BLUES HOG Baby Backs


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
A very nice gentleman from down St. Louie way hooked me up with some Blues Hog BarBeQue sauce and rub.
So, that's what's on my baby back ribs today.
...on the grill only one hour...
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Temps in the dome have been pretty steady around the 300-325'F mark.
More to follow..................
then the rains came at the 2 hour mark...
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Looks great so far Jim
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Can't wait to see the final results
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I hear ya on the rain, I think that is has rained every day for the last couple of weeks
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but still making things work around here also.
 
Actually, this very good friend also supplied a few packets of Bandana's BBQ sauce....
So. these ribs really have 3 totally different sauces on them...
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Blues Hog on the left, Bandana's Southern Style Original in the middle and St. Louis Sweet&Smoky on the right. The ribs were slathered with these sauces on BOTH sides!
More to follow.........
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I just tried Blues Hog yesterday not on a smoke but some pork chops I was grilling to taste it and it was very good IMO it needs a tad more heat but we really liked it . When I use it on a smoke for some ribs next week I will add a bit more cyanne pepper but it is good just like it is IMO .

most likely add some black and white pepper also . I just wish it was sold in large size jars !
 
Yes, Brian, first time trying the Blues Hog.
And, the first time with Bandana's too.
...finishing up, after the ribs were removed from the grill, zucchini, summer squash (both seasoned with EVOO and Blues Hog Rub) and a coupla Yukons completed the cook.

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Liz made off with this plate...

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...and my plate looked like this before I cleaned it completely!

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Again, all three sauces, The BluesHog, The Bandana's Southern, and their Sweet&Smoky St. Louie style.
All three AWESOME sauces!
Ya know, they were soo daggum good, i'll hafta do this again to see which one is the best
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Liz said she liked BluesHog a lot, butt she also said (and i know this) she likes a mustard based sauce (which is what the Southern Style is)... so... the final verdict is:
Ain't eeting good food fun?!
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Thank you all for viewing! Have a GREAT evening!!
(thanks Bob
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)
 
Jim, I'm plumb tickled that you and Liz like the sauces!
Least I could do for the fine WI apple wood that floated my way
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Fine job showcasing some eastern Missouri products.
Most already know about the tasty KC stuff.

Everything looks great, 'cept for the old dude pic
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PS: the Southern Style mustard sauce is dy-no-mite on pulled pork!
Need more that a packet though!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll:
Everything looks great, 'cept for the old dude pic </div></BLOCKQUOTE>It's A GREAT photo Bob, and you know it!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernie D:
Blues Hog. I need to try that. Great Job on the ribs. I've had the others and they are good. </div></BLOCKQUOTE>
Ernie,
I saw some at Schnucks the other day, not with the other sauces, but like a bbq stuff display.
But, they only had the Tenn. Red, and Honey Mustard.
Sappington Farmer's Market carries the regular, or hunt down member Rick Kramer.
 
Nice pics Jim.
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I like the Blues Hog Original sauce myself. It's very different than the normal Reds. I always have some on hand here in Amish Town.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
I like the Blues Hog Original sauce myself. It's very different than the normal Reds. </div></BLOCKQUOTE>

You bet it's different. The first ingredient is brown sugar, and the stuff is RICH. I'm gonna try glazing some ribs with it next time, but none of my crew seem to care for it on pork shoulder.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
I like the Blues Hog Original sauce myself. It's very different than the normal Reds. </div></BLOCKQUOTE>

You bet it's different. The first ingredient is brown sugar, and the stuff is RICH. I'm gonna try glazing some ribs with it next time, but none of my crew seem to care for it on pork shoulder. </div></BLOCKQUOTE>
It's great on ribs, as well as in your baked beans.
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Great looking plate! I just got some Blues myself and really enjoy it. Also got the Tennessee vinegar based sauce which is very good!
 
Great job Jim - Not only on the cook but also on the presentation. You didn't leave much to the imagination like I thought you were trying to do. I know you were featuring the Blues Hog but the whole darn plate has disappeared. It all must have been a typical Jim Lampe cook - GOOD. Thanks for sharing. Bob
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