Boneless Rib Sandwich

240 mins
Serves 1
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Directions

  1. 1Butterfly the pork shoulder by cutting it in half lengthwise, creating two slabs.
  2. 2Butterfly the pork shoulder by cutting it in half lengthwise, creating two slabs.
  3. 3Butterfly the pork shoulder by cutting it in half lengthwise, creating two slabs.
  4. 4Season both sides of the butterflied pork shoulder slabs generously with 1/4 cup of Duce's Wild Original Rub.
  5. 5Season both sides of the butterflied pork shoulder slabs generously with 1/4 cup of Duce's Wild Original Rub.
  6. 6Season both sides of the butterflied pork shoulder slabs generously with 1/4 cup of Duce's Wild Original Rub.
  7. 7Smoke at 250°F for 2 hours.
  8. 8Smoke at 250°F for 2 hours.
  9. 9Smoke at 250°F for 2 hours.
  10. 10Remove pork slabs from smoker, place on aluminum foil, and evenly distribute melted butter, brown sugar, honey, and apple juice over them.
  11. 11Remove pork slabs from smoker, place on aluminum foil, and evenly distribute melted butter, brown sugar, honey, and apple juice over them.
  12. 12Remove pork slabs from smoker, place on aluminum foil, and evenly distribute melted butter, brown sugar, honey, and apple juice over them.
  13. 13Sprinkle an additional 1/4 cup of Duce's Wild Original Rub over the slabs, then tightly wrap in foil.
  14. 14Sprinkle an additional 1/4 cup of Duce's Wild Original Rub over the slabs, then tightly wrap in foil.
  15. 15Sprinkle an additional 1/4 cup of Duce's Wild Original Rub over the slabs, then tightly wrap in foil.
  16. 16Return the foil-wrapped pork slabs to the smoker and smoke for an additional hour at 250°F.
  17. 17Return the foil-wrapped pork slabs to the smoker and smoke for an additional hour at 250°F.
  18. 18Return the foil-wrapped pork slabs to the smoker and smoke for an additional hour at 250°F.
  19. 19Remove the pork slabs from the foil, place them back on the smoker, and brush with Duce's Wild Competition Sauce.
  20. 20Remove the pork slabs from the foil, place them back on the smoker, and brush with Duce's Wild Competition Sauce.
  21. 21Remove the pork slabs from the foil, place them back on the smoker, and brush with Duce's Wild Competition Sauce.
  22. 22Smoke for another 15 minutes to set the sauce.
  23. 23Smoke for another 15 minutes to set the sauce.
  24. 24Smoke for another 15 minutes to set the sauce.
  25. 25Cut the French bread lengthwise and place the sauced pork slabs onto the bottom half of the bread.
  26. 26Cut the French bread lengthwise and place the sauced pork slabs onto the bottom half of the bread.
  27. 27Cut the French bread lengthwise and place the sauced pork slabs onto the bottom half of the bread.
  28. 28Top with sliced pickles and onions, and close the sandwich with the top half of the bread.
  29. 29Top with sliced pickles and onions, and close the sandwich with the top half of the bread.
  30. 30Top with sliced pickles and onions, and close the sandwich with the top half of the bread.
  31. 31Cut the sandwich into desired sections and serve warm with extra sauce.
  32. 32Cut the sandwich into desired sections and serve warm with extra sauce.
  33. 33Cut the sandwich into desired sections and serve warm with extra sauce.

Ingredients

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

Equipment

knifecutting boardsmokeraluminum foil