The Best Real McRib You’ll Ever Have | SAM THE COOKING GUY 4K

according to Wikipedia a McRib consists of a restructured boneless pork patty shaped like a miniature rack of ribs barbecue sauce onions pickles served on a five and a half inch roll primarily a pork shoulder meat never been a huge fan of a McRib but I'm a fan of the one we're gonna make today with real ribs and where do you see how the whole thing comes together we start right here with this beautiful rack Wikipedia wait a sec it's filled wit what do you call this a fist or a face because it's gonna feel the same all right cool let's back to the ribs here we go so look this is a beautiful rack of ribs it is not a boneless restructured pork patty it's got actual bones in it but to get this ready for the oven we want to take off this membrane look if I was cooking these like normal then cutting them and just eating a rib I wouldn't really bother with that I know the purists would get all pissy but when we're turning this into something that's gonna be in a sandwich I want this membrane off and you can see the membrane here's what's have to come to a bone put a little knife under and you want to lift this up once you've got it started then you take a paper towel grab and you pull see what happens in that membrane that makes chewing a little more difficult comes off quite easily voila and it's disgusting so you throw it out now the ribs here we go we're gonna take our beautiful rack of ribs put it on a baking sheet but we want to elevate it so I'm using these two little things that came with some equipment that I have that I don't even remember what we just want to get it off the ground a little bit okay so we're good now we're gonna season it and all we're gonna use is pork rub find the recipe on the website use your own favorite whatever you like and we're gonna be generous with this generous generous generous if you don't have a little rack like this you could ball up some clumps of foil and use it just to raise up a little bit and as the name rub implies just make sure it's all stuck down well next step is we add some vinegar and the vinegar is gonna steam away and help these guys get much more tender in the oven now we cover really well with foil you want it to be tight because you don't want the steam to escape the steam is your friend in this case perfect now into the oven and look you'll notice there's already some in there I'm being efficient with my time today and they go we shut we bake at 350 they're essentially the same as some ribs we did about a month ago you click here actually and see that recipe but instead of cooking them for an hour and a half then finishing them on the grill we're gonna cook them for two and a half hours at 350 and that's really where some magic will be happening and while they cook we have a we have some barbecue sauce to make and prep some vegetables so good our sauce consists of about 3/4 of a cup of barbecue sauce and absolutely plain folks don't be spending a lot of money there's no point about a tablespoon of minced chipotle peppers and about a tablespoon or so of bourbon maybe that's a little more and then we mix bourbon Chipotle barbecue sauce oh holy Sh this is gonna be good true McRib fans will know that the vegetables consist of diced white onion and pickle and I'm using dill pickles I don't know what the McDonald's thing calls for don't really care but these are gonna be amazing and by the way for anyone trying to be careful about what they eat namely me like three weeks from a wedding pickles you can eat a ton of they're basically just cucumbers with lots of flavor of this whole sandwich that we're making I can have the pickles and the onions you know let's get the ribs here we go here we go now there's a lot of liquid in here not just the vinegar but also the juices come off the fat so you want to be really careful and you want to be extra careful for this next part because there's a ton of steam they'll pick a corner that's away from you and now look at what we've got Wow so check those and here's the real test watch this when I poke in between butter alright so at this point we have one job and it to this did you see that it's taking the bones out because remember that description from Wikipedia if I'm saying it right it's a boneless rib patty oh so we don't want bones okay looks so tender this just happened but I think we're gonna be okay for our purposes look it couldn't be more tender the professional barbecue guys are gonna say falling off the bone is too tender it needs to have some pull to it for our purposes this is what I want now here comes some fun stuff so now we're gonna take our sauce and we're gonna paint liberally I smell Chipotle and I'll do over there even though I didn't take all the bones out of this guy now we go in the oven under the broiler right here that's gonna take maybe a minute and a half you have to watch it but this is where we're gonna get some color on top and it's gonna be Yury gorgeous ass just watch it alright so here they are first side take a look Oh gorgeous we're gonna do the other side but I'm gonna add more sauce here before I do oh boy the smell okay now check this out if you're a McRib fan you know that it's a ribs shaped patty looks like ribs look what what's happened here look it it still looks like rib bones but it's not it's just me that we now get to sauce back under the broiler folks and then we assemble okay so here's what I'm using for a roll you know it's actually a take and bake you finish it you buy it in the store bring it home bake it for 10 min it's and it's beautifully crispy and amazing but I did put a little butter and put it on the flattop just to give it a little extra flavor this is probably not in the McRib I'm using Mayo I don't give it everybody can just get and of course it's Japanese Mayo which I want to be on the Japanese Mayo Council if there is one now the McRib or the rib or whatever this is the proper McRib this kid goes on oh my gosh look at that and now the last final steps are the pickle and the onion this is the best-looking McRib ever it looks like more pickle than they use but wouldn't you want a lot of pickle to nail the onion sprinkled ever so gingerly on top and you know what's happening now and we cut we hope it stays together here we go ladies and gentlemen one fine-looking proper McRib and look I oh my god first thing I got was a bourbon in the Chipotle bourbon barbecue sauce amazing the rib itself is so tender so like falling a party it's just nuts and then pickles the whole dinner where shouldn't beating this much but I can't freakin stop look at this nonsense ladies and gentlemen that's a McRib by the way it's a lot to eat so I'd make a long one and then cut it into pieces you don't need that much McDonald's preformed pork patty or whatever it was that is a McRib like subscribe comment and speaking of comments you know we've been we've been giving shot glass and an opener cooking guy wine to people of comment this is from Gary Gary says when you're a cameraman for your latent homosexual narcissistic father we chose this comment at the risk of rewarding people to write things about me throw into one of those every now and then thanks for hanging out with this

Channel: SAM THE COOKING GUY

Views: 1,156,182

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Id: zitn2X9hrQ8

Length: 9min 43sec (583 seconds)

Published: Sat Sep 01 2018