Savor the perfection of our Smoked Ribs Sandwich – a combination of apple wood smoked ribs, kissed with a signature BBQ glaze, nestled between pillow soft buns. Elevate your taste buds with every bite!
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The tantalizing aroma of slow-cooked perfection mingles with the mouthwatering allure of this simple genius barbecue glaze, creating a handheld masterpiece that is both bold and blissful.
Make this delicious smoked rib sandwich! This is way better than a McRib. A thick slab of smoked spareribs topped with a collard greens slaw and pickles.
Don’t worry, this isn’t your classic East Texas rib sandwich which literally consists of a few ribs, topped with tangy bbq sauce, and served with white bread. This also isn’t the mystery pork meat that comes with a McRib.
My version is the best of both worlds - actual smoked spareribs, bones removed, and served as an actual sandwich.
Beats and Eats (music to pair with a BBQ rib sandwich)
"Mack Attack" is one of my favorite Too Short songs. It has no samples, just simple bass-heavy bare-bones beats. There is nothing subtle about the song similar to this sandwich which is so over the top in every way.
The song pairs seamlessly with a smoked ribs sandwich due to its energetic beats and confident vibes. The rhythm mirrors the bold flavors of the ribs, enhancing the overall sensory experience. The song's swagger complements the indulgence of the dish, creating a perfect harmony of music and flavor that elevates the enjoyment of both. It's a culinary and musical fusion that's sure to make every bite of the smoked ribs sandwich a memorable and enjoyable experience.
What Are Best Type Of Pork Ribs To Use For Rib Sandwiches
The question is really about baby back ribs or spare ribs. You definitely want to go with spare ribs since they tend to be on the more meatier side compared to baby backs. This also comes in handy when you have to slide those rib bones out from the slab.
Rib Sandwich Ingredients
- Pork Spareribs
- BBQ Sauce
- Paprika
- Kosher Salt
- Pepper
- Garlic Powder
- Pineapple Juice
- Collard Greens Slaw
- Pickles
- Hamburger Buns
how to make a rib sandwich
Carve the slab of ribs into St. Louis cut. Watch this video to see how to cut the ribs.
Mix spices together and rub both sides of the ribs generously. Allow ribs to marinate in the dry rub for at least an hour up to overnight.
Pre-heat smoker for indirect heat at 250 degrees F.
Smoke ribs for 2 hours meat side up. Remove ribs and wrap tightly in aluminum foil. Leave just enough of an opening in one end to pour a tablespoon or two of pineapple juice. Close the opening by rolling that end of the foil tightly. Place the slab back in the smoker and steam in the foil for another hour.
Remove the ribs and unpack from the foil. Using a sharp pairing knife cut slits through the thin skin covering each bone. Pull each bone out and toss away.
Baste both sides of the now boneless ribs with your favorite bbq sauce and then place the unwrapped ribs back into the smoker. Allow to cook another 30 minutes.
Remove the ribs. Cut into the appropriate sizes for your sandwiches. Place on a bun and top with slaw, pickles, sliced onions, and more sauce if preferred.
To save time I recommend just using your favorite barbecue sauce in the recipe. On occasion and time permitting I like to use a bland NNQ sauce like Kraft and then just doctor it up some with spices and maybe some brown sugar. bbq sauce sandwich bun bottom half rack of ribs
What to serve with rib sandwiches
Creating the perfect accompaniments to serve with rib sandwiches enhances the overall dining experience, offering a balance of flavors and textures. Here are some delicious side options:
- Cole slaw:
- A classic choice that provides a refreshing crunch and a slightly tangy flavor to counterbalance the richness of the ribs.
- Corn on the Cob:
- Grilled or boiled corn on the cob adds a sweet and juicy element, complementing the savory and smoky notes of the ribs.
- Baked Beans:
- The hearty and slightly sweet nature of baked beans pairs well with the smokiness of the ribs, creating a comforting and satisfying combination.
- Macaroni and Cheese:
- Creamy and cheesy macaroni is a crowd-pleaser that adds a comforting and indulgent element to your meal.
- Potato Salad:
- A cold potato salad, whether creamy or vinegar-based, offers a cool contrast and a variety of textures to the smoky richness of the rib sandwich.
cooking considerations and tips
To remove the ribs’ membrane or not is always the question. It’s really a texture preference thing. I’ve had them with and without and it’s not a big deal, but removing does make sliding the ribs out a little easier. For guidance on how to remove check here.
These ribs will be very tender, but there is a balancing act to achieve. I hate “fall off the bone” meat where it’s so tender it’s like eating mashed potatoes. Instead, the meat should have some bite to them so you actually feel like you’re chewing something.
Dress the sandwich as you see fit. For me, that is a slaw and pickles, but feel free to dress as simple or complex as you prefer.
I had pineapple juice on hand to steam the ribs, but would normally use apple juice. Water could work as well.
I used a simple rub. If you have a preferred rib rub you like, then feel free to use it. Just use something in the form of seasoning.
This rib sandwich pairs well with French fries or potato salad.Check out my full list of 27 of the best bbq sides for a more comprehensive list of options.
Serve topped with the best ever collard greens slaw!
more ribs recipes
Smoked Sparerib with African Dry Rub
make this recipe
Whether enjoyed on a lazy weekend barbecue or as a special treat, the smoked rib sandwich stands as a testament to the joy of combining passion, technique, and creativity in the kitchen. So, gather your fam, crank up the jams, and vibe on the simple pleasure of biting into smoky perfection.
If you make this Smoked Rib Sandwich recipe or any other bbq recipes please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Equipment
- Smoker
Ingredients
- 1 slab Pork Spareribs trimmed St. Louis Cut Style
- 2 cups BBQ Sauce
- 1 tablespoon Paprika
- 1 tablespoon Kosher Salt
- 1 tablespoon Pepper
- ½ tablespoon Garlic Powder
- ¼ cup Pineapple Juice
- 4 Hamburger Buns
Instructions
- Mix spices together and rub both sides of the ribs generously. Allow ribs to marinate in the dry rub for at least an hour up to overnight.
- Pre-heat smoker for indirect heat at 250 degrees F.
- Smoke ribs for 2 hours. Remove ribs and wrap them tightly in aluminum foil. Leave just enough of an opening in one end to pour a tablespoon or two of pineapple juice. Close the opening by rolling that end of the foil tightly. Place the slab back in the smoker and steam in the foil for another hour.
- Remove the ribs and unpack from the foil. Using a sharp pairing knife cut slits through the thin skin covering each bone. Pull each bone out and toss away.
- Baste both sides of the now boneless ribs with your favorite bbq sauce and then place the unwrapped ribs back into the smoker. Allow to cook another 30 minutes.
- Remove the ribs. Cut into the appropriate sizes for your sandwiches. Place on.a bun and top with slaw, pickles, and more sauce if preferred.
Video
