McRib Sandwich

hey welcome back to how to barbecue right i'm malcolm breed it's rib sandwich day i'm about to show you how i do the mcrib sandwich way better than mcdonald's and you don't have to wait on it one time a year it's good all year long let's get to cooking for this rib sandwich i'm starting with the whole slab of compart duroc baby back ribs we're going to get them open we're going to get the ribs out of the packaging just wipe any of that excess moisture off this rack of ribs and we're going to clean them up a little bit now the membrane's already been pulled off these comparts but if there's any excess we're just going to go ahead and take that off as well then i'm going to square the rack of ribs up just kind of find where the bones start to tail off a little bit we're going to cut those off this end feels pretty good i might take this last bone here any excess fat i'm going to trim that off i'm also going to take some of the excess fat off the meat side as well that's a good looking slab of ribs it's ready to go now for this rib sandwich we're going to debone this slab of ribs but i'm not going to do it until they're done but i do want to help that out a little bit so i'm going to make shallow cut beside each bone that's just going to make it easy for me to pop these bones out when they're done so all i'm doing is taking my knife and going right along the edge of the bone just on one side just with the tip of the knife and now we're ready to season these ribs i'm going to start with a little base coat of my ap rub salt pepper garlic all those flavors you know it's going to give them a savoriness you don't have to go heavy either just a light coat both sides same thing salt pepper garlic you want to pat that in a little bit we're going to apply a little mustard to these ribs this is going to help our rub stick you don't need a lot but we just want to kind of rub it in now i'm going to come back with my barbecue rub and you can use your favorite barbecue rub but this one is really big i'm good on some ribs i want to cover up any of that mustard that's really what the mustard's for it's going to help the rub stick but it's going to let me know that i get enough on it to flavor these ribs we're going to pat that in just a little bit flip them over give them the same treatment we've already got the ap seasoning on couple lines of mustard spread it around then we're going to come back the bbq rub right on top just let it rain down right on it now we're gonna let these ribs sweat for about 15-20 minutes fire up the pit so i'm firing up my outlaw pit for this rib sandwich cook starting with a bed of royal oak briquettes got a tumbleweed underneath them to get those coals good and hot when they're burnt over we're going to start adding our wood splits and i'm using pecan today it's going to give these ribs a nice flavor produce some good heat in this pit just want to lay the split right on the hot bed of coals get the door shut adjust that vent to about the four or five o'clock position that's going to run 275 that's right where i want these ribs to smoke and once our outlaw stabilizes at 275 degrees we're ready to put the ribs on the pit you can see that rub sweated in it's got a beautiful color to it already now let's put some smoke on it i'm just going to lay them right on the rack just kind of bunch them up a little bit make sure they're straight we're ready to let that pecan smoke work his magic i'm just going to let the pit come back up to temperature and i'm going to hold it at 275 for about an hour 45 minutes to two hours whenever the bark looks right on them that seasoning doesn't rub off when i touch it that's what i'm going to wrap them up we're going to get them really tender so those bones will come out easy for us at the end of the cook now with this outlaw pit about every 45 minutes to an hour i'm just gonna add another split of that pecan wood we're burning right along still got a little bed of coals so our ribs have been on for about an hour and 45 minutes at this point we've got a beautiful color on them that's what i want to see they're ready to wrap so i'm just going to grab them off and look at that bark set on them start to dry out a little bit that's what they should look like so to wrap the ribs i'm going to put down about a third of a cup of brown sugar i'm gonna drizzle on a little bit of my vinegar sauce and for some added richness i've taken a stick of butter cut it in half long ways now i'm just gonna flip the ribs right over on top of the butter pour a little bit more sauce over the back side and then we're going to wrap them up just bring your foil over tight as you can get it fold the ends up we're ready to go right back on the pit still running at 275 i'm gonna place the ribs back in the same spot meet down this time we'll let the pits stay at the same temp it's gonna take about an hour and 45 minutes two hours we'll come check on them and see