This recipe is for the McRib, the best sandwich on the market, but in an “upgraded” version.
Through this recipe, I will, as usual, share with you my secrets for cooking delicious ribs. I will show you how to cook them quickly and easily and, I tell you, you will even go for glory with your McRib, because your rib will be worthy of a champion!
Here's how to prepare this meal:
Required tool:
BBQ Quebec butcher paper (or aluminum foil) (optional)
Ingredients (for 2 sandwiches):
1 whole baby back rib (1 rack of baby back ribs)
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Western BBQ Québec X La ferme Monette dry marinade (or Kansas BBQ Québec dry marinade ), to taste
Nashville BBQ Quebec sauce , to taste
Colonel Mustard BBQ Quebec Sauce , to taste
Mayonnaise, to taste
2 sandwich breads
Pickles, to taste
Cabbage salad, to taste
Pickled jalapenos, to taste (optional)
Preparation :
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Preheat the BBQ to about 275°F (or 300 or 325°F for faster cooking).
Using a knife, slice the rib in half (this allows for faster cooking), then sprinkle Western dry rub on both sides of each half.
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Place the pieces of meat on the grill and cook "low and slow" on indirect heat for about 2 hours 30 minutes to 3 hours, or until they have reached an internal temperature of about 160-170 °F. (At this point, the meat will reach its plateau, meaning it will not cook for about 30 minutes to 1 hour 30 minutes. You then have two choices for the next step: 1- let the meat cook as is and drink more beer while waiting, or 2- wrap the meat in aluminum foil or butcher paper, or, again, in aluminum foil AND butcher paper [note that to get a result worthy of a competition rib, you must wrap the meat], depending on your preference.)
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Pour Nashville sauce over the meat, then cook (or wrap* and cook) for about 1 hour (or until the bones fall away easily), or until the meat has an internal temperature of about 205°F.
Remove the pieces of meat from the BBQ, then carefully remove the bones from the half ribs before shredding (or not) the pieces of meat. Set aside.
Create a zone of direct and indirect heat in the BBQ, then let its temperature rise to around 400-500°F.
Meanwhile, mix Colonel Mustard sauce with mayonnaise in a bowl until smooth. Set aside.
Using a knife, cut an opening in the sandwich buns, then grill them on the BBQ until they are crispy on both sides.
Remove the buns from the BBQ, then spread the mayonnaise mixture inside each one.
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Add pickle slices, half a spare rib and coleslaw inside each bun.
For a spicier result, add pickled jalapenos to the buns (optional).
Serve and enjoy!
* I usually work with butcher paper because it steams the meat less, allows for slower cooking, and gives the meat a nice crust, but in this recipe, I recommend using aluminum foil. Why? Because you want the bones of the rib to come off easily; for the meat to fall off the bone. So aluminum foil is a good choice because it will allow the meat to cook a little faster and have a little less crust. To avoid creating a dispute between the butcher paper and the aluminum foil, you can also, as mentioned above, use both if you want.
Happy BBQ!
