Now this is how you do a rib sandwich the Right way! I’m not certain who invented the rib sandwich but I’m pretty sure it wasn’t the Golden Arches. Their version is some form of a processed pork patty – heated (not grilled or smoked), smothered in a bbq sauce, and slapped between a bun with a little pickle and onion to help choke it down. I’ll admit I’ve had a few of these in my time but the sandwich just doesn’t do Ribs any sort of justice.
For my version I start with a whole rack of Compart Duroc Baby Back Ribs. Make sure the membrane is off the back of the ribs and use the tip of a knife to make a thin cut beside every bone. This will make it easy to “pop” the bones out when the ribs are fully smoked.
I seasoned the ribs with my AP Seasoning, a layer of mustard and The BBQ Rub. Then they are smoked at 275°F for a couple hours using pecan wood.
At this point you want to get the ribs tender, so I wrapped them up in foil with a little brown sugar, butter, and some The Vinegar Sauce. The foil breaks the ribs down – makes them tender which will make it easy to remove the bones.
After 1 hour and 45 minutes in the foil, the ribs are ready. Remove the ribs from the pit and open the foil. Gently pull each bone out of the rack and move the slab over to a cooling rack.
Now brush a little special sauce on the back side (50/50 mix of my The BBQ Sauce and Vinegar Sauce). Carefully flip the ribs over and brush the meat side with the sauce. Place the cooling rack on the pit and let the ribs glaze for 15-20 minutes.
Now it’s time to make the MacRib Sammich – split a loaf of fresh French bread lengthwise. Spread a little butter on the bread and toast it in the oven on broil for 2-3 minutes. Drizzle some of the 50/50 sauce mixture on the bottom half of the bread and top with thinly sliced onion and plenty of dill pickle slices.
Place the slab of ribs on on top followed by as much 50/50 sauce as you can stand. Place the top half of bread on top and cut into quarters using a “big” knife.
Now you’re ready to pull them shirt sleeves up and dig into one of the the best sandwiches you’ve ever tried. Just make sure you have plenty of napkins on hand!
Now this is how you do a rib sandwich the right way!
1 slab Loin Back Ribs
2 Tablespoons Killer Hogs AP seasoning
2 Tablespoons Killer Hogs The BBQ Rub
1/3 cup brown sugar
1 stick butter (split in half lengthwise)
3/4 cup Killer Hogs Vinegar Sauce
1/2 cup Killer Hogs The BBQ Sauce
1 loaf fresh French Bread
1/2 onion thinly sliced
Several hamburger style dill pickles
Fire up bbq smoker for indirect cooking at 275°F using pecan wood for smoke
Remove membrane from back side of ribs and make a thin incision along each bone. (I also cut the end bones off the rack of ribs leaving about 10 bones)
Season each side with AP seasoning followed by a thin layer of mustard. Pat the seasoning into the meat and dust with The BBQ Rub.Let the ribs set meat side up for about 15 – 20 minutes while the smoker stabilizes.
Place the ribs on the smoker and cook for 2 hours.
Wrap the ribs:Double layer of foil, spread out the brown sugar, lay the butter on top, drizzle with 1/4 cup of Vinegar sauce, and place the ribs meat down.Wrap the foil tight around the ribs and place back on the smoker.
Continue to cook for 1 hour 45 minutes or until ribs are tender. Remove the ribs from the cooker and open the foil.Carefully remove each bone (they’ll pop out clean at this point).
Transfer the ribs to a cooling rack lined with foil.Combine the remaining sauces and brush on the back side. Flip the ribs over meat side up and brush with sauce.
Place the cooling rack on the pit and glaze for 15-20 minutes.
Slice the French bread in half lengthwise and spread with a little butter.Toast in the oven for 2—3 minutes on broil – don’t walk away
To build the sandwich:Drizzle some of the 50/50 sauce on the bottom half of the bread.Top with thinly sliced onion and pickles.Place the ribs on top and drizzle with more sauce.Add the top half of the bread and slice into quarters to serve.
