Smoked Rib Sandwich (Like McDonald's)

There's something iconic about McDonald's McRib. That boneless, saucy rib-shaped patty sandwiched between a soft roll with pickles and onions-it's fast food at its finest. But I think we can do better at home with this smoked rib sandwich and I'm here to show you how!

Preparing the ribs.

We're not using some mystery meat patty here. Grab yourself a rack of St. Louis-style spare ribs or baby backs.

Remove the membrane and season them with your favorite dry rub (My All Night Bbq seasoning is perfect), and let them sit out on the cutting board for a few minutes while your smoker gets up to temp.

Smoking the ribs.

Fire up your smoker to 225°F. Use hickory or applewood for that perfect balance of sweet and smoky. Let the ribs ride for about 4-5 hours, spritzing every hour with apple juice or cider vinegar to keep things juicy.

You can wrap the ribs in aluminum foil once they reach 175°F to speed up the cooking or leave them unwrapped.

If you're looking for a really in depth recipe on how to smoke baby back ribs on a pellet smoker be sure to check it out.

To make sure you can pull out the bone you need to smoke the ribs until they are about 210°F degrees. That ensures the meat is tender enough that the bones will glide right out.

Saucing and deboning.

I sauce the ribs while they are still on the smoker about 15 minute before I remove them from the grill. This gives the sauce a chance to tack up on the meat and form a nice glaze.

Then I remove the ribs off the smoker, let them rest for another 15 minutes and start working on the bones. Carefully pull out the bones-if smoked right, they'll slide right out clean. What you're left with is a glorious slab of pure, smoky pork.

If you are still having trouble pulling the bones out, flip the ribs upside down and cut a slit down the middle of each bone to help lift them out. Just be careful not to tear the ribs apart.

Even if you do its not a big deal. Its all going into a sandwich anyways!

Assembling the rib sandwich.

Time to assemble:

• Bun: Go classic with a hoagie roll or sub bun. Lightly toasted, of course.
• Meat: That boneless rib slab, front and center.
• Sauce: A little more BBQ sauce never hurt anybody.
• Pickles: Tangy dill pickles to cut the richness.
• Onions: Thinly sliced white onions for that sharp bite.
• Chipotle Mayo (Optional): Sometimes I spread a little chipotle mayo to the bottom for some tang and heat(Mayo mixed with chipotles in adobo)

Why Smoke Your Own McRib?

Because you're not basic. Because you've got a smoker and some skills. And because everybody knows that anything mass-produced can always be done better with fire, smoke, and patience.

Pro Tip: Make a few extra and wrap them up tight in foil. They reheat beautifully on the grill or in the oven. Perfect for any leftovers on another day.