From Ribs to Sides

Harry’s Oklahoma-Style BBQ Offers a Complete Comfort Food Experience

By ShuRhonda N. Bradley, Columnist

Welcome to a tasty trip through southern-style barbecue, where the sides are just as important as the main dishes. We’re talking about the incredible food at Harry’s Oklahoma-style Smokehouse BBQ, where one bite will have you coming back for more.

When it comes to barbecue, we usually think of what meat will be on the grill. Will we have ribs, burgers, or hotdogs? The sides are generally an afterthought. Harry’s Oklahoma-Style Smokehouse BBQ pays just as much attention to the sides as it does the meats.  

In South Alabama, where I grew up, baked beans are one of the most popular side dishes at a barbecue. We cooked them with barbeque sauce, onion, bell pepper, brown sugar, and a little bit of mustard. We’d throw in some ground beef if we’re trying to get a little fancy. At Harry’s, the baked beans are sweetened with molasses,  giving them a rich, creamy texture and sweet flavor, turning this dish into a family favorite. You’ll find Harry’s version extra hearty and delicious.

Now, let’s talk about the other side: potato salad. A barbecue is not a barbecue without it. It’s why the answer matters when the question is asked, “Who made the potato salad?” and “Did they put raisins in the potato salad?” Trust me, there are no raisins in Harry’s potato salad. Harry’s potato salad is made with mustard instead of sweet relish, giving it a tangy taste that goes really well with the smoky pork ribs.

For the main dish, the mouth-watering pork ribs are why Harry’s is a go-to. The pork ribs are so good they’ll make you wanna slap your mama and keep you coming back faster than a hound dog on a scent. Harry’s pitmaster, Jon Harry Bayouth uses a homemade dry rub to season his meats and smokes them in a state-of-the-art Southern Pride smoker using hickory wood chips for that woodsy flavor. Bayouth generally finishes his meats by caramelizing his meats with his very own Harry’s Smokehouse Original BBQ Sauce. Harry’s serves pork ribs smoked to perfection. The debate over whether wet or dry barbecue is better can get as vicious as the feud between the Hatfields and McCoys. At Harry’s, the ribs are served wet,  meaning that the meats are covered in barbecue sauce, making for a barbecue that is juicy and full of flavor. If you like extra sauce, Harry’s has you covered—they give you more on the side upon request.

More About Harry’s

Bayouth opened Harry’s Oklahoma-Style Smokehouse BBQ in 1991,  promising any who tried his barbecue, “One bite, and we gotcha.” 

He’s kept his promise. Every dish at Harry’s is made with love and skill, making it a must-visit spot for barbecue fans.

Over the years, Bayouth has refined his recipes, creating a menu that celebrates the best of Oklahoma-style barbecue. From the smoky ribs to the potato salad and sweet baked beans, every part of a meal at Harry’s is made to be unforgettable.

Barbecue goes beyond food. It is  a celebration of tradition, a gathering of community, and an opportunity to relish a flavorful meal with companions.

So next time you’re craving barbecue, remember that the sides matter too. Whether it’s the hearty molasses-baked beans with ground beef or the flavorful mustard-based potato salad, every bite shows the rich food traditions of southern-style barbecue. And at Harry’s, one bite is all it takes to get hooked.