Ba Da Ba Ba Ba: Dub Shack BBQ Presents My McRib

Because it is that time of year again when that fast-food franchise with the Golden Arches begins to inundate us with a dog bone shaped piece of ground pork with a ton of sauce on it to resemble a wet rib and has the audacity to call it a limited time promotion, we should seek out something better to call a rib sandwich. In addition, I think I can do it better: Come to the crib and find out!

Next season, I'm looking for taste testers who wouldn't mind eating free barbecue once - or twice - a week on those research and development days sharing those grinning faces and perhaps provide feedback on the cooks. The #meatlist members have a seat at the table; come join them!

INGREDIENTS 

Two racks of baby back ribs

Your favorite barbecue rubs (I'm using Fire & Smoke Society's Sweet Preacher and Killer Hogs' The A.P. rubs)

Your favorite sweet barbecue sauce (In true Black Arkansan fashion, I'm using Aisha's sauce)

Sliced onions

Hamburger pickles

Sandwich buns

STEP ONE. Prepare your ribs by first removing them from the cryo-vac packaging they come in and patting them dry. Next, peel back the membrane on both racks and score the bottom of both racks for maximum coverage and flavor to permeate the ribs. Since this is a very wet rib, you have the option of using a binder such as mustard or Bear and Burton's W Sauce before applying the desired rub(s) on both sides. Set the ribs over on a cutting board and allow them to hang out while you light the smoker. 

STEP TWO. Once the smoker reaches 250-275 degrees, place the ribs on the smoker and let them get happy in the applewood smoke for a while until they get to an internal temperature of 175 degrees. In the meantime, grab a beer, give the dog some love, or do something productive in the yard that the missus would appreciate.

STEP THREE. Well, both racks of ribs have that pretty mahogany color and are ready to eat, right? Not quite yet. Once they start feeling good to touch,  bring them off the smoker and wrap meat side down with butter and brown sugar underneath them and as an option, add another layer of honey or a liquid of choice. [I typically add apple juice, but do your thing]. After both racks are wrapped, return to the smoker - you don't have to add any more wood as the flavor has made its presence in the featured presentation. Continue cooking until the ribs pass that wave test or until they are falling off the bone at a temperature of 210+ degrees. 

Make sure these ribs are still tender before someone tries to roast the pitmaster. 

STEP FOUR. Remove the ribs from the foil and add the sweet sauce but be careful of how long they are back on the cooker. Remember, we eat with our eyes first, so please don't spoil your hard work with super dark ribs. Let them rest for at least fifteen minutes; if the bones are falling out, then get them out of the way and slice into sandwiches. When you build them, start with the sauce, add the meat, sliced onions, another layer of sauce, dill pickles, and close it down. Bonus points for serving them with piping hot fries with salt and a beverage of your choice. Enjoy!

I'm lovin' it, are you?

With the end of this season's Tailgating For Everyone recipe series near, it would benefit all of to look back and smoke something special this weekend. [Next week's season finale is going to be unreal, y'all.] As always, thanks for reading this post. If you're not eating the best barbecue you've had in some time, whoop that trick and find yourselves a friendly pitmaster like me to grace the tables, grills, and coolers. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!