For those who love it, can someone explain the appeal of the McRib?

[ipsedixit]

With the announcement my McDonald's that the McRib will officially make a limited comeback on November 1, it got me to thinking.

For those who love it, can you explain to me its appeal?

Don't get me wrong. I'm not bashing the McRib.

In fact, I sort of like it sometimes.

If I'm in in the mood I'll order it if it's available, but it's biggest draw for me is that sweet-tangy bbq sauce. And while I enjoy the sauce, I sort of consume it with the attitude you might find in a queasy child partaking of her first bite of escargot -- with a bit of trepidation and blissfull ignorance of not knowing exactly what are in those "ribs" of the McRib patty. To me, at least, it tastes like a meatloaf sandwich slathered with bbq sauce. It's ok, but nothing I crave on any sort of consistent basis.

So what exactly is the appeal for those of you who really enjoy the sandwich?

Is it the sauce (as it is for me)?

The texture of the McRib patty?

Some combo of the above two?

Or, its limited availability and (artificial) exclusivity?

Something else?

[mlou72]

Hot flaccid bitter pickles

Short slimy thin limp onion strands

Not so fresh bun with cakes of cornmeal in various places

Steamed meatbits patty

Watered down sauce comprised of half liquid smoke

I had one or two of these in years past and rather enjoyed them for their tangy-oniony-pickley-porky goodness. What happened? Our McD's vary in quality around here, but this wasn't good enough to even consider that another location might be heating it up and slapping it together a little better.

Sort of reminds me of the fish filet... it used to have fish in it, and the last time I got one I think it was a cormeal cake with a single fish flake in the middle and was so small I was having flashbacks of the old 'where's the beef' commercials.

[SIMIHOUND]

I just swore off all Mc Donalds after hearing the hype about the ingredients of the sandwich and then saw the nutritional values of the whole menu online. It made me ill.

[Servorg]

I note that McDonalds stock price was the healthiest one in the DOW for all of 2011 (up 31% for the year). That undoubtedly made their investors feel well...

[FoodFuser]

With softness accorded
to them that have dotage
I must simply state
I retried the McRib
and found it of failing.

It was not merely matters
of the crispness of pickles
nor the slice of onions
nor softness of bun
nor toss of the sauce

It was much more a matter of meat,
which simply begoggled me
as rendition of pork shoulder.
Left me in mystery.

I shall simply, next time,
engage Quarter Pounder.

Or maybe take chance
On Big Mac.

[GraydonCarter]

And we deserve a break today.
I'm sure we do, did somebody say?

Oh, can we go? Oh let us please!
Big Mac awaits with lettuce and cheese.

[ncyankee101]

I had one the other night - first time in years - and while I can't say I "really enjoyed" it, it is no worse a facsimile of a real BBQ sandwich than most other fast food items are relative to what they are supposed to be.

I was confused though as to why they piled both pickles and all the onions in the middle 1/3 of the sandwich. The BBQ sauce - which is also the best part IMO - was rather more sparse than I would have liked.

I also bought a pack of Morningstar farms riblets so I and my vegan girlfriend can make some more healthful versions at our leisure.

[silence9]

For those of us who enjoy the McRib in the privacy of one's home, it is a perfect vehicle for some easy ethnic add-on condiments, bringing the sandwich to a different level of appreciation. I'll pile on a few funky leaves of jarred kimchi, and the sandwich tastes like something you'd get at a korean fusion taco truck. Or I'll add a few batons of julienned carrot and daikon (marinated in vinegar and fish sauce) and a twig or two of fresh mint or cilantro, and it becomes a bastardized vietnamese-style bahn mi. Lastly, a slice of fresh or canned pineapple mascerated in a couple teaspoons of bourbon, and it's aloha and mahalo time on a TV tray. All of this must be partaken of while watching an episode of Chopped, for the proper effect...

[observor]

Woah, man, you are working too hard to make something even stomachable.

