Rick, head of the shipping department here at MAK, strolled in this morning and dropped a Pork Rib Sandwich Recipe and pictures on our inboxes that are quite frankly all we’ve been able to think about since. He used the tried and true 3-2-1 method on the ribs and combined them with some smoked sharp cheddar cheese and homemade garlic aioli to finish.
Pork Rib Sandwich Recipe
For the Ribs:
- 4 racks of baby back ribs
- 4 tablespoons of Dijon mustard
- 1/2 cup of your favorite Dry Rub
For the Spritz:
- 2 cup of apple cider vinegar
- 2 cup of water (or apple juice)
- spray bottle – one that is only used for food
For the Wrap (at the 3 hr mark):
- 1 stick of butter (2 tablespoons per rack)
- 4 tablespoons of spritz (a few squirts per rack)
For the Garlic Spread:
- 1 stick butter
- 4 large cloves of garlic, smashed
- 1 1/2 teaspoons salt
- 1 teaspoon smoked paprika
Melt butter and add seasonings. Set aside.
For each Sandwich:
- 1/2 lb smoked sharp Cheddar cheese, shredded
- 1 loaf French bread
- Cold smoke blocks of sharp Cheddar cheese. Set aside to cool in airtight container. Smoking the cheese up to two weeks in advance is ideal, but no less than sixty minutes (1 hour) in advance is necessary.
- Trim excess fat off the ribs and remove the membrane off the bone side of the ribs using a paper towel (it is slippery).
- Power on your MAK Grill and leave the setpoint temperature on SMOKE.
- Rinse ribs under cold water, pat dry, and then coat both sides of ribs with the Dijon mustard.
- Apply the dry rub to both sides of all four racks.
- Place ribs into the Rib Rack and then onto the grill. Plan to smoke for about three hours.
- After the first 90 minutes, start spritzing every 20-30 minutes. Minimize how long you keep your lid open.
- At the 3 hour mark, take 4 long strips of aluminum foil. Place ribs on the foil, bone side down.
- Remove the Rib Rack and set aside.
- Raise setpoint temperature to 275°F.
- Spread the butter evenly over the surface of the ribs (1 tablespoon of butter per side) and then wrap the ribs tightly. Place back onto the smoker meat side down for two more hours.
- After the 2 hours have passed, remove ribs from foil gently. The meat should be tender. Place back on the smoker, meat side up. Cook one more hour, uncovered (the last hour helps set the meat and gives more flavor).
- Remove the ribs from the smoker and pull the bone from the meat.
- Split the French bread in half and briefly place them crust side up on the grill to toast.
- Coat the inside of each half loaf of bread with the garlic spread.
- Sprinkle a handful of shredded sharp cheddar cheese on top of the meat.
- Add appropriate amount of rib meat and the top half of the French bread.
- Sprinkle a handful of shredded sharp cheddar cheese on top of the meat and let sit long enough for the cheese to melt.
- Serve while hot.