Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his take on the fast food classic McRib® Sandwich. Full recipe: www.atbbq.com/thesauce/the-mc... Buy the A-T-Rib-B-Q Sandwich Flavor Bundle: www.atbbq.com/sauces-and-rubs...
I live in England and I have never had proper BBQ like you guys do in the southern states of the US. I am a big foody and love new culinary experiences and one of my bucket list entries is to come across to see you guys, when COVID is over and if I ever save up enough money so that I can get a taste of the real deal. I watch almost all of your uploads and I can't tell you how envious I am that we don't have food like this over in the UK. I live in an appartment with no garden so I can't even try it myself but I watch in envy at almost all of the things you guys cook. Love the way you present and the way you explain it too. I hope one day that I will be able to experience some of your amazing looking cuisine. Thanks for all the endless food envy. Maybe one day I will be lucky enough to taste it... Thanks guys, keep up the awesome videos.
Just come to texas we have the best mexican food and bbq so you only have to come to one place to see it all. I I recomend san Antonio/Austin. San Antonio is a huge tourist city with tons to do and great Mexican food then make an hour drive to Austin for a day dont forget to get there before the sun is up to start waiting in line at Franklin's bbq probably the best bbq place in the world (literally)
Funny you should mention this. Do you live in London? When I saw this video my first thought was not McDonald's but the Rib Man on Brick Lane. Have you had the rib sandwich from his stall?
Everything on this channel always looks great. Tom is really good at what he does. With that said, I gave to admit that I have really loved the McRib from the first time I tasted it over 30 years ago. Whenever I hear that its available again I always make sure to grab a few.
Malcolm Reed has the same exact recipe on his website. The only thing he did differently was, he smoked the ribs whole for a few hours, then wrapped them in foil until they reached an internal temperature around 205. He brushed BBQ sauce and put the ribs back on the grill for 15-20 minutes for the sauce to tack up.
I've also made a sandwich with ribs before, but this guide on how to make it is perfect and much better. I'm going to do that for sure, exactly like that 👍👍👍
I love that idea of home made McRib sandwich, will have to try soon. Have you ever considered doing a BBQ version of Lengua street tacos? I would love to see your take on it.
You should make these every year, and every year make them smaller and smaller just like the real ones from McDonald’s hahahaha. What a great idea man, I’m definitely gonna try making these. Awesome video 👍🏻👍🏻
Maybe if McD's had this on there menu there would be less rioting in Portland... Rioter 1:"hey, you all want to go burn down a police station?" Rioter 2:"Naw... lets go get a rib sandwich instead" Rioter 3:"were there dude."
@atbbq Chef Tom, you say “we’re about 3 hrs into the cook” before they go in the foil pan, then at the end of the cook, you say “about 3 hrs total cook time”. How long are the ribs in the pan in the braise? I’m guessing 90 min to 2 hrs, but you never say. That would make total cook time 4.5 to 5 hrs. Could you please clear that up? Going to make these today...Hopefully I’ll figure it out as I go. Thanks for the recipe!
You’re a badass Chef Tom! Just saying. I’ve made over a dozen of your recipes and it never disappoints. Restaurant quality bbq.! Big Ricks Jalapeño Honey Mustard and Chipotle Ketchup are a must have in everyone’s pantry.
That's the cool thing about cooking. You don't really have to follow it exactly. If you don't have the rubs, find one you like. Or google how to make a pork rub. The only thing I would really adhere to would be cook times and temperatures. Good luck!
Did you move the ribs around during the cook to account for proximity to the heat source? Looks like the small ones went from the right to the left at the end of the cook. Just asking to know more about the adjustments during the cook. Thanks
It's a Wusthof 6" curved boning knife, here's the link - www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife-1.html. Thanks for watching.
SBR's is my go-to for pork/chicken, and Plowboy's yardbird for the rub. Should I want it on pulled/chopped beef chuck, Stubb's spicy is what I've found to have that nice pepper kick that I enjoy.
