Giant Smoked Rib Sandwich with Chipotle Maple Jam

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 4 h to 4 h 30 min
  • Makes 4 portions

Ingredients

Rib Sandwich

  • 1 Rack of baby back ribs
  • 1 Unsliced white bread
  • ¼ cup - Softened butter
  • 2 tbsp - Fresh parsley, chopped (optional)
  • ⅓ cup - BBQ sauce
  • Wood chunks for smoking, preferably hickory

Rub

  • 1 tsp - Onion powder
  • 1 tsp - Garlic powder
  • 1 tsp - Paprika
  • ½ tsp - Dried thyme
  • ½ tbsp - Brown sugar
  • ½ tbsp - Ancho chile powder
  • ½ tbsp - Salt
  • 1 tsp - Ground black pepper

Chipotle Maple Jam

  • 2 tbsp - Butter
  • 7 Slices of bacon, chopped in ¼ inch thick slices
  • 1 White onion, diced
  • 3 tbsp - Balsamic vinegar
  • 3 tbsp - Chipotle peppers in adobo sauce, minced
  • ½ cup - Maple Syrup
  • ½ tsp - Ground black pepper
  • 1 tbsp - Whiskey

Preparation

  1. Preheat your grill for indirect: Place an aluminum foil pan filled with water under the grill grate and toss a chimney of hot coals alongside;
  2. With a butter knife and some paper towels, remove the membrane under the rack of ribs by inserting the knife between the membrane and one of the bone, grab and pull the membrane with paper towels to remove it completely;
  3. Combine all Rub ingredients then apply on both side of the ribs with your hands so it penetrates the meat;
  4. Place the ribs on the grill grate for indirect cooking and toss a few wood chunks onto hot coals for smoking; Close the lid and cook for 2 hours at 250°F;
  5. In a preheated cast iron skillet or saucepan, melt 2 tbsp of butter then add the bacon and cook halfway; Add the onions and cook until golden brown, then add all remaining Chipotle Maple Jam ingredients and cook for 20 more minutes at medium/high temperature;
  6. Once the ribs have cooked for 2 hours, cover them in aluminum foil and cook for another 2 hours at 250°F;
  7. Glaze the ribs with BBQ sauce and sear over direct heat for 15 seconds right before removing from the grill;
  8. Place the ribs upside down and gently rotate each bone until they detach from the meat; Carefully remove the bones so you don’t break the ribs;
  9. Slice the white bread horizontally into two big slices:  Make a first slice one inch of the bottom of the bread and another 1 inch from the top; You will then be left with about 3 inches of bread from the middle that you can store and use later; Brush both sides of the bread with softened butter and grill over direct heat for 15 seconds;
  10. Place the boneless rack of ribs between two layers of grilled bread with Chipotle Maple Jam and freshly chopped parsley; Slice the giant rib sandwich into 4 parts; Serve and enjoy.

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