Barbecue ( Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 26-03-2005, 08:19 PM
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Default Poaching Ribs

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?

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