Boneless Rib Sandwich

Name: Boneless Rib Sandwich
Total time: 240 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 whole pork shoulder; 0.5 cup Duce's Wild Original Rub; 0.25 cup butter; 0.25 cup brown sugar; 0.25 cup honey; 0.25 cup apple juice; 1 cup Duce's Wild Competition Sauce; 1 loaf French bread; 1 pickles; 1 large white onion

Serves 1

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Boneless Rib Sandwich

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Serves 1

Directions

1Butterfly the pork shoulder by cutting it in half lengthwise, creating two slabs.
2Season both sides of the butterflied pork shoulder slabs generously with 1/4 cup of Duce's Wild Original Rub.
3Smoke at 250°F for 2 hours.
4Remove pork slabs from smoker, place on aluminum foil, and evenly distribute melted butter, brown sugar, honey, and apple juice over them.
5Sprinkle an additional 1/4 cup of Duce's Wild Original Rub over the slabs, then tightly wrap in foil.
6Return the foil-wrapped pork slabs to the smoker and smoke for an additional hour at 250°F.
7Remove the pork slabs from the foil, place them back on the smoker, and brush with Duce's Wild Competition Sauce.
8Smoke for another 15 minutes to set the sauce.
9Cut the French bread lengthwise and place the sauced pork slabs onto the bottom half of the bread.
10Top with sliced pickles and onions, and close the sandwich with the top half of the bread.
11Cut the sandwich into desired sections and serve warm with extra sauce.

Ingredients

1 whole pork shoulder
0.5 cup Duce's Wild Original Rub
0.25 cup butter
0.25 cup brown sugar
0.25 cup honey
0.25 cup apple juice
1 cup Duce's Wild Competition Sauce
1 loaf French bread
1 pickles
1 large white onion

Equipment

knifecutting boardsmokeraluminum foil

Boneless Rib Sandwich

Serves 1

tiktok.com

Boneless Rib Sandwich

tiktok.com

Serves 1

Directions

1Butterfly the pork shoulder by cutting it in half lengthwise, creating two slabs.
2Season both sides of the butterflied pork shoulder slabs generously with 1/4 cup of Duce's Wild Original Rub.
3Smoke at 250°F for 2 hours.
4Remove pork slabs from smoker, place on aluminum foil, and evenly distribute melted butter, brown sugar, honey, and apple juice over them.
5Sprinkle an additional 1/4 cup of Duce's Wild Original Rub over the slabs, then tightly wrap in foil.
6Return the foil-wrapped pork slabs to the smoker and smoke for an additional hour at 250°F.
7Remove the pork slabs from the foil, place them back on the smoker, and brush with Duce's Wild Competition Sauce.
8Smoke for another 15 minutes to set the sauce.
9Cut the French bread lengthwise and place the sauced pork slabs onto the bottom half of the bread.
10Top with sliced pickles and onions, and close the sandwich with the top half of the bread.
11Cut the sandwich into desired sections and serve warm with extra sauce.