The Ribwich (definitely not a McRib...)
If you know me, you know I love my guilty-pleasure McDonald’s run as much as anyone. My go-to is usually a sausage McMuffin with Mac Sauce (don’t knock it til you try it), but this recipe is a play at an item that’s also not on the regular menu, or at least it’s never been on the menu in Canada: the McRib. The McRib was a limited-edition item and is kind of part of McDonald's folklore, but what if you could make it at home, and an even better version than the original? I bring you, the smoked Ribwich. Smoked pork rib or shoulder chops, covered in bbq sauce and oh so tender, topped with pickles, grilled onions, lettuce, tomato and spicy mayo. Now you can make this famous sub whenever you want. Keep reading to find out how to make my Smoked Ribwich, or jump to the full recipe.
Set smoker to 275F. In a small bowl, mix salt, pepper, brown sugar to make a rub. Season the pork with the rub, on all sides. Place in smoker for one hour.
Remove the pork from smoker after one hour and place on parchment paper, cover with 2 tbsp of your preferred bbq sauce, we used Alchemy Rib + Chicken sauce.
Wrap the meat in parchment paper and place back in the smoker for another hour.
Cut 3-4 thick slices of onion and cook on the plancha with some canola oil.
Combine hot sauce and mayo in a bowl and spread on the inside of the bun.
Toast the bun, mayo side down, on the grill.
Remove pork from smoker and place on diamond patterned grill and baste with more bbq sauce and allow the fire to caramelize the rib chop.
Slice your tomato and pull off about 4-5 leaves of lettuce. To build your sandwich, place more spicy mayo on the top bun, place tomato and pickle slices on the bottom bun.
Add the bbq rib meat, grilled onions, then the lettuce.
Close the sandwich and wrap in parchment paper and cut in half. Time to dig in!
And now for the full recipe...
The Ribwich (cough, cough, McRib)
Makes 1 sandwich
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours, 10 minutes
Ingredients:
2 pork rib and/or shoulder chops, ½ lb each
1 tsp salt
1 tsp black pepper
2 tsp brown sugar
Long sub roll
1 large tomato
Boston bibb lettuce
½ white onion
4 slices sandwich-style pickles
2 tbsp mayo
1 tsp hot sauce
How to Make the Ribwich
Set smoker to 275F.
Season your meat with salt, pepper, brown sugar rub. Place in smoker for one hour, then remove from smoker, cover meat with 2 tbsp of your preferred bbq sauce, we used Alchemy Rib + Chicken sauce. Wrap meat in parchment paper, place back in the smoker for one hour.
Cut 3-4 thick slices of onion and cook on the plancha with some canola oil. Combine hot sauce and mayo in a bowl and spread on the inside of the bun then toast, mayo side down on the grill. Slice tomato. Pull leaves of lettuce. Remove pork from smoker and place on diamond patterned grill and baste with more bbq sauce and allow the fire to caramelize the rib chop.
To build your sandwich, place more spicy mayo on the top bun, place tomato and pickle slices on the bottom bun, top with bbq rib meat, grilled onions, then the lettuce and close.
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