Servings: 2
Cooking Time: 20 Minutes
½ lb. smoked beef rib meat, shredded
½ lb. smoked pork rib meat, shredded
1 white onion, chopped
¼ cup Main Street Rib Rub
½ tbsp. Hwy K Rib Sauce
⅛-inch thin sliced
¼ cup chopped red peppers
¼ cup chopped yellow onion
¼ cup apple cider vinegar
⅓ cup turbinado sugar
½ tsp. turmeric, ground
½ tsp. cloves, ground
½ tsp. celery seeds
1 tsp. mustard seeds, whole
1 tsp. Tellicherry black peppercorns,
⅓ cup whole water

  1. Make the Sweet Pickles a few days ahead. In a saucepan over
    medium heat, bring water and vinegar to a boil.
  2. Combine the rest of the ingredients in a large mason jar and pour the hot
    liquid into the jar.
  3. Add more water if needed and seal the jar tightly.
  4. Refrigerate for at least 3 days.
  5. In a skillet over medium heat, cook the beef and pork rib meat. Add a bit of
    sauce and rub and cook until the meat is crispy on the outside.
  6. Toast the bun, then stack the meat, pickles, and onions on the bun. Repeat
    with the second bun.
  7. Top with rub and sauce.
  8. Serve immediately.

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