In Partnership with the Southern Weekend

Dickey’s BBQ Westerner Recipe

The Dickey's Crew came by to show us how they make the Pulled Pork & Polish Sausage Westerner Sandwich.



Pulled PORK:

  • 6 TBSPs Dickey’s Barbecue Pit brand Rib Rub (sold at Dickey’s)
  • 1 Pork Butt (5-7 pounds)

Polish Sausage:

  • Kielbasa Sausage link(s) found at most grocery stores

Additional ingredients to build your Pulled Pork & Polish Sausage Westerner:

  • Cheddar Cheese slices
  • Toasted Hoagie Bun
  • Fresh onion (optional)
  • Pickle slices (optional)


Pulled PORK:

  • Rub pork butt with 6 TBSP Dickey’s brand Rib Rub
  • Foil boat the pork butt
  •  Smoke at 225 degrees F. for 14 hours
  •  Fork test, and verify internal temperature is 165 degrees F.
  •  Grab squish tickle method to serve.
  • Serve on a roll, or on the side, next to your favorite sides.

Polish Sausage:

  • Smoke sausage links at 275 degrees for 20 minutes and verify internal temperature of 145 degrees, Slice.

Pulled Pork & Polish Sausage Westerner BUILD:

  • Assemble your Texas-sized sandwich starting with your toasted hoagie bun.
  • Pile on prepared pulled pork, then add sliced polish sausage.
  • Add cheddar cheese slices, plus optional fresh onion, sliced pickles, and barbecue sauce.
  • ENJOY on its own, or pair it with your favorite side dish.

For more info: