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Topping a rib sandwich

Mega-Rib BBQ Sandwich Recipe


A rib sandwich that puts imposter rib sandwiches to shame. Real BBQ, real meat, real good. 


  • 2 slabs St. Louis style ribs, membrane removed
  • BBQ rub of your choice
  • BBQ sauce of your choice
  • 2 loaves French bread
  • Pickles (we liked bread and butter for this recipe)
  • onions

Mega rib sandwich ingredients


  • Preheat your smoker to 250°F (121°C). Use Smoke X4 to monitor the pit temp with its air probe. 
  • Season your ribs well with BBQ rub. 

Seasoned ribs

  • Place the ribs in your smoker, insert needle probes and connect them to your Smoke X. 

Ribs on the smoker with probes

  • Cook for 2 hours, until the bark has set well.
  • Wrap the ribs in foil and re-insert the probes in between the bones. 
  • Return the ribs to the cooker and increase the air temp to 275°F (135°C). Set the high-temp alarm on the meat channels of your Smoke X to 200°F (93°C).

Setting the thermometer temp

  • When the alarm sounds, remove the ribs from their wrapping and give them a good coating of sauce using a silicone brush
  • Put them back in the smoker, put the probes back in, and set the probes’ high-temp alarm for 195°F (91°C). Verify temp and tenderness using your Thermapen® ONE

Temping the ribs

  • When the high-temp alarms sound, remove the ribs from the smoker. Let them rest while you prepare your bread, etc. 
  • Slice your loaves of French bread all the way through and toast their faces in some butter in a hot pan, on a griddle, or under a broiler. 
  • Pull the bones from the ribs and lay one rack on each loaf of bread. 

Saucing the ribs on the bread

  • Sauce the ribs with more BBQ sauce, top them with sliced onion and pickles, and close the sandwich. 
  • Slice and serve!

mega rib sandiwches