Rib-shaped Beef Patty With Bbq Sauce
Pork
The "McRob" McRib: A REAL Barbecued Rib Sandwich
All photos by Rob Baas.
You lot know our friend and Charcoal-broil Lath fellow member Rob Baas. A few weeks agone the Project Smoke burn down wrangler, BBQ U alum, and all around master of live fire cooking had the thought to reimagine the fast food McRib equally real barbecue. Challenge met and expectations surpassed. This is i guest blog I can't wait to endeavor out on my smoker.
–Steven
Like and then many other American high schoolhouse kids who needed gas money, my first chore was at the local McDonald's. Had the McRib been on the local carte du jour back then, I might be working there nevertheless.
If e'er at that place was a fast food item with a cult post-obit, information technology is the McRib. It doesn't actually make any sense, although scarcity and nostalgia probably play big parts. I might become a year or two without visiting any McDonald's anywhere, but when the "McRIB IS Back" sign grabs my attending I'll pull the e-brake and slide backwards into the drive-thru line if need exist.
The McRib in one word: messy. The mystery meat is slathered in then much sauce that information technology'southward hard to proceed everything between the lines and even harder to continue everything off your shirt. Somehow it works. The sweet and tangy sauce reminds 1 of backyard BBQ fare so overly sauced that sauce is all you gustatory modality. The contrasting crunch of sliced onions and pickles adds a welcome touch of reality.
The weak link is the meat patty, which is somehow colorless and tasteless at the same fourth dimension. The only redeeming quality is its shape that resembles a cute lilliputian rack of ribs.
What if nosotros could make a McRib sandwich at home past using real smoked rib meat without the bones? One that would look and taste like a BBQ rib sandwich, because it is!
The Plan
I'm fortunate to accept a Farmers Market place that is stocked with local producers of peak-notch meat. Our beefiness farmer is the one who named this sandwich The McRob.
My market friends from Stoney Creek Farm specialize in pork products. Amongst other things, they sell small packages of pork ribs you won't find at the grocery store—back rib sections that are often cut into perfect sandwich-sized portions. [We'll figure out how to brand a sandwich from whatever rib cut later, just these are a neat place to start.]
So, how do nosotros plow these ribs into a sandwich patty without the bones? Overcook them! We'll smoke them, and so we'll experiment with ways to continue cooking them until the ribs slip out.
Take I
The plan is to smoke the ribs for a couple hours and then melt 'em in a steam pan with some liquid stuff and some sweet stuff until they're fall-off-the-bone tender. One time they're in the pan it doesn't matter how you melt them, only nosotros want to stay in the 225-250 temperature range for the whole process.
We're non beingness picky well-nigh rubs or sauce yet—here we used Rendezvous seasoning and a homemade BBQ sauce.
NOTE: It is absolutely crucial that we remove the membrane from the dorsum of the ribs before smoking. Otherwise, the bones aren't going to fall or slide out.
Earlier going on the grill, the rib cuts seem perfectly sized (just a tad over-sized) for the Philly steak rolls.
Stoney Creek Ribs on the Weber Kettle. Indirect heat with hickory smoke.
1) Smoked ribs in steam pan with butter, dark-brown saccharide, and beer. two) Ribs after cooking for a couple hours in covered steam pan. three) Rib sandwich patty afterward the basic slide right out. 4) Sandwich patty bathing in homemade BBQ sauce.
It worked ameliorate than expected. When the basic are ready to sideslip out, we accept the perfect sandwich patty. Ane that deserves a BBQ sauce bathroom earlier meeting the bread, the pickles, and the onions.
Bam! The McReal McRib.
McRob v1.0. The Realest.
This could be the best sandwich we've e'er made at domicile.
Take 2
For the 2nd attempt nosotros used a deadening cooker to overcook the ribs after they were smoked. The same Rendezvous rub and homemade sauce was used this fourth dimension.
i) Ribs getting started in the kettle smoke. 2) Ribs well smoked. 3) Ribs in the wearisome cooker with some onions, peppers, and apple juice. 4) Sandwich patties and bones, separated.
Before going in the slow cooker, these ribs had a nice smoke ring.
