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Une publication partagée par Doyon Després (@doyondespres)

Ingredients (2 burgers)

• Doyon Després Original BBQ sauce
• Doyon Després all-purpose dry rub
• 1 rack of fresh pork ribs
• Hamburger buns (3)
• 125 ml mayonnaise
• Apple cider or apple juice (about 250 ml)
• Orange cheese slices
• 1 red onion
• 1 iceberg lettuce
• 200 ml kimchi

Ribs Preparation

• Preheat smoker to 250°F.
• Remove membrane from ribs.
• Coat ribs with a layer of mayonnaise and Doyon Després BBQ sauce.
• Generously rub ribs with Doyon Després all-purpose seasoning.

Condiment Preparation

• Mix mayonnaise with 100 ml kimchi.
• Shred iceberg lettuce.
• Thinly slice red onion.

Cooking

• Place ribs in smoker for 2 hours until internal temperature reaches 165°F.
• Spritz ribs with apple juice or cider every 30 minutes to keep moist.
• After 2 hours, remove ribs and wrap in butcher paper or aluminum foil.
• Place a few pats of butter, 80 ml brown sugar, and about 60 ml apple juice/cider on the paper.
• Coat the other side of ribs with Doyon Després BBQ sauce.
• Seal paper tightly and return to BBQ at 250°F for 1 hour 30 minutes.
• Unwrap ribs and grill uncovered, brushing with BBQ sauce on both sides, for about 30 minutes or until desired char is achieved.
• Remove from grill, debone ribs, and place cheese slices on ribs to begin melting.

Burger Assembly

• Prepare 3 layers of buns: for the middle layer, use the bottom of a hamburger bun with a thin layer shaved off.
• Spread a generous layer of kimchi mayonnaise on the bottom bun.
• Place 3–4 ribs with melted cheese (depending on bun size).
• Add onions and lettuce.
• Place the middle bun layer.
• Spread more kimchi mayonnaise to taste.
• Add another layer of ribs.
• Top with remaining kimchi.
• Close with the top bun.