Subscribe now!Don't Miss Anything We Post. Join Our Email List Today.

Slow Smoked Rib Sandwich

Share on Facebook0Tweet about this on TwitterPin on Pinterest0Share on Google+0

Slow Smoked Rib Sandwich

No better eatin’ at the Pit than a Pulled Pork sandwich, for sure. Unless, of course, you’re serving up these “low and slow”, falling off the bone, Smoked Rib Sandwiches.

Baby back, put into a foil tent that is sealed all around, on a 350 degree heat for 40-45 min’s….the fat helps to break down the meat, the steam further tenderizes the meat. When done, remove from foil tent(which swells up a bit if sealed well) then add to a charcoal Weber to sear with favorite BBQ sauce.  The sugars in the BBQ sauce will add sear faster so watch so you don’t overcook and burn, nothing worse than dried overcooked pork ribs.  When done, bones pull out just like in the video, can eat as is, cut up for pulled pork. Slow smoking way is better.

Source: BBQ Pit Boys

Share on Facebook0Tweet about this on TwitterPin on Pinterest0Share on Google+0

 

Add a Comment