Remove the membrane from the
Spare Ribs (2 racks)
and score with a sharp knife beside each rib bone (both sides) around 1/4 inch deep.
Yellow Mustard (to taste)
and and rub on all surfaces of the ribs. Then apply
Pork Rub (to taste)
and coat evenly
Smoke ribs at 250 degrees F (120 degrees C) for two hours or until the meat pulls back from the bones.
Wrap the ribs in aluminum foil, and pour a little
Beer (to taste)
into each foil pouch. Cook for and additional one hour.
Remove ribs from foil and place back on the smoker for around ten to fifteen minutes to dry out the surface of the ribs just a bit.
Remove, let the rubs rest for ten minutes. Remove the bones.
Cut 2-3 ribs for each sandwich.
Place ribs on the
Hamburger Buns (10)
Season the sandwiches with
Barbecue Sauce (to taste)
Dill Pickle Coins (to taste)
Onions (to taste)