Can you imagine a smoky, 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!
Course Entree
Cuisine Hot Smoking
Prep Time 25 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours25 minutesminutes
Servings 4
Author Jeff Phillips
Ingredients
2Racks of Baby Back Ribs
Yellow Mustard
Jeff's original rub
Jeff's barbecue sauce
Heavy duty foil18″ – 24″
2French loaves
Instructions
Lay the ribs bone side up on a flat surface, then remove the plastic-like membrane on the bone side of the ribs.
Coat the bone side of the ribs with yellow mustard, then generously apply the original rub. Wait about ten minutes for the rub to start looking wet, then turn the ribs over and apply the mustard and rub to the meaty side of the ribs in the same way.
Place 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.
Set up your smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Once your smoker is set up and ready to go, place the ribs directly on the smoker grate and let them smoke for about two hours.
After two hours, remove a rack of ribs from the smoker and place it on a long sheet of heavy-duty foil. Sprinkle extra original rub on the top of the ribs and wrap it up. Place the wrapped rack of ribs back into the smoker. Repeat the wrapping process if you have multiple racks of ribs.
After two hours, remove the wrapped ribs from the foil and let them continue to cook on the smoker grate at 225°F (107°C) for an additional hour to firm up the bark.
After this final step in the smoker, they are done and ready to come into the house.
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.
Brush 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 bottom half of the bread. Top the ribs with Jeff's BBQ sauce, then place the top on the sandwich.