> brothers- I think in Texas. Each had his own BBQ restaurant, within a
> few miles of each other. Each one served ribs- one w/ sauce, and one
> w/o, and each claimed that their ribs were the best. They both had
> plenty of customers to back their claims. It truly is a matter of
> preference!
>
> Jim

I saw that show. In that town anyway it's like pitting Ford agains Chevrolet
for brand loyalty. It can actually get bloody. I definitely wouldn't fit in. I
cook without sauce, but serve it on the table and I just switched from GMC
to Ford. (I can't pull houses anymore, but I can pass gas stations sometimes.)
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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