Instructions

1. 01

   Preheat the AKORN®: Load with Char-Griller Lump Charcoal and cherry wood chunks. Stabilize the temperature at 275°F.

2. 02

   Prep the Ribs: Coat ribs lightly with yellow mustard for a binder. Season generously with your favorite rib rub. Let the ribs sit and “sweat” for 20–30 minutes to absorb flavor.

3. 03

   Smoke the Ribs: Place the ribs bone-side down directly on the grate. Keep the lid closed for the first 2 hours to allow the bark to form.

4. 04

   Spritz for Moisture: After bark has started setting (around hour 2–3), spritz ribs every 30–45 minutes with the apple cider vinegar + water mixture.

5. 05

   Wrap and Finish: At around the 4–5 hour mark, once bark is set, wrap the ribs in foil with 5 tbsp butter and a generous drizzle of BBQ sauce. Continue smoking until the internal temp reaches 205°F. This ensures the bones will easily slide out for sandwiches.

6. 06

   Set the Sauce: Unwrap, reapply BBQ sauce, and return the ribs to the smoker for an additional 20 minutes to tack up the glaze.

7. 07

   Assemble the Sandwiches: Carefully remove the rib bones, then cut into sandwich-sized portions. Serve on toasted brioche buns with butter lettuce, sliced tomato, sweet onion, and extra BBQ sauce.