Homemade Mega McRib Sandwich
Rated 5.0 stars by 1 users
Food:
Pork
Serves:
1 sandwich
Prep Time:
10 min
Cook Time:
4 hours 30 min
Taking the famous words to 'Super Size Me' literally with this homemade Mega McRib Sandwich. Smoked country style pork ribs with homemade peach BBQ sauce glaze, toasted bun, and (of course) shaved onions and pickles. Time to make this classic sandwich with infamous lore at home, and dare we say even better than the original?
By:Chef Matt Basile
Ingredients
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3-4 x 1lb country style boneless pork rib
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2 tbsp yellow mustard
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3 peaches
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4 cloves garlic
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2 tbsp tomato paste
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¼ cup apple cider vinegar
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2 tbsp Sriracha
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3 tbsp honey
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Salt
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½ white onion
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Butter lettuce
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1 long hoagie bun
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Bread and butter pickles
Instructions
Set smoker to 250F.
Coat the pork ribs in a thin layer of yellow mustard, place in the smoker for 2.5 hours.
For the BBQ sauce, cut the peaches off the pit and crush the whole cloves of garlic with the flat side of your knife. Place both on the live-fire grill to get some nice sear marks on both sides. Remove and place in a bowl. Add the tomato paste, apple cider vinegar, Sriracha and blend with a hand emersion blender. Add the honey and a sprinkle of salt and blend until smooth.
Baste the ribs with the BBQ sauce while in the smoker, about every 30-45 minutes.
Once the 2.5 hours in the smoker is done, remove the ribs. Lay out large pieces of parchment paper and spoon on about 2 tbsp of bbq sauce in the centre, place one rib on top of the sauce and wrap it tight. Do the same for the rest of the ribs. Place back in the smoker for another 2 hours.
Thinly slice your onions.
Remove the ribs from the smoker, and let them rest wrapped for 30 minutes. Unwrap the ribs and brush with more BBQ sauce.
When it’s time to build your sandwich, cut the hoagie bun in half and toast on the flattop. Brush the bottom bun with the BBQ sauce and place down the leaves of butter lettuce, the ribs (depending how long your bun is, you may need 2-2.5 ribs). Top with the sliced onion and pickles, close the top. Wrap in parchment paper and cut into quarters.