Smoked Rib Sandwich (McRib Copycat)
On September 18, 2025
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This Smoked Rib Sandwich is just like the kind at the drive-thru, only better! If you’re wanting to make your own McRib at home, this recipe makes the perfect sandwich for lunch, dinner, and everything in between.
Smoked McRib Copycat Rib Sandwich
This sandwich starts with ribs cooked until the meat practically falls off the bone, then stacked high on a soft bun with all the fixings. Sure, competition BBQ judges might dock points for ribs this tender, but we’re not chasing trophies here. We’re after that perfect bite where buttery, saucy pork meets tangy pickles and sweet onions.
The secret is in the extended braise with butter, brown sugar, and apple juice that keeps every bite juicy and packed with flavor. While this homemade version takes more effort than hitting the golden arches, the payoff is huge. You get real smoked meat, your favorite BBQ sauce, and bragging rights at every tailgate and backyard cookout.
“WOW! It is really a keeper. So yummy. Thank you for sharing.”
– Susan D. ⭐️⭐️⭐️⭐️⭐️
The Great McRib Debate
The McRib splits BBQ lovers right down the middle. Half the crowd counts down the days until it returns to McDonald’s, riding that wave of nostalgia and limited-time excitement. They’ll drive across town just to grab one before it disappears again. Then there’s the other half, including my husband Todd, firmly in the “hard pass” camp.
Here’s the thing, though: this homemade version converts skeptics and satisfies die-hard fans alike. It takes everything people remember about the original and cranks up the quality with real smoked ribs and fresh toppings. No matter which side you’re on, this homemade version brings real-deal BBQ flavor to the conversation. If you’re a McRib fan, you’ll be thrilled. If you’re not, this sandwich might just change your mind.
The Best Smoked Ribs for Rib Sandwiches
It wouldn’t be a rib sandwich without the ribs. The ribs here follow my 3-2-1 Rib Method, which means 3 hours of smoke, 2 hours wrapped in aluminum foil, and usually 1 hour unwrapped. For this recipe, the braise goes an extra half hour or so and skip the last hour, making it closer to 3-2.5. That extra time is the key to sliding the bones right out without drying the meat.
I season mine with my signature Rib Rub (which you can get in my store here, or make your own with this recipe), though my Sweet Rub and Spicy Sweet Rub deliver equally killer results. The rub creates that perfect bark while the extended braise breaks down all the connective tissue until you can pull bones out with just your fingers.
What goes on a McRib Sandwich?
When building this sandwich, I started with the classic McRib toppings, then upgraded them to Hey Grill Hey level. Here’s what you’ll need so you can recreate your own McRib at home:
- Sandwich buns. Stick with a nice soft white sandwich bun for this recipe. Make sure it’s long enough to hold a whole quarter of a rack of ribs for the perfect portion.
- Sliced dill pickles. My homemade quick pickles bring serious tang to this sandwich, but a jar of your favorite sandwich dills works great too. Load up with as many or as few as you like.
- Sliced sweet onions. Many folks believe that it’s the combo of the pickles, onions, and sauce that make the McRib so tasty. A nice helping of sliced sweet onions on this sandwich truly helps to round it out.
- BBQ Sauce. Finish your tasty rib sandwich with a nice dowsing of your favorite BBQ sauce. A classic ketchup-based BBQ sauce is what we’re going for to get the most authentic McRib experience. I used my Everything BBQ Sauce for this recipe. You can pick up a bottle here, or make your own following this recipe.
How to Make Smoked McRib-Style Sandwiches
Here’s how to pull off this BBQ rib sandwich masterpiece in a few simple steps:
- Preheat and season. Fire up your smoker to 225 degrees F using your favorite hardwood. Remove the membrane from the back of the ribs (grab it with a paper towel for better grip), then season the ribs on all sides generously with my Rib Rub.
- Smoke the ribs. Lay the seasoned ribs bone-side down on the smoker, close the lid, then let them smoke for 3 hours. This is where the ribs soak up that deep wood-fired flavor.
- Braise the ribs. Tear off two big sheets of foil, then lay each rack meat-side down in the foil. Sprinkle with ¼ cup brown sugar, top with ¼ cup butter, then pour in ½ cup apple juice. Wrap everything up tightly, then return to the smoker.
- Finish smoking. Keep the ribs wrapped and smoking for about 2 ½ hours. The meat should pull back from the bones by ½-inch, and the bones should loosen easily when tugged. Let them rest in the foil for 10–15 minutes before slicing.
- Cut the ribs. Open the foil, pull the bones out with tongs or your fingers, and check for stray fragments. Transfer your boneless ribs to a cutting board, then use a sharp knife to slice them into quarters. Cut each rack in half lengthwise and crosswise so you have 4 equal slabs, then get ready to build your sandwiches.
