There are so many ways to eat ribs, and we just love the Ultimate Rib Sandwich that’s loaded with flavor and toppings!
½ tbsp smoked paprika
½ tbsp salt
2 tbsp light brown sugar
½ tbsp cumin
½ tbsp white pepper
1 tbsp chili powder
½ tbsp ground coffee
½ cup barbecue sauce
1 rack of ribs, membrane removed
¼ cup yellow mustard
1 cup water
½ cup apple cider vinegar Cherry wood chips, soaked
In a small bowl, combine smoked paprika, salt, cumin, white pepper, light brown sugar, chili powder and ground coffee and set aside. Once the membrane is removed from the ribs with a sharp knife, massage mustard onto meat and add seasoning blend. Wrap tightly and place in refrigerator for at least 6 hours to marinate.
Place the convEGGtor with the legs facing up and add a medium sized aluminum pan halfway full of 1 cup water and ½ cup apple vinegar. Add the metal grate and the meat then close the egg and open the top vent ¼ of an inch and adjust the bottom vent so that a little over a ½ inch is exposed. Watch your EGG for about an hour so that it has time to regulate without getting the ribs too hot.
Let the ribs cook for about four hours then brush them with ½ cup of barbecue sauce, distributed evenly between the two sides, and crank up the heat to approximately 650°F/343°C in order to cook the sauce for a few minutes. Remove from heat, tent with tinfoil, and let the ribs rest for 30 minutes.
1 Cobblestone Bread Co.™ Spud Dog Bun
⅓ cup pulled rib meat (from above)
1-2 tbsp barbecue sauce
1 dill pickle spear
1 tbsp chopped white onion
Remove the rib meat from a few ribs, about ⅔ a cup or more, and toss with 1-2 tbsp barbecue sauce. Add the pulled meat to the Cobblestone Bread Co.™ Spud Dog Bun and top with chopped white onion and a dill pickle spear. Makes 1 sandwich.