3. Mix the Pork: In a large bowl, combine the ground pork, 1 teaspoon of liquid smoke, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the 2 tablespoons of cold water. Use your hands to gently mix all the ingredients together until just combined. Be careful not to overwork the meat, as this can make the patties tough.

4. Shape the Iconic Patties: Divide the pork mixture into 6 equal portions. Line a baking sheet with parchment paper. Take one portion of the pork and, on the parchment paper, shape it into a rectangle that is roughly the size and shape of your hoagie rolls (about 5 inches long and 3 inches wide).

5. Create the “Bones”: This is the fun part! To create the illusion of ribs, use the side of a chopstick, a thin knife handle, or even your finger. Press down firmly into the patty lengthwise to create 4-5 indentations, mimicking the look of rib bones. Repeat with the remaining 5 portions of pork.

6. Chill the Patties: Place the baking sheet with the shaped patties into the freezer for 30 minutes. This step is crucial! Chilling the patties helps them firm up and hold their unique shape during the cooking process.

7. Cook the Patties: You can pan-fry or bake the patties.
* To Pan-Fry (Recommended): Heat a large skillet or cast-iron pan over medium-high heat. You don’t need to add oil, as the pork will release its own fat. Carefully place a few patties in the hot pan (don’t overcrowd) and cook for 4-5 minutes per side, until they are golden brown and cooked through.
* To Bake: Preheat your oven to 400°F (200°C). Place the chilled patties on a wire rack set over a baking sheet. Bake for 15-20 minutes, flipping once halfway through, until cooked through.