Double McRib

mcrib Recipe – Copycat in Your Kitchen

The Best mcrib Recipe & How to Make it at Home

I was never a fan of McRib sandwiches until my roommate told me about her family’s favorite recipe. It was just too tempting not to try it at home! I went home and searched the web for a recipe. The strangest thing happened when I came across this recipe with many requests in the comments section to take it down because they are a McDonald’s trade secret.

Knowing that this was a blog post, I clicked on the link and found out that it had been removed because someone had reported it as spam.

But after doing some more research, I found out that in 1994, McDonald’s filed an application with the US Patent & Trademark Office to trademark the McRib meat mixture but never actually followed through. Eventually, all of their trademark claims were cancelled and expired in 2004, which means that anyone can claim to make this fabulous Sauce!

If you love the McRib Sandwich you’ll love this book! It’s a fun, step-by-step guide with recipes that will make you a master at cooking the McRib sandwich right in your kitchen. It includes the original McDonalds recipe, as well as an easy alternative for those who want to make it at home. This is sure to be the best cookbook on your shelf!

The McRib History & Story Behind The Iconic (and Secret) McRib Sandwich

A Brief History of the McRib Sandwich

The McRib is a sandwich that was first introduced by McDonald’s in 1981. The sandwich is made with a pork patty and barbecue sauce on a rib shaped bun. It has not been sold every year, but it has been sold periodically since its introduction.

The McRib is one of the most popular sandwiches at McDonald’s, but it is only available for a limited time each year. The sandwich was introduced in 1981 as an alternative to the Filet-O-Fish and McNuggets. The McRib was discontinued in 1985 because of poor sales, but it returned to the menu again in 1989 due to customer demand.

In 1994, McDonald’s began offering the McRib as part of a rotating menu of specials that were offered on Fridays or Saturdays only; this continued until 1998 when the McRib became part of a rotating menu that included other items such as hamburgers and salads; this continued until 2003.

The McRib has been called the “most beloved” McDonald’s menu item of all time. The McRib sandwich is traditionally made from pork, barbecue sauceonions, and pickles. It was originally only available for purchase periodically, with its most recent return on November 17th 2018.

This section will discuss the history of the McRib Sandwich as well as what may be behind its limited availability.

The McRib was only available for a limited time. It wasn’t until 1985 that the McRib became an annual event, but it would still only be available for a limited time each year. In 1994, McDonald’s ran out of pork from their suppliers and had to stop selling the sandwich for almost three years. It wasn’t until 2009 when McDonald’s announced that they would be bringing back the McRib on a permanent basis.

In 2012, McDonald’s had to stop selling the sandwich again because they were unable to keep up with demand due to high pork prices which led them to reintroduce it in 2015 for six weeks only as part of their promotion for their new Smokehouse BBQ bacon Sandwich

The Real Story Behind the Recipe for the McRib Sandwich

The McRib is a boneless pork sandwich made from the meat trimmings of a pig and shaped into the form of a pork “rib”. The McRib sandwich was introduced in 1982 as part of McDonald’s semi-annual promotion.

Invented by Lou Groen, an executive chef at a McDonald’s restaurant in Cincinnati, Ohio, the McRib was named after Groen’s daughter, who was nicknamed “McRib”

Quick Trivia!

McRib is the most awesome and cherished sandwich on earth. It has become a cult favorite and is a part of the American food culture. But how many people know the story behind it? It’s not just another sandwich. The McRib is an epic quest from start to finish.

In 1972, McDonalds launches the McRib sandwich with a marketing campaign to promote its low-fat options. Almost every day for ten years, customers came into McDonalds wanting to taste this new sandwich, but it was never available on the menu because their production facilities couldn’t keep up with demand.

On October 3rd 1982, 700 million macaroni and cheese casseroles were recalled because of listeriosis.

Quick Trivia!

The president of McDonalds issued an apology and assured them that they will try as hard as they can, but they simply can’t stay open all night in order to produce more McRibs.

In order to maintain its competitiveness, McDonald’s brings back the McRib sandwich every few years. The demand for the McRib sandwich is so high that when it’s not on the menu, people can still find creative ways to recreate it.

A lot of people will be into this story because of its nostalgic value and people will reminisce about how the McRib was a favorite item to eat at McDonald’s.

The McRib is more popular than ever before. Demand exceeds supply, and while it’s always been difficult to get your hands on one due to scarcity, we now also have a shortage of limited-time sauces as well. Locations want you to buy their sauce even if they don’t have any McRibs. And online stores are selling their sauce out of bathtubs. It’s madness!

McPickles – The Exclusive Menu Item Created to Punish Customers

McPickles is McDonald’s newest menu item with a limited time offer. The exclusive McPickles menu is created to punish customers for thinking the McRib is anything but a cash grab using manufactured scarcity and capitalizing on depressed pork prices.

McPickles offers a new way to learn your lesson. We’ll take your disappointment and make it a deliciously salty disappointment.

Double McRib

Double McRib Recipe by Raymond Selzer
Cook Time35 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 2 serving


  • 1 lb pork loin
  • 2 tbsps water
  • 1 tbsp sugar
  • 2 pickle , sliced
  • 1/2 onion , diced
  • 2 bun , halved
  • 1 cup bbq sauce


  • chop the pork into 1″ cubes, place in food processor with sugar and water and process until tacky
  • Split the pork into 4 equal balls and form 4 equal patties the width of the buns and about 3/4 the length
  • Grill patties til done then allow to rest uncovered for 2 minutes.
  • Add the bbq sauce to a shallow bowl and dredge each patty through the sauce.
  • Place 2 patties on a bun and top with pickles and onions