About
It's the little things in life that bring you the biggest joy. Your favorite people, a sunny day, having these Special Rib Sandwiches for lunch... all small things that have a lasting impact. Combine them all together and you've got the perfect day. Really! Imagine the most beautiful afternoon, alongside the love of your life, while eating these deliciously seasoned sammies that are sweet, tangy, and mind-bogglingly tender. They may require a little time to achieve their yummy greatness, but isn't patience another one of life's lovely lessons?! That's the good stuff right there. Celebrate all of life's tiny treasures with these Special Rib Sandwiches!
Ingredients
- 5 1/2 tablespoons paprika
- 5 1/2 tablespoons dark brown sugar
- 2 tablespoons plus 4 teaspoons kosher salt, divided
- 2 teaspoons ground mustard
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander seed
- 1/2 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 (2-3.4-pound) racks baby back ribs, transparent membrane cut off and discarded
- 1 1/2 pounds pork shoulder, boneless, cut into 1-inch-thick cubes
- 1 tablespoon granulated sugar
- olive oil, to taste, for greasing the grill grates
- 2 cups barbecue sauce, divided, plus more, to taste
- 1 (8-count) package hamburger buns, split and toasted
- pickles, to taste, for serving
- 1/2 white onion, thinly sliced, for serving
Directions
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.
