What better way to bring in the New Year but with a dish you have been wanting to make forever. I have always wanted to make my own McRib sammie but of course with real ingredients. So with some time, creativity and little bit of perserverance I was able to create my very first McRib and let me tell you it did not disappoint.
I started with removing the membrane with butter knife then rubbed down with horseradish mustard before covering in some @caribeque AP and Honey Heat rub. Then I placed couple of pineapple slices atop The ribs and placed in primo around 250 with pineapple juice in drip pan. Then pulled rack off, wrapped in aluminium foil after about three hours (170 internal temp) placed on top of some raw honey, brown sugar and sprayed with some more pineapple juice. With ribs covered I placed back in primo for about 25 minutes reaching (192 internal temp) and then took off and let sit for about 20 minutes to rest before slathering some of that magnificent bourbon BBQ sauce I made few weeks again. I then baked french loaf and topped with red onions with sweet and spicy pickles.
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