Monster Mac’n Rib Sandwich

Name: Monster Mac’n Rib Sandwich
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1 rack of pork baby back ribs; Mustard (as a binder); AP seasoning (@howtobbqright); Ranch seasoning (@hidden.valley); BBQ sauce (@blueshognation); 1 sourdough loaf; Bob Evans Mac &amp; Cheese (from Walmart); ¼ red onion, thinly sliced; 5 russet potatoes; 2 quarts vegetable oil; Parmesan cheese; Parsley; Salt

December 24, 2025|The Backyard Palate

Smoky baby back ribs meet creamy mac & cheese on thick-cut toasted sourdough. This PRIME550 original is the ultimate comfort meal, delivering fall-apart pork and rich, cheesy flavor in every bite.

Monster Mac’n Rib Sandwich

Rated 5.0 stars by 1 users

Cuisine

American

Author:

The Backyard Palate

Servings

6 servings

Prep Time

20 minutes

Cook Time

6 hours

Fire up the PRIME550 and ELITE2B because thisMonster Mac ‘n Rib Sandwich is an absolute beast! A smoky, fall-apart rack of baby back ribs seasoned, slow-smoked, and basted in BBQ sauce before being shredded and stacked high on toasted sourdough. Take this meal over the top with a layer of rich and creamy mac & cheese and add a stack of crispy homemade fries on the side.

Cook Mode

Monster Mac and Rib Sandwich with shredded BBQ ribs, mac and cheese, and red onions on toasted sourdough

Ingredients

1 rack of pork baby back ribs
Mustard (as a binder)
AP seasoning (@howtobbqright)
Ranch seasoning (@hidden.valley)
BBQ sauce (@blueshognation)
1 sourdough loaf
Bob Evans Mac & Cheese (from Walmart)
¼ red onion, thinly sliced
5 russet potatoes
2 quarts vegetable oil
Parmesan cheese
Parsley
Salt

Directions

Prepare the Ribs:

Remove the silver skin from the ribs.
Rub with mustard as a binder, then season with AP seasoning and ranch seasoning.

Smoke the Ribs:

Preheat the smoker to 250°F.
Place the ribs in the smoker and cook uncovered for 3 hours, spritzing every 30 minutes with Sprecher soda or apple cider vinegar.
After 3 hours, wrap the ribs in foil with butter slices and a generous layer of BBQ sauce. Return to the smoker for 2 more hours.
Unwrap and smoke for 1 final hour, placing the ribs over the mac & cheese to infuse a smoky flavor.

Make the Fries:

Heat vegetable oil to 350°F.
Cut potatoes into fries and soak in ice water for 10-15 minutes.
Fry in hot oil until golden brown.
Sprinkle with Parmesan, parsley, and salt while hot.

Assemble the Sandwich:

Once ribs reach an internal temperature of 200°F, remove from the smoker and let them rest for 15 minutes.
Remove the bones and shred the meat.
Toast the sourdough loaf on a griddle until crisp.
Pile on the mac & cheese, shredded ribs, and sliced onions.