Blues Hog Baby Back Ribs

[Peter Gallagher]

Tried something a little different today - I probably haven't bought BBQ sauce in over 10 years - Our leader Chris A. had sent me a Amazon card recently, so I decided to check out the nectar of the Gods, and ordered me up some Blues Hog!

Dusted up a couple of slabs -

Here they are after about 2.5 hours - Ready for their first spritzing

After a slathering of the sauce

and plated - I liked certain aspects of the sauce - The viscosity was perfect, the color was good - it seemed like it was bit strong on the tamarind (if that was what I was tasting) but over all, really tasty - it was a nice change of pace from the house sauce - Thanks Chris!!!!
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[Craig Alumbaugh]

Those ribs look awesome, I will be there shortly.....lol......

 

[Bob Bass]

Excellent cook !
Blue Hog easily overpowers whatever it's applied to. Trick is to mix it with a more generic sauce, 50/50 for starters.

 

[Ryan P.K.]

Nice looking ribs! What did you think of the sauce?

 

[Barb D]

Them some mighty tasty looking ribs, great job.

 

[Enrico Brandizzi]

Really awesome!

 

[Rich Dahl]

Excellent ribs, have to give Blue Hogs a try.

 

[John Sp]

Superb looking ribs Peter - I bet those were tasty. Great actions shots too - I see you have also laid in a supply of charcoal too. It never hurts to be prepared in case of a Zombie apocalypse or something...

Regards,

John

 

[Cliff Bartlett]

Another great cook Peter. Those ribs look perfect. Lovely presentation with plate.

 

[Edison W]

Fantastic cook!!!!

 

[JeffG]

Those ribs look great Peter.

 

[Bruce Bissonnette]

There's a reason that Blues Hog is probably used by more competition cooks than any other sauce. Mix it 75/25 with their Tennessee Red Sauce or some teams mix it 50/50; just to thin it out a little.

 

[ChuckO]

Fantastic looking ribs!