Monster Mac ‘n Rib Sandwich
- Total Time: 6 hours 35 min
- Yield: 6 servings 1x
Description
Fire up the PRIME550 and ELITE2B because this Monster Mac ‘n Rib Sandwich is an absolute beast! A smoky, fall-apart rack of baby back ribs seasoned, slow-smoked, and basted in BBQ sauce before being shredded and stacked high on toasted sourdough. Take this meal over the top with a layer of rich and creamy mac & cheese and add a stack of crispy homemade fries on the side.
Ingredients
1 rack of pork baby back ribs
Mustard (as a binder)
AP seasoning (@howtobbqright)
Ranch seasoning (@hidden.valley)
BBQ sauce (@blueshognation)
1 sourdough loaf
Bob Evans Mac & Cheese (from Walmart)
¼ red onion, thinly sliced
5 russet potatoes
2 quarts vegetable oil
Parmesan cheese
Parsley
Salt
Instructions
Prepare the Ribs:
Remove the silver skin from the ribs.
Rub with mustard as a binder, then season with AP seasoning and ranch seasoning.
Smoke the Ribs:
Preheat the smoker to 250°F.
Place the ribs in the smoker and cook uncovered for 3 hours, spritzing every 30 minutes with Sprecher soda or apple cider vinegar.
After 3 hours, wrap the ribs in foil with butter slices and a generous layer of BBQ sauce. Return to the smoker for 2 more hours.
Unwrap and smoke for 1 final hour, placing the ribs over the mac & cheese to infuse a smoky flavor.
Make the Fries:
Heat vegetable oil to 350°F.
Cut potatoes into fries and soak in ice water for 10-15 minutes.
Fry in hot oil until golden brown.
Sprinkle with Parmesan, parsley, and salt while hot.
Assemble the Sandwich:
Once ribs reach an internal temperature of 200°F, remove from the smoker and let them rest for 15 minutes.
Remove the bones and shred the meat.
Toast the sourdough loaf on a griddle until crisp.
Pile on the mac & cheese, shredded ribs, and sliced onions.
Serve & Enjoy:
Slice, serve with crispy fries, and enjoy this massive, smoky, cheesy masterpiece!
- Prep Time: 20 minutes
- Cook Time: 6 hours 15 min
- Category: Sandwich
- Method: Pellet Grill, Griddle
- Cuisine: American
