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View Full Version : What are you cutting into Blueshog for you comp ribs


McEvoy AZ
02-10-2013, 10:08 AM
Lots of people using Blueshog for their comp ribs. Just interested in what you might be cutting into it for your ribs to help your ribs stand out. I have been using strawberry preserves, but I think I might be changing it up.

King
02-10-2013, 10:09 AM
Apple jelly

Ron_L
02-10-2013, 10:10 AM
Cocaine :-D

Well, really apple juice.

Scottie
02-10-2013, 10:27 AM
No need to add or take away anything. Open bottle and sauce.

Dragline
02-10-2013, 10:48 AM
Ditto! To Scottie!

Fat Freddy
02-10-2013, 10:53 AM
Apple/Cinnamon Rib candy

gmag
02-10-2013, 11:08 AM
Apple/Cinnamon Rib candy

I JUST ordered some of that. I cant wait to try it!

rooftop bbq
02-10-2013, 11:48 AM
Rooftop bbq sauce

Pappy Q
02-10-2013, 12:28 PM
Bourbon

"Bone to Bark" BBQ
02-10-2013, 12:36 PM
Bourbon
You serious? Hows it working for you?

tyotrain
02-10-2013, 12:39 PM
Cocaine :-D

Well, really apple juice.

Lmfao at ^^^^^^^


Have fun and happy smoking
BBQ UP

nucornhusker
02-10-2013, 02:13 PM
I use Blues Hog Tennessee Red if I want to cut the original, but that's not how I finish my comp ribs personally.

Pappy Q
02-10-2013, 02:25 PM
You serious? Hows it working for you?

In experimental phase now but making progress. The correct proportion and specific seems to be crucial. Being from KY, I have to try it.

jbrink01
02-10-2013, 02:27 PM
Straight up. Let the properly seasoned and cooked rib let it stand out.

K-Train
02-10-2013, 02:44 PM
Apple/Cinnamon Rib candy

I use that with chicken. Try the Apple Cherry Hab with ribs. Pretty tasty

boogiesnap
02-10-2013, 05:04 PM
i cut other sauces with blues hog. :-P

Buckscent
02-10-2013, 05:47 PM
Apple/Cinnamon Rib candy

So what % is the mix? 50/50?

McEvoy AZ
02-10-2013, 06:58 PM
Rooftop bbq sauce

Are you serious? Not to give away all my best secrets, but I used some of your sauce this weekend and walked in chicken with some judges giving me perfect taste scores. Now I used it in conjunction with a certain rub and brine and cut it with some other top secret ingredient. I do like the sauce, it will be used at all of my 2013 comps, thanks to the guys at BBQ Island for interducing it to me so I could understand the flavor profile.

TheJackal
02-10-2013, 07:03 PM
i cut other sauces with blues hog. :-P


Don't say another word. The way to stand out but still fit in. :biggrin1:

rooftop bbq
02-10-2013, 07:40 PM
Are you serious? Not to give away all my best secrets, but I used some of your sauce this weekend and walked in chicken with some judges giving me perfect taste scores. Now I used it in conjunction with a certain rub and brine and cut it with some other top secret ingredient. I do like the sauce, it will be used at all of my 2013 comps, thanks to the guys at BBQ Island for interducing it to me so I could understand the flavor profile.
Whats your team name?

Fat Freddy
02-10-2013, 08:21 PM
So what % is the mix? 50/50?

I dont really use a specific percentage, I go more by taste and how thick I want the sauce. Chicken I like thinner so may use more rib candy, but with ribs I like a bit thicker sauce so I use less of the rib candy and more of the Blues Hog.

McEvoy AZ
02-10-2013, 08:40 PM
Whats your team name?

Lip S-Mac'n BBQ

swamprb
02-10-2013, 11:16 PM
Honey

spicewine
02-11-2013, 09:59 AM
Spicewine Ironworks Blue Collar and a little something else special:wink:

Sawdustguy
02-11-2013, 10:14 AM
We don't use Blueshog........

quarters69
02-11-2013, 11:29 AM
What's this blues hog your speaking of!!


Sent from my iPhone 5 using Tapatalk

Wampus
02-11-2013, 11:35 AM
^^^^^ beat me to it!



....from one Indiana smart arse to another......:becky:

Mexi "Q" Tioner
02-11-2013, 11:52 AM
Some tequila to cut down on the thickness and a hot/spicy sauce to counter the sweetness and give it a lil kick.

New Pal Frank
02-11-2013, 01:23 PM
a little smoke :wink:

drbbq
02-11-2013, 01:44 PM
Blues Hog Helper.

Podge
02-11-2013, 02:00 PM
I reckon I'm one of the few who doesn't use BH in competition. Who else doesn't use it?

Scottie
02-11-2013, 02:31 PM
I reckon I'm one of the few who doesn't use BH in competition. Who else doesn't use it?



