Smoked Pork Ribs Banh Mi

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


  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.

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