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The beef ribs smoking on the grill.
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Beef McRib Sandwich

Beef McRib Sandwich for the infamous sandwich, done right!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6 People
Author: Nick Hill


  • 2 racks meaty beef back ribs
  • 3 Tbsp of your favorite BBQ rub
  • Yellow mustard
  • Apple cider vinegar
  • 1 cup of your favorite BBQ sauce
  • 2 medium sized loafs rustic French bread
  • Sliced dill pickles

Pickled Red Onions

  • Pickled red onions
  • 1 cup apple cider vinegar
  • 1 Tbsp granulated sugar
  • 1 tsp Kosher salt
  • ½ red onion cut into thin slices
  • 1 small Mason jar


  • Add the apple cider vinegar, sugar, and salt to the Mason jar. Shake until dissolved. Add the red onions cover and place in fridge overnight. Onions will last up to 2 weeks in the fridge. For a pop of red color, add a thin slice of red beet into the jar alongside the onions.
  • Recipe Instructions
  • Preheat your smoker to 250 degrees F. While it's preheating, prep your ribs. Place them on a cutting board meat side down. Take a sharp knife and score the membrane perpendicular to the bones 1” from the top. Using a paper towel, grab the membrane below the scoring mark and pull it all the way off. You should be left with a 1” strip of membrane at the top of the ribs.
  • Trim off any loose pieces of fat or meat before applying a thin layer of your yellow mustard binder to both sides of the ribs. Generously apply the BBQ rub to both sides of the ribs. Let sit for at least 15 minutes while your smoker finishes preheating to let the rub sweat and adhere to the meat.
  • Once your smoker is up to temp, place the ribs meat side up into your smoker. Leave them in the smoker for 2 hours without opening the lid. During the 3rd hour, spritz the ribs with a mixture of 50/50 apple cider vinegar and water twice.
  • After 3 hours, mix 5 parts BBQ sauce and 1 part apple cider vinegar and set aside. Lay out a double layer of heavy-duty tinfoil on a cutting board and pour a thin layer of BBQ sauce on the tin foil, remove the ribs from the smoker, and place each rack meat side down, on the BBQ sauce in the tin foil. Wrap very tightly to be sure it is completely sealed. Place the ribs back in the smoker for 2 hours.
  • After 2 hours, unwrap the ribs while they are sitting on the smoker grates. Create a boat with the foil to preserve the liquid inside while completely exposing the ribs. Flip the ribs over so the bones are facing down and spread a thin layer of the BBQ sauce over the meat with a basting brush. Close the smoker and let sit for one final hour.
  • Test the ribs for tenderness by gently pulling on two ribs to see if the meat starts to pull off the bone. Remove the ribs from the smoker to rest for 20 mins before removing the bones. To remove the bones, flip the ribs back to meat side down and gently pull each rib upward. You may need to use a pairing knife if any bits start to stick to the bone.
  • Assemble the sandwich by laying down a thin layer of BBQ sauce on the bottom half of your toasted French bread. Place the full boneless rack of beef ribs down, then top with more BBQ sauce, a layer of dill pickles and a generous helping of the pickled red onions.
  • Cut each loaf into 3 equal sandwiches and Enjoy!



Serving: 6g | Calories: 613kcal | Carbohydrates: 97g | Protein: 34g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 1756mg | Potassium: 633mg | Fiber: 4g | Sugar: 25g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 10mg