Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients:

Rib meat – off the bone
Cole slaw
BBQ sauce
Mustard – yellow, brown, or both
Good Rolls
Pickle

You don’t Have To Wait For Leftovers

Like that’ll ever happen. You can’t say “ribs” and “leftovers” in the same sentence, unless you’re in some parallel universe. So you’d better make the sandwich when they come off the grill.

Fallin’ Off The Bone

Yeah, yeah, rib purists all say they’re not supposed to be fallin’ off the bone, you’re supposed to be able to gnaw away all day and if the meat melts in your mouth it’s not right. What does Roscoe say? Make your own ribs! Cook ‘em the way you like ‘em, we say, but just remember, there are no second chances when you’re talking ribs (mostly because they’re gone before you can get a second chance for more; ROSCOE’S NOTE: Doesn’t it seem like you only get second chances in life if you’re a convicted felon or a spoiled NFL quarterback who killed dogs?).

So You Got ‘Em Off The Bone

Whether they fell off or you carved ‘em off, it doesn’t really matter. Amass your pile of rib meat (better make a big pile, because somehow it’ll get smaller and smaller before you even make your sandwich, that seems to be a law of nature).

A Good Roll

Sure, there are those who just go out and get those soft white burger buns, but do yourself a favor: get something with some real taste to it, a bakery roll with sesame seeds maybe, or a good egg bun, soft and chewy, toasted lightly. Roscoe’s rule: A good sandwich starts with good bread.

Cole Slaw

You knew this was coming. Make it yourself, or get it from your favorite deli, and don’t scrimp when you spoon it on top of your rib meat.

Mustard Sauce

Just mix up some of your barbecue sauce with some mustard, yellow or brown, Roscoe uses both. Slather it on the rib meat as you’re warming it up (or, if it’s already warm, slather it on the rib meat; yes, this is one of our simpler directions).

Don’t Forget the Pickle

Whichever kind you like, slice it up thin and put it between the rib meat and the slaw so it doesn’t escape.

Plenty Of Napkins

Especially if you’re eating in mixed company.

That’s Cookin’ With Roscoe

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-Roscoe