How to Clone a McRib Sandwich - with Todd Wilbur

[@aaronbuchholz2510]

My son and I just tried this and it was so close the the original McRib. We had to use Kraft hickory barbecue sauce because we couldn't find Hunts. But it was really really close. I used to work at McDonald's and I've made thousands of mcRibs. This recipe is legit!

[@wadessirenvideos6750]

Back when I worked at McDonald's, I made their McRibs once every year around November. We sold lots of McRibs every year! They had 4 pickle slices if I remember right. After we cooked them on the grill, we would immediately put them into a stainless steel pan in a marinator with the heated barbecue sauce where they would absorb the sauce and not dry out. When we got an order for a McRib, I toasted the bread roll, used tongs to get the pork patty out of the pan of heated sauce and put it on the bottom half of the roll and dressed it with 4 pickle slices and slivered onions just like we use on the Quarter Pounder. Put the top of the roll on, of course, and sell it.

[@d34thang3l]

Heads up, The BBQ sauce used for the McRib is Actually Bullseye Original, As for the bbq sauce packets, you could be right, but the McRib uses bullseye, Also, use a George Forman grill, you'll get a better result and cuts the time in half... Its 3 pickles, and a half ounce of onions x)

[@neurocosm]

You have the best kitchen of any wealthy stuck up chef out there. But, you're the coolest dude on Earth. NEVER CHANGE :D

[@MariaPerez-xk8yr]

These videos kept my alive while I was in middle school . I tried to watch every single clip on youtube

[@Lowegy]

He nailed the recipe. I just made mcrib with pork shoulder and used sweet baby ray honey bbq sauce. Omg, craving satisfied

[@ewont88]

he definitely uses at least a fair amount of cocaine

[@ArcticRob]

That's what makes it a top secret recipe

[@farghom]

hahahaha

[@hansgrueber8169]

***** Well that's better than MSG...

[@M4skedBoi]

3:58 He does Mariana i think

[@JosephusChitlinsCorp]

Todd Wilbur is one of the coolest dudes I've seen. I bet he would be so much fun to hang around with.

[@sairamr6886]

I watched Todd Wilbur and Top secret recipes in history TV when I was 13. Didnt know the name of the show, finally I've found it now

[@Cheesius]

I think this is my favorite of all your videos. Not just because it's the McRib, which is awesome in itself, but it was one of the most entertaining videos you've done. I enjoyed this thoroughly and thanks for sharing this recipe with us! I still need to get your newest book.

[@snowblo1]

OMG, I didn't realize that this video is more than 5 years old, but this is hands down the best Mc Rib clone that I've come across yet! I'm going to be making these for my Mom on election day, Tuesday.

[@anteaterlivesmattertoo244]

snowblo1 Donald trump won:(

[@shahul8222]

Video is now 12 years old

[@BigChrisProductions]

I LOVE YOU BRO! HAHA LOVE THE ENDING!

[@hanny96kitty]

Your version seems so much better!! Seriously

[@trejkaz]

Mainly because you can be sure what's in it.

[@mrpinhedz7134]

@@trejkaz Yes--I doubt McD uses that quality of pork shoulder. ;o)

[@SuperShooterxXx]

i didnt realized either this is a 5 years old video , so imma clon this recipe and get rich in my country

[@Irishknightable]

I tried this receipe and it was awesome,homemade mcribs taste way better and they're actually healthier simply because they are not processed not chemical preserveatives or other animal parts just real pork. Thanks alot Todd.

[@b3ans4eva]

Your videos always make me hungry. :p How well do the patties freeze?

[@TriniTsunami]

Made this today. The patties were rock solid in 2 hours. Sorry I’m 8 years late to your comment.

[@iPodluver11224]

"HOLY *bleep*" That was my favorite part of the video.

[@MsKnowledgeSeeker]

"restructured meat product" includes pig bits like tripe, heart, and scalded stomach, says Whet Moser at Chicago Magazine, citing a 1995 article by Robert Mandigo, a professor at the University of Nebraska. These parts are cooked and blended with salt and water to extract salt-soluble proteins, which act as a "glue" that helps bind the reshaped meat together.

[@evelynelliott1205]

I just came across your channel for the first time since I was looking up the Twinkie recipe lol you Rock! : D Now I want the McRib which I’ve never had lol

[@inuysha360]

LOL that time-lapse was awesome!

[@NoxuzBlog]

he is the greatest hipster

[@jhiller21]

The reason Mcdonald's only carries the McRib once or twice a year is the amount of unused pork trimmings in the U.S. varies from season to season. They are mostly used all year in very cheap sausages/hot dogs and contain a good deal of connective tissue and fat. Once in a while, McD's gets a great deal on the stuff, and it's McRib time again. They press the pork mush into rib-shaped molds, freeze them, and it's off to the local McD's.

