BLUES HOG: Tennessee Red BBQ Sauce – 652g

The tangy vinegar sauce that cuts through the fat

Blues Hog Tennessee Red is a thin, vinegar-and-pepper based sauce straight out of the Southern barbecue joints — sharp, zesty and built to cut clean through rich, fatty meat. Not a thick, sweet glaze like the Original: this is a mop, a baste and a dipping sauce all in one, with proper zesty attitude.

The flavour

Bright, sharp vinegar up front, a savoury middle and a gentle peppery warmth on the finish. Tangy rather than sweet, thin rather than sticky — the sauce that lifts pulled pork and stops a fatty sandwich feeling heavy.

How to use it

• Mop it over pork shoulder or ribs through the cook to build tangy layers.
• Splash it through freshly pulled pork before it hits the bun.
• Serve as a dipping sauce for pork and beef sandwiches.
• Thin a marinade with it for chicken before the grill — the rogue move that keeps the meat juicy.

In the bottle

Thin and pourable in an easy squeeze bottle — mops, bastes and drizzles without the wait, no thick glaze to spoon out.

Ingredients & Dietary

Ingredients: Full ingredient statement to be confirmed from the physical label.

Dietary: Blues Hog list this sauce as gluten free — always check the physical label.

The Rub Smuggler's Verdict

A thin, tangy vinegar sauce is Darryl's kind of contraband — sharp enough to cut clean through rich, fatty pork. Rub a shoulder with Rum and Que Rib Rocker Pork Rub, smoke it low, then mop and serve with Tennessee Red. A spoon of Tracklements Sticky Fig Relish on the bun seals it.

FAQ

Is Tennessee Red thick and sweet?
No — it's a thin, tangy vinegar-and-pepper sauce, the opposite of a sweet glaze. Great as a mop or dip.

What's it best on?
Pulled pork and pork or beef sandwiches especially, plus ribs and chicken.

Is it gluten free?
Blues Hog list it as gluten free — always confirm against the physical label if you have an allergy.