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Rodeo McRib

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Rodeo McRib by Adam Stein, @adamsteineats

Ingredients

  • 1 3lb Rack of [True Story: Heritage Breed Kurobuta St. Louis Ribs] (https://www.crowdcow.com/products/st-louis-spareribs?offer=iwp55ennjhz)
  • Dry Rub (no binder)
  • 2T Chipotle Chili powder
  • 2T Brown Sugar
  • 1T Ancho Chili powder
  • 1T Garlic powder
  • 1T Black pepper
  • 1T Coarse salt
  • The Wrap
  • Apple Cider Vinegar for Spritz
  • Wagyu Beef Tallow dallops (butter would work as well)
  • Maine Maple Syrup
  • Bourbon BBQ Sauce
  • 2oz Favorite Bourbon (alcohol cooked out)
  • 1oz Apple Cider Vinegar
  • 2oz Maple Syrup
  • 1T Chipotle chili powder
  • 2 cups Basic cheap bbq sauce
  • Beer Battered Onion Rings
  • 2 Large Sweet Onions
  • 2t Paprika
  • 1t Garlic powder
  • 2 cups all purpose flour divided
  • 2t Salt
  • 1/2t Black Pepper
  • 1 ½ cups Belgian White Beer
  • Vegetable or Canola oil for frying
  • Garlic Dill Quick Pickles
  • 1 Jar full of sliced Cucumbers (2- 3 for large mason)
  • 4 cloves garlic peeled and crushed
  • Large bunch of dill ripped apart
  • 1T Black Peppercorns
  • 2cups Water
  • 2cups White Vinegar
  • 2T Kosher Salt
  • 1T White Sugar
  • French Peasant Bread
  • 3 ¼ cups Bread Flour
  • 2t Coarse Salt
  • 2t Instant Yeast
  • 1 ½ cups Water
  • -Mix all ingredients thoroughly in glass bowl and cover with plastic for 2 hours until it doubles in size. Put on a lightly floured surface, shape it, cover it with cloth for 45 minutes. Preheat oven to 450, and add Dutch oven to pre heat when temp reached. Take Dutch oven out and add corn meal. Add dough and bake for 25 minutes with lid on. Remove lid and bake for 20 minutes.
  • 4 Slices of Cheddar Cheese
  • Or American, or Gouda… whatever you like

Instructions

  1. Prep ribs for smoker by removing membrane with a full knife or the back of a spoon. You can wiggle it in slowly and it will release. This isn’t the glamorous part of the cook, but it’s necessary.
  2. Trim where bone stops and cartilage starts. There is a clear groove to cut through and separate the extra meat. This prevents excessive gristle in the sandwich. You can cook this meat separately, it is not waste.
  3. Season on all sides with dry rub and allow to sit for at least 15 minutes until it forms a paste-like texture
  4. Smoke at 250 degrees for 3 hours on the top rack with a water/ drip pan underneath. You can use any kind of smoker.
  5. Remove from grill onto 2 sheets of butcher paper
  6. Spritz with apple cider vinegar
  7. Add scoops of Wagyu beef tallow or butter along both sides of the rack
  8. Drizzle Maine Maple Syrup along the rack
  9. Wrap tightly and put back on smoker upside down in same spot
  10. Flip over after 2 hours, cut the top of the paper off, and fold edges up around all sides to create a paper boat
  11. Cook bbq sauce on side burner during first few hours of cook
  12. Apple bbq sauce to ribs
  13. Cook an additional 30mins to 1 hour until sauce is set
  14. Let rest 15 minutes
  15. Fry onion rings
  16. Add cheese, ribs, pickles, onion rings, and more sauce to bread
  17. Apply pressure to the top of the bread where the bone you are pulling is.
  18. Pull out bones and discard
  19. Badabababa now you’re loving it like I do!
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