Boneless Rib Sandwich www.tiktok.com 240 mins Pick the duration units Minutes Hours Serves 1 Serves Save ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Butterfly the pork shoulder by cutting it in half lengthwise, creating two slabs. 2. Season both sides of the butterflied pork shoulder slabs generously with 1/4 cup of Duce's Wild Original Rub. 3. Smoke at 250°F for 2 hours. 4. Remove pork slabs from smoker, place on aluminum foil, and evenly distribute melted butter, brown sugar, honey, and apple juice over them. 5. Sprinkle an additional 1/4 cup of Duce's Wild Original Rub over the slabs, then tightly wrap in foil. 6. Return the foil-wrapped pork slabs to the smoker and smoke for an additional hour at 250°F. 7. Remove the pork slabs from the foil, place them back on the smoker, and brush with Duce's Wild Competition Sauce. 8. Smoke for another 15 minutes to set the sauce. 9. Cut the French bread lengthwise and place the sauced pork slabs onto the bottom half of the bread. 10. Top with sliced pickles and onions, and close the sandwich with the top half of the bread. 11. Cut the sandwich into desired sections and serve warm with extra sauce. 1. Butterfly the pork shoulder by cutting it in half lengthwise, creating two slabs. 2. Season both sides of the butterflied pork shoulder slabs generously with 1/4 cup of Duce's Wild Original Rub. 3. Smoke at 250°F for 2 hours. 4. Remove pork slabs from smoker, place on aluminum foil, and evenly distribute melted butter, brown sugar, honey, and apple juice over them. 5. Sprinkle an additional 1/4 cup of Duce's Wild Original Rub over the slabs, then tightly wrap in foil. 6. Return the foil-wrapped pork slabs to the smoker and smoke for an additional hour at 250°F. 7. Remove the pork slabs from the foil, place them back on the smoker, and brush with Duce's Wild Competition Sauce. 8. Smoke for another 15 minutes to set the sauce. 9. Cut the French bread lengthwise and place the sauced pork slabs onto the bottom half of the bread. 10. Top with sliced pickles and onions, and close the sandwich with the top half of the bread. 11. Cut the sandwich into desired sections and serve warm with extra sauce. Add Direction Ingredients 1 whole pork shoulder 1/2 cup Duce's Wild Original Rub 1/4 cup butter 1/4 cup brown sugar 1/4 cup honey 1/4 cup apple juice 1 cup Duce's Wild Competition Sauce 1 loaf French bread 1 pickles 1 large white onion - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife cutting board smoker aluminum foil Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
