I think the McRib sucks.
So I'm gonna make it better.
The McRib is a seasonal item offered at McDonald's, and it consists of a pork patty
that is constructed to look like boneless ribs. Then they take that constructed patty,
put it on a bun with some onions and pickles, and of course a little bit of barbecue sauce.
But my thought is why use a fake, constructed patty when I've got a smoker right behind me, and I can make
my own ribs. So today we're taking a rack of baby back ribs, putting them on my pit boss awesome xl.
We're going to smoke them and make our own mcrib are you ready i am let's smoke them so the first
step that we need to do today is get some paper towels and wipe off our ribs so we're going to go
ahead and take a paper towel and we're just going to kind of try to get some of that liquid and that
juice off that it comes in the package with then we're just going to flip this rack of ribs over
and we're just going to go ahead and repeat the same thing on the meat side of our ribs now we're
going to flip our ribs back over onto this side now as you guys can see we have our membrane
here so we want to go ahead and pull this off so now go to the center of your rib and kind of get
your finger and start to work your finger back through the rib under the membrane being really
careful because it's really easy to tear this and now that you're all the way through on both sides
you're just gonna take and you're just gonna hold your finger down in the center of the rib and pull
up both ways and now we have our membrane off now we're gonna take and trim up these ribs just a tad
and as you guys see it was pretty easy for me to get the membrane off it's because these are baby
back ribs and baby back ribs have always been easy for me to get the membrane off spare ribs i have
to use a knife and a paper towel so don't feel bad and on the back sides here i really barely do any
trimming i just try to get like really little tiny little things that are kind of sticking up off
i'm not really too picky at all i just i don't know maybe i'm ocd about my ribs maybe i'm not
but this is just how i like to do it and since we are making the mcrib today and we need our
bones to just pop straight out i am just going to make a tiny tiny little incision just coming
along down the side of this bone so that way i can go ahead and get them to pop out real easy when
they're all cooked and finished up just go along we don't need to make a super super deep incision
but just find your bone feel it then come off to the side of it and we're just gonna make a tiny
little incision and this is just gonna help your ribs uh for the bone to pop out really really nice
and easy so here we go i think we have one more bone right here and now we're good i'll go ahead
and take a rack of ribs and flip them back over so now we're going to trim up this side and this side
doesn't have a lot of trimming to do i just kind of want to take pieces of fat off like this that
are just kind of big and obnoxious because nobody likes the obnoxious kid at school they're always
getting in trouble and we don't like obnoxious fat because they get our ribs in trouble so just take
off all the obnoxious fat all the angry little mean fat nobody likes the fat on here that doesn't
render because it's chewy and it's gristly and we don't like chewy and gristly here we like tender
and juicy and moist and that's what we want today so there's a little bit of silver skin right here
kind of go underneath the silver skin and kind of filet it out just like i did right there that
was beautiful by the way try to get a couple little more pieces of this done right here
and last but not least we're gonna come right here and try to get this little bit of fat off without
getting any of the meat which we did get a little bit of the meat not the end of the world and i'm
just going to take and kind of try to square this up because this little flap meat down here is not
going to cook at all it's going to get way over burned as you see it just kind of squared up a
little bit took this flap off now it's kind of a little bit more even thickness all the way along
our rib so this is about trimmed up as good as i want it today now i'm gonna go ahead and flip it
over and we're gonna start our seasoning process now we're gonna take and slather this up with
a little bit of mustard and we're gonna take our mustard which is gonna be our binder today
and we just wanna get it spread out pretty evenly throughout this whole entire back side
of our rack of ribs so today we're starting out with some of our salt pepper garlic this is gonna
be our base layer of seasoning for our ribs this is gonna add a nice little base layer of flavor
so now i'm going to come back with a little bit of a base layer of some of my sweet preacher pork rub
just got this at my local walmart i think it's a great rub for pork it's going to add a nice little
bit of color and pop a flavor on the backside so now i'm gonna go ahead and flip this bad
boy over and since today we're gonna be doing the mcrib we're gonna make a big old m for mcdonald's
does that look like an m at all it probably does not honestly i don't think that looks like a m
at all but hey it's gonna have to be good for today now go ahead again and spread on your way
too much mustard like i do every time i do this but hey i'm just trying to provide you guys with a
nice little bit of humor humor is something that's really important to me i love to make people laugh
i love when people have a good time i'm like a very hospitable person so that's why i try
to you know communicate in my videos this is way too much mustard as always so just go ahead and
wipe some of it off it's okay to have fun while you cook it's not a sin it's only a sin if you
don't do it right all right so that's good for today now we're coming back with our salt pepper
garlic and the reasoning why i'm using salt pepper and garlic is because the salt and the
