Featured in blog: Hangin’ with the Alley Cats
- 1 slab of ribs cut St. Louis style (keep the rib tips and smoke those too
- Salt & Pepper BBQ Rub (see recipe below)
- Pickled veggies (see recipe below)
- Pate (you can purchase this at the store, however, I made my own)
- 1 jalapeno seeded and sliced Cilantro
- French bread rolls or Bolillo rolls
For the Salt & Pepper BBQ Rub Recipe
For the Pickled Veggie Recipe
- Prepare the ribs and rib tips out by applying the Salt & Pepper BBQ Rub on them and set aside.
- Get the fire going to 225 degrees in the smoker and place the ribs in the smoker. I used a modified version of the 3,2,1 method which basically states that you smoke 3 hours, cover in foil (adding liquid if you like) smoke for 2 more hours, and finally remove from foil, sauce and smoke for another hour. I find that method leaves the rib a bit too soft so I just go for the 3, 2 method and skip the 1. But if you are a grill master, you know what works for you.
- When the ribs are done smoking, place them in a large pan to rest for about 15 minutes.
- Proceed to shred the meat into small pieces that can fit into a sandwich.
- Once that is done you just cut the bread lengthwise, spread on the pate, add the meat, pickled veggies, jalapeno and cilantro.