McRib and Slaw
Boneless baby-back rib sandwich with tangy pickle slaw.
Ingredients
- For the Ribs — 1 rack baby-back ribs
- For the Ribs — Yellow mustard (for binding)
- For the Ribs — Barbecue rub (of choice)
- For the Ribs — Barbecue sauce
- For the Ribs — Apple cider vinegar
- For the Ribs — Butter
- For the Ribs — Honey
- For the Slaw — 1½ cups shredded cabbage and carrot mix
- For the Slaw — ½ cup julienne gherkins
- For the Slaw — 2 Tbsp pickle juice
- For the Slaw — ¼ cup red onions, thinly sliced
- For the Slaw — 3 Tbsp mayonnaise
- For the Slaw — 1½ Tbsp Dijon mustard
- For the Slaw — 2 Tbsp honey
- For the Slaw — Garlic powder, salt, and pepper (to taste)
- For Serving — 1 ciabatta loaf
- For Serving — Olive oil (for toasting)
Method
- PREPARE THE RIBS: Remove ribs from the refrigerator 30 minutes before cooking. Preheat smoker or grill to 275°F for indirect cooking. Remove the membrane from the bone side. Pat dry and trim any excess fat. Rub a thin layer of yellow mustard on all sides, then apply your preferred barbecue rub.
- FIRST SMOKE: Place the ribs meat-side up on a smoker or grill over indirect heat. Cook at 275°F for 2 hours.
- WRAP: Prepare two layers of heavy-duty aluminum foil. Spray the foil with apple cider vinegar, and add a few tablespoons each of butter and honey. Place the ribs meat-side down on top and wrap the foil tightly.
- SECOND SMOKE: Cook the wrapped ribs at 275°F for an additional 2 hours.
- DEBONE & SAUCE: Remove the ribs from the foil, let them cool slightly, and carefully remove all bones. Place the meat back on the grill, smother with barbecue sauce, and let it "tack up" for 10–15 minutes.
- MAKE THE SLAW: Whisk together all slaw ingredients (cabbage/carrot mix, gherkins, pickle juice, onions, mayo, mustard, honey, and seasonings) in a bowl
- ASSEMBLE: Toast the ciabatta loaf with olive oil. Place the boneless rib meat on the bread and top with the prepared slaw.