Smoked Pork Ribs Banh Mi

Featured in blog: Hangin’ with the Alley Cats

Ingredients

• 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

Method

1. Prepare the ribs and rib tips out by applying the Salt & Pepper BBQ Rub on them and set aside.  
2. 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.
3. When the ribs are done smoking, place them in a large pan to rest for about 15 minutes.
4. Proceed to shred the meat into small pieces that can fit into a sandwich.
5. Once that is done you just cut the bread lengthwise, spread on the pate, add the meat, pickled veggies, jalapeno and cilantro.