- Assemble the sandwiches. Stack that tender rib portion on the bottom bun, pile on onions and pickles, then drench it in BBQ sauce. Cap it off and get ready for the best kind of mess.
“Gonna laminate this recipe my god it was amazing!”
– Kevin ⭐️⭐️⭐️⭐️⭐️
Susie’s Smoked Rib Sandwich Pro Tips
After making countless rib sandwiches on my smoker, I’ve figured out exactly what it takes to make the best sandwiches possible. These tricks will save you time and guarantee amazing results:
- Don’t skimp on the sauce. The Everything BBQ Sauce ties, well, everything together. Pour it on generously, because, come on, rib sandwiches should be messy.
- Wrap ‘em well. I recommend using a heavy-duty foil to seal the ribs in tight with the butter and apple juice. This helps prevent any leaking, while making the ribs ultra-tender and juicy.
- Rest before you pull. Those 10-15 minutes in the foil lets juices redistribute through the meat. This also makes removing the bones easier while keeping the meat intact.
More Smoked Rib Recipes
If you loved this rib sandwich, you’ll definitely want to check out my other rib recipes. There’s plenty more smoky, saucy rib goodness waiting for you to try next:
You’ll find these BBQ recipes (and over 700 more) right here on the site in your Recipe Library, plus inside the Hey Grill Hey App. When you have the app, you can save your favorites, make grocery lists, and build meal plans: all in the palm of your hand.
Homemade McRib Recipe /Smoked Rib Sandwich Recipe
Check out the video in the recipe card, and I’ll walk you step-by-step through how to make this boneless rib sandwich like a total pro! Make a batch this weekend, then come back to rate the recipe 5 stars and drop a comment about your results.
Follow me on Facebook and Instagram for daily BBQ inspiration, and hit subscribe on YouTube for video tutorials. With recipes this easy, anyone can become a Backyard BBQ Hero!
Smoked Rib Sandwich (McRib Copycat)
Video
Ingredients
- 2 racks baby back ribs
- ¼ cup Hey Grill Hey Rib Rub or Sweet Rub
- 8 sandwich buns
- 1 cup dill pickles sandwich style
- ½ large sweet onion sliced
- 1 cup Hey Grill Hey Everything BBQ Sauce
Rib Braise
- 1 cup apple juice
- ½ cup salted butter cut into pads
- ½ cup brown sugar
Instructions
- Preheat and season. Preheat the smoker to 225 degrees F with your favorite hardwood. Remove the membrane from the bone side of the ribs. Season the ribs on all sides with the Hey Grill Hey Rib Rub (or Sweet Rub).2 racks baby back ribs, ¼ cup Hey Grill Hey Rib Rub
- Smoke the ribs. Place the ribs on the smoker, bone side down, close the lid, and smoke for 3 hours.
- Braise the ribs. Tear off two large sheets of aluminum foil. Place one rack of ribs in the center of each of the sheets of foil, meat side down. Sprinkle each rack of ribs with ¼ cup of brown sugar and top with ¼ cup of the butter. Fold up the edges of the foil and slowly pour in ½ cup of apple juice. Seal up each foil pack tightly and carefully return to the smoker.1 cup apple juice, ½ cup brown sugar, ½ cup salted butter
- Finish smoking. Smoke the ribs in the foil, meat side down, for 2 ½ hours. Carefully open the foil to check for doneness. The meat should have pulled back from the bones about ½ inch and when pulled on, the bones should start to loosen from the meat. Carefully remove the ribs (still in the foil pouch) from the smoker onto a large cutting board. Allow the ribs to rest in the foil for 10-15 minutes while you assemble your sandwich buns and toppings.
- Cut the ribs. Open the top of the foil packets and begin removing the rib bones from the meat. They should easily pull out with tongs or your fingers. Make sure to remove any additional small bone fragments. Carefully transfer the ribs from the foil pouch to a cutting board, meat side up. Cut the ribs into quarters, one long cut lengthwise and one widthwise, to make the portions the correct size for your buns.
- Assemble the smoked rib sandwich. Place a smoked rib portion onto the bottom sandwich bun. Top with sliced onions, dill pickle slices, and as much BBQ sauce as you'd like (the messier, the better). Finish with the top sandwich bun, then eat and enjoy!8 sandwich buns, 1 cup dill pickles, ½ large sweet onion, 1 cup Hey Grill Hey Everything BBQ Sauce
Notes
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**I originally published this post in December 2020, but recently updated it with new photos, more information, and helpful tips. However, the recipe remains the same.
Are smoking for 7. 5 hrs. You mention to wrap with butter, bs and apple juice for two hours. What hats for the 1 part?
Gonna laminate this recipe my god it was amazing!
WOW! It is really a keeper. So yummy. Thank you for sharing