Ribs are smoked low and slow, then used to make these amazing rib rolls. The rolls are topped with homemade applesauce and pickled fennel making the sandwich have sweet, savory, and acidic elements.
You can make your own applesauce, according to this recipe, or simply use store-bought. If you’re making your own sauce, adjust the sweetness depending on the type of apples you are using.
Hanging ribs to cook is only possible on certain smokers designed for this method. If cooking the ribs more fully while hanging it is a good idea to leave the membrane on to provide additional support to stop the ribs falling from the hook once they become tender.
Hanging Pork Rib Sandwich Recipe
- favorite rib rub, to taste
- 1 rack pork ribs
- 3 tablespoons brown sugar
- 1/4 cup apple juice
- 2 tablespoons honey
- 4 tablespoons butter
- favorite BBQ sauce
- 6 green apples
- 4 tablespoons water
- 1 tablespoon sugar
- 1/8 teaspoon cinnamon
- 1 bulb fennel thinly sliced
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes
- 2 cups white vinegar
- 1/2 cup water
- 1 Turkish bread roll
- 1 bag plain potato chips
- 4 sheets foil
- Set up a smoker to 300 degrees F (149 degrees C).
- Prepare the ribs by removing the back membrane and trimming excess fat and meat.
- Apply the rub to both sides 1 hour prior to cooking.
- Place the hanging hook through the center of the pork rib rack between the first and second bones. Hang the pork racks in the smoker then cook for 1 hour.
- Remove from the smoker and place on 2 sheets of foil for each rack. Add the brown sugar, apple juice, honey, and butter then lay the ribs meat-side down in the mixture. Add the same mixture to the other side of the ribs, then wrap tightly in the foil.
- Place the racks back in the smoker and cook for another 45 to 60 minutes.
- Remove the ribs from the foil and apply the BBQ sauce. Place the lid back on the smoker and cook for 5 minutes to allow the sauce to set. Re-sauce and remove from the smoker.
- Let the pork ribs rest for 10 minutes to rest while making the sandwich.
- This should be made while the ribs are cooking. Peel and dice the apples into 1/2-inch (1cm) pieces.
- Place in a small saucepan with the water over high heat and bring to a boil. Add a third of the diced apples and cover with the lid. When the apples start to soften, add the remaining apples and cover.
- When the apples are at your desired firmness, taste and add sugar and cinnamon as desired.
- This should also be prepared while the ribs are cooking. In a bowl combine the fennel, black peppercorns, mustard seeds, red pepper flakes, white vinegar, and water. Let the flavors infuse while preparing the other elements of the sandwich.
- Remove the rib bones from the pork then pull to create small pieces to be used on the sandwich, similar to traditional pulled pork from the shoulder.
- Slice the Turkish bread in half, apply a small amount of the BBQ sauce then lay the meat on top.
- Add the applesauce, pickled fennel, then a little more sauce. Top with the potato chips to give some crunch then top with the other half of the bread.