This is what happened. Remember when Snowpocalypse hit the southeast? Well, here in Alabama when there’s any mention of snow (or ice) the state shuts down. Literally. Trust me, there’s good reason. We’re not equipped for snow and icy conditions like our lovely northerners that like to make jokes about us when it does happen. After getting snowed in at work during Snowpocalypse 2014 a few years ago (which you can read about here), you will never catch me slippin’ (i.e., not prepared). By prepared I mean picking up ample groceries and essentials to ride out the “snowstorm”, because we probably won’t be able to drive anywhere for days.

When there’s mass panic surrounding a snowstorm, most people clean out the milk, eggs, and bread aisle at the grocery store. Want to know what we decided to do? We decided to grill out—and boy, I’m sure glad we did! The snow couldn’t have come at a better time, because it arrived right before football Saturday and the National Championship game. We had enough food to last for days which included: chicken, shrimp, smoked wings, sausage, and one of my favorites…ribs! Most people grill in the spring/summer, but around football season—that’s just what my family does. We wanted to go with the theme of the new year (you know “new year, new me”…okay, partially), so we made sure we had some good, healthy greens in the mix! But let’s talk about these ribs.

BBQ Ribs with Blue Cheese Infused Hickory BBQ Sauce

We prepared BBQ Ribs with a Blue Cheese Infused Hickory BBQ Sauce. They were a nice twist to traditional BBQ ribs, and blue cheese just happens to be one of my favorite cheeses. The sharp bite of blue cheese went perfect with sweetness of the hickory BBQ sauce. Then add the salty + spicy grilled BBQ ribs, and you’ve got yourself a winning combo!

BBQ Ribs with Blue Cheese Infused Hickory BBQ Sauce







  • Wynn’s Grain & Spice BBQ Blend seasoning
  • Pilleteri’ Body & Spicy seasoning


  1. Coat meat well with a mixture of both.
  2. Wrap meat in a pan and place inside of refrigerator for two days—THEN grill, and not a day sooner.



  • 1/4 bottle of Michelob Ultra Amber, approximately 3 oz (optional)
  • 4 oz blue cheese crumbles (save some for garnish)
  • 16 oz hickory BBQ sauce
  • Bed of mixed greens


  1. Mix all ingredients in a sauce pot over low heat until all blue cheese crumbles have melted.
  2. Serve ribs (grilled chicken, beef, pork, or shrimp) over a bed of mixed greens.
  3. Enjoy!


What’s your favorite way to enjoy BBQ?


Recipe compliments of Grillmaster C (The HB)

My Pretty Brown Fit

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