Game Day Rib Sammies, The McRib is back, but these are better and a lot more fun to make. These are great for any tailgating events and parties. You get to BBQ some racks of ribs to the point that they are so tender that you can wiggle the bones out. With your favorite BBQ sauce and a “Kiss of Smoke”. Life is very good.
Tonight we will also show you “How to trim St. Louis Style” ribs.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Check Out All of Our Cookbooks They are “How To” BBQ Picture Books
Game Day Rib Sammie A Wood Pellet Grill Recipe
Prep Time: 10 minutes Cook Time: 5 hours @ 300* (149c) Grill: Green Mountain Wood Pellet Grill Pellets: Green Mountain’s Texas Blend BBQ Pellet
Ingredients: Game Day Rib Sammies
- Chef of the Future Southwestern
- Briggs True Bourbon Bacon BBQ Sauce
- Butter
- Cole slaw
- Bread roll
Cooking Directions: Game Day Rib Sammies
We always buy whole racks of ribs and trim them ourselves. The saving can be up to $2 a pound. We also then have “Rib Tips” that we use for all kinds of things.
After trimming your ribs, season well with your Chef of the Future Southwestern seasoning and place them directly onto your preheated (300*, 149c) grill. I grilled these a bit longer than I normally do because I wanted them so tender I could wiggle the bones out.
Here’s how I did them. Anytime you’re cooking temp is above 250* (122c) you have little or no smoke, just heat. So I am giving it “A Kiss of Smoke” with a Wedgie (See Our Store) .
- 1 ½ hours in the smoke
- Wrap with foil, adding about 4 pats of butter and grill for 2 hours
- Top with your Briggs True Bourbon Bacon sauce and loosely seal and grill for 1 hour more.
- Open the ribs up to let your sauce set up for 30 minutes or so.
I was looking for an internal temperature around 190* (88c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
When the ribs are cool enough to handle carefully wiggle the bones out. Lay the ribs out on your bread loaf and slice into sammies. We topped these with cole slaw.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Game Day Rib Sammie A Wood Pellet Grill Recipe
Game Day Rib Sammie A Wood Pellet Grill Recipe
Game Day Rib Sammie A Wood Pellet Grill Recipe
Tip: Notice my brush? At the Restaurant supply store they are $4.99. At a hardware store .39, same brush…
Game Day Rib Sammie A Wood Pellet Grill Recipe
Game Day Rib Sammie A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love, Ken & Patti