[Funwithfood]

I tasted one this weekend and found the flavor good enough but didn't care for the texture of the meat. The onions are absolutely essential and fries are a necessary accompaniment, providing for a salty/crunchy counter balance.

[FoodFuser]

Prompted by thread,
I ingested McRib,

I figured,I'd take one.
just for the team.

Results were not glorious.
Instead of crescendo, I felt rabbled chorus,

It was perhaps crunch of pickles and onions
that gave it the save it

While normally a worshiper of a set of good buns,.
I found there no texture.
Twas total flaciddity..

My perusement of meat left me somehow with lacking
as I pondered what the hell has happened to this shoulder?.

I will not give my scribe
to my thoughts on the sauce.

Overall, it was saved
by the crunch of those pickles
that fester in base
of them five gallon barrels,

I have no take
on their source of their onions.

Took it for team,
but in truth it demeaned me.

There are many good things
about emerging McDonalds
especially their coffee
That are good,

But don't put McRib
with its lackluster marketed dalliance
in place enshrined Fame.

But yet the Big Mac
and the toothroll Quarter Pounder
do somehow entreat me
to return to McDs

[hill food]

ok after a good 10 or 20 years I tried one again, and about yakked after two bites - had to put it aside (I did finish eventually) but I think I'm fine for another couple of decades. Its appeal? well I smoked a lot of, ummm, something back in those days of appreciation, which is the only thing I can figure out. it's not truly terrible, just... the best part is the crunch of pickle and onion against the mushiness of the prok (sic).

[hill food]

and then I read this just now:
http://www.huffingtonpost.com/2011/11...

"Allegedly, when the additives aren't binding lung and liver bits together, they're used for keeping yoga mats springy and shoe soles white"

prok indeed

[paulj]

This mat and shoe component is a bleaching agent in the bread - not in the meat part. I bet that agent is azodicarbonamide http://en.wikipedia.org/wiki/Azodicarbonamide
" "a flour-bleaching agent used to make the soles of shoes... and foamed plastics like gym mats."
http://gothamist.com/2011/10/30/the_m...

Looking at the MD ingredients pdf that I posted earlier, I find azodicarbonamide is in 11 products - essentially all of their buns. So why are people highlighting the yoga mat link in the case of the Rib, but not in the case of Quarterpounder or Fish sandwich?

HP does not provide any evidence (or link to any) to support the idea that the 'rib' consists of offal scraps bound by 'chemicals'.

[GraydonCarter]

> the best part is the crunch of pickle and onion against the mushiness

This I noted as well. Too much sauce. Not trying it again.

[Funwithfood]

Food police warnings aside, I'll try (nearly) everything once--not sure they have it at McDonalds here in 'the OC' though...

[aurora50]

You should, it's available here in Highland, CA., roughly 50 miles from the O.C.
When the McRib is available, there's usually big signs posted on every McDonald's building.

[FoodFuser]

Ray Croc got his start as a milkshake man
then streamlined the grill
for billions of patties.

Along the way guided
the classics of Big Mac,
and Filet O Fish.

These were imprinted hard,
as were fried apple pies.

But a pity that occasionally
they haul out the machinery
to chop, press, and form the McRib.

Them who eschew to give chew to that sandwich
are saying okay to chopped pressed and formed.

[Tripeler]

Once again, Food Fuser gives an interesting and poetic take on the situation.

The McRib is essentially a chopped, pressed and formed hunk of pork offal, bleached and chemically sanitized into a piece of floppy, greasy nothing that requires a bizarre form of 40W sweet gunk sauce to give anyone a sensation of flavor.

[aurora50]

So - I'll take yours, more for me!!!! LOL

[paulj]

Does it really contain offal? Like head cheese? I love those parts of the pig - the feet, the tongue, the ears, etc. :)

15 years ago I took a bus ride from Chicago to Seattle. Among characters on the bus was a lady who kept wanting to try a McRib. She may have finally gotten her wish a supper stop in western Wyoming. I opted for Arbys at that stop.

[Boston_Otter]

According to McDonalds, the McRib is made of pork shoulder meat.

