|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 65g||84%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 372g||135%|
|Dietary Fiber 27g||95%|
|Total Sugars 87g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you love the McRib but are uncertain of McDonald's meat choices, then make it yourself with this delicious recipe!
Made with tender pulled pork ribs, chopped white onion and a dill pickle, this version of a fast-food classic is all grown up.
Don't have ribs on hand? Try it with pulled pork, barbecue chicken, or smoked turkey. If you're vegetarian, try using the rib marinade with pulled jack fruit, tempeh or tofu.
For the Ribs:
1/2 tablespoon smoked paprika
1/2 tablespoon salt
1/2 tablespoon ground cumin
1/2 tablespoon white pepper
2 tablespoons light brown sugar
1 tablespoons chili powder
1/2 tablespoon ground coffee
1/2 cup barbecue sauce
1 rack pork ribs, membrane removed
1/4 cup yellow mustard
1 cup water
1/2 cup apple cider vinegar
For Each Sandwich:
1 (8-inch) hoagie roll
1/3 cup cooked pulled rib meat, from recipe above
1 to 2 tablespoons barbecue sauce
1 large dill pickle spear
1 tablespoon finely chopped white onion
Make the Ribs
In a small bowl, combine smoked paprika, salt, cumin, white pepper, light brown sugar, chili powder, and ground coffee and set aside.
Remove the membrane from the ribs with a sharp knife, massage mustard onto meat and add the seasoning blend. Wrap tightly and place in refrigerator for at least 6 hours to marinate.
Prepare the Big Green Egg by placing a small handful of soaked cherry wood chips and organic charcoal in the bottom of the EGG and light it with an EGG fire starter.
Place the convEGGtor with the legs facing up and add a medium-sized aluminum pan halfway full of 1 cup water and ½ cup apple vinegar. Add the metal grate and the meat then close the egg and open the top vent 1/4 of an inch and adjust the bottom vent so that a little over a 1/2 inch is exposed.
Watch your EGG for about an hour so that it has time to regulate without getting the ribs too hot.
Let the ribs cook for about 4 hours then brush them with 1/2 cup of bbq sauce, distributed evenly between the two sides, and crank up the heat to cook the sauce for a few minutes. Remove from heat, tent with tinfoil, and let the ribs rest for 30 minutes.
Assemble the Sandwiches
Remove the rib meat from a few ribs, about ⅔ a cup or more, and toss with 1 to 2 tbsp barbecue sauce.
Add the pulled meat to the Cobblestone Bread Co. Spud Dog Bun and top with chopped white onion and a dill pickle spear.