My attempt at a McRib

[DTJ]

McRibs always sound good when advertised but whenever I decided to try one they are a bit disappointing and usually don't agree with me.  So I thought I would give it a go..could not be any worse.

So here it goes 1 1/2 lbs ground pork(sore bought ground)
                       1 1/2 TBS of onion
                       1 1/2 TBS Jans rub
mix together form into patties and off to the smoker for a twenty minute smoke. ( had some marinated chicken wanted to put a little smoke onto as well.



Forgot to get a pic in the smoker but now time for the grill, I enlisted my helper he added a little more of Jans rub


ready to come off the grill


off the grill

almost forgot the finished product, not the best picture


 
Finished with some raw onion and some mustard based bbq sauce.

Results: good but needs some work, ended up a little dry, could have been my cooking or  could have been lack of fat. Not having ground it myself no telling meat/fat ratio.  Flavor needed something as well not sure what but I will enjoy trying.

Daryl

[squirtthecat]

Fun!

Your helper certainly knows his way around Jan's rub...    More Is Better!

[Kahunas]

Looks like a good start. Your probably right with the more fat thing. Keep us informed. I have thought about doing the same thing but am too lazy.

[muebe]

Jan's rub is so good that it could possibly even make a real McRib taste good to eat if heavily applied ;D

The few times that I have tried a McRib I have always asked myself afterwords "Why did I do that?" :o

Very cool experiment DTJ

[viper125]

Looks Delicious. I have tried also.

Very true! I have ate more Mc Ribs then i'll admit. Basically because of good advertisements. Even done the store bought ones. All with the same results. A disappointing taste.
As far as Jans rub its bound not to work. There is nothing in a McRib thats tastes as good as Jans! ;D
I have tried to get a good mc Rib type boneless rib also. I can call mine Mc Rib as My last name is McCoy. You know the real McCoys! LOL

So far my recipe is as follows.
Viper's Mc Rib

2 lbs of Pork Butt
1/2 pond Pork fat.
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp celery salt
1 TBS Garlic granulated
1 TBS Jan's rub.
1 TBS onion Powder
1/4 cup Dry milk powder.
1/4 cup  cold water

I mix this up and make patty's to the shape of the bun I'm using. Put on a wax paper covered cookie sheet and freeze. Then into a vacuum sealed bag. When ready I pull as many out as needed and slightly thaw and throw on grill or oven, I use Shacks BBQ Sauce.
http://www.ibdjohn.com/shack/

Pretty close to what im looking for. If you improve it any please let me know.

[ghost9mm]

Nice...I enjoy your helpers great enthusiasm, he sure looks like he is having fun...

[mikecorn.1]

Looks good! You got a thumbs up.  :)

[DTJ]

My helper loves to cook and he is always by my side.  He plans on making brownies this summer and selling them door to door, we were building his cart to pull them this weekend!!!

Viper.... I never thought about the dry milk.  I assume it helps retain some moisture and give it a little softer texture?  Mine were a little stiff I attributed it to the lack of fat.  I was going to try just on the grill but I thought a smoke would be good.  I think part of my problem was I smoked at 200 and after 20 minutes they were probably almost cooked.  I did not check for an IT just tossed on the grill and over cooked, again not bad just drier than I like. But that is the fun of this is to have good tasting mistakes!!

Thanks for the receipe  I will try that next.

Daryl

[viper125]

Well yes it helps the moisture. And freezing helps to hold shape. This time I'm going to smoke at 140 for a couple hours while applying some smoke. Them In the oven at 165-170 to cook meat to an IT of 142 degrees. Then I'll refreeze till needed. They will be fully cooked on the light side and then on the grill i'll brown and bring to temp adding sauce along the line. I also sprinkle Jan's rub on when cooking. it's the house spice here. LOL I agree ! I have fun getting my recipes to where I want. I am now starting to weigh every thing including spi

Viper.... I never thought about the dry milk.  I assume it helps retain some moisture and give it a little softer texture?  Mine were a little stiff I attributed it to the lack of fat.  I was going to try just on the grill but I thought a smoke would be good.  I think part of my problem was I smoked at 200 and after 20 minutes they were probably almost cooked.  I did not check for an IT just tossed on the grill and over cooked, again not bad just drier than I like. But that is the fun of this is to have good tasting mistakes!!

Thanks for the receipe  I will try that next.

Daryl
[/quote]

[SiFumar]

I'm not a fan of theMcRib...but I have used recipes from this site with good luck.  You might want to look this over...http://www.topsecretrecipes.com/McDonalds-McRib-Sandwich-Recipe.html

[TedEbear]

Mmmm...McRib.

[DTJ]

SiFumar. Thanks I did not think of looking for that, interesting how simple the receipe is. I would not have thought of emulsifying the meat, I dont think I would bother with that step, looking for a good pork burger, not an exact replica.......it was just the inspiration ;D


TedeBear .........not fair!!!!


Daryl

[Habanero Smoker]

SiFumar;

I want to say thanks. I just started trimming my spare ribs St. Louis style, and was wondering what to do the the rib tips. I'm going to try that recipe this weekend.

[viper125]

May try that my self. Just to see what it''s like. Like using my pikeman emulsifier any way. LOL

[muebe]

Mmmm...McRib.

Money shot :o