Texas, when it comes to barbecue, is known for slow smoked brisket. When done correctly, there is no better protein on planet earth. But, as the old saying goes — chocolate cake every day doesn’t taste as sweet. Enter barbecued pork ribs.
If you walk into any respectable (mom and pop) barbecue joint in the Lone Star State, you’ll see ribs listed on the sandwich menu. It’s a simple concoction of succulent bone-in ribs on a bun. The sauce, pickles and onions are always served on the side. And there’s usually a roll of paper towels at the table.
Why do we leave the bone in the ribs? Well, we just do. It’s less convenient, but an important part of the experience. Feel free to remove the bones before you assemble this Texas-born masterpiece. It’ll taste just the same and you won’t need as many paper towels.
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Texas Rib Sandwich
- -3 Ribs
- Sliced onions
- Top with more sauce, if desired.
- Break out the wet wipes and paper towels.