Homemade Rib Sandwich
I do not know if Rib sandwiches were famous before McDonalds launched their famous “McRib”, but I know my family grew on on those delicious ground pork rib shaped patties on a bun. They were not my favorite, but they were a quick easy meal for my family, and I wasn’t doing the work so who was I to judge! But now I am an adult and I love delicious food, so I took it upon myself to recreate this famous sandwich but elevate it to the BBQ glory that it deserves.
- Sturdy Roll of Tin Foil
- Competition Blend Wood Pellets
- Large Baking Sheet or BBQ Tray
- BBQ Tongs
- Pellet Grill or Charcoal Smoker
- Yonedas Okami Chef Knife
- You Need a BBQ Cutting Board
- 2 each Racks Side Ribs, Spares Removed
- 1/4 cup Spiceology Erubtion Rub by Sasquatch BBQ
- 1/4 cup Yonedas Grannies Gold Mustard Sauce
- 1/2 bottle Kosmos Q Pineapple Heat Rib Glaze
- 1/2 cup Apple Juice
- 1 bottle Yonedas Chicken and Rib BBQ Sauce
- 6 each Dill Pickles
- 1 each Medium White Onion, diced
- 6 each Soft White Sausage Buns
- Preheat the Smoker to 275 degreesRemove the membrane from the back of the ribs and discard. Trim the ribs to remove any of the soft white spare rib bones from them and put them aside, this will make removing the bones easier later on in the recipe. Cover the ribs in a thin coat of the Grannies mustard and then sprinkle with a heavy cover of the Erubtion rub by Spiceology. Let the ribs sit out at room temperature for around 30 minutes until the seasonings start to melt into the meat.
Smoke the ribs
- Place the ribs on the smoker, meat side down. Let them smoke for around 3 hours, spraying with apple juice regularly (approximately every 45 minutes) to help cool the surface of the meat and prevent the ribs from drying out. You are looking for the ribs to achieve a nice dark mahogany color. Once you get the color you want, it is time to bring the ribs inside to wrap them in tinfoil.
Wrapping the Ribs
- Lay out 2 sheets of tinfoil that are twice if the racks of ribs for each rack of ribs. On top of the foil, lay down a coating of the rib glaze, place the ribs on top of the glaze meat side down and then pour more rib glaze over the bone side. Double wrap the ribs in the foil, making sure that the bones do not puncture the foil. You do not want to lose any of the juices that you are working to hard to stay in the ribs. Repeat with each rack of ribs and then return them to the smoker.
Tenderizing the Ribs
- Place the ribs on the smoker, meat side down so that the meat is in the juices that come out of the ribs as well as the rib glaze that you added. You want to leave them on the smoker for at least 2 hours, but probably closer to 3 until you can easily pull out the bones without much effort.
Removing the Bones
- Once the ribs are done tenderizing, you want to remove them from the smoker and place them onto a cutting board with the bones facing up. Wearing a pair of heat resistant gloves at this point will help, you want to grab each bone and remove it from the meat. Make sure that there are no leftover spare rib bones where the tip of the bones was. Discard the bones while trying to keep the rest of the meat as intact as possible.
Assembling the Rib Sandwich
- You are going to want to lightly toast your buns before assembly. Then pour a healthy amount of You Need a BBQ Chicken and Rib sauce onto both sides of the bun. Place a section of the deboned ribs on top of the sauce. Sprinkle with diced onion and pickle and a little more sauce and you have got yourself one hell of a sandwich. I like to throw the sandwich into the microwave for about 15 seconds before eating to soften the bun just a little bit more before consuming.
Step by Step
- Preheat the smoker to 275 Degrees F.
- Remove membrane from the ribs and rub them down with Grannies Mustard.
- Season the Ribs with Spiceology and Sasquatch BBQ Erubtion rub.
- Let the ribs sit out at room temperature for 30 minutes.
- Place the ribs bone side down on the smoker for 3 hours, spraying with apple juice every 45 minutes.
- Once you achieve a rich mahogany color on the ribs, it’s time to wrap in foil.
- Wrap each rack of ribs in 2 layers of foil with a glaze of Rib Glaze.
- Place the ribs meat side down on the smoker for 3 more hours until bones can be removed easily.
- Remove the bones from the ribs.
- Assemble the sandwiches, making sure to toast your buns and add the meat, onions, pickles and You Need a BBQ Chicken and Rib Sauce.
- I like to microwave my sandwich for 15 seconds to soften the bun before eating.