[@MCO18]

Smoking a cigar @ 3:58 lol

[@rudylabsilica2286]

I’m making these every weekend lol! Thank you!!

[@thujan7]

i love how he gets so exited when he bits into it

[@PoeLemic]

Wow, that is so easy. I didn't know that Todd has this recipe. That's so awesome. Man, Todd is a freaking genius. He can figure anything out. So glad he is Copy-Catting on KZbin.

[@stevenpgross]

Nice job! But, please tell me, why do you freeze the meat before cooking??

[@furiousajp]

Yeah! My friends brother is 7 and heard one of the bleeps, and now he's on a rampage! I completely agree with you about how he should stop censoring his videos. Finally, someone who agrees that censoring ruins the lives of everyone!

[@pimpc1125]

Awesome video Todd, you are the man!! :D

[@camelcash32]

I'm going to try this next week- I hope it is as good as you say.

[@alfonzo9000]

I know you're busy with TV and stuff but please make more of these kinds of videos

[@GHeeDRAH]

your videos are too funny and helpful i dont ever pay for my mac sauce anymore lmao now i can make mcribs year-round todd you are the MAN

[@einsiedlerbrauhaus]

you're right :) I'm so glad I live in Germany :D

[@mswebcam31]

LOL What did he almost run into at 2:33 ??? Love him he is always so animated !!!!

[@xeanth]

When it comes to cooking any kind of meat, "low & slow" is always the best. It ensures the meat is always fully cooked thrugh out.

[@d34thang3l]

Heads up, The BBQ sauce used for the McRib is Actually Bullseye Original, As for the bbq sauce packets, you could be right, but the McRib uses bullseye

[@Zagiel666]

Great to see you back todd (:

[@strongpimphand]

@gusmanbhai Its because if you notice, when it takes it out the food processor, the meat is free-formed. Unless cooked at a highly low tempurature...that mean would basically refuse to stay in the form that you would desire. Freezing it keeps it in that shape. That's why you could make a burger right now and it won't look anything like at restaurants...unless you freeze it

[@suroj]

Hats off to you sir. I want that more than the original.

[@Mick-Dempsey]

The world would suck without Todd Wilbur.

[@lxXAbsoluteZeroXxl]

I made this, and it does not taste exactly like the McRib, but it is pretty close. I used the McDonald's BBQ Sauce from the packs you get with like chicken nuggets and stuff. It is delicious.

[@PoeLemic]

Damn, good idea. I might just do that too.

[@lakers_in5]

FINALLY. YES I TOTALLY LOVE THIS SERIES..

[@masm60]

His freezer is the size of my kitchen.

[@orangojuice213]

I love the fact that the iPhone camera is better than the normal cam

[@animemishkaka3184]

your humour never cease to amaze me....i mean your clones XD

[@zate1982]

Todd, you are my personal super hero. We'd be more than happy to welcome you here in Chile. Besides, you could learn a lot from our local recipes, like "Mariscal Caliente" or "Humitas". Greetings from far far away.

[@zate1982]

@sluggo06 "Mariscal Caliente" is a dish made with all seafood and egg, served in a clay dish with a little chili powder. It is said that when people have a hangover, it's best to feed them a "Mariscal Caliente". The "Humitas" are corn paste with a little onion, which are baked wrapped in corn husks, and served two or three on a plate, accompanied by a salad of tomatoes. Both dishes are delicious:)

[@ATCRyderX]

You've been on some bad ass shows, man.

[@EnvyInc]

It's good to know Todd Wilbur's kitchen cabinets can be as much of a disaster as mine.

[@Original50]

This recipe is legit and unbelievably easy!

[@DaBomb31290]

I'd a just used those pork "ribblets" from the freezer section for the meat, but cool tips for everything else.

[@whutzat]

This looks waaaaaayyy better than the restaurant version!

[@norxcontacts]

I can't believe you slapped that pork right on the scale.

[@vilmifigueroa]

THANK YOU

[@ToddWilbursTopSecretRecipes]

@cxsss Yes! McDonald's Hamburger is in "More Top Secret Recipes." Just add a slice of cheese.

[@MrJanvnh]

Man, YOU ARE ONE TRUE HERO!!

[@shaokahn1441]

he's the God of making food

[@theherrstraveladventures]

The only place to buy Hunt's Original BBQ sauce is at Amazon.com. I bought a case of 12 for $24.00 including free shipping. Some sellers offer less quantities but want $4.00 per bottle.

