what's up you guys it's susie bulloch from heygrillhey.com and it is time
to take on an american classic i mean for some people it's a classic i guess
let's make a mcrib in our backyard i'm going to show you how i do it so my husband todd and i went
on a journey last week to the local mcdonald's and got a mcrib the people have spoken are you
ready i'm not eating them you're not eating a bite do we have a bite of one i'll try a bite
i'll try and buy one i have it on camera it's official todd will try a bite of a mcrib
i'm not ordering them can we get one mcrib please and we shared our adventure on instagram stories
and we had really mixed reviews there were people who loved the nostalgia of the classic mcdonald's
mcrib they were so excited it was back and then there were the people who maybe don't love it so
much but in a very aggressive way do they not love it like me like todd todd wouldn't even he didn't
even want to try it uh he actually blamed the mcrib for him not loving barbecue as a child so
safe to say there is a large divide and i wanted to know where i stood
i've never had a mcrib before so i ate a mcrib got the mcrib had a couple bites
i mean we can totally do better hi are you gonna help me do it make a better mcrib no
yeah i will yeah we're gonna make a better mcrib from home we can do better
instantly went home and made my own mcrib and it turned out awesome so we're sharing that process
with you today so if you fall on the line of maybe you'd rather have a homemade version
this is how we do the mcrib at the hay grill hay house first we need to talk about the rib part of
our ribs sandwich now mcdonald's we looked online at the actual ingredients and it's essentially a
shredded pork congealed situation very similar to a sausage patty uh ours is not ours is coming
straight from an actual rack of ribs so we started with one rack of baby back ribs
seasoned that liberally with the sweet rub got it into the smoker and we followed essentially
my three two one ribs i do have a video for three two one ribs or if you look on the website
you'll be able to find that one except for we modified it a little bit instead of the last hour
being sauced and put back onto the smoker i let the hour two go into about two and a half
so it had some extra braised time now this extra time in the braids means that these rib bones
are going to pull cleanly out of our ribs and we're gonna get that perfect rib or like bone
free bite in our sandwich so here's our ribs in the foil after that two and a half hour braise
very bendy very soft we're gonna open these up pull out the bones and then assemble our sandwich
now you can see how the meat has pulled away from the bones we have about a half inch of
bones visible on the ends and we can start to see the bones peeking through the backside where the
membrane would be that means we're probably going to be able to pull these out no problem this is
a true fall off the bone type of rib yes there we go that's what we're looking for a clean breakaway
some fell off now a lot of people call fall off the bone ribs overcooked and in a competition
setting you're probably right where we're eating this at home and i'm gonna be putting it directly
on a sandwich covered in sauce i'm not too worried about it fall off the bone is the gold today
fall off the bone ribs don't have to be dry and this extra long braise with the butter and
the brown sugar means that these are going to be anything but dry they're going to be moist
juicy incredibly tender last bone is out and i'm going to carefully transfer
my awesome boneless slab of ribs up onto my cutting board
this is perfect very tender very moist ready to just fall apart and melt in
your mouth exactly what you want and it looks phenomenal much better than that kind of like
gray patty chopped with barbecue sauce that we got from the fast food place
now i'm gonna cut this rib into quarters a standard rack of baby back ribs should make
about four mcrib sandwiches i'm just gonna run down the hat or down the center line horizontally
and then vertically that'll give us some really good portion sizes to work with
buns the classic bun is a split top like sandwich hoagie bun and as you can see see
four perfect portions and the toppings that you get from the fast food place are sliced onions
and pickles so i have some sweet onions instead of the white onions
and i have these huge thick burger sliced pickles which are just gonna set it off and then of course
we have to top it with some barbecue sauce right look at that
and of course barbecue sauce every good mcrib is doused in barbecue sauce we're gonna be using my
everything sauce today you can pick this up in my store it's a great kansas city style sauce
i think it's better than the uh the fast food classic
the beautiful thing about building these at home
is that you can put as much toppings on if you like as you like as many toppings on as you like
if you like extra pickles go heavy on the pickles now it's time for the barbecue sauce drizzle
can i eat it now todd yeah top bun i mean
maybe it's not as convenient as a drive-through fast food classic maybe it did take five and a
half hours but i feel like it's worth it i feel like it's worth it your fingers are messy this is
a dream come true yep that's what it's supposed to be you guys tangy sauce smoky rib meat those ribs
absolutely fell apart in my mouth look at that clean bite very moist
still super juicy perfect ratio of pickles onions sauce everything good that a barbecue
sandwich should be all right todd the uh fast food version hater the man who would not even
try a bite i did try button well it's true you did try a bite is gonna smash on my version
did we nail it that's how it's supposed to taste man yes good job thank you man
i hope you guys give this super simple recipe for a homemade rib sandwich a try
if you do snap a photo post it online and maybe let me know how you feel about the classic
you know fast food version of the rib sandwich because there's some strong opinions and i am
a safe space to listen to your strong opinions we'll catch you guys next time