The Smoked Ribwich
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1 large sandwich
The Ribwich (cough, cough, McRib) may be a limited edition item and part of McDonald's folklore, but what if you could make it at home, and even better than the original? We bring you, the smoked Ribwich. Smoked pork rib or shoulder chops, covered in bbq sauce and oh so tender, topped with pickles, grilled onions, lettuce, tomato and spicy mayo. Now you can make this famous sub whenever you want.By:
Chef Matt Basile
2 pork rib and/or shoulder chops, ½ lb each
1 tsp salt
1 tsp black pepper
2 tsp brown sugar
Long sub roll
1 large tomato
Boston bibb lettuce
½ white onion
4 slices sandwich-style pickles
2 tbsp mayo
1 tsp hot sauce
Set smoker to 275F.
Mix the salt, pepper, brown sugar to make a rub. Season the pork with the rub, on all sides. Place in smoker for one hour, then remove from smoker, cover meat with 2 tbsp of your preferred bbq sauce, we used Alchemy Rib + Chicken sauce. Wrap meat in parchment paper, place back in the smoker for one hour.
Cut 3-4 thick slices of onion and cook on the plancha with some canola oil. Combine hot sauce and mayo in a bowl and spread on the inside of the bun then toast, mayo side down on the grill.
Slice tomato. Pull leaves of lettuce. Remove pork from smoker and place on diamond patterned grill and baste with more bbq sauce and allow the fire to caramelize the rib chop.
To build your sandwich, place more spicy mayo on the top bun, place tomato and pickle slices on the bottom bun, top with bbq rib meat, grilled onions, then the lettuce and close.