Chili Head
New member
Played with some ribs today and I tried a new sauce. Today I used blues hog tennessee red BBQ sauce. It's not as sweet as the regular blues hog sauce and it's a lot thinner with a vinegar base.
Baby backs with the membrane removed and a good dusting of money. Into the MAK burning BBQ delight apple for an hour on smoke.
Time to foil with some schmear.
Out of the foil and first brushing of the sauce. Whoo these are look'n good!
More sauce going on the ribs..
Now there done and resting before I slice em up. These are too pretty to eat!
Sliced and now it's chow time.
YUM! Plated with some green beans sprinkled with desert gold.
The blues hog red sauce was good I thought. I would put it about 3rd in my top 5 commercial sauces. It was too spicy for the wife..I think she's one of those super tasters who can't handle strong flavors. I Like big bold in your face flavors and this wasn't bad. I can see mixing this sauce with another sweeter sauce for that perfect blend.
Baby backs with the membrane removed and a good dusting of money. Into the MAK burning BBQ delight apple for an hour on smoke.
Time to foil with some schmear.
Out of the foil and first brushing of the sauce. Whoo these are look'n good!
More sauce going on the ribs..
Now there done and resting before I slice em up. These are too pretty to eat!
Sliced and now it's chow time.
YUM! Plated with some green beans sprinkled with desert gold.
The blues hog red sauce was good I thought. I would put it about 3rd in my top 5 commercial sauces. It was too spicy for the wife..I think she's one of those super tasters who can't handle strong flavors. I Like big bold in your face flavors and this wasn't bad. I can see mixing this sauce with another sweeter sauce for that perfect blend.
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