Boneless BBQ Rib Sandwich

Boneless BBQ Rib Sandwich


• 4 Turano French Rolls
• 3 Rack Baby Back Pork Ribs
• 1 Cup of BBQ Sauce
• 1 Jar Pickles
• 1 Yellow Onion, thinly sliced
• Salt, to taste
• Black Pepper, to taste


① Peel membrane from the backside of the ribs and lightly season with cracked black pepper and salt.
② When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
③ Cook meaty side up for two hours, then flip the ribs to meaty side down and cook for one more hour.
④ Remove ribs from grill and flip over so they are laying bone side up on a cutting board. Using a sharp knife, cut down the center of each bone and remove bones using your fingers.
⑤ Flip ribs back over and brush with half of the BBQ Sauce. Place back on the grill for 5-10 minutes to set the sauce. Remove from the grill and set aside.
⑥ Cut rib racks to match the length of the hoagie rolls. Split the hoagie rolls in half and place ribs on the bottom bun.
⑦ Top with pickles, onions, more BBQ sauce, and top bun and serve!

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