Rib Sandwich

Start by prying the thin silverskin membrane from the bone side of the 1.3 kg St. Louis-cut pork ribs with a butter knife, then pull it off in one smooth piece to avoid chewy bites. Pat ribs fully dry with paper towels, then coat every surface evenly with the combined dry rub (3 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp cumin, 1/4 tsp cayenne). Let seasoned ribs rest at room temperature for 30 minutes while you preheat your smoker or charcoal grill to 120°C (250°F) for indirect heat, adding 2 cups of pre-soaked apple wood chips to the fire box.

Place seasoned ribs bone-side down on the indirect heat zone of the preheated 120°C (250°F) smoker, close the lid, and smoke for 2.5 hours. Maintain a consistent internal grill temperature, adding 1/2 cup of extra wood chips every 45 minutes to produce thin, wispy blue smoke; avoid thick white smoke, which will make ribs taste bitter. Refrain from opening the lid for the first 2 hours to prevent heat loss.

After 2.5 hours of smoking, carefully transfer ribs to a large sheet of heavy-duty aluminum foil, drizzle with 60 ml (1/4 cup) apple cider vinegar, and crimp the foil tightly to create a fully airtight packet. Return the foil-wrapped ribs to the 120°C (250°F) indirect heat zone, close the lid, and cook for 45 additional minutes, until meat pulls easily from the bone and reaches an internal temperature of 95°C (203°F) when probed with an instant-read meat thermometer.

While the foil-wrapped ribs cook, combine 220 g shredded green cabbage and 70 g shredded carrot in a medium mixing bowl. In a separate small bowl, whisk together 80 g mayonnaise, 1 tbsp apple cider vinegar, 1 tbsp dill pickle brine, 1 tsp granulated sugar, and 1/4 tsp kosher salt until completely smooth. Pour dressing over the vegetables, toss to coat evenly, then refrigerate for 20 minutes to let flavors meld.

Once ribs reach target temperature, remove the foil packet from the grill and let ribs rest, still sealed, for 10 minutes to let juices redistribute. Brush the cut sides of 4 brioche buns with 2 tbsp melted unsalted butter, then place them cut-side down on the grill's direct heat zone for 1 to 2 minutes, until cut surfaces are golden brown with faint grill marks and edges are lightly crisp. Watch closely to prevent burning.

Unwrap the rested ribs, pull tender meat from the bones in large chunks, discarding excess fat and tough connective tissue. Spread 1 tbsp of tangy BBQ sauce on the cut side of each toasted bun bottom, pile 150 g of pulled rib meat onto each base, top with 2 dill pickle slices, 1/2 cup of chilled coleslaw, and a final 1 tsp drizzle of BBQ sauce, then cap with the toasted bun top. Press gently to secure fillings, and serve immediately.