The onions and peppers added a lilliputian flavor, and—like the showtime method—it was easy enough to periodically check the ribs to encounter when the meat was ready to leave the bone behind.
These sandwich patties were non very uniform in size, then the small ane went on a hamburger bun with some mustard greens and grilled onions and peppers.
v2.0 x 4
Take IIIA
We don't talk nigh Take IIIA.
Accept IIIB
This fourth dimension nosotros tried cooking the ribs in foil for a few hours later on smoking. The pop iii-2-one method for spare ribs translated into a 2-2-0 programme for these modest cuts—two hours in the smoke followed past two hours in the foil and that's that.
NOTE: Since we're not talking near Have IIIA anymore, information technology's worth remembering that we always remove the membrane from the back of the ribs.
one) Ribs on the Weber kettle using the Smokenator. 2) Ribs well Smokenator smoked. iii) Ribs ready to wrap with some brown sugar, butter, and honey, while however waiting on the apple juice. iv) Rib patties separated from bones afterward cooking.
I don't commonly wrap BBQ ribs when smoking them. Simply when I practise, I like to lay them upside downwards on a strip of brown sugar earlier adding pats of real butter and a strip of honey on top (the bone side). Before closing the foil I also add together some beer or apple tree juice. This works great for our sandwich purposes, and cooking them this way has the added bonus of making it easier to pull the bones out when they are unwrapped because the ribs are already os-side up.
These patties were pretty small, so here'south to the commencement Double McRob. As far as season goes this ane was probably the closest to the McRib because nosotros used Sweet Infant Ray's for sauce. Cheers.
McRob v3.0.
Conclusions [Not Really]
Nosotros tin definitely make a meliorate rib sandwich at home than we can purchase in a drive-thru. Sandwiches that characteristic existent rib patties full of smokey goodness that are shaped like ribs considering they are ribs. We can mimic the original formula (which is pretty darn skillful), or we can use the bread of our selection, the sauce of our pick, and the toppings of our choice. The start method we tried seemed to work best, but all 3 delivered.
Victory!
Wait…
What if nosotros don't have access to small rib cuts, such as the ones from Stoney Creek?
Uncharted Territory
If the concept works for modest rib cuts, it should piece of work for a total rack of ribs, right?
We experimented with a rack of St. Louis-style ribs using Steven Raichlen's All-Purpose Barbecue Rub, and of course we removed the membrane before applying the rub. And this fourth dimension I added another step. After removing the membrane I cutting a slit downwardly each side of the rib bones, hoping that would assist them separate from the meat afterwards cooking. It worked.
1) The ribs had a great color when they passed the bend test. ii) They were wrapped upside down with brownish saccharide, butter, beloved, and beer. 3) Overcooked, super-tender ribs after ii 1/2 hours wrapped. four) The full rack of boneless ribs.
Ordinarily we would eat the ribs when the bend test says they are ready, merely nosotros're trying to overcook them then they were merely getting started later on Step 1.
After four hours of smoke and some other 2.five hours of cooking while wrapped, the meat was very tender. Most of the bones pulled correct out along the cuts we made before cooking, but some took a little work with a small-scale knife. Afterwards about eight minutes all the basic were out and we had one total-size rib patty ready for the biggest legit McRib-fashion sandwich always.
Sauced.
A large loaf of French breadstuff from the grocery store bakery was a perfect fit! We sauced the bottom of the ribs first and put the lesser bun on before flipping the whole thing over onto a cutting lath. Then more Sweet Baby Ray's for the top before the onions and pickles.
And hither it is. A whole rack of real smoked ribs turned into the biggest and most authentic McRib-way sandwich we've ever seen. Or tasted.
McRob v4.0. St. Louis-fashion. Mind. Blown.
This is either one ridiculously big sandwich, or five big-enough sandwiches!
McRob Samplers.
READ MORE:
Raichlen on Regional-Style Ribs!
The 3-2-1 Method for Ribs
22 Rib Tips! Upwardly Your Game with Slabs & Bones
10 Steps to the Perfect Burger
Source: https://barbecuebible.com/2015/05/29/mcrib-real-barbecued-rib-sandwich/
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