Slow Cookin’ Wicked Ribs


Ribs are the official Bub n’ Mutha’s favorite food. But sometimes you can’t plow your way out to the grill to smoke some. If you’re lucky enough to have a smoker, that’s always the way to go, but sometimes you just need a rib fix and the weather don’t seem to want to cooperate. Take matters into your own hands and bring the cookin’ inside.

Ribs – You choose the type of ribs (Our favorite are the biggest rack in the store)
Bub n’ Mutha’s Dinah Dust

Inside Cookin’
Decide however many racks of ribs you want – As long as you have trays to hold them.

Preheat oven to 250 if you can wait 2 hours for your ribs. Choose a higher temp if you want them sooner.

Totally cover the rack with Bub n’ Mutha’s DownEast Dinnah Dust (both sides)

Place on a foil lined baking sheet and into the oven. Cook and turn at one-hour intervals until you see the meat pull back from the bone.

This is our wintertime recipe. For nicer weather or for brave souls, you can do this on a grill (let your coals or wood temps level off so that you’re cooking slower) or in a smoker (and if you have a smoker, we’ll assume you know how to cook ribs.)

Cut each rib and set down and get messy!

New Bub ‘n Mutha’s rub recipe with sides

Step by step we smoke the ribs and finish with a blend of our homemade BBQ sauce and some Blues Hog sauce blended in. For the beans we used 7 bls of beans, peaches and peach pie filling, brown sugar, ground sausage and some bacon. The Mac & Cheese has the trimmings from the ribs which we smoked as well.

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