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Hey Everyone - looking for some insight here..... I've got my first rib comp coming up in late August, and I'm planning to use an ancho-blueberry bbq sauce. I've been toying with it all Summer, and it's gotten some good independant reviews so far - BUT the sauce is VERY dark in color, and...

Had my first "head to head" smoke yesterday at a bbq. I did a rack and a half of BBs on the top shelf of my 18.5 using a modified BRITU rub (only brown sugar no white, no accent, and some paprika and chili flakes with an extra teaspoon of cayenne) and finished with an Ancho-Blueberry Sauce...