Here is an excellent primer on how to prepare tamarind pulp. It sounds as if you bought pods, so this might not help, but for others who might want to incorporate tamarind into sauces and marinades, this is the way to go. And if BBQ Brethren feel this is bleeding off some of their "hits", feel free to delete it. It just is the best treatise on tamarind usage.
http://shesimmers.com/2010/05/how-to...-for-thai.html