-Take your baby back ribs and pat them dry. Clean them up, trimming any excess fat.
-Season both sides generously with Chud's Pork Rub.
-Fire up the pit with a classic post oak fire and get it up to temperature.
-Place the ribs on the pit and let them cook low and slow for about 4 hours, or until the internal temperature reaches 180-190°F.
-Once the ribs are cooked, pull them off the pit and slather your favorite BBQ sauce on both sides.
-Wrap the ribs tightly in tinfoil and place them back on the pit to steam, allowing them to cook until tender for another 1-1.5 hours, or until they reach 200°F internally.
-Let the ribs cool down before twisting and pulling out the bones for easy serving.
-Butter your buns and toast them until golden.
-Add a layer of BBQ sauce to your buns, lay down the boneless ribs, and top with pickles and sliced white onions. Enjoy!
---
** For Buns:**
-In a stand mixer, add the warm milk, yeast, sugar, and whole eggs. Give it a quick mix to combine.
-Add the bread flour, dough conditioner, and salt. Mix until everything comes together into a shaggy dough.
-Once the dough has formed, add the softened butter and continue kneading for about 6-10 minutes until you have a smooth dough ball.
-Place the dough in a greased bowl, cover, and let it rise for 1-1.5 hours until it has doubled in size.
-Once risen, punch out the air from the dough and portion it into 150g dough balls.
-Shape the dough balls into smooth, round balls, then roll them into long, hoagie-style buns.
-Transfer the buns to a lined baking sheet, cover, and let them rest for another 30 minutes.
-Uncover the buns and brush them with an egg wash made from one egg yolk.
-Sprinkle sesame seeds on top and, if desired, make a slice down the middle with a bread razor for a decorative touch.
-Bake the buns at 350°F for about 15 minutes, or until they are golden brown.
---
** Pickles:**
-Slice your cucumbers and pack them into a jar with garlic cloves, fresh dill, a bay leaf, black peppercorns, mustard seeds, and red chili flakes.
-In a pot, combine vinegar, water, kosher salt, and white sugar. Bring the mixture to a boil.
-Once the brine reaches a boil, pour it over the cucumbers in the jar.
-Seal the jar and let it cool before refrigerating.
