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#1
05-11-2015, 07:29 AM
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What is this BBQ thing of which you speak?
 I may have a little experience to share. Here I am with my 3rd place trophy for ribs from a 65 team competition last June . . .  And these are our first place ribs from a competition a couple of years ago. We took 1st in ribs in back to back competitions that year.  And here I am with my niece from the second of those 1st Place Rib wins. 
Last edited by timzcardz; 05-11-2015 at 07:34 AM. 
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#2
05-11-2015, 08:49 AM
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@Tim: Awesome! and i love the t-shirt and company.
@Ty: Dont have any mustard one off-hand. I know within the past year i stopped by a curb side that had boiled p-nuts and had a mustard sauce and picked it up. Cant remember the name of it, but it did have a spicy kick to it. I have tried this before and thought it was good: Louisiana Wing Sauce (original & honey Mustard) As for sticky fingers: They are all good, some may be looser/thinner than compared to a Masterpieces, it has a thick glaze for ribs. I have also used that Guy Fieri, which is a loose sauce, but has bold flavor.
__________________
1916-20 UNC Big Heads collection Headed to LoTG auctions this November fall auction
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#3
05-11-2015, 09:23 AM
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Congratulations Tim! Love the name "Grim Reaper Smokers". Hmmm, all of a sudden I'm thinking ribs for breakfast
IMO Masterpiece or Sweet Baby Rays are too heavy-handed with the sugar/molasses, but provide a decent bark. I'll definitely check out that Louisiana Wing Sauce, and see if there's a store in the area with Sticky Fingers. I'll drive 40-50 miles for good BBQ sauce, or just order on-line. Thanks for the suggestions Chris!! Last edited by pariah1107; 05-11-2015 at 09:25 AM.
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#4
05-11-2015, 09:41 AM
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Sauces . . . .
There are a great many sauces out there that are good, alone, and perhaps even better in combinations. Sauce that I use for both my chicken and pork butts is a combination of Head Country, Blues Hog Original, Blues Hog Tennessee Red, Maple Syrup with some of a rub that I mix up also mixed into the sauce. I also cook my pork butts with a rub and slathered with Blues Hog Honey Mustard Sauce. Plowboys Sweet 180 is also a good sauce put out by one the top competitors in the country. All of these sauces can be readily ordered online, and IMHO are worth giving a try.
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#5
05-11-2015, 11:13 AM
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Im gonna have to write these ALL down, as i never used them. I am open to new things. +1 here. Now, i'm not for one for vinegar, and just read up on Plowboys. That En Fuego sauces seems to be the kicker i want.
I almost forgot, we also used a Williamson Bros. sauce. I grew up on their bbq. For some odd reason i love bbq and nachos or even a stuffed potato. DAMN! i'm hungry
__________________
1916-20 UNC Big Heads collection Headed to LoTG auctions this November fall auction Last edited by pawpawdiv9; 05-11-2015 at 11:21 AM.
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#6
05-11-2015, 12:06 PM
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Great recommendations Tim! You sound like a bit of a mad scientist; beakers, bunsen burners, maybe a tesla coil
 . Brilliant! Everybody Wants Some: https://www.youtube.com/watch?v=kz6Kcz62onA Last edited by pariah1107; 05-11-2015 at 12:24 PM.
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#7
05-11-2015, 03:41 PM
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Great license plate too Tim! Those ribs look yummy!
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