Copycat McRib Sandwich

Make the Ribs

1. In a small bowl, combine smoked paprika, salt, cumin, white pepper, light brown sugar, chili powder, and ground coffee and set aside.

2. Remove the membrane from the ribs with a sharp knife, massage mustard onto meat and add the seasoning blend. Wrap tightly and place in refrigerator for at least 6 hours to marinate.
   

3. Prepare the Big Green Egg by placing a small handful of soaked cherry wood chips and organic charcoal in the bottom of the EGG and light it with an EGG fire starter.

4. Place the convEGGtor with the legs facing up and add a medium-sized aluminum pan halfway full of 1 cup water and ½ cup apple vinegar. Add the metal grate and the meat then close the egg and open the top vent 1/4 of an inch and adjust the bottom vent so that a little over a 1/2 inch is exposed.

5. Watch your EGG for about an hour so that it has time to regulate without getting the ribs too hot.
   

6. Let the ribs cook for about 4 hours then brush them with 1/2 cup of bbq sauce, distributed evenly between the two sides, and crank up the heat to cook the sauce for a few minutes. Remove from heat, tent with tinfoil, and let the ribs rest for 30 minutes.

Assemble the Sandwiches

1. Remove the rib meat from a few ribs, about ⅔ a cup or more, and toss with 1 to 2 tbsp barbecue sauce.

2. Add the pulled meat to the Cobblestone Bread Co. Spud Dog Bun and top with chopped white onion and a dill pickle spear.