The Legendary BBQ Smokehouse Lunch
Discover this legendary recipe for the BBQ Smokehouse Lunch, inspired by the famous Joe's Secret Street BBQ. Enjoy smoky, sizzling flavors in every bite with this copycat version that captures the essence of a Friday-night tailgate or secret restaurant hack.
Allergens
Gluten, Soy (due to BBQ dry rub and Worcestershire sauce)
Ingredients
- 6 bone
- in pork ribs (about 3 lbs)
- 2 cups hickory wood chips
- 1 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- 1/4 cup tomato paste
- 1/4 cup BBQ dry rub
- 6 slider buns
- Coleslaw, for serving
- Pickles, for serving
Instructions
- Soak wood chips in water for at least 30 minutes to prevent burning.
- In a large bowl, mix vinegar, brown sugar, Worcestershire sauce, tomato paste, and BBQ dry rub. Set aside half of the sauce for later use.
- Rub the pork ribs with the remaining sauce, ensuring they are evenly coated. Cover and refrigerate for at least 4 hours or overnight.
- Preheat your grill to medium high heat (about 375°F). Add soaked wood chips to create a smoky atmosphere.
- Grill the ribs over indirect heat, with the lid closed, for about 2 hours or until they reach an internal temperature of 190°F. Baste with sauce every 20 minutes during cooking.
- Remove the ribs from the grill and let them rest for 5 minutes before slicing.
- Assemble the sliders by placing rib meat on the buns, topping with coleslaw and pickles. Serve immediately.
Chef’s Insight
The key to perfect BBQ ribs is low and slow cooking, allowing the meat to become tender and infused with smoky flavors.
Notes
Be sure to wear heat-resistant gloves while handling the hot ribs and grill grates.