pepper and the garlic really work on the meat it helps it to sweat out absorbs some of that
flavor then i'm coming back over with my sweet preacher and this has some paprikas in it it
has some brown sugars in it the brown sugar helps to caramelize the top layer to give it
that dark color then it has some of those reds in there like paprika that really helped to give it
that nice red color that we want on our pork and i think i'm going to be calling that good right here
now we're just going to take for our edges and we're just going to kind of try to you know
bat that along as you see picked up some of the seasoning it's not going to be perfect but hey
it's okay so let's go ahead and just keep patting it around on that seasoning and now
we're good now that your ribs are all seasoned up go to mcdonald's buy a mcribs and throw it in the
freaking garbage because what we are about to come out with today is going to be absolutely
amazing super beautiful so now go outside and get your smoker fired up i'm using the pit boss austin
xl i'm gonna be smoking these at 250 degrees using hickory pellets so now that your smoker's at the
temp and your ribs have sweated out real nice let's go ahead and get it out to our smoker so
now we're going to open this bad boy up and we'll get our ribs on all right so go ahead and slide
your ribs out right onto the smoker now the ribs are on the smoker i just want to take and i want
to adjust them the way that i want them i'm going to try to straighten this out the best that i can
and that's how our ribs are gonna cook today so now that we have our ribs on the smoker what we
are going to do next is let them sit for about one hour in the meantime i'm gonna get some apple
cider vinegar inside of a little container and that's what we'll use the spritz and make sure
you guys stick around to the end of the video when you get to see how i make this epic creation it's
gonna be awesome and amazing so i'll see you guys soon okay so now we're at the one hour
mark i have my apple cider vinegar i'm assuming that i'm gonna have to spray so let's open it up
and see what it looks like all right guys as you can see here's what we're looking like this rub
is actually uh set on pretty nice now so we're gonna go ahead and give this bad boy a spray
just get some moisture on there we don't need a whole lot just don't want the skin to dry out
i'm gonna go ahead and call that good right there so we're just gonna let this hang out here in the
smoke it's gonna need a good couple hours until we wrap it so i'll come back out at the two hour mark
and we'll determine what we do then all right guys so here's how we're looking
wow these ribs are looking beautiful we have some really great and amazing color on these ribs the
skin is drying out though so i do want to get some spray on this so i'm just going to go ahead
and spray these down i'm going to give them a really good and nice spray this time because
that bark is definitely really set on there and i don't want the skin to dry out so yeah let's
go ahead and spray that up and i'd say it looks uh pretty good to me let's go ahead and get it shut
down all right so we are now at the three hour mark we're gonna go ahead and open up this rack
of ribs i'm gonna get the temperature real quick see if the bark is fully set on and gotten on a
nice color and then we'll bring it inside and wrap it if we're at that point but without further ado
let's open it up and see what it looks like all right as you guys can see we have a really really
nice dark color this rub is set on here starting to get some nice little char action on here so
this is exactly where we want to take it off at but let's also just check the temperature all
right so let's go ahead and just poke it in here and it's right where i thought it would be you
know right around 165 degrees or so right there in the middle let's check further down this way
so it looks like it's getting hotter down this way it's at 173 and that's perfectly fine
let's go ahead and wrap this up okay you guys we're back inside now it's time to get fat and
happy i'm going to show you how i wrap my ribs i'm just going to start out by spraying down this
to get a little bit of moisture on there now i'm just going to take an undisclosed amount of brown
sugar because i have no idea how much it is just put some down then i'm going to take four pats
of butter which is probably equivalent to two tablespoons and i'm just to put them about the
length of the rib and now i'm just going to take and drizzle a little bit of sauce down here on
the bottom just like that now i'm going to take my ribs and i'm going to set them meat side down just
right over this mixture and we're basically going to repeat the process on this back side right here
i'm spraying it down just want to get some nice good old moisture in here i'll help tenderize our
ribs now again i'm just taking my four little pats of butter and i'm just spreading them out across
the rib just like that again take an undisclosed amount of brown sugar because i just grabbed like
whatever i think is good and just put on the back of your rib now go ahead and drizzle your sauce
across these ribs i'm using sweet baby raise and an apple cider vinegar mixture now when you wrap
this up and put it back on your smoker it's going to get some steam in there it's going to create a
lot of moisture a lot of this is going to turn into a pool of liquid and this is going to help
tenderize the ribs it's going to get them really tender nice fall off the bone exactly what we need
for our mcrib now it's time to wrap our rib i have two sheets of aluminum foil and get them folded
over the top this way now we're going to pinch in this corner right here make our pinch along this
line and we're going to fold over this way and now we're going to come back to this side do the
same thing make your line fold them up and over then what i like to do is like to take kind of
fold this up a few times and just kind of get it folded up over this edge and this way it's really
