Sous Vide McRib
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 Oreg ...
Ingredients for 6
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
Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
Season ribs and pork shoulder with seasoning. Place in resealable or vacuum bag.
Place in water bath and sous vide for 18-24 hours.
Assembling the McRib
Remove ribs and pork shoulder from water bath. Place in ice water bath for 30 min,
Remove ribs and pork from bag. Remove bones from ribs and discard. Combine ribs and pork shoulder in large bowl and roughly shred meat.
Transfer meat to cutting board, and using a large knife, finely chop the meat until finely shredded and chopped.
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.
Remove from fridge, slice into 6 individual patties.
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.
Place McRib patty on bun, top with BBQ sauce, slivered onions, and pickles.