Equipment You’ll Need
- Sturdy roll of aluminum 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 racks pork side ribs (spares removed)
- ¼ cup Spiceology Erubtion Rub by Sasquatch BBQ
- ¼ cup Yonedas Grannies Gold Mustard Sauce
- ½ bottle Kosmos Q Pineapple Heat Rib Glaze
- ½ cup apple juice (for spritzing)
- 1 bottle Yonedas Chicken and Rib BBQ Sauce
- 6 dill pickles, sliced
- 1 medium white onion, diced
- 6 soft white sausage buns
Instructions
1. Prepare the Ribs
- Preheat smoker to 275°F.
- Remove the membrane from the back of the ribs and trim off the spare rib tips.
- Brush ribs with Grannies Gold Mustard as a binder.
- Generously season with Spiceology Erubtion Rub.
- Let rest at room temperature for 30 minutes until seasoning sets.
2. Smoke the Ribs
- Place ribs meat side down on the smoker.
- Smoke for 3 hours, spritzing with apple juice every 45 minutes.
- Look for a deep mahogany color—this is your sign to wrap.
3. Wrap the Ribs
- Use 2 layers of foil per rack (long enough to fully cover each).
- Pour rib glaze on the foil, place ribs meat side down, then add more glaze on the bone side.
- Wrap tightly to avoid leaks—be careful not to puncture the foil.
- Return wrapped ribs to the smoker, meat side down.
4. Tenderize the Ribs
- Smoke for another 2–3 hours until the bones can be easily pulled out.
- Internal temperature should be around 200–210°F for fall-off-the-bone results.
5. Remove the Bones
- Place ribs on a cutting board, bone side up.
- Wearing heat-proof gloves, gently pull out each bone.
- Check for any small or hidden bones and discard them.
6. Assemble the Sandwich
- Lightly toast the buns.
- Slather both sides with Yonedas Chicken and Rib Sauce.
- Add a slab of deboned ribs.
- Top with diced onions, pickles, and an extra drizzle of sauce.
- For softer buns, microwave assembled sandwich for 15 seconds before serving.
Quick Recap
- Preheat smoker to 275°F
- Remove rib membrane and trim spare bones
- Apply mustard and rub, let rest for 30 mins
- Smoke meat side down for 3 hours, spritzing every 45 mins
- Wrap ribs in foil with rib glaze, meat side down
- Return to smoker for 2–3 more hours until tender
- Remove bones carefully
- Assemble sandwich with sauce, onions, pickles, and toasted buns
- Microwave for 15 seconds to soften, if desired
Helpful Tips and Notes
Best Ribs for a Rib Sandwich?
Use side ribs for their fat content and flavor. You can use back ribs, but they’re leaner and less juicy. With side ribs, just remove the spare rib bones for that perfect sandwich cut.
Best Seasoning Options?
This recipe uses Spiceology Erubtion Rub and Yonedas Chicken and Rib Sauce, but feel free to experiment. Try Smoked Hickory BBQ Sauce, Honey Habanero, or rubs like Sweet Money, Cherry Rub, or Tumbleweed to match your taste.
Is This Gluten-Free?
Yes—just choose gluten-free buns. All recommended rubs and sauces are gluten-free.
What If My Ribs Aren’t Tender Yet?
Keep cooking! Undercooked ribs are usually just not done yet. Return them to the smoker, still wrapped, until bones slide out easily. Alternatively, slice and chop the meat to serve minced.
What Temp Are Ribs Done?
Technically safe at 145°F, but for this recipe, aim for 200–210°F for that fall-off-the-bone texture.
What Sides Go Well With Rib Sandwiches?
Classic BBQ sides work best:
- Pit beans
- Potato chips
- Mac & cheese
- Coleslaw
Choose a side that contrasts or complements the sweet and spicy flavor of the sandwich.
Do I Still Need the McRib?
Nope. Now that you’ve got this homemade version, you’re not waiting on McDonald’s ever again.