**Post written by The BBQ Brothers. For all meat prep, grill set up, temperature and humidity control, recommended tools, and techniques for The BBQ Brothers recipes, check out The BBQ Brothers Beginner’s Guide To Grilling first, then get to cookin!
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I seem to run into this dilemma of whether I feel like ribs or feel like some pulled pork so I have discovered a way to have the best of both worlds in a great sandwich!
I actually discovered this when I only had 1 slab of ribs but had too many people coming over and needed to feed them all.
So let’s get started! You’re going to need to make two main ingredients. Ribs and pork butt:
We have already gone over how to prepare both of these so if you still haven’t viewed the recipes go ahead and check out the links below….
Now of course there is a different way on how we prep this sandwich and there are a few tricks that we need to share to make this post worth your time ☺
When we are preparing to shred these delicious meats we need to first debone the entire rack of ribs and then you can either shred the meat using forks or your badass bear claws. But if you are lucky enough to own a stand mixer (such as a KitchenAid Mixer) you can throw the meat in there with a flat beater and watch the magic happen! I have just discovered this technique and have found it to have a perfect result as the pieces are a little smaller than are possible by hand. (There is a video of this on our instagram and Facebook pages if you’d like to check it out!)
This mixture will give you a more complex taste as you have a mix of rib meat which gives this sandwich a little richer flavor than what you’d get with a standard pork sandwich.
Now I like to throw some sauce on it after you have made the sandwich as people vary on how much or how little sauce they want on it. And in this case I have reviewed two different sauces for you all. I know we have all been at the grocery store where we see a million sauces and we never know which one to get (I will begin to do this on most of our BBQ Brothers posts as it gives me an excuse to buy different sauces!)
- The Shed Spicy Mustard – This sauce is not a true mustard, nor is it that spicy, but it has a strong brown mustard taste with a thin texture more similar to vinegar than ketchup. It was my personal favorite on this sandwich as I found that with it not being thick it was able to soak into the bun and get in all the nooks and crannies of the pieces of meat.
- G.Hughes Sugar Free BBQ –I was very skeptical as I saw on the label “sugar free, gluten free, high fructose corn syrup free.” I rolled my eyes and thought “taste free.” On top of that it has 0g of total fat and only 10 calories! I have to be honest it was on sale for $2.30 so I figured “why not.” The texture of the sauce is very thick and more of a Kansas City style, but I was blown away as it was very full of flavor! This will have to be featured as a “Cut” as I would have never thought this much taste was possible without any of the “good stuff.” I strongly recommend this for any of you trying to cut calories but not wanting to sacrifice on taste!
That’s it! I found this is a great way to feed a large group of people but being a little more different than traditional pulled pork sandwiches that you find at your typical pot luck get together. So feel free to play with the ratios of rib meat to pork butt and find which ratio works for you!
So let us know what you think….did this recipe smoke the competition or go up in flames?