Ingredients
Scale
- 1 rack of baby back ribs
- 2 tablespoons bbq seasoning (Here's what I used)
- 1/2 cup bbq sauce
- 12 inch sub roll or bread long enough to fit ribs on.
- 1/2 white onion sliced thinly
- 1/2 cup dill pickle chips
Instructions
- Remove the membrane from the back of the ribs if desired. Season the ribs generously on all sides with your favorite BBQ seasoning.
- Preheat your smoker to 225°F. Place the ribs directly on the smoker and cook for 3–4 hours, or until they reach an internal temperature of about 175°F.
- Wrap the ribs tightly in foil and return them to the smoker, meat side down.
- Increase the smoker temperature to 275°F and cook for another hour, or until the ribs reach an internal temperature of 210°F.
- Carefully remove the ribs from the foil and place them back on the smoker grates meat side up.
- Brush the ribs with BBQ sauce and smoke for another 15 minutes to let the sauce set.
- Remove the ribs from the smoker and let them rest for 15 minutes. Once rested, carefully remove the bones. If the ribs are tender enough, the bones should slide right out. If not, place the ribs meat side down and cut a slit along each bone to help remove them.
- Assemble the sandwich by placing the boneless ribs onto a toasted sub roll. Top with pickle chips, thinly sliced onions, and a drizzle of BBQ sauce.
- If serving guests, cut into portions. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Smoking
- Cuisine: BBQ
