Serves 8
660 min
The Ultimate Homemade McRib Smoked-Rib Sandwich
Recipe GLPRa37d0e9ffd492c
A restaurant-quality smoked rib sandwich featuring tender baby back ribs and pulled pork shoulder, combined with homemade barbecue sauce, fresh dill pickles, and crispy onions served on soft buns. This impressive dish brings together classic smoking techniques to create an unforgettable meal that rivals any commercial version.
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Ingredients
2 racks baby back ribs, 2 racks (about 4 pounds total)
1½ pounds boneless pork shoulder, cut into 1-inch cubes
12 grams kosher salt
2 grams sugar
1 white onion, thinly sliced
homemade barbecue sauce and rub
soft buns for serving
homemade dill pickle slices for serving
Directions
Prepare your barbecue sauce and rub according to your recipe. Combine the kosher salt and sugar in a small bowl to create a basic seasoning blend for the meat.
Remove the membrane from the back of the baby back ribs by sliding a knife underneath and peeling it away. Pat the ribs dry with paper towels.
Apply a thin layer of the barbecue rub to both sides of the baby back ribs, coating them evenly. Reserve the remaining rub for the pork shoulder.
Season the pork shoulder cubes with the remaining rub and salt-sugar mixture, tossing to coat all pieces evenly.
Preheat your smoker to 225°F (107°C). If using charcoal or wood-fired smoking, prepare your heat source with appropriate smoking wood (hickory, oak, or applewood work well).
Place the seasoned baby back ribs on the smoker racks, bone-side down. Smoke at 225°F for approximately 5 to 6 hours, or until the meat pulls back from the bones by about 1/4 inch and reaches an internal temperature of 190-203°F at the thickest part.
During the last hour of smoking the ribs, place the seasoned pork shoulder cubes in a disposable aluminum pan. Add about 1/4 cup of water to create steam, cover tightly with foil, and place on the smoker alongside the ribs.
Smoke the pork shoulder cubes until very tender and easily shredded with a fork, approximately 3 to 4 hours total. The pork should reach an internal temperature of 190°F or higher for optimal tenderness.
Remove the ribs and pork from the smoker. Allow the ribs to rest for 10 minutes before cutting between the bones.
Transfer the hot pork cubes to a large mixing bowl and shred using two forks or a hand mixer, pulling the meat apart into fine strands. Stir in the warm barbecue sauce until the pulled pork is well coated.
Toast the buns lightly in a skillet or on the grill to add crispness and prevent them from becoming soggy.
To assemble each sandwich, place a portion of the sauced pulled pork on the bottom half of a toasted bun. Add 2-3 individual rib bones on top of the pork, standing them upright.
Top with a small handful of sliced white onion and 2-3 dill pickle slices. Place the top bun over the filling.
Serve immediately while warm. Provide extra napkins and additional barbecue sauce on the side for dipping.
