Rib Sandwich Recipe | Baby Back Ribs

[Music] what's good everybody and welcome back to my channel smoking and grilling with me a B I got the smile on my face cuz I know you guys have seen that thumbnail and I know you're probably thinking like man this dude don't win crazy with these copycat recipes but I got something to tell you about this one right here listen this ain't no copycat no nothing authentic this is just my version of the McRib matter of fact this is the missile you know I mean they a lot of things gonna be heavier that day hey but this right here just say easy way listen I gonna overtalk it we trying to go over these ingredients you know what cuz listen is super simple you just got to follow this procedure to get your ribs you know you got to get that you know because we gonna use real ribs right these ribs right here got bone unlike you know McDonald's so we gonna get them we all get them nice and tender we gonna pull them bones out and other than that then it's gonna go together just like how you guys remember it is but it's gonna be six times as good hey with that being said let's get over these ingredients let's make it happen alright so the first thing I'm gonna do is right now listen we gonna preheat the oven right we gonna preheat the oven to 375 degrees get the bait let's kick it up a couple 375 we hit start hey listen we just want to get this up to temp and we're gonna prepare these real super easy and we gonna go from here hey so let's move on to the next step alright look when I tell you it's not a whole lot of ingredients there's not right look I got our pack these are baby backs listen these are the best D you know if you ask me they the best they're gonna shrink up a little bit and they're gonna be able to fit on this French you know the French roll right here and they you know what they already trim I mean you can do them out of other ribs you know what I mean but you want to like cut them down just so does he look right so this and this is a three pack picture stuff from where like it just from I think I got this from a Sam's Club Sam's Club or Costco can't be a cheap price also then you got to have pickles because McDonald's they use the pickles right so we gonna go with the pickles and if you guys been following me you know my favorite pickles I didn't bread and butter that's these right here and we got some onions Hey look I cut my onions so did they be long like this so if you guys look at what a McCree looked like or if you go off your memory you know I got them long those long onions and then right here you got to have that barbecue sauce this is my own this is gonna spark about a whole new conversation I know I'm getting ready to get back into production you know barbecue sauce but this is it right here and what I'm gonna do is I'm gonna show McDonald's you know what they should be doing hey so look this is it we already preheating so now we're gonna just open these up we gonna get these seasoned and the reason I don't have no seasoning out here because listen it's up to you guys whatever you seasoned you'll meet with whether using a seasonal or you got some kind of real rub or whatever I got my own blend and to be honest with you I'm gonna look in my uh my cabinet I got a cabinet full of uh seasonings and I'm a figure it out from there hey but this right here is the basics and it's to get you in so let me get just cut up you know cut open let me get to these rinsed off let me Pat them dry put them back on this board and take you to the next step now you can see look I open it up don't forget that was a three pack right very very economical as far as getting baby back ribs you know some people gonna tell you that it's not a whole lot of meat on there but you can see the upper portion of the real has a lot of meat on it so that's these two and this is the third one I picked this one and I'm gonna show you how I picked it because listen when I take this you know they're gonna draw back right so when they draw I'm looking at this you can't have a McRib sandwich without your meat hanging over you know so I think this is gonna be a great start so I just use this just to size it up I'm looking at that now I've already rinsed and patted dry but listen as it's been resting I could see some other little areas right here so I'm gonna go ahead and just hit it with these napkins right here when you flip them over you know this is the membrane right I normally take the they not normally listen always 100% take the membrane off I was take it here stick something underneath this get myself a napkin like this or a paper towel and I will peel this off but because we're gonna be taking their rears out we gonna use this right here there's membrane to keep the integrity because listen I'm gonna get them soft because I got to get those real top so I'm just doing this right here just making sure you know it's all you know patted dry now I'm gonna go ahead see this right here this is unnecessary so what I'll do is I'll just cut this off this is from a friend of mine named rich this is Rich's rivers a dirt sweet rub I'm gonna go ahead and use this today listen this is another excellent Road and I know I'll make my own but listen a lot of people make great rubs today I'm gonna be using this to put on here now you guys gonna see me I've started patting it dry right we get ready to put a rub on the thing is we want to rub to stick to their meat right I'm gonna show you something that a lot of people don't know hold on boom let me try to get boom here we go hey this right here yellow mustard right let me just go in and start this before you gotta hit me to comments and ask me hey what does that taste like it tastes like nothing when you use it listen we're just gonna put this on here we gonna lather it on there and then we're gonna put this on top just right here is only used as a binder but he's gonna put a little bit like this and all we using it for is a binder right now I guess you guys can look at it now and now you know for sure that you know whatever rub you put on there is going to stick I'm gonna bring you up close and personal when it come to head to the road but I want you to see it listen when I take you got to put it on liberally you got to put it on this we want to taste it you know what I mean and I've used this several times now you tell you I'm a believer in this product right here myself so got that here's the thing kind of wash my hands again all right now I'm getting ready to show you what I do so look just open it up look at the amount that I'm gonna put on here I'm gonna start off this way and I'm gonna work my way towards the end right so we're gonna look at it like this what I do is I start sprinkling this is the key to having a great tasting you know we need a set of ribs listen you got to get it to stay on there so listen we're gonna hit it this way you know just look at it look at how much I'm putting on there listen when they come to a rub I want to say you