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Place the pork cubes in the food processor with the water, white sugar, and the rest of the salt. Process the mixture until it's smooth, like ground pork. Divide the ground pork into four 4-ounce portions. Form each portion into a rectangle that's roughly 6-½ by 3-inches.
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Add onions and pickle slices on top, then drizzle with some warmed BBQ sauce to finish it off. Place the other half of the garlic bread on top and carefully cut it into three equal-sized smoked McRib sandwiches. Secure with toothpicks and serve with your favorite sides. We recommend Smoked Corn.
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Cooking the McRib Sandwich. Once the McRib sandwich patties are frozen, the rest of building the McRib is really simple. Leave the patties on parchment or foil, place the tray in the oven, and bake at 350 degrees for about 20 minutes or until done. Make sure the internal temperature of the pork is at least 145 degrees.
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While the copycat McRib sauce may be a complicated concoction involving 11 different ingredients (ketchup, molasses, Worcestershire sauce, brown sugar, cider vinegar, salt, onion powder, garlic powder, cumin, chili powder, and coriander), it requires mere seconds to stir it together. Frying the pork patties, too, only takes a few minutes on.
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Place on a rimmed baking sheet and place in a 300F oven for 3-3.5 hours. Once finished, remove each bone from the ribs and generously brush with bbq sauce. Using the foil, carefully flip the ribs onto a separate baking sheet and brush the other side with bbq sauce. Place under the broiler for 2 minutes. Add another brushing of bbq sauce and.
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Cook another 2-3 minutes or until the sauce sets up. Meanwhile, combine butter and garlic salt and brush onto insides of the rolls. Place rolls butter side up under broil for a minute or two to get a little brown. Serve pork patties on rolls topped with dill pickle slices and onion, if using.
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Cook patties for 3-4 minutes on each side, then set cooked patties aside. Wipe out pan and heat to medium. Spread butter on to each cut side of rolls then toast them until just developing color and crunch. Dip each patty into room temperature sauce. Add 1 patty to roll followed by sliced onion, pickles, and roll top. Recipe adapted from Mashed.
RECIPES Joshua Weissman
Preheat and season. Preheat the smoker to 225 degrees F with your favorite hardwood. Remove the membrane from the bone side of the ribs. Season the ribs on all sides with the Hey Grill Hey Rib Rub (or Sweet Rub). Smoke the ribs. Place the ribs on the smoker, bone side down, close the lid, and smoke for 3 hours.
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1. Combine the pork, water, sugar and salt in a food processor and puree on high speed for 30 to 60 seconds or until completely smooth. 2. Divide pureed pork into 4 equal portions that weigh 4 ounces each. Line a baking sheet with parchment paper or nonstick foil.
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Once your smoker is up to temp, place the ribs meat side up into your smoker. Leave them in the smoker for 2 hours without opening the lid. During the 3rd hour, spritz the ribs with a mixture of 50/50 apple cider vinegar and water twice. After 3 hours, mix 5 parts BBQ sauce and 1 part apple cider vinegar and set aside.
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Dip each cooled pork patty into a bowl of barbecue sauce, ensuring it's completely covered. Place the pork onto the bottom half of a sandwich roll, add two pickle slices and a generous amount of chopped onion, then top it off with the other half of the roll. Just before serving, heat each sandwich in the microwave for about 15 seconds.
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1/2 tsp. garlic powder. 1/2 tsp. onion powder. 1/2 tsp. granulated sugar. 1/2 cup barbecue sauce, divided. 4 small hoagie rolls. 1/4 cup sliced white onion. 12 dill pickle slices.
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Method. Prep. Slice the rib slab into individual bones, and carefully run a sharp knife along the bones to remove the meat trying not to hack off any cartilage. Then chop the meat into 1/2" (1.3 cm) chunks. Cook. Reheat the meat in a pan with a little barbecue sauce, or, my preference, in the microwave, without sauce.
Make McRibs at home Rib recipes, Rib sandwich, Food
Instructions. Cook the ribs in the way you like best ( HERE is a guide to cooking ribs several different ways) and remove the bones. Place hot rib meat on the bun and spread BBQ sauce over the meat. Place some sliced onions and dill pickles on the sandwich. Serve with french fries or your favorite side dish.
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Remove the ribs from the grill and add them to the baking pan. Then top with aluminum foil. Place the baking dish back on the smoker and cook for another 30-45 minutes. This will help to steam the ribs to make them even more fall-off-the-bone. Test the ribs to see if the bone is easily removable from the rib meat.
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Bake in the preheated oven until tender, about 2 hours and 45 minutes. Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight. Cut each rack in half.
