Rodeo McRib

Method

Directions

1. 1
   Prep the ribs: remove the membrane with a knife or the back of a spoon — wiggle it in slowly and it will release.
2. 2
   Trim where the bone stops and cartilage starts; there's a clear groove. Remove the extra meat (cook it separately, it's not waste).
3. 3
   Season the rack on all sides with the dry rub and let sit at least 15 minutes until it forms a paste-like texture.
4. 4
   Smoke at 250°F for 3 hours on the top rack with a water/drip pan underneath.
5. 5
   Remove the ribs onto two sheets of butcher paper. Spritz with apple cider vinegar.
6. 6
   Add scoops of Wagyu tallow (or butter) along both sides of the rack and drizzle with Maine maple syrup.
7. 7
   Wrap tightly and return to the smoker, upside down, in the same spot.
8. 8
   After 2 hours, flip the wrap, cut the top of the paper off, and fold the edges up around all sides to create a paper boat.
9. 9
   While the ribs cook, simmer the bourbon BBQ sauce on a side burner: combine bourbon, apple cider vinegar, maple syrup, chipotle chili powder, and basic BBQ sauce.
10. 10
    Apply BBQ sauce to the ribs and cook another 30 minutes to 1 hour, until the sauce is set.
11. 11
    Rest 15 minutes.
12. 12
    Make the peasant bread: mix flour, salt, yeast, and water thoroughly in a glass bowl, cover with plastic, and let rise 2 hours until doubled. Shape on a lightly floured surface, cover with a cloth, and rest 45 minutes. Preheat oven to 450°F with a Dutch oven inside. Sprinkle cornmeal in the Dutch oven, add the dough, and bake covered 25 minutes; uncover and bake 20 minutes more.
13. 13
    Make the quick pickles: pack cucumbers, garlic, dill, and peppercorns into a jar. Bring water, vinegar, kosher salt, and sugar to a simmer; pour over the cucumbers and cool.
14. 14
    Beer-batter and fry the onion rings: toss sliced onions in a bit of seasoned flour, then dip into a batter of remaining flour, paprika, garlic powder, salt, pepper, and Belgian white beer. Fry in oil until golden.
15. 15
    Build the sandwich: cheese, ribs, pickles, onion rings, and more sauce on the bread.
16. 16
    Press down on the top of the bread where each rib bone is and pull the bones out.
17. 17
    Badabababa — now you're loving it.