The Ultimate Homemade McRib

Ingredients

• 2 racks baby back ribs
• 1 recipe Easy All-Purpose Barbecue Sauce and Rub
• 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
• 12g kosher salt
• 12g sugar
• 1 recipe Cemita Buns
• 1 recipe Quick Dill Pickles
• 1 white onion, thinly sliced

Directions

1. Set the ribs on a cutting board with the bones facing you. Grab the thin, clear membrane with paper towels for traction, then peel it away from the bones in one broad piece if you can. Coat the ribs all over with barbecue rub, then use a sharp chef’s knife or boning knife to cut them into 4- to 5-rib portions. Move them to a covered container and chill for at least 4 hours and up to overnight.
2. While that happens, put the pork shoulder, salt, and sugar in a large bowl and toss until the meat is evenly coated. Pack the mixture into a zipper-lock bag and refrigerate for at least 4 hours and up to overnight.
3. Fill a chimney starter 1/3 full with charcoal and light it. Once the coals are fully lit and coated in gray ash, empty them onto one side of the charcoal grate. Add a few wood chunks right on the coals, put the grill grate in position, and place the ribs on the cooler side with the bones down. Cover the grill, turning the lid so the vents sit above the ribs.
4. Cook the ribs with the top and bottom vents adjusted to keep the grill between 225 and 275 degrees F (108 and 135 degrees C). Add charcoal when needed, and put on another wood chunk every 45 minutes. The ribs are ready when they bend softly as you lift them and a toothpick meets just a little resistance between the bones, about 4 hours total.
5. Brush the ribs with barbecue sauce, cover the grill again, and let them cook for 10 minutes. Give them 2 more layers of sauce the same way, then move them to a cutting board.
6. Once the ribs are cool enough for your hands, twist out the bones and throw them away. Chop the meat into rough pieces. Arrange it in one layer on a large plate, then refrigerate until fully cold, about 2 hours.
7. After the rib meat is chilled, put 1/4 of it and 1/4 of the pork shoulder into a food processor, leaving the rest of the meat in the refrigerator so it stays nice and cold. Pulse to a coarse grind, about 12 short pulses. Scrape it into a large bowl, then process the remaining 3 batches of rib meat and shoulder the same way.
8. Line 2 quarter sheet pans or 1 half sheet pan with parchment paper. Split the meat mixture evenly between the 2 quarter sheet pans, or spread it across the half sheet pan. Lay parchment over the top and press with your hands to shape the meat into two 9- by 9-inch squares, or one 9- by 18-inch rectangle if you are using the half sheet pan.
9. Transfer the meat, still on its parchment, to a cutting board. With a sharp chef’s knife, slice it into patties that are 4 1/2 by 4 1/2 inches each. You can stack the patties with the parchment still attached and keep them in the refrigerator for up to 3 days, or seal them in a freezer bag and freeze them for several months. If they are frozen, put them on the grill straight from the freezer.
10. Light 1 chimney full of charcoal. When the coals are burning and covered with gray ash, pour them out and pile them on one side of the charcoal grate. Put the grill grate on, cover the grill, and heat it for 5 minutes. Or, for a gas grill, turn half the burners to the highest heat, cover, and heat for 10 minutes. Scrub the grilling grate clean and oil it.
11. Peel off the parchment and set the patties right over the hot side of the grill. Dust them with more spice rub. Cook them, turning now and then and sliding them to the cooler side if the flames get too lively, until the outside is deeply charred. Brush the patties with barbecue sauce, cover the grill, and cook until the sauce sets into a shiny glaze. Split the buns and toast the cut sides on the grill until golden brown.
12. Build each sandwich with a patty on the bottom half of a bun, another brush of sauce, and pickles and onion on top. Add the top buns and serve.