The McRib.

[Quiganomics]

Some have asked about the de-boning process....it's super easy and took less than 30 seconds. The key to it is extremely simple, you have to purposely overcook the ribs a tad to get that 'fall off the bone' tenderness. If done correctly, the bones will pull right out with zero effort, no pre-cutting necessary. The only other thing that you'll need to do is check for and remove any cartilage....that isn't very pleasant to bite into.

 

[JckDanls 07]

Some have asked about the de-boning process....it's super easy and took less than 30 seconds. The key to it is extremely simple, you have to purposely overcook the ribs a tad to get that 'fall off the bone' tenderness. If done correctly, the bones will pull right out with zero effort, no pre-cutting necessary. The only other thing that you'll need to do is check for and remove any cartilage....that isn't very pleasant to bite into.

Exactly how I assumed you did it... And I also was wondering about the cartilage at the end of each bone... Trim it St Louis style at the end of the rib maybe, cutting the cartilage off first...

So instead of checking for probe tender/temps/bend test, just twist a few bones to see when they come loose easily for doneness...

 

[mr_whipple]

Two guys and a cooler did his variation not long ago, it looked pretty tasty to me, but a lot of work.

 

[gmc2003]

Boy do those look tasty. Nicely done

Point for sure
Chris

 

[MileHighSmokerGirl]

Fantastic!!!

 

[Hijack73]

Better than my MacRab

I form ground pork patties that have been seasoned and then mixed up a bit into slabs that I'll freeze that will fit onto a hoagie roll. I prefer 'em with red onion and ain't gotta have the pickle.

toss em frozen into a cast iron skillet with a little weight on top of them.

I worked at the Donald's when I was a kid. I liked the McRib sans sauce add a little mayo and cheese with the rehydrated diced onions or with a shot of tartar sauce. I liked them even better if I used 2 patties!

 

[zwiller]

So this shows up in my feed. No idea this existed. $4