I need more cravable side ideas this is my go to for pork ribs
Mac N Cheese with fried speck and a garlic thyme lemon zest panko crumb
by grapes1806
18 Comments
ceral_killer
Funeral potatoes are great. You can add to and modify them so many ways.
Discordian_Junk
My standard side are new potatoes, half them, put them in a tray with butter, chicken stock, salt, pepper, garlic, then place bellow whatever meat stuffs you’re smoking and let them cook. They will catch juices and get nicely smoked.
When you take the meat out for resting or wrapping then place the potats into the oven at a higher heat to finish off and to reduce the cooking liquor. You end up with super soft, smoky, rich, sricky potats that are usually the star side to my feasts.
You can substitute the butter for tallow if you want even more richness and a crispier finish.
aChocolateFireGuard
That mac and cheese sounds good, any chance i could get the recipe?
RUKiddingMeReddit
Get a cheap mandoline and make homemade au gratins.
PotFullOfStink
Onion rings. Perfect to dip in your homemade BBQ sauce.
extrawater_
Ive been doing a jambalaya as my bbq side. Doesnt as heavy as a pasta and has a ton of flavor.
Boating_Enthusiast
I’ve really been enjoying cornbread with my bbq recently. It’s a nice change-up from the regular bread or rolls. Just a nice hot chunk of cornbread with a gob of butter on it. That little bit of sweet, little bit of salty just goes so well with ribs and tri-tip.
standardtissue
I can’t really eat any of that stuff anymore (strict diet) but honestly how does it get more cravable than that without actually sprinkling drugs on it ? I’ve put effort into mac before but not that much effort and I think I’d end up going on a 3-day mac and cheese bender if I tried it.
hey_im_cool
Usually fries but always with a side of slaw
Particular-Flounder1
French style potato salad. The vinaigrette and herbs bright a lightness to the rich and smoky meat flavors.
Team503
**Smoked collard greens with ham hock.** You need something green or at least green-ish on the plate, you have protein and starch, but no veg.
Asian Cole slaw…. Thin sliced cabbage, green onions, almond slivers, sesame seeds and dry Ramen noodles crushed. Take the Ramen powder mix, salt, pepper, oil vinegar and sugar bring to a boil to dissolve sugar. Let cool and pour over cabbage. Refrigerate for couple of hours.
Roasted and topped jalepenos. Buy the biggest ones you can find. Cut in half and spoon out the insides and wash off the seeds. Take cream cheese and shredded cheddar mix in a bowl and let it sit until closer to room temp. Spoon the mixture on top of each jalepeno. Cook at 375 to 400 for about 40 mins
KendrickBlack502
I’m a big advocate for balance in BBQ. If I’m going to serve a meat that’s fatty and salty, I like to pair it with something fresh and bright.
18 Comments
Funeral potatoes are great. You can add to and modify them so many ways.
My standard side are new potatoes, half them, put them in a tray with butter, chicken stock, salt, pepper, garlic, then place bellow whatever meat stuffs you’re smoking and let them cook. They will catch juices and get nicely smoked.
When you take the meat out for resting or wrapping then place the potats into the oven at a higher heat to finish off and to reduce the cooking liquor. You end up with super soft, smoky, rich, sricky potats that are usually the star side to my feasts.
You can substitute the butter for tallow if you want even more richness and a crispier finish.
That mac and cheese sounds good, any chance i could get the recipe?
Get a cheap mandoline and make homemade au gratins.
Onion rings. Perfect to dip in your homemade BBQ sauce.
Ive been doing a jambalaya as my bbq side. Doesnt as heavy as a pasta and has a ton of flavor.
I’ve really been enjoying cornbread with my bbq recently. It’s a nice change-up from the regular bread or rolls. Just a nice hot chunk of cornbread with a gob of butter on it. That little bit of sweet, little bit of salty just goes so well with ribs and tri-tip.
I can’t really eat any of that stuff anymore (strict diet) but honestly how does it get more cravable than that without actually sprinkling drugs on it ? I’ve put effort into mac before but not that much effort and I think I’d end up going on a 3-day mac and cheese bender if I tried it.
Usually fries but always with a side of slaw
French style potato salad. The vinaigrette and herbs bright a lightness to the rich and smoky meat flavors.
**Smoked collard greens with ham hock.** You need something green or at least green-ish on the plate, you have protein and starch, but no veg.
Over top chilli with few ribs shredded into it.
[Bright cabbage slaw](https://www.pbs.org/food/recipes/samin-nosrats-bright-cabbage-slaw) from SFAH author Samin Nosrat
Asian Cole slaw….
Thin sliced cabbage, green onions, almond slivers, sesame seeds and dry Ramen noodles crushed. Take the Ramen powder mix, salt, pepper, oil vinegar and sugar bring to a boil to dissolve sugar. Let cool and pour over cabbage. Refrigerate for couple of hours.
[My go-to.](https://www.reddit.com/r/My600lbLife/s/0fwQgF42jH) I tell everyone where I got the recipe. There will be some hesitation. Then they go back for seconds.
Potato salad and cornbread.
Roasted and topped jalepenos.
Buy the biggest ones you can find.
Cut in half and spoon out the insides and wash off the seeds.
Take cream cheese and shredded cheddar mix in a bowl and let it sit until closer to room temp.
Spoon the mixture on top of each jalepeno.
Cook at 375 to 400 for about 40 mins
I’m a big advocate for balance in BBQ. If I’m going to serve a meat that’s fatty and salty, I like to pair it with something fresh and bright.