Chef John's Copycat McRib Sandwich

Recipe View 5 mins Preheat the oven to 325 degrees F (165 degrees C).

Recipe View 10 mins In a bowl, combine the salt, brown sugar, chili powder, black pepper, cumin, and cayenne pepper. This is your rib rub.

Recipe View 10 mins Place ribs on a foil-lined baking sheet. Generously season both sides of the ribs with the prepared rub, reserving any excess for future use. Cover the ribs with a sheet of parchment paper, then tightly wrap the entire baking sheet in foil to seal.

Recipe View 2 hrs 45 mins Bake in the preheated oven until the ribs are very tender, approximately 2 hours and 45 minutes.

Recipe View 8 hrs 10 mins Carefully unwrap the ribs and allow them to cool slightly until they are safe to handle. Remove the bones, tucking any loose pieces of meat back into the rib structure. Ensure all bone fragments are removed. Re-wrap the ribs and refrigerate until thoroughly chilled, ideally 8 hours or overnight.

Recipe View 5 mins Cut each rack of ribs in half. Brush both sides of each section generously with barbecue sauce.

Recipe View 5 mins Preheat a charcoal grill to high heat and lightly oil the grate.

Recipe View 8 mins Grill the ribs until heated through, about 3 to 4 minutes per side. Remove from the grill and brush with additional barbecue sauce.

Recipe View 5 mins Drizzle barbecue sauce onto the toasted sides of each roll. Place a rib section between each roll and top with coleslaw. Serve immediately and enjoy!