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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-12-2013, 11:54 AM   #1
cirk
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Default Can't decide on sauce for St. Louis ribs!!!

Oh the choices!!! Which one should I use???

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Old 01-12-2013, 11:58 AM   #2
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Im partial to Head Country with Ribs... Thats what I am putting on the racks Im cooking today.
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Old 01-12-2013, 12:00 PM   #3
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I vote None I'm a Dry rib aficionado Mix a 1/4 cup of each one together it can't be bad! Call it Cirks WTF sauce
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Old 01-12-2013, 12:01 PM   #4
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I serve my ribs dry!

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Old 01-12-2013, 12:02 PM   #5
gtr
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Another dry rib guy here.
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Old 01-12-2013, 12:02 PM   #6
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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.
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Old 01-12-2013, 12:13 PM   #7
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Another vote for DRY!!
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Old 01-12-2013, 12:18 PM   #8
jestridge
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I would go and buy some SBR
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Old 01-12-2013, 12:19 PM   #9
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Go dry and serve sauce on the side
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Old 01-12-2013, 12:31 PM   #10
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Quote:
Originally Posted by Bluesman View Post
Go dry and serve sauce on the side
That's how we do it, sauce on the side for guests.
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Old 01-12-2013, 12:33 PM   #11
Jason TQ
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Mix them all together
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Old 01-12-2013, 12:35 PM   #12
chingador
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blues hog, or cut 50% bues hog red with the head country.
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Old 01-12-2013, 12:56 PM   #13
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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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Old 01-12-2013, 01:43 PM   #14
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Head Country Original and Head Country Hot mixed. I like 50/50.
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Old 01-12-2013, 01:46 PM   #15
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Dry in my house.
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