Enjoy chef Tom's version of the McRib Sandwich that you can make in your own backyard! Achieve smoky, juicy perfection every time for the ultimate outdoor dining experience.
WHAT YOU'LL LOVE
- Slathering the rib sections in jalapeño honey mustard before the rub gives the seasoning something to stick to, rather than falling off a dry surface through a three-hour smoke
- Warming the glaze right in a cast iron griddle on the grill means it's ready to brush on without a separate stovetop step
- Removing the bones after the braise, rather than before, lets the meat hold its shape through the whole cook and only gets deboned once it's fall-apart tender
- Returning the now-boneless meat directly to the grate for a final glazing stage sets the sauce into a tacky, McRib-style crust rather than leaving it wet and glossy
The McRib Sandwich
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
10
Prep Time
20 minutes
Cook Time
3 hours 45 minutes
Calories
1279
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his take on the fast food classic McRib Sandwich.
Ingredients
- 1 rack baby back ribs, cut into 3-4 bone segments
-
Big Rick’s Jalapeño Honey Mustard
-
R Butts R Smokin’ Ozark Heat BBQ Rub
- 4 kaiser rolls
-
Holmes Made Sweet & Spicy Garlic Dill Pickles
- Diced yellow onion
-
1 cup Plowboys BBQ Sweet 180 BBQ Sauce
- 1/4 cup apple cider vinegar
-
2 tbsp Reida Farm Wildflower Honey
For the glaze:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF, set up for smoking.
- Remove the papery membrane from the bone side of the baby back ribs. Slice the rack into 3-4 bone sections.
- Slather the rib sections with the Big Rick’s Jalapeño Honey Mustard. Season on all sides with R Butts R Smokin’ Ozark Heat BBQ Rub.
- Smoke the ribs (bone side down) on the second shelf of the grill until a dark mahogany brown bark is formed, about 3 hours.
- Combine the Plowboys BBQ Sweet 180 BBQ Sauce, apple cider vinegar and Reida Farm Wildflower Honey in a Lodge 8” Cast Iron Griddle.
- Warm the glaze on the grill, then brush the ribs on all sides.
- Transfer the ribs to a foil pan, bone side down. Add about 1/4 cup water to the pan. Cover with a foil lid and return to the smoker. Continue cooking until the ribs are very tender and the bones can be easily removed.
- Remove the bones from the meat and discard. Remove the meat from the foil pan and place directly on the grate. Brush the meat on all sides with the glaze. Continue cooking until the sauce is set, about 30 minutes.
- Remove the rib meat from the grill and build the sandwiches.
- To assemble the McRib, spread the bottom half of a toasted kaiser roll with Big Rick’s Jalapeño Honey Mustard. Place the section of rib meat on the bottom bun. Top with diced onions and Holmes Made Sweet & Spicy Garlic Dill Pickles. Spread the top half of the toasted kaiser roll with more of the glaze/sauce and place on top of the onions and pickles.
Recipe Note
Recipe FAQ
Why slather the ribs in jalapeño honey mustard before applying the dry rub?
The mustard gives the Ozark Heat rub something to grip onto, helping it build a real bark through the three-hour smoke rather than falling off a dry surface.
Why warm the glaze in a cast iron griddle on the grill instead of a saucepan on the stove?
Warming it right on the grill means it's ready to brush onto the ribs without a separate stovetop step, keeping the whole process centered on one piece of equipment.
Why remove the bones after braising the ribs instead of before smoking them?
Keeping the bones in through the smoke and braise lets the meat hold its structure and shape during the long cook. Removing them only once the meat is fall-apart tender means they slide out easily instead of needing to be cut or worked out of raw ribs.
Why put the now-boneless rib meat back on the grill grates after deboning?
A final stretch on the open grate, brushed with glaze, lets the sauce set into a tacky, defined crust — closer to the classic McRib texture — rather than staying wet and glossy straight from the foil pan.
How do I know when the ribs are actually done?
This recipe uses two cues: a dark mahogany bark after the initial three-hour smoke, then continued braising until the meat is very tender and the bones pull out easily, rather than checking a specific internal temperature.
How indoor-friendly is this recipe?
1 out of 5 — this is a multi-hour cook built around a pellet grill's low, steady wood smoke for both the bark and the braise. An oven can render the ribs tender, but you'll lose the smoke flavor this recipe is built around.
Recipe Highlights
Mustard-based binder: Helps the rub build a real bark through a long smoke.
Grill-warmed glaze: Skips a separate stovetop step.
Bone-in braising, bone-out finishing: Preserves shape through the cook, then simplifies serving.
Post-braise glazing on open grate: Sets the sauce into a tacky, defined crust.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.2 oz
- per serving
- Calories
- 1279
- Carbs
- 68 grams
- Protein
- 60 grams
- Fat
- 84 grams
- Sodium
- 1846 milligrams
