McRib Sandwich

By HowToBBQRight · 300 min

Ingredients

Instructions

1. Preheat the smoker to 275°F (indirect heat) with pecan wood for smoke.
2. Remove the membrane from the back of the ribs and cut a thin slit along each bone. Cut off the end bones, leaving about 10 bones.
3. Season both sides with AP seasoning, then a thin layer of mustard, pressing it into the meat. Dust with The BBQ Rub. Let the ribs sit meat side up for 15-20 minutes while the smoker stabilizes.
4. Smoke the ribs for 2 hours.
5. Wrap the ribs in a double layer of foil: spread the brown sugar, lay the butter on top, drizzle with 1/4 cup Vinegar sauce, and place the ribs meat side down. Wrap tightly and return to the smoker.
6. Cook for 1 hour 45 minutes, or until the ribs are tender. Remove and open the foil. Carefully pull out each bone.
7. Move the ribs to a foil-lined cooling rack. Mix the remaining sauces and brush the back side. Flip meat side up and brush with sauce.
8. Place the rack on the smoker and glaze for 15-20 minutes.
9. Slice the French bread in half lengthwise, spread with butter, and toast under the broiler for 2-3 minutes.
10. Assemble: drizzle some of the 50/50 sauce on the bottom half of the bread, add sliced onion and pickles, place the ribs on top and drizzle with more sauce, add the top half, and cut into quarters.

Summarized from HowToBBQRight's video. Watch it for the details.

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