Unless they're lying to the public, no, it's not made of offal.

[Tripeler]

I read a NYT article about the McRib which said that it contained offal.

[paulj]

Well then, you should be able to find it online and give us the link. :)

[The Professor]

I'd like to see a link to that article (if it even exists).
Not that there's anything wrong with offal, but it is highly doubtful that it is part of the McRib. It's basically just a pork hamburger with a sweet sauce (and the sauce is pretty much all you taste). Without the sauce (or at least with less of it), it would probably be a decent sandwich.

[Tripeler]

I have spent over an hour searching for the NYT article about the McRib and I cannot find it now. I have to admit that I must have been mistaken about it containing offal since I have no proof. Sorry to cause such a kerfuffle about this -- next time I will provide some proof when making an accusation. Sorry folks.

[ipsedixit]

No need to apologize.

You were not mistaken in thinking that McRib contained offal parts.

http://www.chicagomag.com/Chicago-Magazine/The-312/October-2011/The-Invention-of-the-McRib-and-Why-It-Disappears-from-McDonalds/

http://news.yahoo.com/whats-mcrib-mad...

[Tripeler]

Bingo, Ipsedixit. The Yahoo article is the one I read, but since I was sure it was an NYT piece, I didn't search for it. Thanks for finding it -- you're a champ.

[ipsedixit]

I'm more surprised that people actually think the McRib does *not* contain offal parts.

[Tripeler]

Well, there probably is SOME pork shoulder in it, unless McD's uses a very wide definition for "shoulder." In any case, when I ate a McRib I was surprised at the apparent degree of processing on the meat. Maybe that's why it is so dependent on the sauce.

[hill food]

I'm surprised when ground meat of any variety doesn't have 'bits' slipped in.

but I may just have to indulge during its current emergence (they're like locusts/cicadas, no?) and it HAS been at least 10+ years since my last one, is that so wrong?

[ipsedixit]

You're on the abbreviated Halley's Comet schedule ...

[hill food]

or maybe something less momentous like the Perseids!

[aurora50]

I'm perplexed by all of this nitpicking
Either you like it, or you don't, right?

[Tripeler]

Aurora,
I don't think you get the point of our concern about the McRib.
The point is that the so-called "meat" of the item has been processed beyond all recognition of what can normally be accepted as "meat."
The product is quite possibly a bogus rendering of what is normally accepted as meat.
Besides, it really doesn't taste good.
What do you think?

[aurora50]

Well,
1. This happens to be a case where I don't care about what kind of meat, or how processed it is, as I have a McRib so rarely.
2. Yes, I do think it tastes good!!!
Just my two cents!

[The Professor]

I'm surprised that it even matters suddenly to people who like the McRib.
The same stuff, after all, winds up in hot dogs, lunchmeats, and other processed foods. I'd be more concerned about all the salt used in stuff like this.

[hill food]

I'm not horrified, I DO like the taste, I just don't indulge every time it appears. but this time may be different.

[roxlet]

And here's another that not only has info on the pig offal in the McRib, but some mighty tasty chemicals in the roll:

http://jezebel.com/5854750/the-mcrib-...

Bon Appetito!

[paulj]

Several links down is this Chicago Mag article:
http://www.chicagomag.com/Chicago-Magazine/The-312/October-2011/The-Invention-of-the-McRib-and-Why-It-Disappears-from-McDonalds/

Note that it describes this item as muscle pieces and scraps that bound with 'meat glue', and formed into the desired shape(s). Is the offal part of the glue or the stuff that is glued together? There are lots of other meat products that use this same idea - Spam, chicken nuggets, sausages, molecular gastronomy creations (using transglutaminase), fish cakes, imitation crab.

Here's McD's ingredients list.
http://nutrition.mcdonalds.com/getnut...

Being a formed meat product, it is likely that it includes proteins derived from offal. But the headlines and comments make it sound as though offal is a major ingredient, or that the 'rib' is in someway unique in its use of offal. I question both of those implications.

