Boneless Baby Back Rib Sandwiches – Like A Mcrib, Only With Ribs

Boneless Baby Back Rib Sandwiches – Like A Mcrib, Only With Ribs

Yes, I’ve had a McRib sandwich, and no, I didn’t know it contained 70 ingredients, with baby back ribs not necessarily being one of them. I assumed they weren’t made from pristine pieces of succulent, heritage pork, but had no idea just how un-rib the McRib really was. Although, in fairness, the idea of a boneless baby back rib sandwich is brilliant, and for that I’ll tip my cap, and say thanks to a certain fast food franchise.

As it turns out, making a “real” one is quite easy to do, and the only real challenge was feeling around the edges of the racks after pulling out the bones, to check for any small bone fragments, and/or pieces of cartilage. Be sure to take your time, grab your reading glasses if you’re my age, and carefully examine every inch. Other than that, just be sure not to overcook the ribs in the oven, since falling apart meat will not be a lot of fun to grill.

I found 2 hours and 45 minutes to be perfect, but that will depend on the exact size of your baby backs. They can range from 1.5 to 3 pounds each, although most are around 2 pounds, like the ones seen here. As far as sauce goes, I’m a big fan of SFQ, and not just because it’s made by Michele and me, but also because it’s really good. Like I mentioned in the video, I usually mix up a different dry rub every time I do ribs, but I did list my basic recipe below, just in case you’re interested.

Above and beyond just any old cookout, I was thinking this would make a great Father’s Day sajian item, or maybe you have a friend with a McRib fetish, and you want to blow their minds with what that particular Frankenfood is actually supposed to look and taste like. Either way, I really do hope you give this a try soon. Enjoy!

For 4 Boneless Baby Back Rib Sandwiches:

2 racks baby back pork ribs (not the larger St. Louis style)

1 cup barbecue sauce, or as needed

4 toasted sesame seed rolls (I used our famous hamburger bun recipe, and made 6 rectangles instead of 8 round buns)
1 cup coleslaw (I used our hot & sweet mustard slaw)

For the Dry Rub (this makes extra):

1/3 cup kosher salt

1/4 cup brown sugar

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon ground cumin

1 teaspoon cayenne pepper

- Season racks generously with a dry rub. Wrap in foil, and roast at 325 F. for 2 hours and 45 minutes. Pull bones, refrigerate until cold, cut, sauce, and grill to finish.

-->

Pineapple Pulled Pork Al Pastor – Holy Smokes This Was Good

Pineapple Pulled Pork Al Pastor – Holy Smokes This Was Good

When I roast, or smoke a pork shoulder outside on the grill, I usually break a few rules, and by a few, I mean pretty much all of them. I use too high a heat; I don’t wrap my meat halfway through; or even bother mopping the meat with a marinade; and yet despite ignoring all those best practices, I’m always thrilled with how it comes out.

Maybe it’s the brine, or that I’m just easily satisfied, but it’s been my experience that if you season aggressively, and cook the meat over smoky coals to an internal temp of 195 F., you’ll be rewarded with tender, moist, and very flavorful meat. By the way, this was inspired by the famous al pastor taco’s spice blend, and pineapple element, but I wouldn’t want anyone to expect this to taste exactly like that magical meat.

Having said that, this particular flavor profile really works here, especially when the pulled pork is topped with grilled pineapple salsa. In fact, that stuff was so delicious, you should make it even if you’re not barbecuing the shoulder. It’s great on anything, including ice cream; so don’t let the last of those hot coals go to waste.

The only real challenge here is maintaining a steady temp in your grill of between 300 and 325 F. I try to keep it just above 300 F., which is accomplished by adjusting the vents under, and on top of the grill, or smoker. I also like to start with a good amount of (real) charcoal, so I don’t have to reload it halfway through, but that depends on your set-up. Thanks to the brine, and spice rub, even if you end up having to do this in the oven, I still think it comes out quite well. In any event, there’s nothing like a juicy, pulled pork sandwich, and this is one of my favorite versions, which is why I really hope you give it a try soon. Enjoy!

Ingredients for 12 portions:

1 bone-in pork shoulder (about 9-10 pounds)

For the brine:

1 cup kosher salt

1 quart pineapple juice

3 quarts water

For the Rub (will make extra):

2 tablespoons kosher salt

1/4 cup ancho chili powder, or any ground chili pepper

1 tablespoon ground chipotle

1 tablespoon garlic powder

1 tablespoon cumin optional

1 tablespoon dried oregano

2 teaspoons cinnamon

For the Pineapple Salsa:

2 cups chopped grilled pineapple

1 finely diced Serrano chili pepper

2 tablespoons diced roasted red pepper

1/4 cup chopped cilantro

1/4 cup rice vinegar

1 teaspoon spice rub, or to taste

additional salt to taste

-->