Bubba's BBQ & Catering

Even before the store closes, Hassan Khalili and the folks at Bubba’s BBQ are working on your lunch for the next day. After all, did you really expect it to take less than 15 hours to prepare some of the most succulent ribs in the Washington, DC area?

Around 8 pm, the meat for the following day begins its lengthy cooking process. Khalili puts about 400 pounds of pork, chicken and beef on his slow-grill pit so that it is completely fresh when you order it the next day.

“My ribs melt in your mouth,” Khalili says, closing his eyes just a bit—likely imagining a mouthful of Bubba’s ribs in his mouth at that exact moment.

He talks about barbecue the way a jeweler would talk about precious gems. Originally from Iran, Khalili began a practically lifelong love affair with barbecue when he came to the United States to study in Tennessee. “Barbecue,” he explains, “is like perfume,” again imagining the smell of a fresh pulled pork sandwich wafting into his nostrils.

Eschewing tradition, Bubba’s does not associate itself as any particular region of barbecue. All sandwiches are made dry and served with a multitude of options of homemade sauces, borrowing spices and flavorings from various regions of the United States like Memphis, Kansas City, Louisiana and North Carolina. Friday, for example, is North Carolina Day at Bubba’s and loyal customers flock to North Carolina-style minced pork barbecue. Khalili also admits he adds a little Tennessee flavoring to his chicken and beef.

It’s tough to walk into Bubba’s and not order pork. Pigs are everywhere. “It began as just some small decorations,” Khalili says. But over the years, loyal customers—and in its nine-year existence Bubba’s has built up quite a mass of them—have brought in pigs of all forms (stuffed, clay, wood, metal) to decorate the dining area. Khalili shows off the most recent addition, a tiny wooden pig to which the gift-bearer attached her business card, ever-so-proud to be among the many pigs at Bubba’s.

Beyond the pigs, it’s tough not to order, well, pig. The meat has earned its fair share of praise from Washingtonian and The Fairfax Journal over the years and rightfully so. The pork is the prize on the menu, but for non-pork eaters, there’s chicken and beef. Khalili notes pork is popular among men and chicken among women. “And beef,” he adds, “is popular with Texans.”

Sandwiches are garnered with cole slaw (optional), which is equally as fresh, with just enough mayonnaise. Traditional sides like green beans, mashed potatoes and potato salad are available too.

Bubba’s truly endearing quality may be the atmosphere. The company performs a vast catering service and does plenty of takeout, but sitting among the pigs is an experience in itself. Khalili and his friendly staff are often greeting guests and each table is equipped with a mug (individually donated by different customers) filled with old Trivial Pursuit cards to keep your wits sharp before the barbecue shows up.