This homemade smoked beef rib sandwich is one of the only sandwiches you will ever want again. It’s packed with delicious smokey flavor and puts the fast food version to shame.

Ingredients

Protein: Beef Plate Ribs

Seasoning: The Go-To Blend and Black and Tan rub

For the spritz: Beef broth and apple cider vinegar

For the sandwich: baguette, pickles and BBQ sauce

How to make a Smoked Beef Rib Sandwich

Start by trimming the excess fat and silver skin off of the top of the beef ribs. This will allow the seasoning to penetrate the meat.

Trimmed Beef Ribs

Use yellow mustard as a binder and generously season the beef ribs on all sides with the seasonings. For big cuts of meat like beef ribs or brisket, I like to make sure I season generously since you are only seasoning the outside of the meat.

seasoned beef ribs

Smoke the beef ribs at 350°F with hickory pellets for 5-6 hours unwrapped. At the beginning of hour 2, lightly spritz every hour with a 50/50 blend of beef broth and apple cider vinegar. This will help prevent the bark from drying out and add more flavor to the meat.

smoked beef ribs on the smoker

Make the pickled red onions by slicing up the red onion and combining all of the other ingredients in a glass jar with the onions for at least 1 hour. You want to make sure you do this ahead of time so they have plenty of time to soften.

Once the beef ribs reach an internal temp of 200°F and they are probe tender, remove them from the smoker. Let them rest for 30 minutes before slicing against the grain between each bone. 

Remove the meat from the bone then place it on the toasted bread with pickles, pickled red onions and BBQ sauce.

Grab a napkin and enjoy every last bite!

If you love a good sandwich, be sure to try my Mushroom Swiss Steak Sandwich and Hot Honey Chicken Sandwich recipes.

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Smoked Beef McRib Sandwich

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This homemade smoked beef rib sandwich is one of the only sandwiches you will ever want again. It’s packed with delicious smokey flavor and puts the fast food version to shame. 

  • Total Time: 6 hours 20 minutes
  • Yield: 6 sandwiches 1x

Ingredients

Scale
  • 1 rack of beef plate ribs
  • 2 tbsp Go-To Blend
  • 2 tbsp Black and Tan Rub
  • 1 tbsp yellow mustard
  • 1 french baguette 
  • Pickles
  • Original BBQ Sauce
  • ¼ cup of beef broth
  • ¼ cup apple cider vinegar

Instructions

  1. Start by trimming the excess fat and silver skin off of the top of the beef ribs.
  2. Use yellow mustard as a binder and generously season the beef ribs on all sides.
  3. Smoke the beef ribs at 350°F with hickory wood for 5-6 hours unwrapped. Lightly spritz every hour with a 50/50 blend of beef broth and apple cider vinegar.
  4. Make the pickled red onions by slicing up the red onion and combining all of the other ingredients in a glass jar with the onions for at least 1 hour. 
  5. Once the beef ribs reach an internal temp of 200°F and they are probe tender, remove them and let them rest for 30 minutes before slicing between each bone. 
  6. Remove the beef rib meat from the bone then assemble on the bread with beef rib, pickles, pickled red onions and BBQ sauce.
  • Author: Nick Nesgoda
  • Prep Time: 20 minutes
  • Cook Time: 6 hours

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