[acgold7]

When some fancy four-star [Spanish] chef (or grungy kid in a filthy T-shirt) does this, the obnoxious foodies line up to pay eighty dollars for a plate of brilliant "Modernist Cuisine."

But when a large corporation does this and makes it affordable to everyone, it's scary Frankenfood.

What hypocrisy.

[Discerning1]

OK, true and hopefully anonymous confession. I had a McRib about 2 am and it tasted just right for the occasion. Stayed working very late at my office and the only place open near there was the McDonald's drive-thru. The combination of "pork product," pickles, fresh onions, a sweet BBQ sauce and a good bun hit the spot.

[aurora50]

There ya go.
Junk eating Paradise.
Try it, I say.

[Cachetes]

For me, this is the only time McDs hits the spot. About two years ago (and after 10 years of no McDs), I had a very long day - worked all day, then had to give a seminar until about 10 at night. Hit the McDs on my way home for a filet o fish, and that baby was gooood - hot, tasty goodness. About two weeks after that, I decided to try the same trick, and it was nasty, rubbery vileness.

Context is everything.

[hsk]

+1 If you're really really hungry everything tastes good.

[jdoyle2254]

I bought one under hypnosis today (only possible explanation, I know I don't like the texture). I think I was so surprised to see it on the menu board without hearing any hype anywhere that I just said something like; "Oh! Is that the McRib? I'll Have one of those".
The onions were fresh and had a nice sharp bite to them.
I wish I'd ordered fries like I planned.

This was in Cape Canaveral, Fl. by the way. I don't know if other McDonald's on the space coast are carrying them or not. Even the one I was in only had one sign that I could find for the McRib and it was the one on the menu board.

[aurora50]

After reading this board, I just called my local McDonald's here on the West Coast, in Highland, CA.
They're coming back the week of the 17th.

[Tripeler]

The McRib has returned -- in Japan. After reading this thread about a year ago, I decided to try one. They have been offered here since the end of September.
It seems that McDonalds has recreated a new form of SPAM, with a little vigorous grilling and a WHOLE LOT of sweet sauce. I just cannot see the appeal in this item.

[FoodFuser]

It's really amazing they've been seasonally offering this item
for now about twenty long years.

I ordered one, ate a bit of it,
marveled at the industrial hydraulic presses
that could produce those faux humps of "ribs"
then turned it back in for a refund.

[Funwithfood]

A refund...I should do that when their fries aren't hot enought--a greater sin! :)

[observor]

I *always* ask to wait for fresh fries...they only take 3 minutes and it's so much more tasty

[hill food]

I was by a McD's today feeling a mite peckish, and stopped but then said to my self "HEY I don't even smoke pot anymore!" so I just got small fries. and they sucked.

[FoodFuser]

Your story adds another anecdotal unit
that to crave the McRib
you've gotta have a case of the Munchies.

[mamachef]

AAAAAAAAAAAHHHHHHHHHHHHAAAAAAAAAAhahahaha! Awesome! Not that the food sucked, but the rest of it. A good fast-food option, whether you've got the munchies or not, is two plain McD's cheeseburgers absolutely loaded down with extra pickles. At least IMO.

[FoodFuser]

The declarative phrase is, I believe,
"Triple pickles".

But how best to order extra rehydrated onions?

I will try with the phrase
"gunions of onions".

[Discerning1]

All the haters will be glad to know that the McRib is no longer on the Micky D menu...at least in Northern California.

[Bob W]

I was at McD's yesterday with my kid so I finally tried a McRib. That is some vile shit. A rubbery patty that barely tastes like pork. No redeeming qualities whatsoever. I think it even made the fries taste worse. FAIL

[Tripeler]

Is it made from mechanically separated pork, or are industrial chemicals used?

[FoodFuser]

Just the hydraulic fluid used for the pumps and the presses.

[zuklaak]

I always referred to them as McRubber, but still ate them.

