Party size McRib, that's actually edible.

[poopypuss]

I did some 3-2-1 St. Louis ribs, but went a little further.

3 hours at 250 bathed in a hickory/oak blend.

2 hours wrapped, at 250, with a splash of apple cider vinegar.

Bones pulled, then sauced and wrapped for the last hour.

I used a full Italian loaf. I had to add the sesame seeds to make it more authentic.

 

[loosechangedru]

...and now I know what I'll be doing next.

I've never seen that before. Great thinking.

 

[JJS]

That’s awesome, nice work

 

[Silentrunning]

Wow! That looks like it could become habit forming. Nice job.

 

[HalfSmoked]

Man -o-man a great sammie there. Also welcome to the forum glad to have you on board.

Warren

 

[indaswamp]

YUM! I gotta do this...(minus the pickles though...)

 

[indaswamp]

...I think a name change is in order though...the new.....
SMFRib!!!!

 

[kit s]

Bet Arby's doesn't have that..like it....well I would if it was here and i had a mouth full already.

 

[crazymoon]

PP, Oh ya , that looks delicious!

 

[yankee2bbq]

That’s awesome!
Great job!

 

[chef jimmyj]

Pretty Cool! I like McRib, perfect balance of binder, fillers and preservatives. Using 100% actual rib meat could only improve the experience. I do believe using Bull's Eye, BBQ Sauce is critical to that ALL NATURAL Flavor combination...JJ

 

[Jonok]

That looks great!

The sesame seeds show the lengths to which your art drives your tortured soul.

 

[gmc2003]

Ummmm sandwich. Me likes.

Point for sure
Chris

 

[SmokinAl]

Woo Hoo!
I have a rack of ribs in the smoker as we speak!
I think I will give your recipe a try!
It sure looks good!!!
Al

 

[Misplaced Nebraskan]

Must make next time! Excellent work!