Our two favorite BBQ recipes join forces in this flavorful sandwich! Check out the recipe and two sauce reviews below.
Post written by The BBQ Brothers.
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I often face the same dilemma: craving ribs or pulled pork. To solve it, I created a sandwich that blends both—rich rib meat and tender smoked pork butt—into one satisfying bite.
This idea started when I had a single slab of ribs but more guests than expected. Combining rib meat with pulled pork stretches portions while delivering a deeper, more complex flavor than a standard pulled-pork sandwich.
You’ll need to prepare two main components: smoked ribs and smoked pork butt.
If you haven’t already, consult the full recipes for each component to get details on prep, seasoning, and smoking times:
BBQ Ribs
Smoked Pork Butt
When you’re ready to assemble the sandwich, there are a few techniques that make the process easier and improve the final texture.
First, debone the entire rack of ribs before shredding. For shredding, you can use forks, bear claws, or—if you have one—a stand mixer with a flat beater. Toss the cooled meat into the mixer on low speed for a short time; it breaks the meat into consistent, smaller pieces that are hard to achieve by hand. (We have a short demo video on our Instagram and Facebook if you want a quick visual.)
Mix the shredded rib meat with pulled pork butt. The rib meat adds a richer, slightly different flavor profile that elevates the sandwich above a typical pulled-pork offering.
Sauce Review
I prefer to add sauce individually after assembling the sandwiches so guests can choose how much they want. Below are two sauces I tested on this sandwich.
- The Shed Spicy Mustard – Despite its name, this sauce leans more toward a brown mustard flavor than a true hot mustard. Its thin, vinegar-like texture lets it soak into the bun and penetrate the meat, which works really well on these sandwiches.
- G. Hughes Sugar Free BBQ – Labeled sugar free, gluten free, and low calorie, I expected a muted flavor, but this Kansas City–style, thick sauce surprised me with bold, full taste. It’s an excellent option if you want to cut calories without sacrificing flavor.
Assembly is simple: pile the rib-and-pork mixture onto sandwich buns and offer sauce on the side so everyone can dress to taste. This combination is a crowd-pleaser and an easy way to feed a larger group while offering something a bit different than the usual potluck pulled pork.
Recipe Card
Smoked Rib and Pork Butt Sandwich
No reviews
- Author: The BBQ Brothers
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Category: Main Course
- Method: Smoked
- Cuisine: American
Description
Two favorite BBQ recipes—smoked ribs and pork butt—come together in a flavorful sandwich. Read the notes for two sauce reviews.
Ingredients
- Meat from smoked BBQ ribs and smoked pork butt
- Sandwich buns
- BBQ sauce or mustard of choice
Instructions
- Prepare smoked ribs and smoked pork butt following their individual recipes.
- Debone the rib rack, then shred the rib meat. You can shred by hand with forks, use bear claws, or place cooled meat in a stand mixer with the flat beater on low for a short time to achieve consistent pieces.
- Combine shredded rib meat with pulled pork butt to taste. The rib meat adds extra richness and a more complex flavor.
- Pile the meat mixture onto sandwich buns and offer sauces on the side so everyone can dress their sandwich as they like. Adjust the ratio of rib meat to pork butt to suit your preference.
Notes
See the post notes for two sauce reviews: The Shed Spicy Mustard and G. Hughes Sugar Free BBQ.
Prep and smoking times vary depending on your rib and pork butt recipes; the times listed here refer only to sandwich assembly.
Let us know — did this recipe smoke the competition or go up in flames? Leave a comment below!