Inspired by the iconic McRib, this Homemade Rib Sandwich takes everything nostalgic about the original and cranks it up with real smoke, bold rubs, and mouthwatering BBQ technique. We’re skipping the restructured meat patty and going straight for slow-smoked pork ribs that are fall-off-the-bone tender and dripping with flavor.
Homemade Rib Sandwich
Growing up, a rib sandwich meant mystery meat shaped like ribs and slapped on a bun. As adults, we can do better—way better. This elevated version starts with real pork side ribs, seasoned and smoked low and slow, then wrapped to braise and finished until the bones pull clean with zero effort. Layer them on a toasted bun with BBQ sauce, onions, and pickles, and you’ve got a BBQ classic worthy of any food truck or backyard gathering.
How to Make a Homemade Rib Sandwich
Preparation
Preheat your smoker to 275°F. Start by removing the membrane from the back of your ribs and trimming off any loose or soft bones from the spare rib area to make bone removal easier later on. Coat the ribs with Grannies Mustard Sauce and a generous shake of Spiceology’s Erubtion Rub. Let them sit at room temperature for 30 minutes to allow the seasoning to soak in.
Smoke the Ribs
Place the ribs meat-side down on the smoker. Smoke for 3 hours, spritzing with apple juice every 45 minutes to help develop color and keep the surface moist. Once the ribs have a deep mahogany bark, they’re ready to wrap.
Wrap the Ribs
Double-wrap each rack in foil. Add a layer of rib glaze to the foil before laying the ribs down meat-side down, then glaze the bone side before sealing the wrap. Be careful not to puncture the foil—you want to trap all those juices.
Tenderizing the Ribs
Place the foil-wrapped ribs back on the smoker, meat side down. Let them braise in the foil for 2 to 3 hours, until the bones can be pulled out clean with almost no effort.
Removing the Bones
Using heat-resistant gloves, flip the ribs bone-side up on a cutting board. Gently pull out each bone and check for any spare rib bone fragments. Try to keep the meat slab as intact as possible—it’s going to be your sandwich’s star filling.
Assembling the Rib Sandwich
Toast your buns. Slather both sides with You Need a BBQ Chicken and Rib Sauce. Lay a section of the de-boned rib meat on the bun, add diced onions, pickle slices, and an extra drizzle of sauce. Microwave the assembled sandwich for 15 seconds to steam the bun and bring everything together.
Best Beer to Pair with a Rib Sandwich
Amber Lager
A malty, slightly sweet amber lager cuts through the BBQ richness without overpowering the pork.
IPA
A classic West Coast IPA adds a bitter hop balance to the sweet BBQ sauce and fatty ribs.
Pilsner
Crisp and refreshing, a pilsner acts like a palate cleanser between bites of smoky, saucy meat.
Homemade Rib Sandwich
Equipment
- 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
Ingredients
- 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
Instructions
- Preheat smoker to 275°F
- Remove membrane and trim spare bones
- Season ribs with mustard and Spiceology Erubtion Rub
- Rest 30 minutes
- Smoke meat-side down for 3 hours, spritzing every 45 mins
- Wrap in foil with glaze, meat side down
- Cook for 2–3 more hours until bones pull clean
- Remove bones, keeping rib slab intact
- Toast buns, assemble sandwich with sauce, onions, pickles
- Optional: microwave 15 seconds to soften bun
- Serve and enjoy!
Homemade Rib Sandwich FAQs
What kind of ribs should I use?
Side ribs are ideal because they come from the belly and have more fat and flavor. Back ribs work too, but they’re leaner and have smaller bones.
How do I know when the ribs are ready for bone removal?
When you can pull out the bones cleanly with minimal effort, they’re ready. If the bones resist, return the ribs to the smoker wrapped for another 30–60 minutes.
Can I make this recipe gluten free?
Yes! All the rubs and sauces listed are gluten free. Just swap in your favorite GF buns, and you’re good to go.
What if I don’t have rib glaze?
You can use a combination of honey, brown sugar, and a splash of apple juice or sauce to make a quick glaze at home.
Do I need to wrap the ribs?
Wrapping helps tenderize and lock in flavor. If you skip it, your ribs may dry out and won’t be as fall-apart tender for sandwich slicing.
Can I use pulled pork instead?
Sure, but that’s a different sandwich entirely! The whole point here is that you get actual rib meat, intact and juicy, just without the bones.