LBGE pegged at 250

Bacchus · October 2008

2 slabs of spare ribs on at 10am EDT.

Trying to decide what sauce to use here in a few hours. Blues Hog, Cattlemans, or Carnivore.

I might brush them with the Carnivore, then serve with a side of Blues Hog (& a dash of pepper sauce).

YB · October 2008

I vote for Blues Hog.
Larry

Beli · October 2008

Ron.....we are CARNIVORES.... and that is no coincidence.... :laugh:

Biscuit · October 2008

I got ya Ron, ready for gametime. Hope we can beat those Bayou Bengals today. I'm sure any sauce will be a good choice but how about all three on the side with a dry rib?

Crimsongator · October 2008

I'll take mine with blues hog. When is the dawg party?

Bacchus · October 2008

Not a bad idea Biscuit. I have to use the Carnivore Sparingly, the stuff is like liquid gold.
Gotta love Big-un's marketing strategy. Get us all hooked like crack heads, then when it hits the shelves we buy out the stores while spreading the word to others.

:laugh: (just kidding TH)

Fidel · October 2008

Blues Hog is awesome with ribs, but it is best if you let it cook for a bit - the flavors open up a little. It is not best as a finishing/dipping sauce.

I would do one with Blues Hog and one with Carnivore and do a taste test - and be sure to post your opinions or give Todd some constructive feedback. I'm doing that with pulled pork today. I think Todd will certainly appreciate it as he ventures into the marketing world.

Bacchus · October 2008

Thanks Rod. Excellent advice as usual.
I used my first sampler on PP and it was awesome.

Buster Dog BBQ · October 2008

I second what Fidel says. In fact, I would keep the Blues Hog cold and put on the last 20 min. Pour it on the ribs and close the lid for about 2 min and let it "melt" around the ribs, then use a brush to spread it out.

Bacchus · October 2008

2:15pm

LBGE pegged at 250

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