 This is so good. Two tricks to a homemade McRib. You know what? There's always been a long national obsession with this fast food unicorn known as the McRib. I'm going to use real rib meat and we're going to kind of do it at home. You know what? Absence makes the heart grow fonder. In this case, like McDonald's, they create self-inflicted scarcity by doing this limited time only thing. So, let's show you how you can do it at home and actually make it even better because this isn't going to be particle pressed pork. This is like a half a slab on a sandwich. All right, so first I got to have to peel that membrane off the back. It's actually pretty easy, a little trick that I use is grabbing a paper towel to be able to grip that membrane. As you see here, it really worked super this time. Sometimes it's a little tricky, but you're peeling it off. Then you can get to the back of the bones, the curved sides, so we can score those bones. A little backstory on this limited time only on the McRib. I guess it was back in 1981 when fast food places really just had burgers. Then Mickey D's introduced this specialty. It was dropped in 85 because the McRib wasn't selling, came back in 94, and then McDonald's tried again, found greater success with the McRib in 2005 when they started the whole limited time only thing, a tactic that works in marketing and worked for the McRib. So normally the sandwich has like 70 different ingredients, a lot of pressed pig particles in their heart and scolded stomach rumor has it. But here's the trick. So we want to pull the bones out, making it a boneless rib sandwich, and we're doing it at home. One of the tricks is we can make the bones basically fall off the ribs or the meat fall off the bones with a little bit of help. We don't want to become mush. So first step is to plan to remove these bones by scoring along each one of the bones just to give it some help before we get rolling. So just be careful, sharp knife, and you know what another note I kind of have bragging rights here in Charleston, South Carolina. This is the birthplace of the McRib rumor has it that Charleston, South Carolina is the home because executive chef Renee Aron, who was the executive chef at McDonald's at the time was visiting traveling through the low country of South Carolina and had some barbecue sandwiches here and he thought that flavors would probably work. So rest is kind of history. I divided the slab into two halves here and smoked it using the three to one method. First I'll season them all up with this rub. You can really use just about any rub. You can use salt and pepper if you want. And I'm using my fourth revision barbecue trick rub. It's in my book, The Barbecue Blueprint, but paprika, chili powder, cayenne, Tony cashiers, Cajun seasoning, a little sugar in the raw cumin. Anyway, check out the website, BBQtricks.com or grab the barbecue blueprint book on Amazon. Once it's all seasoned up, we're going to take it to the grill. And the three to one method of ribs works really good when you want to create that fall off the bone experience. So here's how it works. You take your slabs and smoke them low and slow at 225 degrees for three hours. I'm using hickory chip. Actually, I'm using hickory pellets here. This is a Traeger pellet cooker. So I can really control it and make it slow and slow. So nice three hour cook at 225. Wrap it up. You cook it for an additional one to two hours until you can unwrap it. And you see the bones protruding at the ends. It's almost like your nature's pop up thermometer there. You see the bones. By the way, as we're waiting another fun fact that you know, there were three McRib farewell tours in 2005, 2006 and 2007. And now you no longer need to fear the limited time. We can all make it at home. All right, my second trick for this is using a really sweet sauce. We're not just going to based on the sauce. In this case, we want it dredged in a pretty sweet sauce. And I used a combination of a commercial sauce and add a little extra glaze to make it really sweet. But get it hot so you can have hot sauce going into the hot meat. And if you want a different sauce recipe, a really good one that would work for this is what I call my what's this here barbecue sauce like Worcestershire. That's also in the barbecue blueprint book or on the website, www.barbecutricks.com. Throw it on the toaster there on the grill. Just a little bit. One nice thing about doing it at home is you can use a heartier role than they do at the restaurant. So now here's the here's the surgery part. It's like you're playing operation. You're just kind of gently pulling these bones off. You can see if you've really cooked it long enough, the bones will pull out pretty clean. And, you know, in your whole purchasing process of the ribs, make sure you're getting a thick slab where, you know, you don't have what they call shiners where the bones are exposed on the meteor side. But really, if you scored it like this, they should pop out. Another one of my friends did a cool version of this is Russ Jones Smokey Ribs.com and his YouTube channel checking out as well. Now give it a solid dredging of barbecue sauce. Yeah, it's going to get messy. And that's a big sandwich. That's like a half a slab. And maybe it doesn't look as big, but always place for some extra sauce on that thing. The homemade boneless mick rib. The two tricks you score the bones and then you make it till it's fall off the bone soft and gently remove the bones. And trick two is dredge that thing in sauce. There you go. Two tricks to the homemade mick rib. I hope you like it. Tell us what you think in the comments. And for more tips, tricks, other fun stuff, always head over to www.barbecuetricks.com.