Slow Cooked Baby Back Ribs Sandwich with Memphis Dry Rub

How to make it

1. Pat the burnt ends dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a cast-iron pan over medium-high and caramelize the burnt ends until deeply colored.
3. Add the aromatics with the bell pepper and dill pickles; cook until fragrant and just tender.
4. Build the memphis dry rub sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over toasted buns.