McRib...


 
Wolgast

Wolgast

TVWBB Olympian
Well been thinking bout this for some time now. And i wanted to do a test run to lern how to execute it well. But it wasent as good as i thought so i wont do it again. So this is the test run(no focus on pics or plating) why not share anyway right!?

Ok i cooked a Loinback rib for 4h low,n,slow. Took it off and removed the bones.


Then back on the smoker 30 min former bone side down + Another 30 after they were sauced.


Cut in half length wise.


Served in a baguette with:feta cheese/bbq sauce/baby leafes.


So now you might wonder why it wasent good?

Well we ate it all,but there were still some bits and peices in the rib that i wouldent eat if it was served on the bone.(might be a bit picky) And i dont know a clever way to remove it without trashing the rest of the rack.

So next time its on the bones for me.

Thanks for your time! For tonights dinner i think i might got a hold of the first ever tri tip.
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(more bout that later)
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Timothy Hoffman:
I would eat that any day before I would a McVomit version. </div></BLOCKQUOTE>

I second that! Great looking sandwich.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">baguette with:feta cheese/bbq sauce/baby leafes. </div></BLOCKQUOTE>

I'll take one... hold the baguette, cheese and greens. add bones!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">before I would a McVomit version. </div></BLOCKQUOTE>
LOL!
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From The Chicago Tribute Magazine :

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> "Most people would be extremely unhappy if they were served heart or tongue on a plate," he observed. "But flaked into a restructured product it loses its identity. Such products as tripe, heart, and scalded stomachs are high in protein, completely edible, wholesome, and nutritious, and most are already used in sausage without objection." Pork patties could be shaped into any form and marketed in restaurants or for airlines, solving a secondary problem of irregular portion size of cuts such as pork chops. In 1981 McDonald's introduced a boneless pork sandwich of chunked and formed meat called the McRib, developed in part through check-off funds [micro-donations from pork producers] from the NPPC [National Pork Producers Council]. It was not as popular as the McNugget, introduced in 1983, would be, even though both products were composed of unmarketable parts of the animal (skin and dark meat in the McNugget). The McNugget, however, benefited from positive consumer associations with chicken, even though it had none of the "healthy" attributes people associated with poultry.

In other words, the McRib, or at least the restructured meat products like it, consists of staples—or even specialties—of other cuisines. Take pig heart, for instance. If you'd like to cook it yourself, here's a 1945 recipe from Gourmet: Coeur de Porc en Civet à la Pompadour, i.e. stewed pig's heart à la Pompadour, or bopis, a Filipino pig heart recipe. These sorts of things being unappetizing to the American palate, they're shredded and restructured into an obviously fake rib. </div></BLOCKQUOTE>

Basically at the end of the day there's nothing "nasty" in a McRib unless you are operating under USA food persnicketyness, and it's no different from eating sausage really. And, at Brian Zimmerman's "processed pig intestines" comment.... what do you think sausage casings are made from?

Anyway, eat everything but the oink! Imo, anyway.

Good lookin sandwich Wolgast, do you think that additional trimming or additional cooking might have tender'd it up further for you?
 
Experimenting is the fun part...Doesn't always work out but still fun none the less.

Looks good to me!
 
Great idea, Dan. It looks fantastic for me!!! No classic hot dog but quality meat! Thanks for something new. Very, very good. ... and very good photos, as well.
 
Thanks for the experiment, Dr. Wolgast. It was definitely worth a try. These things could've been the TVWB craze of 2012.
 
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