Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Anyone ever make their own McRib?

TheDirtyBurger
TheDirtyBurger Posts: 846
edited November -0001 in EggHead Forum
SO I have a bunch of spare rib skirt meat left and some other spare rib trimmings. I was going to smoke them and put them in something but then I got an idea.

1. I hate McRibs they creep me out but my wife loves them
2. Anyone ever grind up the spare rib trimmings and make McRib style patties, season and then smoke?

I know Third Eye suggests using the meat for a fattie, which I am going to do as well. Just wondering if anyone has any experience with a homemade McRib
thanks
tim
· Share on FacebookShare on Twitter

Comments

  • emilluca
    emilluca Posts: 673
    They just found a way to grind cheap pork trim and mold into the shape they choose.
    No big mystery and I would guess no where near rib meat ptobably cheeks, necks and shoulder trim with some seasoning.
    Emil
    · Share on FacebookShare on Twitter
  • Sooner Egg
    Sooner Egg Posts: 578
    mmmmmmmmmm but they are sooooo good :woohoo:
    · Share on FacebookShare on Twitter
  • BillHill
    BillHill Posts: 109
    no McRib this past holiday season here in FL.
    Usually around November, not this past year. :angry:
    · Share on FacebookShare on Twitter
  • Dave in So Cal
    Dave in So Cal Posts: 603
    Sounds like an interesting challenge. My thought is that McDs does not take the time to smoke the meat for McRibs, they probably just use a dash of liquid smoke.

    The real challenge will be to get the seasoning and sauce right. I would say a lot of salt and some pepper, but it has been so long since I have had one that I don't have a clue on other spices. If you use a commercial sauce that is pretty sweet, you may be able to get close to their sauce.

    Good luck.
    · Share on FacebookShare on Twitter
  • Angela
    Angela Posts: 545
    sorry you guys didn't get them. I just got the last two in the store this weekend.
    Egging on two larges + 36" Blackstone griddle
    · Share on FacebookShare on Twitter
  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Cook the meat like you do the trimmed spares. When they are done cut out the bits of bone and cartilage that are left and drown in sauce. Slap the meat on a hoagie roll and enjoy..

    Hmmm might have to add this to my sandwich menu...
    · Share on FacebookShare on Twitter
  • Plumbr44
    Plumbr44 Posts: 212
    I might just have to try that. Will rig up some sort of mold and press it all together, kind of like a lead sinker mold with a press. Hopefully the clown doesn't show up with his lawyers wanting to sue my @ss.
    · Share on FacebookShare on Twitter
  • TheDirtyBurger
    TheDirtyBurger Posts: 846
    Thanks for all of the responses so far!

    Yeah I thought about doing just the meat on a hoagie roll (someone awhile back did that with Baby back meat and it looked good) but I want to actually grind it and then smoke it.

    I am wondering how well the meat will hold together in patty form. I am also wondering what temp to cook? Will a patty stay together for a 2-3 hour smoke at 225-250*? Would you all agree 160* internal is a safe pull temp?

    Any other suggestions
    · Share on FacebookShare on Twitter
  • Nature Boy
    Nature Boy Posts: 8,687
    You'd need a good mold, and some crappy sauce loaded with liquid smoke, but you could do a McRib.

    Even better, build a mold (an actual section of 4 ribs attached would make a good model for your mold) and press your fresh ground rib trimmings into the appropriate shape in the mold. Smoke on your egg, grill briefly to brown, and use a good sauce. It'll be McRib to the 10th power.

    Once you have a mold, you could sell them.
    But you might not want to use the name McRib. Might have some suited individuals knocking at your door.

    Nice idea brutha.
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
    · Share on FacebookShare on Twitter
  • Kokeman
    Kokeman Posts: 822
    Can't believe you guys would eat one much less try to duplicate them. :sick::sick::)
    · Share on FacebookShare on Twitter
  • TheDirtyBurger
    TheDirtyBurger Posts: 846
    Kokeman
    I am with you. I hate those things. I would rather eat the gardenburger riblets than the McDonalds McRib (BTW the gardenburger riblets rule!)

    My wife loves McRibs and I was going to surprise her. I am going to mess with it this week. I will try to post pics

    thanks for the help everyone
    tim
    · Share on FacebookShare on Twitter
  • dhuffjr
    dhuffjr Posts: 3,182
    Made them in Atlanta for Eggtoberfest one year....and several times at afterparties.

    I use ground pork and make patties....zero seasonings. In my opinion it is the sauce/pickle/onion that makes the flavor profile happen.

    Montgomery Inn BBQ sauce is the perfect blend of vinegar and sweet for these IMHO. Top with sliced onion and pickle on a kaiser bun and you've got an Eggrib.

    They are in one of the Eggtoberfest recipe files. 2007 I think.
    · Share on FacebookShare on Twitter
  • SmokinParrotHead
    SmokinParrotHead Posts: 532
    I know what a McRib is.....only from the commercials.....but I couldn't even begin to tell you what the insides of a McRib look like.......sounds kinda nasty to me.. :laugh:
    · Share on FacebookShare on Twitter

Categories