Below is a spot-on homemade McRib you can cook on a charcoal grill. It nails the McRib’s sweet-smoky sauce, tender pork, soft bun, and that signature pickle-onion combo—without the mystery meat.
INGREDIENTS (makes 4 sandwiches)
For the pork patties:
- 1 lb ground pork (80/20 or 85/15 for juiciness)
- ⅓ cup plain breadcrumbs
- 1 egg
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika (optional, for extra smoke)
For the McRib sauce (copycat):
- ½ cup ketchup
- ¼ cup light brown sugar
- 2 Tbsp molasses (or dark corn syrup)
- 2 Tbsp apple cider vinegar
- 1 Tbsp yellow mustard
- 1 tsp Worcestershire sauce
- ¼ tsp onion powder
- ¼ tsp garlic powder
- Pinch of cayenne (optional)
Assembly:
- 4 hoagie/sub rolls (soft, not crusty—Pepperidge Farm or similar)
- 8–12 dill pickle slices (thin, oval “sandwich slices”)
- ½ small white onion, sliced paper-thin
- Butter or oil for grilling buns
EQUIPMENT
- Charcoal grill + chimney starter+bbqdaddycharcoal.com
- Aluminum foil
- Instant-read thermometer
- Grill basket or perforated pan (optional, for sauce step)
STEP-BY-STEP
1. Make the patties (shape like McRib!)
- Mix ground pork + breadcrumbs + egg + seasonings in a bowl. Don’t overwork.
- Divide into 4 equal portions (~¼ lb each).
- Shape into long, thin rectangles (≈6″ x 3″) to mimic the McRib’s bone-in look. Press 2–3 shallow “ribs” across the top with a butter knife or skewer.
- Chill 15–30 min (helps hold shape on grill).
2. Fire up the charcoal grill
- Light a chimney of charcoal. When glowing, dump to one side for 2-zone heat (direct + indirect).
- Target 350–400°F grill temp (medium-hot).
3. Grill the pork
- Oil grates.
- Place patties over direct heat. Grill 3–4 min per side until deep golden and 155°F internal (carryover will hit 160°F).
- Move to indirect zone if flare-ups occur.
- Optional smoke boost: Toss a few soaked applewood chips on coals when you flip.
4. Sauce the patties (McRib magic)
- While pork grills, simmer sauce ingredients in a small pot (or foil pan on grill) for 5 min until thickened.
- Last 2 min of grilling: Brush patties generously with sauce. Flip, sauce the other side. Let caramelize 1 min per side.
- Pro move: Rest sauced patties in foil for 5 min—keeps juicy.
5. Toast the buns
- Split hoagie rolls. Butter cut sides.
- Grill over direct heat 30–60 sec until golden.
6. Assemble
- Bottom bun
- Sauced pork patty
- 2–3 pickle slices
- Thin onion slices (raw, for bite)
- Top bun (lightly sauced inside, optional)
PRO TIPS
- No ground pork? Pulse boneless pork shoulder in food processor.
- Make ahead: Form patties + freeze. Thaw, then grill.
- Sauce too sweet? Add ½ tsp vinegar or hot sauce.
- Charcoal flavor: Let coals die down slightly before saucing—avoids burning sugar.
Total time: ~45 min
You now have a McRib that beats the drive-thru—smoky, saucy, and 100% real pork.
