bread roll muffin

Stubb's Pull-Apart Bread

This recipe was developed for Stubb’s by Joe, of MMMGOBLUBBQ.
  • 11



  • Large loaf of Crusty Bread (French or Sourdough)
  • 1 Stick Unsalted Butter Melted
  • 2 cloves garlic Finely Chopped
  • 1 tablespoon Dry Ranch Seasoning
  • 1 tablespoon Stubb’s Bar-B-Q Rub
  • 8 slices of crispy bacon - Chopped into bacon bits
  • 8 oz. Sharp Cheddar Cheese
  • 8 oz. Pepper Jack Cheese
  • 4 oz. Cream Cheese, Softened
  • Stubb’s Sticky Sweet Bar-B-Q Sauce for dippin’
  • 2 chopped green onions or parsley (Optional)


  • Preheat Grill or Oven to 350° Degrees.

  • While the grill is preheating, mix all 3 cheeses and half of your bacon in mixing bowl.  Set aside.

  • Lay your bread loaf on a flat surface. Using a bread knife, slice diagonally into the bread loaf, repeating every inch or so. Make sure you do not cut all the way down. Stop about ¾ of the way down. Leave the bottom crust intact. Turn your loaf 90 degrees and repeat. This should leave a cross hatched look with 1 inch cubes.

  • Mix garlic, dry ranch seasoning and Stubb's Bar-B-Q Rub into melted butter.

  • With your hands, spread the cheese/bacon mixture into the cuts of the bread loaf. Be careful not to tear apart the bread.

  • Pour the melted butter mixture over the bread and make sure it gets down into the deep cracks in the bread loaf.

  • Add remaining bacon to the top of your bread loaf.

  • Wrap the entire loaf in aluminum foil and place on your grill or in the oven. Cook at 350° degrees for 20 minutes.

  • After 20 minutes, remove the foil and cook uncovered for another 10 minutes.

  • Remove from the heat source, sprinkle on green onions and serve immediately.

  • This is a great appetizer that travels well. It can be assembled early and cooked once you arrive at your SUPER BOWL PARTY. Feel free to use leftover BBQ Pork, brisket or shrimp along with crispy bacon for the perfect BBQ Cheesy Bread.

Nutrition information (per Serving)