Ultimate Homemade McRib Recipe for BBQ Lovers

Elevate your fast food experience with this gourmet take on the beloved McRib recipe. Prepare for a flavor explosion that combines authentic barbecue techniques with the nostalgic appeal of a classic favorite.

Get ready to embark on a culinary journey that will transform your Sunday into a smoky, savory adventure. This homemade McRib isn’t just a sandwich; it’s an experience that will have your family singing your praises for years to come.

Choosing the Perfect Ribs

For this recipe, we opt for baby back ribs. Their compact size and leaner cut make them ideal for sandwiches, ensuring each bite is packed with flavor without overwhelming the bun.

Crafting the Ultimate BBQ Spice Rub

Our all-purpose spice rub is the secret weapon in this recipe. It infuses the meat with a complex blend of flavors that elevates the entire sandwich. Apply it generously to your ribs before letting them rest in the fridge, allowing the flavors to penetrate deeply.

Smoking Mastery: The Key to Flavor

Smoking the ribs is where the magic happens. Using a combination of charcoal and wood chunks (mesquite or hickory work beautifully), we’ll create a flavor profile that’s impossible to resist. Maintain a steady temperature between 225°F to 275°F for 4 to 5 hours, resulting in tender, smoky perfection.

The McRib Patty Revolution

Here’s where we diverge from tradition to create something extraordinary. By combining smoked rib meat with raw pork shoulder, we’re crafting a patty that captures the essence of barbecue in every bite. The addition of salt ensures our patties hold together beautifully on the grill.

Grilling for Glory

The final grilling step is crucial. It’s where we achieve that irresistible char and caramelized barbecue sauce that defines a great McRib. High heat and careful attention result in patties that are crispy on the outside and juicy on the inside.

Homemade Everything: The Ultimate Upgrade

Take your sandwich to the next level with homemade pickles and buns. Quick dill pickles add a fresh crunch, while homemade cemita rolls provide the perfect soft-yet-sturdy base for our loaded sandwich.

Ingredients

• Two 2-pound (900g) racks baby back ribs
• 1 recipe easy all-purpose barbecue sauce
• 1/2 recipe easy all-purpose barbecue rub, divided (see note)
• 1 1/2 pounds (700g) boneless pork shoulder, cut into 1-inch cubes
• 4 teaspoons (12g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or same weight
• 1 tablespoon (15g) granulated sugar
• 1 recipe cemita buns, split open (see note)
• 1 recipe quick dill pickles (see note)
• 1/2 small white onion, thinly sliced

Directions

1. Prepare the Ribs: Remove the membrane from the bone side of the ribs. Generously apply barbecue rub, then cut into sections. Refrigerate for 4 hours to overnight.
2. Season the Pork Shoulder: Combine pork shoulder cubes with salt and sugar. Refrigerate in a sealed bag for 4 hours to overnight.
3. Smoke the Ribs: Set up your grill for smoking at 225°F to 275°F. Smoke the ribs for 4 to 5 hours, adding wood chunks every 45 minutes. Brush with barbecue sauce in the final stages of cooking.
4. Prepare the McRib Patties: Once cooled, remove rib meat from bones. Combine with chilled pork shoulder and pulse in a food processor. Form into 8 rectangular patties.
5. Grill the Patties: Heat grill to high. Cook patties for 2 minutes per side, then brush with barbecue sauce and continue cooking until glazed and cooked through.
6. Assemble the Sandwiches: Place a patty on each bun, top with extra sauce, pickles, and onions. Serve immediately and enjoy your homemade McRib masterpiece!

Notes

Feel free to use your preferred store-bought or homemade barbecue sauce, rub, pickles, and buns if desired. For homemade buns, follow the cemita bun recipe, omitting sesame seeds and dividing into 8 portions. For a sous vide option, follow the linked recipe, skipping the liquid smoke step.