Sandwich aux travers de porc fumés

Ingrédients

• 1 slab Pork Spareribs (trimmed St. Louis Cut Style)
• 2 cups BBQ Sauce
• 1 tbsp Paprika
• 1 tbsp Kosher Salt
• 1 tbsp Pepper
• 1/2 tbsp Garlic Powder
• 1/4 cup Pineapple Juice
• 4 Hamburger Buns

Préparation

1. 1

   Mix spices together and rub both sides of the ribs generously. Allow ribs to marinate in the dry rub for at least an hour up to overnight.

2. 2

   Pre-heat smoker for indirect heat at 250 degrees F.

3. 3

   Smoke ribs for 2 hours. Remove ribs and wrap them tightly in aluminum foil. Leave just enough of an opening in one end to pour a tablespoon or two of pineapple juice. Close the opening by rolling that end of the foil tightly. Place the slab back in the smoker and steam in the foil for another hour.

4. 4

   Remove the ribs and unpack from the foil. Using a sharp pairing knife cut slits through the thin skin covering each bone. Pull each bone out and toss away.

5. 5

   Baste both sides of the now boneless ribs with your favorite bbq sauce and then place the unwrapped ribs back into the smoker. Allow to cook another 30 minutes.

6. 6

   Remove the ribs. Cut into the appropriate sizes for your sandwiches. Place on.a bun and top with slaw, pickles, and more sauce if preferred.