Let’s be honest — most McRib copycat recipes miss the mark. Some use the wrong cut of pork (loin? rib meat? NO!) Others overload the patties with unnecessary seasonings, and almost everyone gets the texture wrong.
The truth is, a real McRib patty isn’t just ground pork; it’s an ultra-fine emulsion of pork shoulder, processed to create that distinct, almost rubbery-yet-tender texture. It’s not grilled, smoked, or packed with barbecue flavors — it’s mild, slightly sweet, and all about the meat texture.
So… how do we replicate that at home? Enter my meticulously tested, geek-o-licious approach!
pork shoulder only: because that’s what McDonald’s actually uses.
fine grinding + emulsification: to achieve the right “bite,” not just a burger-like, ground pork texture.
steaming before griddling: because McD’s flash-sets their patties before sending them out frozen.
minimal seasoning: salt and sugar. (That’s ALL; this is not the place to get creative!)
I decided to focus on getting the patty down this time; we’ll see about recreating the bun on another adventure! But for now… let’s get to the breakdown!
the ingredients
I’ve seen people online talk a lot of smack about McDonald’s (much of it deserved, I suppose), but I’m here to tell you that the myth of the mystery McRib meat is moot (ok, I know that’s not the right word there, but I need the dopamine that comes with alliteration!) There really aren’t any evil, or even especially unnatural, ingredients in the pork patties, unless you’re afraid of preservatives. And let’s face it; if you’re eating at McDonald’s, you have obviously made your peace with BHA & family. Contrary to some what some people love to whine about, there are no by-products, offal, ears, or trotters to be found in the McRib, as you are about to find out!
the meat
In case you were wondering, a McRib sandwich from McDonalds is most assuredly not kosher; and it’s not a mix of pork and beef, either. It’s just pork! I realize that “McRib” doesn’t appear to specify either way, but the patty we all know and love is 100% pork shoulder.
why pork shoulder
The majority of recipes I’ve found begin with commercially ground pork, which, to be fair, is what we are going to wind up with here… sort of. And you might be able to get a smooth, paste-like meat consistency by whirring ground pork in a food processor, but honestly that just hasn’t worked for me. Besides, you don’t really know how much water has been added (much less what else), which can affect texture.
what is pork shoulder
Pork shoulder is a primal cut of meat, which means it’s one of the four large cuts that are usually made at the start of the butchering process and subsequently divided into the more familiar “retail cuts” that wind up packaged in the meat case of your grocery store. (You can read more about primal and other cuts of meat here.)
[THINGS TO ADD]
why grind at home rather than buy commercially ground pork
what to do if you don’t have a meat grinder
why we want an emulsified paste rather than a “ground beef” type texture
This copycat McRib recipe nails the texture, flavor, and method of the original—made with finely processed pork shoulder, steamed for the perfect bite, basted in BBQ sauce, and nestled in a soft bun with pickles & onions. It’s a fast food classic you can now enjoy anytime!
Course Main Course
Cuisine American
Ingredients
for the “rib” patties
5lbs.pork shoulder
8tsp.kosher saltwe use Diamond Crystal
8tbsp.non-fat dry OR whole milk powder
1 1/2tbsp.light corn syrup
1tsp.baking soda
1/2cupcold water
for cooking + assembly
neutral oilfor griddle
barbecue sauceto taste
soft hoagie-style sandwich rollshomemade or storebought
dill pickle slices
sliced white onion
Get Recipe Ingredients
Instructions
prepare the meat
Trim any excess fat from the pork shoulder and cut it into small chunks for easier grinding.
Optional: Freeze the pork chunks for 20-30 minutes to firm them up, which will make grinding easier.
Pass the pork through a medium-to-fine grinder plate to achieve a smooth texture.
In a small bowl, stir the salt, milk powder, and baking soda into the cold water until fully dissolved.
Transfer the ground pork to a large mixing bowl. Pour the saltwater mixture over the meat and mix thoroughly. A spoon or spatula will work, but clean or gloved hands are best for ensuring even distribution.
Working in batches if needed, blend the meat mixture until it forms a thick, smooth paste with a uniform texture.
Return the emulsified meat to the mixing bowl, loosely cover with plastic wrap, and refrigerate for 30-60 minutes. This resting period allows the ingredients to fully incorporate and helps firm up the mixture.
form + steam the patties
Divide the meat paste into even portions (about 4-5 oz. each) and form into rib-shaped patties by hand or using a rectangular silicone mold like this one.
Place the shaped patties on a parchment-lined plate or tray. Freeze for about 30 minutes—just long enough to firm up without becoming rock solid.
Set up a steamer. If you don’t have one, you can improvise with a steaming setup like this method.
Steam the patties for 3-5 minutes, just until they set but are not fully cooked. They should be firm enough to hold together when lifted but don’t need to be fully done at this stage.
Let the patties cool completely, then place them on a parchment-lined tray. If stacking, separate layers with parchment to prevent sticking.
Freeze the pre-steamed patties for at least 3 hours. If preparing them for later use, wrap well and store in the freezer until ready to cook.
cook + sauce the patties
Heat a flat-top griddle or large skillet over medium-high heat.
In a wide pot or Dutch oven, heat enough barbecue sauce to cover the bottom by 1 to 1 ½ inches. Keep the heat low to prevent scorching.
Lightly oil the griddle or skillet, then cook the patties straight from frozen (or at least well-chilled). Flip once, cooking until browned on both sides and heated through.
As each patty finishes cooking, transfer it directly to the warm barbecue sauce. Spoon sauce over the tops to fully coat them. Keep the pot on the lowest heat setting, cover with a lid, and let the patties soak in the sauce while you finish cooking the rest.
prepare the buns
Preheat a non-stick skillet over medium-high heat until hot.
While the skillet is heating, steam or warm the sandwich rolls to make them soft and pillowy.
Place the warmed buns, cut-side down, onto the hot skillet. Toast briefly until lightly golden but still soft—avoid over-toasting, as the buns should remain tender. Remove and set each one on a square of parchment or foil, roughly twice the bun’s length and width.
assemble the sandwich
Place a few dill pickle and small onion slices onto the top bun.
Lift a patty from the barbecue sauce and place it directly onto the top bun. Then, flip the bottom bun over onto the patty so the sandwich is now “upside down” on the parchment or foil. Position it diagonally on the square.
to wrap
Fold both corners in to cover the sandwich’s ends.
Fold one of the long edges up and over the bun, tucking it underneath slightly.
Roll the sandwich gently into the last section of parchment or foil and flip it seam-side down.
Let the sandwich rest for 1-2 minutes for the flavors to meld before serving.
tip for less mess while eating
Using a sharp bread knife, slice through the parchment to cut each sandwich in half. As you eat, peel back the parchment gradually — this helps keep sauce, pickles, and onions from squirting out with each bite!
