Smoked Baby Back Rib Sandwich
Can you imagine a smoked juicy delectable hunk of smoked baby back ribs, bones removed, on a sandwich bun or a french loaf? Its the smoked baby back rib sandwich!
Prep Time 25 minutes
Cook Time 5 hours
Servings 4 -6
- 2 Racks of Baby Back Ribs
- Yellow Mustard
- Jeff’s rub (purchase recipes here)
- Jeff’s barbecue sauce (purchase recipes here)
- Heavy duty foil (18″ – 24″)
- 2 French loaves (or similar sized bread)
Lay the ribs bone side up on a flat surface.
Work your fingers or other semi-sharp object under the membrane in the center of the rack of ribs and pull upward. With a little practice, the entire membrane will pull off in one piece.
Season the Ribs with Jeff’s Rub
Coat both sides of the ribs with yellow mustard.
Apply the mustard to the bone side first, then generously apply the rub.
Wait about 5 minutes or so for the rub to start looking wet.
Turn the ribs over and apply mustard and then rub to the meaty side of the ribs.
Then apply the rub very generously to the top of the ribs.
Let them sit for about 5-10 minutes while the rub mixes with the mustard and rib juices to form a really nice paste.
Refrigerate the Pork Ribs Overnight
Once they are seasoned well, lay the ribs on a piece of plastic wrap and wrap them up nice and tight.
Place the wrapped ribs in a pan (to prevent possible leaks) and put them in the fridge overnight.
The next morning, remove the ribs from the fridge and unwrap them.
Leave them on the counter for a few minutes while you go get the smoker ready.
Ready the Smokers
Set up your smoker for cooking at about 225°F.
Make sure to have enough smoking wood to last about 2-3 hours. Mesquite mixed with equal parts of apple is a great combination but any smoking wood will work.
Once your smoker is set up and ready to go, the ribs are ready to go into the smoker.
Smoke the Ribs
Place the ribs directly on the smoker grate
Let them smoke for about 2 hours.
After 2 hours, remove them from the smoker with a spatula or something that does not disturb the rub and place them on a long sheet of heavy duty foil (I use a 30-inch piece).
Sprinkle extra rub on the top of the ribs and wrap them up individually.
Place the wrapped ribs back into the smoker at 225°F.
After 2 hours, remove the wrapped ribs from the smoker and take them carefully from the foil. Be careful when you open them up, they will be very hot and the steam and rib juices in the bottom of the foil will be very hot.
Sprinkle them once again with more rub on the top side and place them back onto the smoker grate for 1 hour.
After the single hour, they are done and ready to come into the house
Remove the Bones
Lay the racks of ribs bone side up on the cutting board and very carefully twist the bones while pulling upward to separate them from the meat. Making a cut along both sides of the bone helps if they are a little stubborn.
Note: there are sometimes some small bone pieces in the more narrow tip of the baby backs. Be sure to check for those.
Make the Smoked Baby Back Rib Sandwich
Brush a little melted butter onto the inside of the bread and give it a good toasting in the oven or grill.
Lay the entire rack of ribs onto the top of the bread using a long wide knife or something similar underneath to keep the super tender ribs from breaking into pieces.
Top the ribs with Jeff’s sauce to add yet another layer of flavor.
Top the sandwich