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Your favorite BBQ sauce for pork ribs?
i lean towards sweet sauces, but I'm open to try something new.
Comments
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Since SWMBO also definitely leans toward the sweet side, my options are limited. Current favorite is Blues Hog Original, cut with 10% Blues Hog Tennessee Red.Cincinnati, Ohio. Large BGE since 2011. Still learning.
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This stuff is super
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I used Bone Suckin' Sauce for my last ribs and I enjoyed it. I got it at Cracker Barrel.
If you are looking for something completely different I really like this sauce:
https://www.soyvay.com/products/hoisin-garlic/
I have tried it on pork and beef ribs and they both turned out great.
One of my family's favorites is Sweet Baby Rays mixed 1/2 with a vinegar based BBQ sauce. I get the sauce from a local BBQ place in GA but it is similar to a Lexington style BBQ sauce.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I haven't had ribs in about 4 years. Just bought a rack the other day and was going to try it dry, Memphis style.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Bought, I like Bone Sucking Sauce. It's good on a lot of Q honestly.
I like Bone Sucking Sauce: http://amzn.to/2rBzeEt
I heard the Cackalacky Cheerwine sauce is good, but haven't tried it yet.
http://amzn.to/2qwoBmp
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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By FAR my favorite that I've ever had on ribs has been the "Bour-BQ Sauce" (bourbon BBQ sauce) from the Smoke & Spice bbq book. I keep saying this every time I write about it on this forum, but it's because it's what comes to my mind every time I think about it: that stuff is so good it should be ILLEGAL!!!
The recipe's been posted here, so I won't post it again. I LOVE that stuff! -
Sweet Baby Rays.
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Jeremiah said:Blues Hog. Hands down.
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I go 50/50 Bone Sucking with Sticky Finger's Carolina Sweet:
"I've made a note never to piss you two off." - Stike -
I'm going to side with @OhioEgger on this.
Mixing Blues Hog Original and Blues Hog Tennessee Red is magical.
The thick, sugary molasses style of the original clings to the meat and the Tennessee Red adds a little zip.
Put some on Moink balls on Saturday night."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Jack's Old South Competition Vinegar Sauce (Myron Mixon's recipe.)
Blend ingredients. Pour into a pot and warm on medium heat. Stir frequently and do not allow sauce to boil. We serve sauce warm on the side although our friends prefer we slather the sauce on the St Louis ribs an hour before finished cooking. If it's not sweet enough for you, add honey or maple syrup or molasses.- 2 cups cider vinegar
- 3 tablespoons ketchup
- 2 tablespoons smoked sweet paprika
- 2 tablespoons brown sugar
- 4 teaspoons kosher salt
- 1 tablespoon hot sauce (We use Frank's Red Hot Original)
- 1 to 2 teaspoons cayenne
- 1 to 2 teaspoons ground black pepper
- Optional - 2 tablespoons onion powder and/or 2 tablespoons garlic powder
Large Egg, PGS A40 gasser. -
Blues Hog Smokey Mountain..........................
I don't get it here but this is what the jar looks like.
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Swamp Boys Original is a great rib sauce. It's a little thinner than blues hog original with similar characteristics but a much more balanced taste. It's also great on pulled pork.
Shucker
Eastern North Carolina
Go Pirates!http://facebook.com/oldcolonysmokehouse
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L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG
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Blues Hog guy here as well. But I prefer their Smoky Mountain sauce.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
1voyager said:Jack's Old South Competition Vinegar Sauce (Myron Mixon's recipe.)
Blend ingredients. Pour into a pot and warm on medium heat. Stir frequently and do not allow sauce to boil. We serve sauce warm on the side although our friends prefer we slather the sauce on the St Louis ribs an hour before finished cooking. If it's not sweet enough for you, add honey or maple syrup or molasses.- 2 cups cider vinegar
- 3 tablespoons ketchup
- 2 tablespoons smoked sweet paprika
- 2 tablespoons brown sugar
- 4 teaspoons kosher salt
- 1 tablespoon hot sauce (We use Frank's Red Hot Original)
- 1 to 2 teaspoons cayenne
- 1 to 2 teaspoons ground black pepper
- Optional - 2 tablespoons onion powder and/or 2 tablespoons garlic powder
- 2 cups cider vinegar
- 1 cup ketchup
- ½ cup hot sauce
- 2 tablespoons salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon red pepper flakes
- ½ cup sugar
Thanks! -
The one from centex is the basic vinegar sauce in mixons book. The other one is a copycat of his commercial vinegar sauce he sells.
Little Rock, AR
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Blues Hog Smokey Mountain here as well.
You can buy directly from their site or use their store locator.
PS - thanks for the mixing tip - will try that next time.
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
I prefer a sweet sauce. Often, I will baste mine with honey before sauceing. Try it sometime....you will find much joy.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Call me simple, but we settled on Sweet Baby Ray's, any flavor.Judy in San Diego
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Biggreenpharmacist said:The one from centex is the basic vinegar sauce in mixons book. The other one is a copycat of his commercial vinegar sauce he sells.
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It's Myron Mixon's recipe with some options.Large Egg, PGS A40 gasser.
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In general, I don't think Blues Hog tastes good on a lot of things, but for whatever reason, it is an absolute SLAM DUNK on pork ribs.XL & MM BGE, 36" Blackstone - Newport News, VA
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Blues Hog Tennessee is my fave, but its only available at 2 stores in the county. My back up is a 60-40 mix of Sweet Baby Ray's and Stubb's original.
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DoubleEgger said:This stuff is super
Rob
Columbus, Ohio
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This.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
@GATraveller im going to have to try that one. Seems so simple.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
this is one of my personal favorites. I first found it at jungle jims in Cincinnati, they have so many that if you ever have a chance to stop there, do it is worth the time.
2 Large Eggs - Raleigh, NC
Boiler Up!!
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Kent8621 said:
this is one of my personal favorites. I first found it at jungle jims in Cincinnati, they have so many that if you ever have a chance to stop there, do it is worth the time.
Cincinnati, Ohio. Large BGE since 2011. Still learning.
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