How To Make Your Own Copycat McRib At Home

This homemade McRib recipe lets you recreate the iconic sandwich with three flavorful variations: classic pork, bold beef, and spicy cheddar jalapeño sausage. It’s fun to make, surprisingly simple, and delivers that nostalgic BBQ sandwich experience with a homemade upgrade.

You Will Need

• 1 lb ground pork
• 1 lb ground beef (80/20)
• 1 lb cheddar jalapeño sausages
• 1 tbsp salt
• 1 tbsp sugar
• 1 tbsp Kosmo's Q Double Pepper Cow Cover 
• Saran wrap
• 1/3 large yellow onion, thinly sliced
• 1 cup Kosmo's Q OP X-1 (or other BBQ sauce)
• 6 sandwich buns
• 2 tbsp butter (for toasting buns)
• Pickle slices

Optional: McRib press 3D Files

The Prep

Start by preparing each McRib variation.

• For the classic pork version, combine the 1 pound of ground pork with 1 tablespoon of salt and 1 tablespoon of sugar. 
• For the beef version, mix the 1 pound of 80/20 ground beef with 1 tablespoon of Double Pepper Cow Cover seasoning for a pepper-forward flavor.
• For the sausage version, simply remove the cheddar jalapeño sausage meat from the casings. The sausage is already well seasoned, so it does not require any additional spices.

Divide each meat mixture into 4-ounce portions and shape them into McRib-style patties. This can be done by hand or by using a McRib press. If using a 3D printed press, place a layer of saran wrap between the press and the meat to maintain food safety and simplify cleanup.

Once formed, place the patties onto a tray and freeze them until fully firm. Freezing helps the patties hold their shape during cooking and allows them to absorb smoke more gradually.

The Cook

When ready to cook, remove the patties from the freezer and take off any saran wrap. Arrange them on a cooking rack to make transferring them to and from the cooker easier. Preheat your smoker or pellet grill to 325°F (163°C). Place the frozen patties onto the top rack or the area farthest from direct heat to encourage even cooking and gentle smoke exposure. The patties typically take between 25 and 35 minutes to cook, depending on thickness and cooker performance.

While the patties cook, slice the yellow onion into thin strips and prepare the sandwich buns. Spread about 1 teaspoon of butter onto each bun half and toast them lightly until golden.

Use a thermometer probe to monitor the meat as it cooks. The pork and sausage patties should reach an internal temperature of 165°F (74°C), while the beef patties should reach at least 160°F (71°C). Once the patties reach their safe internal temperatures, remove them from the cooker and prepare for glazing.

The Payoff

Pour approximately 1 cup of OP X-1 BBQ sauce into a small saucepan and warm it slowly over low heat, stirring occasionally to prevent burning the sugars. You are looking for the sauce to become slightly thicker, about 5 to 7 minutes. Once heated, dunk each McRib patty into the sauce, coating it completely to achieve that signature sticky BBQ finish.

Place each glazed patty onto a toasted bun and top with sliced onions and pickles. The combination of smoky meat, tangy sauce, crisp pickles, and soft toasted bread delivers a familiar but elevated version of the classic sandwich. Serve immediately while warm and juicy, and consider offering all three versions together so everyone can choose their favorite homemade McRib variation.

Catch you on the next recipe!