Recipe courtesy of MacKenzie Smith in partnership with Cobblestone Bread Co. For more recipes from MacKenzie, visit their blog grilledcheesesocial.com. To view original recipe, click here.
Ingredients
- ½ tbsp smoked paprika
- ½ tbsp salt
- ½ tbsp cumin
- ½ tbsp white pepper
- 2 tbsp light brown sugar
- 1 tbsp chili powder
- ½ tbsp ground coffee
- ½ cup barbecue sauce
- 1 rack of ribs, membrane removed
- Âĵ cup yellow mustard
- 1 cup water
- ½ cup apple cider vinegar
- Cherry wood chips, soaked
Sandwich Ingredients
- 1 Cobblestone Bread Co.⢠Spud Dog Bun
- â cup pulled rib meat (from above)
- 1-2 tbsp barbecue sauce
- 1 dill pickle spear
- 1 tbsp chopped white onion
Instructions
In a small bowl, combine smoked paprika, salt, cumin, white pepper, light brown sugar, chili powder and ground coffee and set aside. Once the membrane is removed from the ribs with a sharp knife, massage mustard onto meat and add seasoning blend. Wrap tightly and place in refrigerator for at least 6 hours to marinate.
Prepare the Big Green Egg by placing a small handful of soaked cherry wood chips and Big Green Egg Natural Lump Charcoal in the bottom of the EGG and light it with a Big Green Egg Fire Starter. You want the EGG to be around 250°F/121°C. Place the convEGGtor with the legs facing up and add a medium sized aluminum pan halfway full of 1 cup water and ½ cup apple vinegar. Add the metal grate and the meat then close the egg and open the top vent Âĵ of an inch and adjust the bottom vent so that a little over a ½ inch is exposed. Watch your EGG for about an hour so that it has time to regulate without getting the ribs too hot. Let the ribs cook for about 4 hours then brush them with ½ cup of barbecue sauce, distributed evenly between the two sides, and crank up the heat to approximately 650°F/343°C in order to cook the sauce for a few minutes. Remove from heat, tent with tinfoil, and let the ribs rest for 30 minutes.