I used to have a bbq restaurant and never liked it when I smoked too much, or not enough and would run out of meat, or have too much on hand. I came up with something that really made for a killer rib. When ribs are smoked properly, they do fall apart when you try to take them out of the smoker. Here's something that I do after they are smoked. To avoid problems, and to help keep/store the ribs, try cooling a slab sometime to the point you can slice them without the meat falling apart or the bone coming out. I'll have a pot of sauce warmed up one the charbroiler. Burners on high. Slice the cooled slab, drop em in the sauce, and charbroil them just long enough to sear in the sauce, and put a few marks on them. You don't want to cook them more, just searing the sauce in.

Talk about make you tounge slap your brains out!

To do this with leftover ribs, zap them just long enough to take the chill off, and repeat above. I promise you, marking the ribs like this is a complete new and wonderful taste experience.

Disclaimer- I realize that true BBQ is with sauce on the side, I always gave my customers the option. One out of 50 may have wanted their order no sauce. I also NEVER prewashed my ribs with dawn dishwashing liquid.

Anyone that reads this, I beg you to test it on a plates worth of ribs. You'll not be dissappointed.

__________________
Put the can down Connie.