Rib sandwiches


 

Terry - bbqking

TVWBB Fan
Rubbed with Salt Lick garlic rub and Honey Hog in the back. Holy Gospel on the front. On my SmokeFire at 260 for 3 hours. Spritzed with cranberry/red wine vinegar every hour. The placed meat side down in butter, brown sugar, A-1/honey/garlic. Wrapped in foil back in grill for 2 hours at 300. Pulled off and pulled out all bones. Place on bread. Pickles, onion and bbq sauce. One I added pepper Jack cheese. 96C791CF-E652-49BB-A5E1-C0710B290B72.jpeg 8271013E-FB81-4561-8D63-4D0CD231BF88.jpeg D8FF1F77-259C-4396-8C72-F0755E582996.jpeg
 

Terry - bbqking

TVWBB Fan
Just a side note I forgot to mention. I did use a sharp knife and cut on the back on each side of each bone before rub. So the bone just popped right out. They would have anyway…but that helped a little. And yes we removed that stuff from the back first, with a paper towel.
 

 

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