Epic Eats: D-Boned Ribs @ Bubba’s

It’s officially ribs season — you know, that time of year when cooking and eating indoors just seems like an awful idea. And with another Brown’s draft behind us, who better to feed us that barbecue than Brown’s legend Al “Bubba” Baker? For years, his Avon-based Bubba’s Q has been dishing up crowd-pleasing smoked meats to an adoring fan base.

For something uniquely delicious, try Bubba’s “D-Boned” baby back ribs ($17.99/ half, $29.99/full). Bubba’s patented de-boning process includes cooking the ribs low and slow to the point when the bones can be plucked cleanly from the meat. This process leaves more of a rib steak then a rib rack — creating a carnivore’s ultimate knife-and-fork feast.

One taste and you’ll wonder why the bones ever wanted to leave such delicious pork. The 24-hour low-and-slow process allows the smoke to deeply penetrate the meat, creating layer upon layer of flavor. The exterior bark is perfectly seasoned and textured to counter the tender meat within. And the full rack is so massive that it literally cascades off the side of the plate — a lot like a former Browns player we know.

Toss in some house-made mac and cheese, hand-cut sweet potato fries, and dreamy mini cornbread muffins and you have a Southern feast for the (warm) ages.

Bubba’s Q
820 Center Rd., Avon
(440) 937-7859
http://bubbasqdining.com

This article appears in May 1-7, 2013.