Directions

1. Remove membrane and trim excess fat on the backribs.
2. Apply an even, thorough coat of rib rub to both sides.
3. Smoke at 275 F over charcoal and fruitwood blend for 3 hours, spritzing with either apple juice or water to maintain color and moisture.
4. After 3 hours, wrap the ribs with butter, honey and brown sugar; continue cooking until internal temperature reaches 195 to 200 F and bones pull freely.
5. Gently remove bones to keep the slab intact.
6. Brush with glaze and return to the pit for 10 minutes to set.
7. To make the pickle slaw, whisk together the mayonnaise, relish, chopped pickles, pickle juice, sugar, salt and pepper until smooth. Toss with the coleslaw mix until fully coated but still crisp. Chill until serving.
8. Next, whisk the eggs and buttermilk together to make an egg wash.
9. Dredge the dry sliced dill pickles in flour, then dip in egg wash, and finally coat in breading seasoning. 
10. Fry the breaded pickles for 1 to 2 minutes per side until golden brown. Drain on a rack and dust lightly with the rib rub. 
11. Lastly, to build the pickleback rack, slice the garlic-herb loaf lengthwise and toast both halves with butter until golden. 
12. Line the bottom half with 8 to 12 dill pickle slices and then lay the fully boneless backrib across the loaf, glazed side up. 
13. Spoon on a generous layer of the pickle slaw – across the full slab of backribs. 
14. Place the other half of bread on top and slice into hearty family portions. 
15. Plate with the fried pickles and garnish with fresh dill.