Cliff Bartlett
R.I.P. 5/17/2021
Saw this recipe a few weeks ago and decided to give it a try. I've enjoyed all the recent posts of McRib cooks and thought this technique would work well to do one of my own. I've never had a real McRib Sandwich from McDonalds so I read up on how they’re made. They grind their pork (?), mix it with preservatives and shape it into something resembling ribs and then freeze them. I thought heck, I can do better than that and got to work. Here's what I came up with.
I picked up a rack of Spares at Safeway. I'd never seen this brand there before and thought they'd be perfect. Duroc Heritage pork.
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Removed membrane and applied rub. Put rack in fridge overnight.
[URL=http://s842.photobucket.com/user/sdivecliff/media/Sweeties%20Birthday/DSC_1319_zps1ndq3dtt.jpg.html]
Brought the WSM up to 230 and put on the ribs. Pecan and Apple chunks for smoke.
After 4 hours, I pulled lid to check progress.
At this point, placed the ribs in a couple pieces of HD foil, wrapped soundly and returned to smoker for another two hours, still at 230. Not many action shots from now on as ribs remained foiled for rest of cook. After 2 hours, I turned down smoker temp to 200 for an additional 2 hours. The ribs are now at the 8 hour mark. Opened the foil and checked IT between ribs. The IT was around 193.
Secured foil and turned smoker down to 170, and continued to cook for an additional 2 hours, maybe slightly less.
While on the last leg of the cook I threw together some ABT's and got them on the grill.
Pulled the ribs after 10 hours.
Each bone pulled nicely out of the meat.
Sliced up the meat into 1 inch slices.
ABT's were done.
I picked up a rack of Spares at Safeway. I'd never seen this brand there before and thought they'd be perfect. Duroc Heritage pork.
[/UR
Removed membrane and applied rub. Put rack in fridge overnight.
[URL=http://s842.photobucket.com/user/sdivecliff/media/Sweeties%20Birthday/DSC_1319_zps1ndq3dtt.jpg.html]
Brought the WSM up to 230 and put on the ribs. Pecan and Apple chunks for smoke.
After 4 hours, I pulled lid to check progress.
At this point, placed the ribs in a couple pieces of HD foil, wrapped soundly and returned to smoker for another two hours, still at 230. Not many action shots from now on as ribs remained foiled for rest of cook. After 2 hours, I turned down smoker temp to 200 for an additional 2 hours. The ribs are now at the 8 hour mark. Opened the foil and checked IT between ribs. The IT was around 193.
Secured foil and turned smoker down to 170, and continued to cook for an additional 2 hours, maybe slightly less.
While on the last leg of the cook I threw together some ABT's and got them on the grill.
Pulled the ribs after 10 hours.
Each bone pulled nicely out of the meat.
Sliced up the meat into 1 inch slices.
ABT's were done.
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