Game Day Rib Sammies — think of an elevated McRib that’s more fun to make and perfect for tailgates, parties, or a cozy date night. Slow-cooked racks of ribs become so tender the bones can be easily wiggled free. Finish with your favorite BBQ sauce and a light “Kiss of Smoke” for a delicious, messy sandwich experience.
This guide also shows how to trim ribs St. Louis style for the best texture and presentation.
Patti and I dedicate one evening a week to Date Night. We usually cook on our pellet grill but sometimes prepare meals indoors and enjoy them on our patio. With a wood pellet patio heater, soft lights, candles and music, it’s a relaxed setting for wine or strawberry margaritas, good food, and the occasional dance.
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Game Day Rib Sammie A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 5 hours @ 300°F (149°C)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Texas Blend BBQ Pellet
Ingredients: Game Day Rib Sammies
- Chef of the Future Southwestern seasoning
- Bourbon bacon BBQ sauce
- Butter (several pats)
- Coleslaw
- Bread rolls or a loaf for slicing
Cooking Directions: Game Day Rib Sammies
We buy whole racks and trim them ourselves — this saves money and gives you rib tips to use later. After trimming, season the ribs generously with your Southwestern rub and place them on a preheated grill set to 300°F (149°C). For these sandwiches I cook the ribs longer than usual until they become extremely tender.
At temperatures above 250°F (122°C) there’s little smoke flavor, so I give the ribs a light “Kiss of Smoke” with a small smoker insert or similar smoke source before proceeding.
- Smoke for 1½ hours unwrapped.
- Wrap tightly in foil with about 4 pats of butter and return to the grill for 2 hours.
- Unwrap, brush with your bourbon-bacon BBQ sauce, loosely seal, and cook for an additional hour.
- Open the foil for the final 30 minutes to allow the sauce to set and tack up.
Target an internal temperature around 190°F (88°C) for tender ribs. Use an instant-read thermometer to verify doneness. When they’re cool enough to handle, carefully wiggle the bones out and place the meat on bread. Slice into sandwich-sized portions and top with coleslaw for crunch and contrast.
Note: A recipe is an outline, not a rulebook. Pellets and seasonings can be mixed to your taste. If you smoke at temperatures above 250°F, you’ll get more direct heat than smoke, so flavor choices matter most at lower smoking temperatures.
Tip: A good basting brush doesn’t need to be expensive — you can find similar brushes for far less at a hardware store.
About our Recipes
We test recipes on our patio with a variety of grills — pellet, gas, wood-fired, and charcoal. Our approaches are low-fat and adaptable, so most recipes can be reproduced on different equipment. The key elements are time and temperature: keep those consistent even if you change the heat source.
Don’t treat a recipe like a rule. Adjust seasonings, sauces, and cooking methods to match your preferences. Experiment and enjoy the process.
Live your passion and do what you love,
Ken & Patti
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