Pork ribs and squash cooked the slow way on the Big Green Egg smoker, but this recipe will work in an ordinary oven just as well.
I used my own rub of smokey paprika, turbinado sugar, onion powder, garlic powder, and chili powder; the slab rested for an hour while the smoker came up to a stable temperature at 250f.
I put two whole Delicata squash on with the ribs. They cooked together for 3 hours.
At the three hour mark, the squash are done.
The ribs were coated in 1/4 cup of barbecue sauce thinned with 1/4 cup of beer, and sealed in a foil pouch for two hours at 250f.
After 5 hours total in the smoker, the meat is falling off the bones.
I deplore mixing sweet and savory as a rule, so the squash alongside white rice just didn't work for me. Maybe I should have dropped a big ol' pat of butter on it like Dan did.