almost can't put too much on you're not I mean what you want to make sure you get it on there and you want to make sure stick so that's why we put the binder on there so we're just gonna keep going you bringing it on down and that's what do you know what that mustard listen this nice sticky and tacky right then I just come back over here like this now be honest with you what I should have deal with just the bottom first flip them over and then the top but just the way I did it let it sit like this for a second listen to a little bit of softness inside of the room it healthy you know sweat a little bit even make it even more adhesive you know so we'll just leave it like this I'm just patting it so it does stay on there so now you guys can see that's a coating right there okay after that's done look then you want to just go ahead and flip them over and then we're gonna go ahead and repeat the process you got your mustard and then you want to go ahead and just no apply your rub now we robably would have been best if I were to put the rub on the back you know apply to everything from the back then flip them over and did the top last but after they're done you want to put them on a sheet on top of a cooling rack okay look now I'm get ready to show you I'm gonna do it for this one right here this by yourself listen we want these to be tender and moist and I'm not using the outside you know I'm not doing the grill right we're gonna do these in the oven so I'm gonna show you a trick look I got it on this Baker's right right just got me a little water look I just pour a little water on this pan right here because we're gonna want it to steam just a little bit you want to keep them as moist as possible I'm just looking at that just enough you don't have to like Philly where it completely coats the bottom you know I mean but just as long as there's enough on there and so they did a state you know stay moist now look all you want to do is what you want to do is you want to cover it with foil if you got the bigger sheets that's cool if not you might have to use two and what you want to do is you want to put it in the oven for two hours and 20 minutes at 375 degrees and then when they done you know where they should look like this all right even before I flip it over you can see let me see let me do it this way you guys can see the bones are exposed on this side right so what I'm gonna do is I'm a push from this side they'll come out that song I'm gonna flip it over but I just want to let you know this is how me with the kill if it's ready or not so I'll just take it like this hold it just now cooled enough to the touch so I'll just take it like this and I'll push it and look it just comes through there you go a nice clean bone now it's best if you flip them over and pull the bones out from here I just you know showing you guys and you can see right here they re up still still kept their like you know structural integrity you know they stay together they don't fall apart then you can add another 30 minutes on it is if you want them like just extremely tender but remember there's a fine line between being tender you know tender fall off the bone and then being mushy as you can see though these right here are done they come out everything is light nice and this is what they should look like nice and clean ok and now that I've gotten all the bones you know removed right what I did was I already raised my temperature up on my oven I went to 450 degrees you guys now look I put some of my barbecue sauce I'll put that inside of a bowl I'll get myself a brush and what we gonna do now is just brush it and I remember when we just puttin it back in there just for this to caramelize caramelize on top you know we're not trying to cook it no further even though listen it's nice and firm the steel fall off the bone obviously if the bones came out like they did but take a look at that y'all that right there all we want to do is get just caramelize now hit this one and I got the third one remember it's on the rack by itself I'll hit that one we'll put these in there and then we'll watch it and now we're gonna put it back in the oven and we're not gonna put no covering on no aluminum foil we're gonna put it in there and we're gonna watch it probably take about five to seven minutes maybe five or eight minutes and then this will be done to my liking no see it's cooled off enough let's go in now when you put them in the oven you want to keep your eyes on them right so look after eight minutes I was looking at the barbecue sauce and I saw the way it was going and I like it to look just like that just enough to cook on there then all you have to do right here the rest of this part really is self-explanatory just go ahead and cut it to the length of your bun and then hit it with your pickles and their onions and especially if you're trying to make it look like a lot let me grieve and then put that top bun on there now you can real average with barbecue sauce and do whatever you would like but just right here is my version of the McRib sandwich hey enjoy you guys all right so look you guys just saw how easy it is to make listen you know what if you just want to sell yourself a real sandwich this is it and the beauty of it is listen you can make this in your oven and look I'm not gonna keep over talking because my mouth being water hang a lot of y'all I don't know how to sample the one you know I mean but we friend of you know go ahead and give that it make that an excuse so you don't bite it again so Cheers Oh only thing missing this room you know what so red kool-aid hey you want to talk about good now look you guys seeing the way I went ahead and season that you know season the ribs and by the way that's real real bread right there that's awesome hard you know that you know what I'm gonna find out get his information I'll probably put a link you know down in the description box and probably pin it in the number one comment if you guys are interested in getting that you know what I mean I listen it's a good rub it made these ribs just out of sight the only thing really truly was missing was not gonna say it's really missing but I love the taste of having that smoke out there on that grill now I want you guys to let me know down at the comment section below you know what do you think about this hey you know what let's think about this hey let's name this real sandwich you guys do it in I'm gonna read all the comments I'm gonna stay on this one right here I'm just curious of what you guys come up with and then we'll see what we can come up with later alright so if you're new to my channel let me just go ahead and take this time to say hey thank you for watching this video don't forget to subscribe and like this video and tell everybody out there there's a channel out here that simplifying these recipes and taking the mystery out of cooking and if you've been watching me for a minute you know how about to get out of here folks peace