Special Rib Sandwiches

Step 1 -In a small bowl, add the paprika, the brown sugar, 2 tablespoons of the salt, the ground mustard, the black pepper, the coriander seeds, the oregano, the garlic powder, and the onion powder and mix to combine.

Step 2 -Use 3/4 of the spice mixture to evenly season both of the rib racks. Reserve the remaining spice mixture for grilling.

Step 3 -Cut each of the seasoned rib racks into 4-5 sections.

Step 4 -Place the rib sections in a large, resealable plastic bag and seal.

Step 5 -In a large bowl, add the pork cubes, the remaining salt, and the sugar and toss to coat.

Step 6 -Place the seasoned pork cubes in a large, resealable plastic bag and seal.

Step 7 -Place the rib-filled bag and the pork-cube-filled bag in the refrigerator and allow them to marinate for at least 4 hours and up to overnight.

Step 8 -Preheat a charcoal grill to low heat and open the bottom vents completely.

Step 9 -Clean the grill grates and use the oil to coat them.

Step 10 -Transfer the rib-filled bag from the refrigerator and place the marinated ribs bone-side down on the heated grill. Cover with the lid and cook until the thickest portions of them reach an internal temperature between 190-200 degrees F, about 4-5 hours.

Step 11 -Evenly brush the tops and sides of the grilled ribs with 1/3 cup of the barbecue sauce every 10 minutes and cook for about 30 minutes total.

Step 12 -Transfer the grilled ribs to a cutting board and let them cool slightly, about 15 minutes. Turn off the grill.

Step 13 -Pull the rib meat off of the bones, then discard the bones.

Step 14 -Roughly chop the rib meat and place it on a large plate.

Step 15 -Transfer the plate to the refrigerator and let the chopped rib meat chill, about 2 hours.

Step 16 -Preheat the charcoal grill to medium heat and leave the lid vent open.

Step 17 -Clean the grates and use the oil to coat them.

Step 18 -In a food processor, add the chopped rib meat and the marinated pork cubes in batches and pulse until it is combined and smooth.

Step 19 -Pour the meat mixture into a large bowl and use your hands to combine the meat mixture.

Step 20 -Place a 9x18-inch piece of parchment paper on a flat work surface.

Step 21 -Place the combined meat mixture on the parchment paper and evenly spread it out into a rectangle that is about the size of the paper.

Step 22 -Place a second 9x18-inch piece of parchment paper on top of the meat mixture.

Step 23 -Use a sharp knife to cut the meat mixture into 8 equal-sized patties. Place them on a plate and let them chill in the refrigerator until ready to grill.

Step 24 -Discard the parchment paper from the patties.

Step 25 -Place the patties on the heated grill and evenly sprinkle both sides of each of the patties with the reserved spice rub. Cook, flipping once, until they are well-charred, about 2 minutes per side.

Step 26 -Evenly brush the patties with the remaining 1 cup of the barbecue sauce. Cover the grill and cook until they reach an internal temperature of at least 145 degrees F and a lacquered glaze forms, about 2-4 minutes.

Step 27 -Place 1 of the cooked patties onto each of the bottom buns and evenly brush each with the extra barbecue sauce.

Step 28 -Evenly top each of the cooked patties with the pickles, the onions, and then return the top buns.

Step 29 -Serve.