BBQ question

[bassmaster1983]

I must admitt I was reading another site and they were talkling about BBQ. I can't get enough. My favorite place around here closed down. Anyway, does anyone want to share sauce recipies or any secret methods for Q-ing? Around here many places try to pass off meats cooked over gas grills in bars as BBQ. The place I used to go used a raised pit. Matter of fact I cooked with the owner. I also used to cut chops and grind pork for his sausage. But now he is closed. He would never divulge his sauce recipie. One thing he did was peel the membrane of the inside of ribs and cut between the bones as the slab cooked. He used to cook ribs for 6 hours. Anyway it's tuff to wait to summer for the rib cook offs. I do have a double barrel smoker. The neighbors love when the smoke rolls through the neighborhood.

Bob