YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Ever wondered what makes the McRib sandwich so popular, despite sporadic availability and its fast-food roots? To say it’s a bit of a Cult Classic is a good way to put it, and since the early 1980’s this perfectly shaped pork patty slathered in zesty barbecue sauce has been winning over palates across the globe. Could be the marketing hype or the nostalgia, but flavor plays a key role in this sandwiches enduring popularity. Now imagine this rib sandwich smoked to proper perfection in the backyard on the Yoder. This recipe leads you through just that, and absolutely delicious!
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Recipe from @jimmydean1147 on Instagram
INGREDIENTS
- Slab of St. Louis style spare rib
- Heath riles garlic jalepeno rub
- Heath riles competition rub
- Heath riles competition sauce
- Heath riles butter bath and wrap
- Heath riles cherry apple habanero glaze
INSTRUCTIONS
- Light Layer of garlic jalepeno rub, and a medium layer of competition rub. Ribs go on at 275°F.
- After 90 minutes they were then wrapped in foil with butter bath, and placed back on for about 45 minutes.
- Once probe tender (these temped out at 206°F), I let the slab rest in an insulated meat blanket.
- In the meantime I concocted the glazing sauce of 8:1 competition sauce and cherry apple habanero glaze.
- After a 45 minute rest I removed the ribs from the wrap, effortlessly pulled the bone and rib tip out of the slab and sauced both sides.
- Moved them back onto the smoker for about 20 minutes to tack up.
- Added to a toasted everything bagel seasoning baguette with onions, dill pickles and seasoned fries on the side.
Ever wondered what makes the McRib sandwich so popular, despite sporadic availability and its fast-food roots? To say it’s a bit of a Cult Classic is a good way to put it, and since the early 1980’s this perfectly shaped pork patty slathered in zesty barbecue sauce has been winning over palates across the globe. Could be the marketing hype or the nostalgia, but flavor plays a key role in this sandwiches enduring popularity. Now imagine this rib sandwich smoked to proper perfection in the backyard on the Yoder. This recipe leads you through just that, and absolutely delicious!
—
Recipe from @jimmydean1147 on Instagram
INGREDIENTS
- Slab of St. Louis style spare rib
- Heath riles garlic jalepeno rub
- Heath riles competition rub
- Heath riles competition sauce
- Heath riles butter bath and wrap
- Heath riles cherry apple habanero glaze
INSTRUCTIONS
- Light Layer of garlic jalepeno rub, and a medium layer of competition rub. Ribs go on at 275°F.
- After 90 minutes they were then wrapped in foil with butter bath, and placed back on for about 45 minutes.
- Once probe tender (these temped out at 206°F), I let the slab rest in an insulated meat blanket.
- In the meantime I concocted the glazing sauce of 8:1 competition sauce and cherry apple habanero glaze.
- After a 45 minute rest I removed the ribs from the wrap, effortlessly pulled the bone and rib tip out of the slab and sauced both sides.
- Moved them back onto the smoker for about 20 minutes to tack up.
- Added to a toasted everything bagel seasoning baguette with onions, dill pickles and seasoned fries on the side.
