Smoked Beef Rib Sandwich
Like our at-home version of its famous cousin, this Beef Rib Sandwich is a meal for all seasons. We’re swapping oinks for moos and going with beef “dino” ribs, slow-smoked to perfection, and infused with irresistible flavor from two of our fan-favorite blends.
So where should all that fall-off-the-bone meat go? Naturally, between some bread, topped with our Original BBQ Sauce and a pile of homemade pickled onions and some crispy dill pickles. Let’s dive in.
Smoked Beef Rib Sandwich with Homemade Pickled Onions
Recipe by Nick Nesgoda | Burnt Pellet BBQ
Like most creations that use BBQ meat, this recipe is leftover-friendly, meaning you do not have to wait on a rack of ribs for six hours to get your fix if you already have some BBQ in the fridge. Additionally, leftover brisket works as a stand-in and is just as tasty.
1 rack of beef plate ribs
1 tablespoon yellow mustard
2 tablespoons The Go-To
2 tablespoons Black & Tan
¼ cup beef broth
¼ cup apple cider vinegar
1 red onion, sliced
1 cup hot water
½ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 French baguette
F&S Original BBQ Sauce
For the Smoked Beef Ribs
For the Pickled Red Onions
For the Sandwich
Begin by trimming the excess fat and silver skin off the top of the beef ribs.
Cover the ribs with yellow mustard as a binder and generously season the beef ribs on all sides with The Go-To and Black & Tan.
Smoke the beef ribs over indirect heat at 350°F for 5-6 hours without wrapping. Lightly spritz every hour with a 50/50 blend of beef broth and apple cider vinegar.
While the ribs are smoking, prepare the pickled red onions. Slice the red onion and place it in a glass jar. In a separate bowl, combine the hot water, apple cider vinegar, sugar, and salt. Pour the mixture over the sliced onions and let them pickle for at least 1 hour.
Once the beef ribs reach an internal temperature of 200°F and they are probe-tender, remove them from the smoker and let them rest for 30 minutes. Then, slice the meat between each bone.
To assemble the sandwich, take the French baguette and slice it lengthwise. Spread a layer of BBQ sauce on one side of the bread.
On the bottom half of the bread, layer the beef rib meat, pickles, and pickled red onions.
Close the sandwich with the top half of the bread, cut it into individual portions, and serve.
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