First cook on PBC

[andy.wpg]

Well, today was the day. Did St. Louis ribs.

Went very well. Finished them with a clone of Blues Hog BBQ Sauce that I make myself (I'm in Canada and can't get the real thing).

Everything went great! Ribs were enjoyed by all.

[RonB]

Goood lookin' ribs.

[jecucolo]

Very nice!

[wmferg]

Looks tasty

[fzxdoc]

Wow those ribs are beautiful, andy.wpg ! I bet they tasted delicious.

Can you share with us any cooking information, like how you lit the coals and what the temperature of the PBC was during the cook?

Kathryn

[MBMorgan]

Great looking ribs, Andy ... congrats!

[FireMan]

Well you didn't cook enough for me or my friends. But they sure look good!

[Doozy]

Sweet looking rack of St. Louis ribs there sir. I too am new to the PBC, hoping my next batch of ribs can compare with these.

[andy.wpg]

Wow those ribs are beautiful, andy.wpg ! I bet they tasted delicious.

Can you share with us any cooking information, like how you lit the coals and what the temperature of the PBC was during the cook?

Kathryn

KBB original lit with lighter fluid. Waited 20 minutes before closing it up and that caused it to settle down at 330 or so, so the ribs were done quicker. Sent an email to PBC at 5pm asking what I did wrong. Received a reply AN HOUR LATER. She explained that for my altitude, I should only let them go 12 minutes.

So it ran a bit hot, but I watched the ribs carefully, and they WERE delicious.

Super impressed with their customer service - on a Sunday, no less!

[fzxdoc]

Thanks for the additional information, andy.wpg . Sounds like you're well on your way to being a PBC master and a BBQ hero to your family and friends.
Kathryn

[Mr. Bones]

Nice Rack, andy.wpg !!!!
Please, tell me more about this Blues Hog clone...

[Jerod Broussard]

Can you share with us any cooking information, like how you lit the coals and what the temperature of the PBC was during the cook?

Kathryn

Translation- I'm working on my PBC-Post-Doctorate

[fzxdoc]

I can't stop laughing, Jerod. You crack me up.

[andy.wpg]

Nice Rack, andy.wpg !!!!
Please, tell me more about this Blues Hog clone...

I had read that Blues Hog was an awesome sauce - wanted to try it. He doesn't ship to Canada, and the one place I found here that sells it wants $13 for a pint and $17 shipping. THAT wasn't going to happen!

I was searching BBQ forums and found a thread about it. One guy had decided to clone it, and went through several tries before he came up with his final recipe. Everyone agreed it was the closest they had tried.

Never having tried the real thing, I have no idea if this tastes anything like the real Blues Hog. But whatever it is, its REALLY good. When you first taste it out of the pot, you will be convinced its WAY too much pepper. Don't worry! The pepper calms down a lot when the sauce is caramelized.

The reason for the weird measurements is because this is scaled up to make just short of a litre of sauce.



Blues Hog BBQ Sauce Clone

Start the heat under a small pot. Melt the brown sugar into the ketchup. Simmer gently as you add the other ingredients.
Then simmer until it thickens a bit.

T=tablespoon, t=teaspoon

2 cups light brown sugar, packed
1.5 cups ketchup
1/2 cup+2T+2t or 5/8 Cups cider vinegar
5T+1t white sugar
2t Morton kosher salt
1T+1t chili powder
heaping 2t ground black pepper, not too fine, not too coarse
2T+2t Worcestershire
16 drops vanilla (.16 teaspoons or 1/8 teaspoon plus 3 drops)
1/2t granulated garlic
1/2t allspice
1t cayenne

[Baker Dan]

Great looking rack

[Steve Vojtek]

Wow! 👍👍

[BRic]

Your ribs look very tasty , I buy my Blue Hog BBQ Sauce at Luxe Barbeque Company in WPG.