Instructions: A few weeks ago, we asked readers to send us barbecue tips - for sauce, dry rub, technique, coals, you name it. We got everything from sauce to meat. And even a few secret ingredients.

Like soda pop. Tim Sullivan of San Jose, a transplanted Southerner who was born and raised in Memphis and moved to Atlanta before coming to the Bay Area 15 years ago, adds half a can of soda to his sauce to sweeten it, rather than using sugar or molasses. He prefers original Coke.

For fall off the bone tender pork ribs, Mark Stanczak of San Jose bakes his before barbecuing. First, he dry rubs the ribs liberally. Then he puts them into a large, flat baking pan, covers it with foil and bakes at 250 to 275 degrees for three hours. Only then does he sauce em and put them on the grill - about 5 minutes per side.

Hathalie Monfort of Sunnyvale, another fan of slow cooking in the oven, says the secret is marinating the ribs in glass dishes for at least half an hour. Use a sauce of ketchup, mustard, vinegar and a little garlic. Years ago, Monforts mother bought that recipe - along with a roadhouse in Kansas - for $100. Today, Monfort gives away the sauce, which shes labeled Izettas Kansas Roadhouse Bar B Que.

A few of you mentioned how critical it is to remove the membrane from the back of the slab. This will make the ribs much more tender, wrote Randy Bynum of San Jose. Stanczak adds that the sinew prevents seasoning from reaching the back side of the ribs. Sam Carlino, owner of Sams BBQ in San Jose, suggests asking the butcher to do it for you.

Always cook meat fat side up, Carlino advises. And when smoking large cuts of meat for long periods of time, he wrote, always maintain a constant temperature.

Most people will fire up their smoker with the temperature high, then put the meat in and it cools down, then put more wood in and raise the temperature and then in an hour open it up to see what the meat looks like, releasing all of the precious heat out, Carlino wrote. The meat stresses during those temperature changes and releases more internal juice. The result? Dry, tough barbecue.

Carlino also offered a chicken tip: Always stuff marinade or rub under the skin, as well as on top.

If all of this has you hungry for cue, Jim Schrempp of Saratoga offers his recipe for Jims Fast Dino-bones. Dink Martin of San Jose sent in a sauce recipe. And Carlino offered a dry rub.

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