I Fixed The McRib

By Andy Cooks · 180 min

Ingredients

Instructions

1. In a pot over medium heat, combine the ketchup, brown sugar, apple cider vinegar, maple syrup, Worcestershire sauce, Maggi seasoning, salt, garlic powder and smoked paprika. Simmer lightly, stirring now and then, until smooth. Set aside.
2. Preheat the oven to 150°C (300°F), or the smoker to 120°C (250°F) if smoking.
3. Mix the salt, brown sugar, mustard powder, garlic powder, fennel powder and smoked paprika into a dry rub.
4. Peel the membrane off the back of each rack of ribs, gripping it with a paper towel.
5. Spread ½ tablespoon of yellow mustard over each rack, then season generously with the dry rub.
6. Place each rack on two layers of foil, add ½ tablespoon of apple cider vinegar, wrap tightly and bake for 3 hours.
7. Unwrap the ribs, remove the bones, and brush generously with the barbecue sauce.
8. Smoke the ribs unwrapped at 120°C (250°F) for 3 hours.
9. Place the ribs on foil, add 20 g (¾ oz) of butter, wrap tightly and return to the smoker for 2 hours.
10. Unwrap and raise the smoker temperature to 150°C (300°F). While it heats, brush the ribs with barbecue sauce.
11. Return the glazed ribs to the smoker for 15 minutes until the sauce sets.
12. Toast the cut sides of the ciabatta until golden. Fill with the sliced boneless ribs, then top with dill pickles and sliced onion.

Summarized from Andy Cooks's video. Watch it for the details.

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