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-   -   Can't decide on sauce for St. Louis ribs!!! (

cirk 01-12-2013 11:54 AM

Can't decide on sauce for St. Louis ribs!!!
1 Attachment(s)
Oh the choices!!! Which one should I use???

Attachment 74424

smokeyokie 01-12-2013 11:58 AM

:thumb:Im partial to Head Country with Ribs... Thats what I am putting on the racks Im cooking today.

Bludawg 01-12-2013 12:00 PM

I vote None I'm a Dry rib aficionado:becky: Mix a 1/4 cup of each one together it can't be bad! Call it Cirks WTF sauce:thumb:

BobM 01-12-2013 12:01 PM

I serve my ribs dry!

Sent from my Android phone.

gtr 01-12-2013 12:02 PM

Another dry rib guy here. :thumb:

HeSmellsLikeSmoke 01-12-2013 12:02 PM

I can't find the Kraft?

We get none of those around here, but if I could reach out and try any one of them, it would be the Tennessee Red - on the side.

4uweque 01-12-2013 12:13 PM

Another vote for DRY!!

jestridge 01-12-2013 12:18 PM

I would go and buy some SBR

Bluesman 01-12-2013 12:19 PM

Go dry and serve sauce on the side :thumb:

J'ville Grill 01-12-2013 12:31 PM


Originally Posted by Bluesman (Post 2325983)
Go dry and serve sauce on the side :thumb:

That's how we do it, sauce on the side for guests.:thumb:

Jason TQ 01-12-2013 12:33 PM

Mix them all together :razz:

chingador 01-12-2013 12:35 PM

blues hog, or cut 50% bues hog red with the head country.

cirk 01-12-2013 12:56 PM

I love dry ribs too! But sometimes I want falling off the bones wet ribs! Just like when you want sliders and a burger just want help that craving!

Ron_L 01-12-2013 01:43 PM

Head Country Original and Head Country Hot mixed. I like 50/50.

woodbutcher1 01-12-2013 01:46 PM

Dry in my house.

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