Free shipping on orders over $99!

Recipes

Crock Pot Baked Beans February 02 2017

Baked beans are a hearty classic that go great with Bubba’s Boneless Ribs. They are sweet, delicious, and packed with protein. They also serve as a great side for any meal and are perfect for a southern BBQ!

 

 

Crock Pot Baked Beans 

Serves; about 10 side portions

 

Ingredients

  • 1 pound dry beans such as Borlotti beans or Great Northern beans
  • 8 cups cold water to soak beans
  • 1/3 cup molasses
  • 1/3 cup brown sugar
  • 4 Tbsp Dijon mustard
  • 1/8 teaspoon ground cloves
  • 2 cups hot water
  • 10 ounces salt pork (can sub bacon), cut into 1/2-inch to 1-inch pieces
  • 1 medium onion, (1 1/2 cups) small chopped

 

METHOD

  1. Place beans in a large pot and cover with water; soak overnight. The next day, bring the beans and soaking water to a boil. Once it’s boiling, remove it from heat and cover with a lid to let sit for 30 minutes. Drain the beans, reserving 1 cup of cooking liquid for later.
  1. Mix the molasses, brown sugar, mustard, and ground cloves with 2 cups of hot water and 1 cup of reserved cooking liquid.
  1. Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork Layer over half of the drained beans. Add the entire chopped medium onion over top of the beans.
  1. Top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans. 
  1. Cover and cook in a slow-cooker on the low setting for 8 hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed.

Bubba's Q Boneless Rib & Beer Pairings January 23 2017

  

Today, we are bringing you a classic. Everyone knows that ribs, beer, and football go hand in hand. There’s just something about watching the big game, eating delicious food, and sipping on a hoppy beer. While both of these things are amazing alone, together they are the ultimate combination. Below, we have outlined some of our favorite rib + beer pairings. Each beer is unique and compliments the ribs in a different but beautiful way. Elevate your tailgate with these delicious combinations that are sure to impress your guests.

 

Perfect for football, tailgating, and your Big Game celebration, these combinations will bring your BBQ experience to the next level.

 

Evil Genius Beer Company – O’Doyle Rules IPA

Approachable and light, this golden ale is sure to enlighten your taste buds. This beer is malty, creamy, and hoppy.

 

 

Bruin Belgian Dark Ale Beer – Leffe Brune 

Leffe Brown is an authentic abbey beer that is both sweet, darkly roasted, and malty.

 

 

Dogfish Head Indian Brown

This IPA is a hybrid between a Scotch Ale, an India Pale Ale, and an American Brown Ale. This Ale is well-hopped and malty at the same time.

 

 

Goose Island Honkers Ale

Honkers ale is packed with sunset coloring, fruity hop aromas, and a biscuity malt flavor that will have you coming back for more.

 

 

Cape May Honey Porter

This beer is an English porter made with cape may local honey. Brewed with hallertau hops, this beer has characteristics that make it very unique.

 

 

We hoped that you enjoyed these boneless rib + beer pairings. Try them out and let us know your favorites!

  


Bubba's Famous Mac N' Cheese January 19 2017

Bubba's Famous Mac N' Cheese

Ingredients

½ lb elbow macaroni
3 Tbsps butter
3 Tbsps flour
2 Tbsps seasoned bread crumbs
3 cups milk
½ cup yellow onion, finely diced
1 Tbsp brown sugar
½ tsp paprika
1 large egg
12 oz extra-sharp cheddar, shredded
1 tsp kosher salt
fresh black pepper

Coaching Points

Preheat oven to 350 degrees.

In a large pot of boiling, salted water cook the pasta.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour, bread crumbs and brown sugar, keeping it moving for about 5 minutes. Make sure it’s free of lumps. Stir in the milk, onion, and paprika.

Add in the egg. Stir in ¾ of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Bake for 30 minutes. Remove from oven and let sit for 5 minutes before serving.

Serves 6-8


Bubba’s Bar-B-Q Tips Jan January 13 2017

BAR-B-Q TIPS | FROM FORMER NFL GREAT TURNED PIT MASTER BUBBA BAKER
  • 9: Don't Cheat on the Meat

    Get a quality piece of meat, whether it’s
    baby backs, spare ribs, whatever.

