XXL McRib – A Two-Foot Monster Built for Legends Only
The fast-food McRib is a seasonal tease—this version is a full-on commitment. We’re talking an entire rack of St. Louis cut ribs, smoked low and slow, deboned, sauced, and turned into a two-foot BBQ masterpiece that will have you questioning every sandwich you’ve ever eaten.
No mystery meat. No flimsy bun. Just pure, smoky rib meat between bread so long you could use it as a yardstick.
Ingredients
- 1 rack St. Louis cut ribs
- Rub Yer Meat BBQ Rub (enough to coat generously)
- Your favorite BBQ sauce
- Fresh bread loaf (2 feet long, split lengthwise)
- Pickles
- Sliced onions
Instructions
1. Prep and season.
Trim your rack of ribs and remove the membrane from the back. Coat generously with Rub Yer Meat BBQ Rub until every inch is covered.
2. Smoke it low and slow.
Place ribs on the smoker at 250–275ºF. Cook until tender and the meat has pulled back from the bones—usually around 4–5 hours, depending on thickness.
3. Debone like a pro.
Let the ribs cool just enough to handle, then carefully remove each bone so you’re left with one glorious slab of boneless rib meat.
4. Build the beast.
Lay the rib slab on your bread loaf, brush generously with BBQ sauce, then top with pickles and onions.
5. Serve and conquer.
Slice into portions (or hand it over whole if you’re feeling wild) and watch it disappear faster than the game clock.
Pro Tips
- For extra tenderness, wrap your ribs in foil once they hit about 165ºF and return them to the smoker until finished.
- Toast the bread on the grill for a little extra crunch and smoke flavor.
- Go bold with your toppings—try coleslaw, jalapeños, or extra cheese for your own twist.
Why This XXL McRib Wins Every Time
It’s bigger, juicier, and smokier than anything a drive-thru can hand you. This is BBQ without compromise—a true game day centerpiece that demands two hands and a halftime break.
