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McRib Reimagined/Reengineered
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HendersonTRKing
Posts: 1,803
The Prince and I repurposed Saturday’s leftover bones 3 ways tonight. First was the Prince’s “baseline/control group” — faithful to the original, kinda. Second was the King’s version, with a heavy hand on the pickled jalapeños and pickled red onion, and garlic butter toasting the bun. Third (and winner) was the compromise combo and just right. X-out the pickled onion, load up the thinly sliced vidalias, garlic toasted bun, pickled jalapeños optional. Queen SWMBO rolled her eyes as the boys cooked, feasted and debated the merits of each version. Chomp!
It's a 302 thing . . .
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That looks WAAAYYY better than any McRib sammich I've ever seen.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Wow, Those look amazing!
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As the kids say, I bet that didn’t suck."I've made a note never to piss you two off." - Stike
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That looks amazing!They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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Where is your drive-thru located? And do you have it on the breakfast menu - or do I have to wait until 11AM? Because I want one (or three) now.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I Mc the F outta that.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Solely for comparison purposes, here's a throwback to 1989 and the $1.69 "limited time only" promo.
https://www.youtube.com/watch?v=4Ea2_F01o_k
CHOMP!It's a 302 thing . . . -
I would love to know the breed McDs uses for their pork ribs. Breeding in edible bones is genius.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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Those look great and always fun trying different combos.
This reminded me that I want to try and debone some baby backs to make homemade McRibs. They will definitely require more doneness than my usual baby backs but having a rib patty for sandwiches sounds good to me and will be a fun experiment. -
Ozzie_Isaac said:I would love to know the breed McDs uses for their pork ribs. Breeding in edible bones is genius.
Good idea to make your own @HendersonTRKing - looks great!
+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
Cornholio said:Those look great and always fun trying different combos.
This reminded me that I want to try and debone some baby backs to make homemade McRibs. They will definitely require more doneness than my usual baby backs but having a rib patty for sandwiches sounds good to me and will be a fun experiment.Visalia, Ca @lkapigian -
lkapigian said:Cornholio said:Those look great and always fun trying different combos.
This reminded me that I want to try and debone some baby backs to make homemade McRibs. They will definitely require more doneness than my usual baby backs but having a rib patty for sandwiches sounds good to me and will be a fun experiment.https://patents.google.com/patent/US7959500B1/enThere’s a patent out there that lays out the process for boneless ribs. This guy made a killing after going on shark tank. -
Personally, I liked your photo from the weekend - deboned rib meat sandwiched between 2 pieces of cornbread (that's what it looked like).Maryland, 1 LBGE
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Calbbqer said:lkapigian said:Cornholio said:Those look great and always fun trying different combos.
This reminded me that I want to try and debone some baby backs to make homemade McRibs. They will definitely require more doneness than my usual baby backs but having a rib patty for sandwiches sounds good to me and will be a fun experiment.https://patents.google.com/patent/US7959500B1/enThere’s a patent out there that lays out the process for boneless ribs. This guy made a killing after going on shark tank.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
JohnEggGio said:Personally, I liked your photo from the weekend - deboned rib meat sandwiched between 2 pieces of cornbread (that's what it looked like).It's a 302 thing . . .
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I love ALL McRibs. @HendersonTRKing this one is likely more delicious than others.
Still. I’m not too good for one annual McRib. They ruleLBGE since June 2012
Omaha, NE
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SaltySam said:I love ALL McRibs.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
HendersonTRKing said:JohnEggGio said:Personally, I liked your photo from the weekend - deboned rib meat sandwiched between 2 pieces of cornbread (that's what it looked like).Maryland, 1 LBGE
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Boneless ribs made me think of this - Farside.
Maryland, 1 LBGE -
Calbbqer said:lkapigian said:Cornholio said:Those look great and always fun trying different combos.
This reminded me that I want to try and debone some baby backs to make homemade McRibs. They will definitely require more doneness than my usual baby backs but having a rib patty for sandwiches sounds good to me and will be a fun experiment.https://patents.google.com/patent/US7959500B1/enThere’s a patent out there that lays out the process for boneless ribs. This guy made a killing after going on shark tank.
Visalia, Ca @lkapigian -
I'm not alone!
https://www.washingtonpost.com/goingoutguide/restaurants/mcrib-knockoffs-review/2020/12/14/f84cd556-3bca-11eb-bc68-96af0daae728_story.html
When the current troubles are over, it's road trip time. Til then, I'll eat them at the Golden Arches and make my own at home!
Chomp!It's a 302 thing . . . -
lkapigian said:Cornholio said:Those look great and always fun trying different combos.
This reminded me that I want to try and debone some baby backs to make homemade McRibs. They will definitely require more doneness than my usual baby backs but having a rib patty for sandwiches sounds good to me and will be a fun experiment.
https://foodwishes.blogspot.com/2019/05/boneless-baby-back-rib-sandwiches-like.html
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Funny that this thread was resurrected today because I just recently had a rack of ribs accidentally get done to where I could push the bone out.The other day I fired up my egg for some turbo baby backs, just one rack. A few distractions later and I finally got them on just after 6pm. I was a bit pickled at this point after some barely pops I’d had throughout the day.Sometime just after 7pm my wife wanted to go grab in-n-out burgers and the kids were hungry so we all got in the car. While in the drive through line I realized I needed to get my ribs off so made it my first priority when we got gone.
I ate my burger and started putting my daughter to bed but forgot about the ribs. About 10 minutes into putting my 3yo to bed I had an oh **** moment and ran out to the egg.The temperature read just a bit over 300 and upon first inspection the ribs looked fine. Did a bend test and they started breaking apart.
While I don’t always shoot for completely fall off the bone ribs these were pretty dang good. They were plenty moist but I was able to get the bones out clean.My only problem is that I was kinda tipsy and while I k ow the general timeline I don’t even know what the temp was throughout the cook. My guess is I saw it hovering around 350 for turbo and then it actually dropped to just over 300 for the majority of the cook.Tl;dr - I was a drunk idiot who almost screwed up a rack of ribs but in the end made some ribs that I could get the bones out of for a mock McRib. -
Also glad this came back around. Forgot to thank you for the post. We had rib leftovers when this post first showed up and it helped make some great lunches.
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What makes anyone think McRibs are made out of ribs? I had one last week so I'll be good for a few years. I went to Buffalo Wild Wings back when you could go out to eat. The waitress asked if I wanted bone in or boneless. I said " isn't boneless just nuggets? " she agreed.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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"Do you remember when the McRib debuted? The original McRibs was made from rectum, labia majora, labia minora, scrotum and spleen. It was the real deal. Not the crap they serve now."
Am I the only one that thinks this is a candidate for post of the year?XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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SGH said:SaltySam said:I love ALL McRibs.I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
Agree to the timing for this to come back to life. My son asked me to try and make a better McRib. Today I tried turbo for two hours at 350. First hour naked, second foiled with apple juice. No luck so I put them back for another 20 minutes. Still no luck so I trimmed the bones out. Will complete them when he visits. One of the other posts or videos said to cook a day ahead and just reheat and sauce the day of. I hope he’s happy. Thank all of you for the info.
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