I'm officially a fan. Just finished up two racks of baby backs that I let go a bit too long. The bark looked a bit too black so with about 10 minutes to go I lathered them up with some Blues Hog Smokey Mountain sauce and it made all the difference.
Typically we don't sauce our ribs, just rub them with whatever my wife comes up with. This time though (due to a late cook nap) I knew that the bark was overly crusty but Blues Hog saved the day. The meat was still juicy and tug tender and the sauce masked the charcoal/burnt flavor of the bark. Thanks to Blues Hog it turned out to be a great cook.
Comment