Tailgate Series: The McRib

by Chef Anthony Marino

This week on Don’s Appliances Tailgate Series, we’re making the McRib done the Don’s way in the convection oven. Don’t forget to add the pickles and onions!

The McRib

(Serves 8)


  • 1 rack baby back ribs
  • 2 tablespoons butter cubed
  • ½ jar pickle chips
  • 1 tablespoon Garlic salt
  • 2 tablespoons rub
  • 1-foot-long sub roll
  • 1 tablespoon kosher salt
  • 30oz BBQ sauce
  • 2 tablespoons BBQ rub
  • 1 tablespoons cracked black pepper
  • 1 white onion sliced
  • 3 tablespoons bourbon rub


  1. Place rack of ribs on work surface, trim to uniform size by removing end two ribs.
  2. Next, remove silver skin from rack and score bones to ensure easily popping out after cooking.
  3. Add garlic Salt, kosher salt, Bourbon rub and regular rub to the rack, coat evenly
  4. Place on sheet tray and place in oven at 250 degrees for two hours.
  5. After the 2 hour mark, glaze ribs with butter and BBQ sauce and wrap in foil or butcher’s paper.
  6. Place in oven wrapped at 225 degrees for two hours.
  7. After 2 hours, take ribs out of oven, unwrap, and remove all bones.
  8. Place on clean sheet tray, glaze with BBQ sauce again and rub.
  9. Broil on high for 5 to 7 minutes to ensure proper glaze.
  10. To assemble, place whole rack on roll, top with onions and pickles and some extra sauce.
  11. Serve and enjoy!

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