Now You Can Make McRib Sandwiches At Home and We're Freaking Out

Barbecue Tricks / Thrillist

Thanks to BBQ Tricks, the McRib is here to stay! Forget waiting for the limited-time sandwich, we're making 'em at home instead. Just slather pork spare ribs with homemade BBQ sauce and BBQ rub, smoke them until they're nice and tender, and put it on a toasted french roll. Top with dill pickles and onions for a sandwich that's available for an unlimited time. 

Homemade McRib Sandwich

  • 1 slab of pork spare ribs
  • 2 French rolls
  • hamburger dill pickles
  • ½ small onion, slivered
  • ½ cup beer or cola
  • 2 cups BBQ sauce
  • 1 cup dry BBQ rub
  • For BBQ sauce: 
  • 2 tbs vegetable oil
  • 1 large clove of garlic, minced
  • 1 medium onion, minced
  • 1 chipotle pepper, minced
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 cup ketchup
  • 2 tbs dijon mustard
  • 5 tbs dark molasses
  • 3 tbs worcestershire sauce
  • ½ tsp fresh ground black pepper
  • 2 tsp Texas Pete
  • For dry BBQ rub: 
  • 4 tbsp paprika
  • 1/2 tbsp chili powder
  • 1/2 tbsp cayenne (optional for heat)
  • 3 tbsp cajun seasoning
  • 4 tbsp sugar 
  • 1/2 tbsp cumin
  • 1 tbsp brown sugar
  • Peel the membrane off the bone side of the slab by loosening the tough tissue at one end with a blunt knife and then grasping with a dry grip of paper towel. The trick is being able to grasp as much of the membrane end at once. It may take two peels but should come off clean.
  • Next, gently score the surface of the slab where the bones meet the meat. After cooking, this will allow the meat to "fall off the bones". You’ll want to get the meat to pull away from the bones but not totally fall off and break apart. Divide the full slab into two halves and coat with BBQ rub.
  • Smoke at 300 degrees Fahrenheit for 90 minutes. Wrap tightly in foil and add ½ cup of liquid like beer or cola. Cook an additional one to two hours at 300 degrees until the bones protrude at the ends.
  • Add sauce and grill briefly on high heat to char or dredge in sauce (traditional method) and place on toasted French roll.
  • Add slivered onions and hamburger dill pickles.
  • To make the BBQ sauce, heat the oil in a deep sauce pan and add garlic and onions until they soften. Add all peppers and heat for 20 seconds before stirring in the remaining ingredients. Cook on low heat for 20 minutes until thickened. When cool, strain out onion and garlic “chunks” if desired.
  • To make BBQ rub, combine all ingredients in a mixing bowl and blend thoroughly with forks, slotted spoons, or fingers (eliminating all lumps).

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