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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.
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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

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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