Sous Vide McRib

The McRib sandwich is a fast food icon, for good reason. Introduced in 1981, it's an international sensation for the better part of 4 decades...but at the end of the day, it's fast food. There's a better way. The Anova way! We use baby back ribs and pork shoulder, cook it to tender perfection, then press it into a pan to hold a patty shape. Sear to serve, and top with sticky, sweet barbecue sauce, onions and pickles on a soft hoagie roll!

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:30

Recipe Time: 18:00

Temperature : 165F / 73.9C

Ingredients

• 1 rack baby back ribs
• 1.5 lbs of boneless pork shoulder
• 1/2 cup Meat Church Honey Hog, or your favorite sweet and smoky BBQ rub
• Dill pickles, sliced
• White onion, sliced
• 6 soft hoagie rolls
• 2 cups of your favorite BBQ sauce

Directions

1. Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
2. Season ribs and pork shoulder with seasoning. Place in resealable or vacuum bag.
3. Place in water bath and sous vide for 18-24 hours.

Assembling the McRib

1. Remove ribs and pork shoulder from water bath. Place in ice water bath for 30 min,
2. Remove ribs and pork from bag. Remove bones from ribs and discard. Combine ribs and pork shoulder in large bowl and roughly shred meat.
3. Transfer meat to cutting board, and using a large knife, finely chop the meat until finely shredded and chopped.
4. Place meat in a 9"x13" baking sheet or pan, and press to form one large patty, 1/4" thick. Cover with plastic wrap or parchment paper and place in freezer for two hours.
5. Remove from fridge, slice into 6 individual patties.
6. Heat oil over over medium heat, and add patties to hot skillet. Sear for 3 minutes per side, basting with BBQ sauce, until warmed through.
7. Place McRib patty on bun, top with BBQ sauce, slivered onions, and pickles.