if those bones are ready to pop out that's how i'm gonna know they're done we got about 30 minutes left in the wrap it's time to add one more split keep that fire going coal bed is still right where you want it outlaw runs like a dream at this point they should be tender i can take them and bend them they're sagging like that that means that ribs pretty dang them tender so i'm just going to unwrap these and kind of take a look at them and i can see i've got disintegration first i'm going to carefully transfer them over to a little rack i've got wrapped in some aluminum foil we're done with the liquid now you can toss that now to take these bones out all i have to do is pull them out real easy like they'll come out perfectly clean every time the rack's still going to hold together but i can just lift these bones right out you don't have to use any string any wire making that little slit right beside them just lets them come out free i don't need these bones or anything left on them now we got to mix up our special sauce i'm just using a 50 50 blend of my vinegar sauce we need about four ounces and the barbecue sauce about four ounces of that you can use your favorite barbecue sauce you want i'm just gonna take this and mix it up with the basting brush we're going right over these ribs getting right in the cracks where the bones were making sure we get some sauce down in there because the mac rib is supposed to be saucy and we're going to flip these ribs right back over do the exact same thing and i'm going to hit them with just a little touch the barbecue rub right on top make that color pop then we're going right back on the pit for about 10-15 minutes just long enough to tighten that sauce up let it caramelize just a little bit now i've still got the pit about 275 we're just going to set the rack right back in the same spot all right it's been about 15 minutes these ribs should be glazed as much as i want them to check them out you just grab the rack those things are beautiful mahogany color sauce is tightened up let's get a little hot let's get them over to the board now let me show you how we're gonna put this mac rib sandwich together i've got some french bread buttered and toasted lightly on the bottom deck i took that same sauce we're just gonna squirt a little bit of it on the bread making some foundation then i'm going to take some thinly sliced onion we're just going to spread that out mcrib's got to have some onion and some pickles right as much or as little as you want that looks pretty good to me now for the pickles i've just got these thinly sliced hamburger style restaurant dill pickles you can find them at kroger there's some daggum good pickles and i go a little heavy on the pickles because i like them now we're ready to grab this rack of ribs just because i took them bones out don't mean it's gonna fall apart but i guarantee it's tender right on top and you know i gotta have more sauce so we're gonna squeeze a little more sauce all over the top oh yeah that's what i'm talking about now all we got to do is put this top piece of bread on top and i'm going to be a gentleman i'm going to go ahead and cut it up so i can share it i'm not going to just tackle this all on my own just get a knife go right down through it then we'll divide these make four big macrib sandwiches out of this one rack of ribs and look at that that is a thing of beauty right there i'm just going to go ahead put one of these little how to barbecue right flags in them let's see how it bites that clown part ribs juicy except moisture dripping out cooked perfect mcdonald's ain't got nothing on this mac rib that's a man-sized version of a ribbed sandwich hmm damn that's good normally i don't eat this whole thing on camera this is going down you take the best slab of ribs you ever had put it with some pickles onions extra sauce on bread bones out the way dab it back in that board sauce sun you got a rib sandwich that'll hurt somebody you got to try this one thanks for hanging out with me here at how to barbecue right if you like what we're doing subscribe to the channel you can find us on facebook instagram twitter even tick tock and shel and i talk about this sandwich and all the other delicious stuff we've been doing on our podcast you can visit that channel and subscribe or get the audio version on all the podcast outlets we'll see y'all next time i don't know if i can go back to eating ribs on the bone man

Channel: HowToBBQRight

Views: 326,798

Rating: 4.9640326 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, MacRib Sandwich, mcrib, homemade mcrib, mcrib recipe, rib sandwich, rib recipe, bbq ribs, barbecue ribs recipe, mcdonalds mcrib, mcrib is back, mcrib sandwich, how to make a mcdonalds mcrib, real mcrib recipe, cooking ribs, Boneless ribs, Baby Back Ribs, giant Mcrib, giant rib sandwich, compart pork, compart ribs

Id: hOx9raaBsZU

Length: 9min 1sec (541 seconds)

Published: Thu Apr 22 2021