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CarWashMike Babyback question
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cajunblitz,
It goes on thick and sticks to the ribs better. It goes on kinda like wallpaper paste is how I describe it. Pour a thick ribbon of sauce down the center of the slab and then use your brush to spread it around.
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dhuffjr,
Thanks. I was leaning towards that reason, but wanted to be sure.
cajunblitz
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cajunblitz,
dhuff is right. How was the ribs?[p]Mike
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dhuffjr,[p]I do the same with Bone Suckin' sauce, it's thin almost like a taco sauce so I throw it in the fridge, maybe even freezer for a few minutes before time to paint the ribs.
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Car Wash Mike,
I actually like to warm and thin my Blues Hog 60/40 with some pear nectar and a dash of spicy sauce and baste my ribs several times in the last stage of the cook instead of a final heavy coat of sauce. [p]Whatever that signature flavor in the Blues Hog is (allspice? cinnamon?), my better half finds it a little too overpowering by the end of the meal, so by thinning it out a little we tend to enjoy it more. [p]thanks,
cajunblitz
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