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"Mack Attack" Smoked Rib Sandwich {Recipe}

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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.

smoked rib sandwich on white plate

Mood Music

"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.

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. 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.

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!

smoked rib sandwich on white plate
smoked rib sandwich on white plate

More Ribs Recipes

Baby Back Jerk Ribs

Chicago-style Smoked Rib Tips

Smoked Sparerib with African Dry Rub

Slow-Smoked Spareribs

Oven-Baked Baby Back Ribs

Air Fryer Ribs

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smoked rib sandwich on white plate

Smoked Rib Sandwich

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.
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Course: Main Course
Cuisine: BBQ
Servings: 4 people
Calories: 386kcal
Author: Marwin Brown

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

YouTube video

Notes

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.

Nutrition

Calories: 386kcal | Carbohydrates: 84g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3430mg | Potassium: 478mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1192IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 3mg
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Recipe Rating




Jamie

Monday 3rd of May 2021

This was great for a backyard bbq over the weekend! Definitely a family favorite for the summer time.

Veronika Sykorova

Sunday 2nd of May 2021

Love the use of pineapple juice, it added so much flavor and just a touch of sweetness. So delicious and super juicy!

Amy Liu Dong

Saturday 1st of May 2021

Oh my goodness, seeing this burger making my mouth watering. I am looking forward to try this recipe. Thank you!

Linda

Friday 30th of April 2021

Oh wow, this sandwich is ah-ma-zing! Love every bite of it and how flavorful it is

Marta

Thursday 29th of April 2021

I've been bartering with local friends to use their grill. I cook, we eat. With all the moving, we were sick of fast food, so, this was dinner. McWhat? This is the real deal!