Bubba Q Boneless Baby Back Ribs Seen On Shark Tank
About Bubba Q Boneless Baby Back Ribs
After retiring from professional football, Bubba and wife Sabrina opened a catering business that featured traditional southern-style Bar-B-Q cuisine. Bubba also launched a series of signature sauces and dry-rubs that have won over even the toughest Bar-B-Q connoisseurs across the country.
Company Website: http://bubbasbonelessribs.com/
Buy Bubba Q Boneless Baby Back Ribs! http://bubbasbonelessribs.com/collections/all
With that enormous passion ever present, Bubba’s-Q reached the pinnacle of success in Northeast Ohio by being named Cleveland Magazine’s, Silver Spoon Award, winners “Best Ribs” and “Best Barbecue Restaurant” 2010 four consecutive years.
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Bubba’s barbecuing roots can be traced back to the 1950’s in Jacksonville, Florida. Bubba’s uncle, “Daddy Jr.,” took him under his wing, showing him the secrets of the family business. Daddy Jr. is none other than the owner of Jenkins Quality Barbeque, considered one of the finest barbeque restaurants not only in the south, but the entire country.
Under his uncle’s meticulous guidance, Bubba became Daddy Jr.’s personal apprentice. Generations of family recipes have been verbally passed down to Bubba. He also learned the art of slow smoking and what type of wood best accents the different flavors of each cut of meat. As his Daddy Jr. always said, “each ingredient has a job and a purpose”. Bubba not only embodies this, but actually lives by that slogan as evidenced by his award winning sauces and dry-rubs today. See if you can pick out the distinct spices in each bottle of sauce, just as Daddy Jr. and Bubba can.
Rib Steak? http://bubbasbonelessribs.com/pages/what-is-a-rib-steak
If you are looking for fall-off-the bone tender then look no further than the patented “DeBoned Baby Back Rib Steak.®” Our revolutionary cooking process starts with an actual slab of ribs, first marinated and dry rubbed, then slow smoked with apple wood giving the meat a perfect pink smoke ring and incredibly delicious flavor. The bones are then removed from the slab and it is cut in half producing a fully-cooked, succulent, moist and tender juicy RIB STEAK that you can enjoy with a fork and a knife. No mess! No fuss!