Damn, how do you won so much? You must be good.... :-P

Podge
02-11-2013, 02:36 PM
Damn, how do you won so much? You must be good.... :-P

...just by being different and a $h!t pot of luck!

The_Kapn
02-11-2013, 03:19 PM
I love Blues Hog, but it is overpoweringly sweet and thick to me.
When we competed, I cut it with AJ, water, or (on occasion) the Tennessee Red.
Peach nectar (or other nectars like apple, mango, etc) also work well.

Still have several bottle here for recreational use.
I do all of the above and also mix in some heat from several sources!

To me, it is a great base with a unique flavor which is easy to build upon.

TIM

Hawg Father of Seoul
02-11-2013, 04:14 PM
No need to add or take away anything. Open bottle and sauce.

And no glaze over the top? There is little difference in cutting it and glazing over it.

Big Mike
02-11-2013, 04:58 PM
I reckon I'm one of the few who doesn't use BH in competition. Who else doesn't use it?

I've been trying to find something else to be a bit different. Unfortunately everything I have tried so far hasn't done as well as BH.

southernstyle
02-11-2013, 07:05 PM
No blues hog here. Purple pork masters is great

G$
02-13-2013, 07:36 AM
i cut other sauces with blues hog. :-P

I have a story.

We don't really compete any more, but at the end, we had developed pretty good ribs. At our final competition (75 teams), I sent some samples to our competition neighbors, a pair that I trust more than just about anyone in BBQ.

Verbatim, "BHO, huh?" was the response after they tasted them.

BHO made up 25% by volume of the rib sauce/glaze, but that was the flavor they defined them as. Take it for what it may be worth.

Who knows, if we could cut straight we migh have gotten first not second in ribs.

Spydermike72
02-13-2013, 02:00 PM
I thought the judges were tired of BH ?? At least that is what I have heard...

Goddahavit
02-13-2013, 05:20 PM
I thought the judges were tired of BH ?? At least that is what I have heard...

Ha ha, been hearing that for 3 years now, but its still winning.....:crazy:

arb023
02-13-2013, 05:38 PM
I'm curious to try the Rib Candy/ BH mix. Just ordered some Apple Cherry Habanero from thebbqsuperstore.com.

JimmyDAL
02-13-2013, 06:21 PM
I cut it with BH! Why try to perfect, perfection?

Bourbon Barrel BBQ
02-13-2013, 07:36 PM
I reckon I'm one of the few who doesn't use BH in competition. Who else doesn't use it?

Never used it.

Rub'n Wood BBQ
02-13-2013, 07:59 PM
It is very strong and very sweet, but we mix a little in (25-35%) with our Cole's Sweet Heat and some other juices to thin it out and use that as a glaze. Works well.

boogiesnap
02-13-2013, 08:02 PM
I have a story.

We don't really compete any more, but at the end, we had developed pretty good ribs. At our final competition (75 teams), I sent some samples to our competition neighbors, a pair that I trust more than just about anyone in BBQ.

Verbatim, "BHO, huh?" was the response after they tasted them.

BHO made up 25% by volume of the rib sauce/glaze, but that was the flavor they defined them as. Take it for what it may be worth.

Who knows, if we could cut straight we migh have gotten first not second in ribs.

they were farking with you bro. of course they recognized the "snap" that only BH has, as any seasoned competitor will, but it's whatever else flavors you mixed it with is what got you 2nd place.

Shiz-Nit
02-14-2013, 06:42 AM
they were farking with you bro. of course they recognized the "snap" that only BH has, as any seasoned competitor will, but it's whatever else flavors you mixed it with is what got you 2nd place.

Also to add a perfect cook rib along with a great looking box more than likely.

boogiesnap
02-14-2013, 07:07 AM
Also to add a perfect cook rib along with a great looking box more than likely..

agreed, goes without saying.

G$
02-14-2013, 07:28 AM
they were farking with you bro. of course they recognized the "snap" that only BH has, as any seasoned competitor will, but it's whatever else flavors you mixed it with is what got you 2nd place.

Not farking with me, but like you said BH has a distinctive flavor. The "IMO" part is you you don't need all that much to take advantage of what it brings to the party.

Rib Candy is great.

agreed, goes without saying.

Haha, actually it goes WITH saying. I literally said we can't cut ribs straight. We can't!

motoeric
02-14-2013, 02:30 PM
I don't know if this helps as we use Head Country as opposed to blues hog, but we cut it with au jous (sp?) and apple juice. I'm thinking of using apple juice concentrate this year.

Eric

boogiesnap
02-14-2013, 08:53 PM
I don't know if this helps as we use Head Country as opposed to blues hog, but we cut it with au jous (sp?) and apple juice. I'm thinking of using apple juice concentrate this year.

Eric

rib au jus? please tell.