Definitely doing this. Food Lion here puts a pretty good already cooked rack of ribs (Brookwood Farms) on sale periodically that would make a cheater version easy and quick. Even not on sale its only $12 for a pound and a half or $8lb. There are certainly possibilities beyond the standard McRib build of onions and pickles.
I'm one of those people that always thought McRibs were WAY overrated, but people literally stock up on the sandwiches when they bring them back for a while, and freeze them...the whole sandwich. They like them so much they would do that. I eat McDonalds maybe once a year but after my first McRib I never ordered another.
I'm curious as to the "bite through-edness" and how easy it is to get the bones out.
Steven Raichlen has a write up on this where he mentions the bones slipping right out, and also mentions cutting slits next to the bone before cooking, and another experiment he said took 8 minutes to get the bones out. He doesn't talk about the bite-through and chew. Rib meat is usually tender, especially if fall-off-the bone, but the grain runs along the bones I think. I wonder if any unwanted lengths of meat come out with bites? Guess I'll have to find out!
The rib meat could also be chopped a little, but not as cool of a presentation.
What if we made a McRib sandwich at home by using real smoked rib meat without the bones? One that looks and tastes like a BBQ rib sandwich, because it is!
barbecuebible.com
It's lower on my list but do plan to try and make some McRib burgers. Ground pork butt sausage patty/burger grilled and sauced with onion and pickles. For the "sausage" I plan to try using bbq sauce in place of salt and spice but might still need to use a little tho.
I like that idea too.
I do a brat burger, inspired by someone here who took the brats out of the casing for burgers. I made my own brat seasoning and used ground pork, built the sandwiches with provolone (I think), spicy brown mustard and drained and squeezed sauerkraut. They are outstanding.
I also do a Lamb burger, using a less salty version of my gyro meat seasoning. Built with blue cheese, caramelized onions and mayo on both sides of the bun.
Like Mr.Whipple said, it's hard to keep our "girlish figures" when we all put our heads together!
