A colossal sandwich featuring smoky, shredded pork baby back ribs, creamy mac and cheese, and crisp red onion piled high on toasted sourdough, served with homemade Parmesan parsley fries. Perfect for sharing or for a serious meat lover.
Prepare rack of ribs by removing silver skin, rubbing in mustard, and seasoning with AP and Ranch seasoning. Preheat smoker to 250°F and place the rack on for 3 hours, uncovered. Spritz with soda or apple cider vinegar every 30 or so minutes to ensure it stays moist. After 3 hours, wrap the ribs in foil with slices of butter and lather them in BBQ sauce. Place back onto the grill for 2 hours. After 2 hours, unwrap and smoke for 1 more hour. Place the mac n cheese on the smoker at this stage to get some smokey flavor. While ribs are finishing, heat up vegetable oil to 350°F. Cut up potatoes (using a potato dicer if desired), let them soak in ice water for 10-15 minutes, and then place them into the hot oil until golden brown. Once the ribs reach 200°F internal temperature, remove and allow to rest for 15 minutes. Remove all bones and shred the meat. Cut the red onion into thin strips and cut the sourdough loaf in half. Toast the bread on the griddle until crisp. Top the sandwich with shredded ribs, mac and cheese, and red onion. Serve with the homemade Parmesan parsley fries.
