The thick sweet one, and the sauce that built the brand. Preservative-free, all-natural, and voted Best Baste on the Planet — a title it's held long enough that nobody argues about it anymore.
Heavy bodied and sweet with just enough heat behind it. It clings instead of running off, which is what you want in the last stretch of a rib cook when you're building a glaze.
If you're new to Blues Hog, here's what the competition crowd knows: a lot of cooks don't use this straight. They cut it with Tennessee Red, our vinegar sauce, and dial the ratio to taste. Heavy on the Original for ribs, heavier on the Red for pulled pork. That's not a trick, it's been standard practice on the circuit for years.
I'll put it plainly — walk into any cook trailer or tent at Memphis in May and you'll find a bottle of Blues Hog. Either it's sitting out on the table, or it's already gone into whatever that team is calling their own sauce.
This was one of the first sauces we brought in, before we even opened the doors twelve years ago. It has never come off the shelf.
Sizes: Pint $8.99 · 24oz squeeze $10.99 · half gallon $19.99 · gallon $32.99. If you're cooking a contest or feeding a crowd, the half gallon is the one that makes sense.
The other end of the line: Tennessee Red. The blend done for you: Champions Blend