Q-talk*ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.
Last time I smoked baby backs I used a different process than normal. In my wrapping foil the ribs made a great juice which I saved and thickened up and used as sauce on the side from ribs. Wondering how how yall thought these turned out and if yall would recommend using the juicings as a sauce. The sauce tasted great in my opinion as it complemented the meat well. I have been out of town working all summer, but will be back in town for the fourth and plan on his this same process that i can up with. If anyone could add any suggestions or comment would be very much appreciated.
Pics of the ribs and sauce are attached as well as the method I used. Thank you for any feed back