Copycat McRib Recipe Let's You Recreate McDonald's Classic At Home
Place on a rimmed baking sheet and place in a 300F oven for 3-3.5 hours. Once finished, remove each bone from the ribs and generously brush with bbq sauce. Using the foil, carefully flip the ribs onto a separate baking sheet and brush the other side with bbq sauce. Place under the broiler for 2 minutes. Add another brushing of bbq sauce and.
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Remove the ribs from the grill and add them to the baking pan. Then top with aluminum foil. Place the baking dish back on the smoker and cook for another 30-45 minutes. This will help to steam the ribs to make them even more fall-off-the-bone. Test the ribs to see if the bone is easily removable from the rib meat.
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Preheat and season. Preheat the smoker to 225 degrees F with your favorite hardwood. Remove the membrane from the bone side of the ribs. Season the ribs on all sides with the Hey Grill Hey Rib Rub (or Sweet Rub). Smoke the ribs. Place the ribs on the smoker, bone side down, close the lid, and smoke for 3 hours.
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Cook another 2-3 minutes or until the sauce sets up. Meanwhile, combine butter and garlic salt and brush onto insides of the rolls. Place rolls butter side up under broil for a minute or two to get a little brown. Serve pork patties on rolls topped with dill pickle slices and onion, if using.
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Say hello to the Rib Sammy. The key is in the mold. Photo: Dennis Lee. The Rib Sammy is a silicone mold that's made to shape ground pork (or any meat, for that matter) into a perfectly boneless imitation McRib patty. You can order one for $14.99 on the product website, which I think is a reasonable price for a novelty item.
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It just looks wrong without the sauce. The sauce is what basically makes it look appealing. Mage. Banned.. Oct 28, 2017 4,447. Dec 2, 2017 #37 You're halfway to the best way to eat a McRib. Just ask for it plain with no sauce and then you're at peak McRib. They are trying to tell you of a better way. passepied joe. Banned. Oct 25, 2017 2,703.
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Transfer to a large bowl and repeat the pulsing process with the rib meat and shoulder meat in 3 batches, keeping the meat refrigerated until ready to pulse. Toss the pulsed meat together with hands to evenly mix. Serious Eats / Jen Causey. Set a double layer of parchment paper measuring 9-by 18-inches on work surface.
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Once your smoker is up to temp, place the ribs meat side up into your smoker. Leave them in the smoker for 2 hours without opening the lid. During the 3rd hour, spritz the ribs with a mixture of 50/50 apple cider vinegar and water twice. After 3 hours, mix 5 parts BBQ sauce and 1 part apple cider vinegar and set aside.
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Dip each cooled pork patty into a bowl of barbecue sauce, ensuring it's completely covered. Place the pork onto the bottom half of a sandwich roll, add two pickle slices and a generous amount of chopped onion, then top it off with the other half of the roll. Just before serving, heat each sandwich in the microwave for about 15 seconds.
McRib BBQSauce von sukeyhamburg17 Chefkoch
Cook patties for 3-4 minutes on each side, then set cooked patties aside. Wipe out pan and heat to medium. Spread butter on to each cut side of rolls then toast them until just developing color and crunch. Dip each patty into room temperature sauce. Add 1 patty to roll followed by sliced onion, pickles, and roll top. Recipe adapted from Mashed.
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While the copycat McRib sauce may be a complicated concoction involving 11 different ingredients (ketchup, molasses, Worcestershire sauce, brown sugar, cider vinegar, salt, onion powder, garlic powder, cumin, chili powder, and coriander), it requires mere seconds to stir it together. Frying the pork patties, too, only takes a few minutes on.
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Add onions and pickle slices on top, then drizzle with some warmed BBQ sauce to finish it off. Place the other half of the garlic bread on top and carefully cut it into three equal-sized smoked McRib sandwiches. Secure with toothpicks and serve with your favorite sides. We recommend Smoked Corn.
Pin on Slow Cooker
Cooking the McRib Sandwich. Once the McRib sandwich patties are frozen, the rest of building the McRib is really simple. Leave the patties on parchment or foil, place the tray in the oven, and bake at 350 degrees for about 20 minutes or until done. Make sure the internal temperature of the pork is at least 145 degrees.
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Bake in the preheated oven until tender, about 2 hours and 45 minutes. Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight. Cut each rack in half.
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Method. Prep. Slice the rib slab into individual bones, and carefully run a sharp knife along the bones to remove the meat trying not to hack off any cartilage. Then chop the meat into 1/2" (1.3 cm) chunks. Cook. Reheat the meat in a pan with a little barbecue sauce, or, my preference, in the microwave, without sauce.
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Place the pork cubes in the food processor with the water, white sugar, and the rest of the salt. Process the mixture until it's smooth, like ground pork. Divide the ground pork into four 4-ounce portions. Form each portion into a rectangle that's roughly 6-œ by 3-inches.
