yummy year-round McRib (copycat)
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!
Ingredients
for the “rib” patties
- 5 lbs. pork shoulder
- 8 tsp. kosher salt we use Diamond Crystal
- 8 tbsp. non-fat dry OR whole milk powder
- 1 1/2 tbsp. light corn syrup
- 1 tsp. baking soda
- 1/2 cup cold water
for cooking + assembly
- neutral oil for griddle
- barbecue sauce to taste
- soft hoagie-style sandwich rolls homemade or storebought
- dill pickle slices
- sliced white onion
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!