Every time I make ribs, I re-use the drippings for a sauce. I smoke the ribs a couple hours, then put 'em in a pan with a sprinkling of fresh apple cider and cover 'em and put them back in the heat. After two mor hours, the bottom of the pan is filled with juicy sauce! Sometimes I'll collect that and freeze it right away. This time, I added vinegar and reduced it on the stove - it makes a delicious dipping sauce for pulled pork. If you chop onions & peppers etc and add brown sugar or taramind, you get a great BBQ sauce. Of course being based on meat juice you have to use it quickly or freeze it. Either way, it sure beats throwing that juice down the drain.