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Can't decide on sauce for St. Louis ribs!!!
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:thumb:Im partial to Head Country with Ribs... Thats what I am putting on the racks Im cooking today.
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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:
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I serve my ribs dry!
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Another dry rib guy here. :thumb:
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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. |
Another vote for DRY!!
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I would go and buy some SBR
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Go dry and serve sauce on the side :thumb:
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Mix them all together :razz:
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blues hog, or cut 50% bues hog red with the head country.
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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!
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Head Country Original and Head Country Hot mixed. I like 50/50.
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Dry in my house.
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