Bubba Ho-Babybacks

by zydecopaws on October 26, 2009

I saw something on Twitter today about there being 14 non-BBQ states, and apparently Oregon is one of them. Which is no problem for me since we live in Washington, and efforts to identify the other 13 states have been fruitless. Besides, all my friends know where to go to get good BBQ here…

Speaking of good BBQ and poor weather (I did mention WA state, and it is autumn), Bubba Ho-Keg got a chance to wear his new hat yesterday and slow-cook some babyback ribs and a potato experiment.

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I normally cook babybacks dry, but since I wasn’t in the mood to make up a new batch of rib rub I decided to mess around with the spice mix and glaze the ribs at the end of the cook. I used up the remainder of the rib rub I had on hand, then supplemented it with some McCormick’s Barbecue spice mix, Bayou Cajun seasoning mix, and some red chili powder. The ribs went on Bubba Ho-Keg for about 3 hours at 225°F, give or take 10 degrees. It took some work, but I was able to keep the temps fairly consistent for most of the cook without having to check more than every 30 minutes or so. The ribs were glazed with Marionberry jam about 10 minutes before removing.

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The potato experiment consisted of chunking up several yellow potatoes, an onion, and a few mini bell peppers, then adding some garlic, salt, pepper, EVOO, butter, and about 1/2 cup of white wine to the pot. I put the potatoes on shortly after the ribs, so they were on the smoker almost the full 3 hours. After removing they were treated to a session with the potato masher, and you can see the results on the plate.

All in all, it was a pretty good meal. Did I mention it rained?

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