Follow basic smoked sausage preparation practices when making this rib patty.
- Clean and sanitize all of your equipment before and after use
- Prepare your casings a day in advance and let them soak in the refrigerator.
- Keep your meat and grinder parts super cold (below 34F or 1c) at all times.
- Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
- Stuff the mince into your sausage casings and prick out any air pockets.
- If you plan on using a curing salt let your sausage rest in the refrigerator overnight to allow the cure to work.
- The next day follow a low and slow smoking schedule.
- Cook sausage till you reach your desired cooking temperature
- Once the internal temp has been reached place the sausages in a cold-water bath to cool down and let them bloom at room temperature for 3-4 hours
Here are a few things you might find useful when making this rib sandwich
- SavorYe Flavor Booster
- Digital Smokers (I use the model 4D Pro-series WiFi)
- Bella’s Cold Smoke Generator
- Potato Starch (Binder for better texture and moisture retention)
- Insta Cure #1
- Cure Accelerator
- Thermapen ONE (Accurate Thermometer)
- Kotai Chef Knife
- Meat Grinder
- Meat Mixers
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
Enjoy the video and the recipe. If you have any questions, feel free to ask away.
2 Guys & A Cooler Amazon Storefront
Eric’s Smoked BBQ Rib Sandwich
Seriously Good
How much do you want to make? 1000 grams
Ingredients
- 400 g pork belly
- 450 g pork shoulder
- 150 g pork back fat
- 15 g kosher salt
- 7 g savorye
- 2.5 g insta cure #1 If you don't plan on doing a low and slow smoke you can omit this ingredient
- 4 g black pepper
- 10 g brown sugar
- 3 g garlic powder
- 3 g onion powder
- 4 g smoked paprika
- 3 g chili powder
- 1 g cumin powder
- 2 g mustard powder
- 1 g red pepper flakes
- 1 g dried oregano
- 100 g apple juice
- 25 g potato starch
Optional Ingredient for a little heat
- 5 g cayenne pepper
Instructions
Prepare the Meat
- Clean meat from any silver skin and arteries. Chill the meat and the fat so that the temperature is below 34f (1.1c)
- Grind chilled meat and fat on a 6mm medium course plate. Rechill. Keep the temp under 34f (1.1c)
- Combine the rest of the ingredients (spices, liquids, binder) and mix till the meat turns into a sticky batter. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside down. Place this mixture into your refrigerator overnight so that the cure can do it's job.
- The next day form your patties. I made mine 6oz (170g) each and formed them into 7 inch long by 3 inch wide patties. You can make them into round burger type patties if you would prefer.
- After making the patties I chose to freeze them to make the next step easier.
Cooking the patties
- I did a nice slow smoke on these rib patties for maximum flavor. In my cook I used a combination of Hickory and Pecan wood for the smoke. Here's the schedule I used.
If you have a digital Smokin-It smoker (this schedule works for both convection and non convection):
- 30 minutes at 100f (37.7c) with the fan on at 50%. This will thaw the frozen patties and get them ready for smoke
- 1 hour at 125f (51.6c) start adding smoke. Fan still on at 50%
- 150f (65.5c) till the internal gets to 125f (51.6c) at this point I baste the patties with BBQ sauce, flip them over and baste them again and continue cooking.
- 160f (71.1c) till the internal of the patties get to 145f (62.7c).
- Once that target is hit the smoker temp will back down to 145f (62.7c) and I let the sausage hang in there for 5-10 minutes so that they can pasteurize.
If you are cooking on a pit or offset:
- on indirect heat place frozen patties on grill and start smoking at 150f (65.5c). Smoke for 1 hour
- Baste with BBQ sauce on both sides of the patties and increase the temperature to 250f (121.1c) and cook till you get to an internal of 150f (65.5c)
Once finished
- You can enjoy this sausage immediately or individually vac seal them with a little BBQ sauce in each bag to enjoy later.
Chipotle Mango BBQ Sauce
How much do you want to make? 5 cups
Ingredients
- 1/2 cup vegetable oil
- 16 oz onion peeled and rough chopped
- 6 oz mango pulp
- 8 cloves garlic minced
- 1 tsp kosher salt
- 2 tsp savorye
- 2 tsp black pepper
- 1 tsp smoked paprika
- 1/4 tsp cayenne
- 3 tbsp chili powder
- 1/2 tsp chipotle powder
- 4 cups ketchup
- 1/2 cup apple cider vinegar
- 2/3 cup mustard
- 1/2 cup Worcester Sauce
- 1.5 cups light brown sugar
- 1/2 cup honey
Instructions
- In a skillet heat the oil and sauté the onions till soft and translucent on a medium/high heat. Add the mango and garlic and cook another 3-5 minutes
- Blend the onions, mango, garlic, and the oil (from your cooking pot) in your blender till it becomes a puree.
- Place the onion/mango/garlic puree back on the heat in a medium size pot on medium heat. Add all of the spices and cook for a few minutes. Next add the rest of your ingredients stirring well to incorporate. Once it has all been well incorporated turn heat to low/medium low and cook for 45 minutes to an hour. Loosely cover so as not to splatter
- Cool your sauce down and package it up in 1 pint freezer saver bags or freezer zip lock bags for later use.
We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links, we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.
Hello Eric, your rib sandwich video looks amazing!!! I didn’t see the bread recipe though,any chance you could send that to me,or put that with the recipe,thanks so much! Rich
Looking forward to trying this one!
This sauce is lust what I’ve been looking for!