Bigger is better. Our Super Premium Charcoal offers you longer and hotter burns.
The fun thing about a smoked rib sandwich, is that you get the amazing taste of the smoked ribs without the mess of eating the ribs off the bone! You’ll love it and then you’ll want to do it for the crowds, over and over again!
The smoked ribs are full of flavor and they’re tender, perfect for a smoked rib sandwich. Once they’re ready, you’ll be able to pull out the bone easily. You will notice the difference it makes to make them smoked on the grill with charcoal, and the spicy rub furthermore makes the taste just pop.
- FOGO Super Premium Charcoal, the First Ingredient (we used FOGO starters to light up the charcoal)
- 1 or 2 racks of ribs
- Cole Slaw
- Brown Sugar
- Apple Juice
- Heavy Duty Foil
Spicy Rib Rub
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoons kosher salt
- 1 tsp black pepper
- 1 tsp cayenne (or less depending on your spice level)
Prepare the ribs by removing the membrane and trimming off any fat so the rub can touch the meat. Slice the racks in half so they are easier to manage. Mix together the rub spices and sprinkle it on the ribs. Let them rest at room temperature with the rub on them for about 30 minutes, or refrigerated for a few hours.
Using FOGO starters, light up your FOGO charcoal on your grill and set it up for indirect heat at 225 degrees with some apple wood chunks for smoke. Smoke the ribs for 3 hours then remove them.
Place the ribs individually in their own 2 layers of heavy-duty foil and top each a nice coating of brown sugar and about 1 tablespoon of butter per half rack. Drizzle on some apple juice and make sure more is under them to steam the ribs in the foil pack. Place the foil packs back on the smoker and steam for 1 hour, or until they are tender enough to remove the bones with a light tug. Sometimes this can take 2 hours for the bones to come free. If you want to speed up the process a little you can raise the temperature of the grill from 225 to 300F.
Remove the foil packs and carefully remove the ribs. Pull out the rib bones and then put back on the smoker at 225 degrees for 30 minutes to an hour of smoke. In the last 10 minutes, glaze with a sweet bbq sauce. Once the sauce has set, remove the ribs.
Toast the buns then assemble the sandwiches with as large of slice of rib as you like, some coleslaw, a few pickles, and more bbq sauce if you want it more saucy.
This sounds appetizing, right? We’re getting hungry right now while we write this blog. If you have any pictures, tag us @fogocharcoal - we want to see those smoked rib sandwiches!! And if you have any ideas on other toppings or other methods of doing a smoked rib sandwich that has worked for you, sound off in the comments below!