[@Elamdri]

@lanegjones Not really. First, he only used a tiny portion of that sparerib to make those McRibs, so he can still cook the rest. Also, he got 4 McRibs out of that batch. That's about 15 bucks worth of McRibs.

[@onetimeseekr]

lol that reaction

[@Moreoff]

Hunts BBQ sauce sounds about right. Loads of high fructose corn syrup with the remaining ingredients being either artificial or dehydrated. Yummm!

[@joetheazl]

the fast-forward part was hilarious!!

[@VanillaAnimations]

Suscribed to your channel right after seeing this. Good stuff right here.

[@masta182]

@paper017 because shredding meat gets the meat hot (cooked) before it's cooked, which is not optimal.

[@MaximumMadnessStixon]

@XaricoXdX He explains exactly what it is, piece by piece, in this vid (including a decent description within the first 10 secs)... you might want to watch it, considering you commented on it. Don't mean to sound like a jerk, but he does explain it in this video, so it sounds like you loaded, paused and commented without watching. It's a ground pork patty, barbecue sauce, pickles and onions on a roll. It's a more-than-decent sandwich, considering it's from McDonald's, and is very popular.

[@Hulavuta]

That reminds me of the old, search the house for the TV joke....you'd rather wait weeks for the McRib to return to McDonald's than wait 2 hours for a pork slab to freeze.

[@ambermwiederhold]

Lol at the end Beep beeeep beeeeeep bleep

[@Peacemaker2027]

beep....*shuffle*....beeeeep......beep....beeeeeep. LOL pretty darn good!

[@czarkefa80]

I just did. Make simple indent with three (very clean) fingers across the patty. BTW awesome skills Todd!! Kudos....we're in Australia and McRibs very difficult to come by at McD's. I JUST made a whole batch at home, and ate 2 big McHomeMade McRibs :)))))))!!!

[@Mechkiller1982]

Love these videos. Going to get his book. Very clever fellow.

[@heythere6392220]

exactly. thank you.

[@MrSpottedzebra]

IVE GOT THOSE TONGS!!!

[@clanerp]

@XaricoXdX We "had" it in Canada. McDonald's doesn't sell it as a regular item on the menu. It's more of a special event to make more money kinda thing.

[@Am-Not-Jarvis]

As long as it doesn't kill you, there is nothing wrong with food that tastes good, regardless of what it is made of.

[@milincoln]

OMG that was AMAZING!!!!!!!! Thank you and Godbless you sir.

[@jamcoboston]

he jizzed his pants when he bit into it

[@anzwertree]

It's about damn time!

[@mswebcam31]

Thanks!!!! I was wondering !!!

[@Mafia2GTA4andCo]

Thanks! You are the best!

[@roadragetruck]

awesome thanks man

[@shacks29]

You´re awesome man!!! I will try that!

[@erallen97]

I can not wait to try this, it will likely tast better than the McDonald's version

[@pimpablo]

So you only use the fatty part off the rack of ribs? Nothing off the bones?

[@TheVittleVlog]

ThaaanKK YOu!!!!

[@CP-ir4ey]

Where do you find "boneless" ribs?

[@MrPinhedz]

This video is a favorite of mine, because the music playing at 3:25 is me and my band. :o))

[@aussieblackhawk123]

woudn't it be easier if it's pork mince..or are they still different?

[@kboi75]

Tried this out the other day, close enough and it taste soooo fuckin good. Double patty FTW!!!

[@usnen3]

Thank you Xeanth I did not want to waste any meat before I tried this I did not know it had to be on low considering Todd in the vid said 4 min on each side but I guess if the pork in the middle is white and not pink it's ready

[@Mr.Freeze1982]

You a legend Todd! Good sh*t!

[@Spacecadet0730]

His looks good and probably tastes a whole lot better. It does not have pig guts, snouts, tripe and lungs ground with stuff that makes gym mats springy and press formed like the original.

[@kevico2]

Yay Todderman!

[@AlexPanzerADT]

They sell McRib sandwich at 7-Elevena and at Deal$/Dollar General

[@Busterdrag]

Well, yes, but for some kind of meat dishes you want the meat browned. That works best with hotter temperatures, because if you grill beef at low temps they leak liquid and literally cook/steam instead of getting that delicious, brown, caramellized hue.

[@thedeadbeats2257]

awesome vid man

[@IAmNotAFunguy]

We all know why we're here: because this could be the McRib's last run!...

[@dedelynch1582]

I hope not

[@LazyPirate8]

Holy Fuck, I'm laughing so hard.

[@rockfreak285]

It's gerkins

[@MadJackBS]

2:08 Hey McRib, Hey Hey - WHAT? - KNIFE!

[@eMroFgnikooLpotS]

i was just thinking of this two days ago