I’m going camping this weekend with a group of 5 of my lady cousins and my mother. Shenanigans are afoot. It was only natural that I sort of assumed the roll of being in charge of the snacks and food. And while I’m not generally big on the idea of camping, I have done it a handful of times in my life and I’m more than happy to do it again with these girls.
Plus, there will be plenty of family time and wine around.
Since a few of us are going to start the campout a day early, I decided that I should probably pack something light for lunch on the day we’re arriving. These ‘campwiches’ are the perfect way to pack sandwiches for any picnic or camp out.
Yes, I’ve had a McRib sandwich, and no, I didn’t know it
contained 70 ingredients, with baby back ribs not necessarily being one of them. I assumed they
weren’t made from pristine pieces of succulent, heritage pork, but had no idea
just how un-rib the McRib really was. Although, in fairness, the idea of a boneless
baby back rib sandwich is brilliant, and for that I’ll tip my cap, and say
thanks to a certain fast food franchise.
As it turns out, making a “real” one is quite easy to do,
and the only real challenge was feeling around the edges of the racks after
pulling out the bones, to check for any small bone fragments, and/or pieces of
cartilage. Be sure to take your time, grab your reading glasses if you’re
my age, and carefully examine every inch. Other than that, just be sure not to
overcook the ribs in the oven, since falling apart meat will not be a lot of
fun to grill.
I found 2 hours and 45 minutes to be perfect, but that will
depend on the exact size of your baby backs. They can range from 1.5 to 3
pounds each, although most are around 2 pounds, like the ones seen here. As far
as sauce goes, I’m a big fan of SFQ, and not just because it’s made by Michele
and me, but also because it’s really good. Like I mentioned in the video, I
usually mix up a different dry rub every time I do ribs, but I did list my
basic recipe below, just in case you’re interested.
Above and beyond just any old cookout, I was thinking this
would make a great Father’s Day menu item, or maybe you have a friend with a
McRib fetish, and you want to blow their minds with what that particular Frankenfood
is actually supposed to look and taste like. Either way, I really do hope you
give this a try soon. Enjoy!
For 4 Boneless Baby Back Rib Sandwiches:
2 racks baby back pork ribs (not the larger St. Louis style)
For the Dry Rub (this makes extra):
1/3 cup kosher salt
1/4 cup brown sugar
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon cayenne pepper
– Season racks generously with a dry rub. Wrap in foil, and
roast at 325 F. for 2 hours and 45 minutes. Pull bones, refrigerate until cold,
cut, sauce, and grill to finish.
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