  • 9
  • 8
  • 8: Pre-Season

    It’s too late to season the meat after it’s
    cooked. You’ve seared it and closed the
    pores. Put your dry rub and spices on
    before you start.

  • 7: Choose the right method

    You have two choices: grilling or
    barbecuing. Grilling is done at high
    temperature, 400 degrees Fahrenheit
    to cook the meat quickly and sear the
    juices in. Bar- b-q is done at a lower
    temperature. Low and slow is my motto.

  • 7
  • 6
  • 6: Choose the right chips

    If you have wood chips, be careful what
    kind you use. Hickory and mesquite
    have a very strong flavor that not
    everyone likes.

  • 5: Don't Broil Ribs

    If your mama ever made soup, you
    might remember how the stock looked,
    all the stuff floating in the water after
    she boiled the meat. With ribs, that’s
    flavor you’re boiling out.

  • 5
  • 4
  • 4: Sauce is a condiment

    Don’t make the meat swim in
    sauce. Only baste it with sauce the last
    5 minutes.

  • 3: Be Passionate

    Don’t just try to make a good meal. I tell
    my staff, the enemy of great is good. I’m
    not satisfied with good bar-b-q.

  • 3
  • 2
  • 2: Use the fat

    Take the fat you cut off pulled- pork
    sandwiches and add it to the grill before
    cooking ribs. The smoking fat gives the
    ribs even more flavor.

  • 1: Pace yourself

    You can’t eat bar-b-q every day. If you
    did, we hope it would be ours!

  • 1

Bubba's Gives Back This Holiday December 20 2016

"We prepare many dishes for the Holidays. My dad and brother make the meats, smoked turkey and ham, my mom makes an awesome macaroni and cheese, my grandma makes southern mixed greens (usually kale and collards) I like to make rosemary garlic redskin potatoes.


We do a lot of fundraising for the less fortunate. This Thanksgiving we had a dinner for 50 Homeless men at Bubba's-Q and we served them ham, turkey, baked beans, mac n' cheese, and coleslaw. We had former Cleveland brown Josh Cribs speak to the homeless men to encourage them.

I am on the board of a local non-profit here in Cleveland called Social enterprise they have a homeless shelter here in Cleveland called 2100 Lakeside men's shelter. We are currently collecting monetary donations, unused towels and wash rags for the guys at the shelter here's a link to their site with more information. Here's a link if anyone wants to donate. We are also collecting new toys, hats, gloves, coats, and non-perishable food items for Ch19 action News' "Share Your Holidays" event. If there's ever an opportunity for us to help the less fortunate in our community we love to get involved.


Happy Holidays!"




Sweet Potato Pie December 05 2016

Sweet Potato Pie

Ingredients

9 medium sweet potatoes (about 4 lbs) boiled, peeled, mashed
1 Cup butter, softened
½ Cup white sugar
½ Cup packed brown sugarr
½ tsp salt
½ tsp grated nutmeg
2 eggs, beaten
2 cups milk
1 tbsp vanilla
3 unbaked 9 -inch pie shells

Coaching Points

Heat the oven to 350 degrees. Combine the butter, sugars, salt and nutmeg in a large bowl. Beat with a mixer on medium speed until creamy,. Lower the V: cup white sugar mixer speed to low. Beat in the sweet potatoes, beat until well mixed.

Spoon the filling into pie shells using about 4 cups tsp salt per shell.

Bake until set. about 50 to 60 minutes. Cool to room temperature before servings. Store in refrigerator. Serves 12- 15


Bubbas Slow Cooked Pulled Pork October 28 2016

Slow Cooked Pulled Pork

Ingredients

1 Boneless pork shoulder(about 4-4½ lbs)
2 tbsp kosher salt
1 tbsp freshly ground peppercorn
1 Cup light brown sugar
¼ cup spanish paprika
2-3 sprigs thyme, leaves only
¼ cup red wine vinegar
1 tbsp cayenne
3 tbsp extra-virgin olive oil
5 garlic cloves
brioche buns, toasted
bubba’s-q World FamousBar-b-q sauce

Coaching Points

Place the pork, fat side up, in a roasting pan fitted with a rack insert. Add the salt, pepper, brown sugar, paprika, thyme leaves, vinegar, and cayenne in a food processor and pulse until well combined. Add olive oil mix until it makes a nice paste.

Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture. Cover the pork with plastic wrap and marinate in the refrigerator for at least 2 hours. Cut slits into pork and stuff the garlic in.

Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees.

Roast the pork for 3½ hours, covered, until the outside is crispy-brown. Let the meat sit for at least 15 minutes before pulling.

To serve, cut the brioche buns in half and pile up some sliced pork. Drizzle with Bubba’s-Q World Famous Bar-B-Q sauce and serve.

Serves 6-8


Braised Short Ribs Recipe October 09 2016

 

Preheat oven to 375. Sprinkle ribs with salt, pepper, and dry mustard. Rub seasonings into the meat. Heat oil in large skillet and brown ribs on all sides. Transfer ribs to a baking pan. Keep grease in skillet and sauté vegetables for about 3 minutes.

Transfer to baking pan, pour the wine in the skillet, deglazing the skillet, scraping off any browned bits from the bottom of the skillet. Reduce the wine until thick and syrupy, about 10 minutes. Pour the wine over the short ribs and vegetables and add enough beef stock to cover the ribs. Cover with foil and place in the oven. Cook until the meat is fork tender (about 2½ hours). Serves 8


Bubba’s Bar-B-Q Tips September 22 2016

BAR-B-Q TIPS | FROM FORMER NFL GREAT TURNED PIT MASTER BUBBA BAKER
  • 9
  • DON’T CHEAT ON THE MEAT

    Get a quality piece of meat, whether
    it’s baby backs, spare ribs, whatever.

  • PRE-SEASON

    It’s too late to season the meat after
    it’s cooked. You’ve seared it and
    closed the pores. Put your dry rub and
    spices on before you start.

  • 8
  • 7
  • CHOOSE THE RIGHT METHOD

    You have two choices: grilling or
    barbecuing. Grilling is done at
    high temperature, 400 degrees
    Fahrenheit, to cook the meat
    quickly and sear the juices in. Bar–
    b–q is done at a lower temperature.
    Low and slow is my motto.

  • CHOOSE THE RIGHT CHIPS

    If you have wood chips, be careful
    what kind you use. Hickory and
    mesquite have a very strong flavor
    that not everyone likes.

  • 6
  • 5
  • DON’T BOIL RIBS

    If your mama ever made soup,
    you might remember how the
    stock looked, all the stuff floating
    in the water after she boiled
    the meat. With ribs, that’s flavor
    you’re boiling out.

  • SAUCE IS A CONDIMENT

    Don’t make the meat swim in sauce.
    Only baste it with sauce the last
    5 minutes.

  • 6
  • 3
  • BE PASSIONATE ABOUT IT

    Don’t just try to make a good
    meal. I tell my staff, the enemy of
    great is good. I’m not satisfied
    with good bar–b–q.

  • USE THE FAT

    Take the fat you cut off pulled– pork
    sandwiches and add it to the grill
    before cooking ribs. The smoking fat
    gives the ribs even more flavor.

  • 2
  • 1
  • PACE YOURSELF

    You can’t eat bar–b–q every day. If
    you did, we hope it would be ours!


Bubba's Boneless Ribs Kabob Recipe September 15 2016


Bubba’s Bar-B-Q Ribs August 04 2016


De-Boned Baby Back Rib Steak, Full Racks

Coaching points

Pan Place ribs in baking pan. Season with lemon pepper and parsley.

Pan Add 1 inch of water to pan and season water with hickory smoke seasoning.

Oven Cover with foil and bake at 350 degrees for 3 hours.

Grill Remove meat from pan and place over hot coals.

Baste Baste with Bubba’s-Q World Famous Bar-B-Q Sauce.

Grill Cook about 4 minutes, turn over and cook other side for 4 more minutes.

Plate Serve to 4-6 and enjoy!