Earlier this month I bought some pork spare ribs. Two racks came in the package and were untrimmed. I had trimmed them down to a St. Louis cut and cooked them low and slow on the BBQ with some hickory smoke. Of course, we were all starving and I forgot to take pictures of the ribs, so will have to do that recipe again. When trimming them down I had all this leftover meat and didn’t want it to go to waste. Thus is born the Easy Pulled Pork Sandwich. Most of the time if you are making pulled pork it is from the pork butt (or shoulder) of the pig. It has to cook for hours, sometimes as long as 12 hours! This recipe took all of 2-1/2 hours and it was so good that my husband said I can make it again, which is saying a lot if you know my husband and his dislike for most things pork. Because the meat is smaller that pork butt you get a nice crust of spices that permeates the meat in every bite. Mangia!
spare rib tips (or brisket) from one rack of ribs, about 1 to 2 pounds
3 – 4 Tablespoons Fran’s Favorite BBQ Dry Rub
1 cup hickory wood chips
1/2 cup Kinder’s BBQ Sauce
4 Large Hamburger Buns
1. Pat rib tips dry with paper towel. Cover and rub in dry rub. Wrap with plastic wrap and let rest on counter for 1 hour. Can be place in the refrigerator overnight, but not longer than 24 hours. Let pork come to room temperature for 1 hour before putting on BBQ.
2. Soak wood chips in water for 30 minutes to one hour. Drain well and place in a foil pouch (two sheets of foil and make a packet that is sealed well) and poke several holes in the foil pouch.
3. Heat gas grill on medium heat for 5 minutes. Scrap down the grate and then place the wood chip packet on the hottest part of the grill and cover for 15 minutes.
4. Turn one side of the burners completely off and turn remaining side to low. Place rib tips on the cool side of grill and cook turning every 30 minutes. Total cooking time 1-1/2 hours. 5. Remove rib tips from BBQ and wrap tightly in foil. Place in a paper bag and let rest on stove for 1 hour.
6. Shred meat, removing all fat, into a small sauce pan. Pour BBQ sauce over pork and toss. Cover and heat on medium low for 5 minutes.
7. Toast buns, spoon on shredded pork and add pickle chips if desired.