They called it the king of the comeback. It’s the McRib. It first appeared in 1981 and then it disappeared and came back every couple of years.
Because McDonalds never sold the McRib in the Netherlands I made one myself. But then bigger, better and tastier.
- St. Louis Style ribs
- 2 tbsp of cane sugar
- 1/4 cup of apple juice
- Large square buns / Ciabatta bread
For the rub
- 1 part salt
- 1 part paprika powder
- 1/8 part onion powder
- 1/8 part garlic powder
- 1/8 part rosemary powder
For the Coleslaw
- Chinese cabbage
- 3 tbsp of Japanese mayonnaise
- 1 tbsp apple juice
For the BBQ sauce
- Prepare the ribs by taking of the membrane with a dinner knife and a piece of paper towel.
- Mix all the ingredients for the rub and sprinkle it on the ribs on both sides.
- Fire up the smoker to a temperature of 120°C (250F) and smoke the ribs for 2 hours for a nice smoke flavor.
- After 2 hours sprinkle on some cane sugar and wrap the ribs in some aluminum foil with some apple juice.
- Put the wrapped ribs back on the smoker until they are tender. You can poke them with a toothpick. When this goes in as it was butter they’re done. Let them rest for half an hour.
- Make the coleslaw by slicing the cabbage and put a handful in a bowl. Mix it with the mayonnaise and apple juice.
- Now make the sauce by putting up a pan and slice up the onion. Put some olive oil in the pan and sweat the onion. Put the rest of the ingredients of the sauce in the pan and stir till well mixed.
- Unwrap the ribs and remove the bones and rib tips. In the tips is some cartilage that you can’t eat.
- Cut the ribs in the size of your bread and slice the bread in half.
- Put some coleslaw on the heal of the bread and place the ribs on top. Spread the sauce on the ribs and put the crown on top.
Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
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