easy if we need to unwrap it you just unwrap that back unwrap the sides pull this part back and you
can go ahead and check your ribs so let's get this back up and we're gonna get it back down just like
this so go ahead and open up your smoker get your ribs on and shut it back down all right guys so
we've been in our wrap for one hour and 15 minutes now i actually needed to kind of rush this one to
get it done before my kid woke up from his nap so i turned up to 300 degrees as soon as i put it on
so if you're following along in this recipe i did three hours at 250 degrees in the smoke then about
75 minutes at 300 degrees in the wrap let's go ahead open this up take your internal temperature
and see where we're at all right let's open this up go ahead and take a look i already checked
this beforehand so i already know it's done but i just wanted to kind of show you guys you know
what it's going to look like and what you should be expecting and this is well past 200 i mean this
is going to be very very fall off the bone which is exactly what we want i mean if you want to i
mean i don't know it's not coming right off the bone but i bet you probably could look at that i'm
just using the tip of my uh whatever that's called let me know in the comments and i could just peel
the bones right out so this is fall off the bone ribs let's get this inside and make our sandwich
all right so as you guys could see we have our one bone that's missing right there we just want to go
ahead and take these bones out it should be real easy because we cut right next to it as you guys
could see our bones are kind of just peeling right out it's looking really really nice i'm actually
pretty impressed with how easy these bones are coming out because normally i like to make like
more of a competition style barbecue where really can't just slide right off the bone and wow that
was really hot i almost swore on camera that would not have been good my wife would have slapped
me but i had to take these ribs and throw them through my window and what i had to go to marriage
counseling and i would have to try to explain him why i had a broken window and yeah but look at
that i mean these bones are literally just sliding right out but hey let's take a little break from
uh taking the bones out of our ribs and i noticed when i took this one off i don't know if you
guys saw it or not but there's a little bit of meat that stuck to it and uh we're just gonna
i make really good ribs let's just put it that way all right guys so now i'm gonna take
and flip these ribs over very carefully so they don't fall apart and take a look at our finished
product all right so we're just gonna take and find about our middle i think our middle looks
right about here and we're just gonna cut right through these ribs i'm gonna go ahead and get
these cut up for a sandwich go ahead and cut right through this rib there we go all right so what i
have here is a hoagie roll some sesame seeds on it we just want to go ahead and completely open this
all the way so we're going to be starting out with pickles and don't make fun of me
i really like pickles like a lot so i'm just just going to load it up and i'm oh maybe one more
is that this is too much guys i mean this is my sandwich so we're gonna call that good now we're
gonna take and we're just gonna layer on some of these onions on here and this doesn't have to be
pretty we're just making it home but we're gonna put that many onions on and last but not least we
have our rib now really last but not least we have our sauce we're just gonna rub that guy around
and we're gonna eat it now so happy fat and happy so we're gonna slap our bun on top and
guys we have our mcrib if you've made it to the end of the video you get to watch me eat this now
and just by looking at this this actually looks really good i was kind of in doubt when i was
gonna make this video because i watched other people make it i'm like man it looks so good
i'm not like the best sandwich maker i'm better at like just making meat itself but i think this
turned out amazing this looks really good so let's go ahead and give this a bite yo
i don't i really don't know what just happened i really don't know
there is one thing my youtube channel that you should make it's this i know i said that
when i made the pork belly burnt ends because i always say you guys should try my recipes you
should share them with your friends impress people but dude this literally killed it these ribs are
so tender that they just fall apart in your mouth all those pickles i know it looks like i put a
lot of pickles on but the rib is so like so sweet with all that brown sugar and the barbecue sauce
and the butter the all that stuff that's on there that when you get the acidity the sourness of the
pickle and then that like nice little bitterness and crunch and bite of the onion mixed in with the
soft bread i mean this is freaking out of this world dude make this share it with your friends
share it with your mom and your dad your brother your sister and your uncle your cousins first
cousin second cousin third cousin make it for your kids make it for your dog make it for your cat
make it for your pigs if you're on a farm you got pigs my kid's gonna wake up from a nap i just ate
like a quarter of a rack of ribs in three seconds i'm fat i feel uh my blood pressure rising so i
need to go drink some water and sit down that's all the time that i have for in today's video so
if you have enjoyed this video hit the like button i'll eat pickle juice when this hits a thousand
videos i'll make it its own video and share it but what did i start off by saying you said i'll eat
i'll eat pickle juice when this hits a thousand videos okay not when it hits a thousand videos
when it hits a thousand likes thankfully my wife is here to make sure that i'm perfect all right
anyways um yeah i'm just gonna end the video so i'm gonna take another bite and i'll say bye
bye