You’re undoubtedly familiar with this item:
I’m not much of a McDonald’s fan, unless we’re in a pinch on a long road trip and low on options. Despite the utterly non-realistic and highly deceptive name McRib, I strongly doubt any actual pork rib meat makes it into this sandwich. Let’s remediate that atrocity.
Start with some baby back pork ribs, smoked for four hours with apple wood. Pre-smoke, I added a bunch of brown sugar, pepper, garlic salt, paprika, etc. rub and removed the concave membrane.
After four hours of smoke, the ribs were set for a three hour tenderizing foil wrap, enveloped in some PBR and Pappy’s BBQ sauce.
Finally, I let the unwrapped ribs rest for about 10 minutes. I flipped it over onto the convex side and gently popped the rib bones out of the very tended pork rib slab.
The boneless sheet of rib meat went on to a sourdough hoagie that had been loaded on both halves with Gates BBQ sauce. I diced half a sweet onion, and layered on some lengthwise-cut dill pickles.
Fold. Cut. Consume.
It was exceptionally messy and delicious.
I plan some variations in the future. Perhaps I’ll toast the bread, add some cheese, and maybe a few scoops of slaw on top of the pickles. Who can say. I’ll let my conscience decide.
I should have made more than one sandwich – it went fast.
No, it’s not a McRib. It’s infinitely better. If you’re down with shoulder, heart, and tripe reprocessed into meaty loaves that are shipped to McDonald’s and re-heated by some teenager who flunked the Taco Bell entrance exam, doused in over-sweet sauce from a plastic jug on a mass-produced bun… power to you.
If, instead, you want real rib meat on your sandwich… , not a McRib but a RealRib, then give this a try. Worth the effort for sure.