[GourmetLight]

I was so excited when I heard they were back! I remember going to Germany and seeing that their McDonald's had the McRib when we couldn't get one in the States and was SO happy. I floated on those memories into my local Micky-D's and ordered one. Oh, the sadness that ensued....either I've outgrown them, or they have become truly awful.

[Discerning1]

Had a McRib in San Jose that was tasty...as others have said, the tang of the pickle, the sweetness of the BBQ sauce a nice contrast with the meat product. But then I tried one in Gilroy and something was missing in the flavor.

Was the San Jose McRib like Proust's madeleine? The experience can't be recaptured?

[aurora50]

I think it's simply a matter of, McDonald's are not consistent in quality in different locations. I remember the one near where I used to work was fantastic, everything tasty and fresh, and another one a few miles down the road was awful.

[phantomdoc]

One in Gilroy should be loaded with garlic, no?

McDonalds strives to be consistent worldwide. I remember hearing that they brought US potatoes to Ireland.

[laliz]

you had one in San Jose and then again in Gilroy? I hope not on the same trip. (I travel down the 101 to LA). LOL.

[mamachef]

I see your point, Discerning1, but "Proust" and "Mc-ANYTHING" should never ever be uttered in the same sentence. :)

[FoodFuser]

I recently strode into local McD's
to partake of their 35 cent Senior Coffee.

Good coffee, good brew.

A glance to the other customer-filled tables
saw diners chowing down upon slidey McRibs.

Exit of Onions from firmly squeezed buns
was followed by chase of those crimpled Dill Pickles.

Lapping and chasing on the bun's exposed sides
seemed overtly active as Chow exercise.

There was scent in the air of Hunt's BBQ sauce
lessening friction between bun and those veggies.

I left the store quickly, opened coffee outside,
wondering what McRib diners would find
when meat patty presented as "Chopped, pressed, and formed".

At least molded ridges, and the grip that they give,
can double somehow as some good honest ribs.

[GraydonCarter]

It all started when I got the AARP card. Now I can get Senior Coffee? This is depressing...

[Beach Chick]

ipsy..
When are they going to listen to the brains of the operation..us two..and get a Filet-O-Fish with fries or hash browns squished in the middle..heaven sent thing of beauty!
That's what I'm talking about Willis..

[yfunk3]

What if...?

(wait for it)

One covers that filet o'fish/hash brown sandwich with the McRib BBQ sauce and add a few slivers of onion?!

Heaven. Compromise. Deliciousness. :o)

[Beach Chick]

sounds good yfunk..still might have to have the dollop of tartar sauce too.

[observor]

I have never had a filet-of-fish in part because I never understood putting cheese on fish.

[yfunk3]

You can get it without the half slice of cheese. I like it better with. Adds a nice saltiness that compliments the tangy tartar sauce.

What I don't understand is...why only a half slice? Heh.

[cstr]

There is something about having a piece of meat?? pressed into a shape and sauced up. Like a milkbone shape for dogs, that they really enjoy!

[ncyankee101]

I made a facsimile of a McRib today using a turkey burger, some Kraft Thick and Spicy Brown Sugar BBQ sauce, onion and hamburger dill chips. It was quite good and fairly McRib like, but the BBQ sauce was more smoky and rich than I remember the sauce McD's uses.

It was close enough to get rid of my recent McRib craving.

[ncyankee101]

Tried again this time with Sweet Baby Rays "sweet and spicy" BBQ sauce, again quite good and much closer to the original.

[Funwithfood]

I've really got to try this sandwich. (My mom loved it.)

[observor]

I think there is truly a minimal amount of pork in the meat...sure tastes like a lot of filler and flavorings to me...I think the intensely sweet sauce is probably the appeal.

[monku]

No fillers.
http://nutrition.mcdonalds.com/nutrit...

[observor]

I'll be damned. Sure has a rather squishy texture.

[monku]

That would be from the salt and water.

[observor]

I guess so. Anyway, I had one just to revisit it, but I don't think I'll be having another one. Seems like bland meat slathered with powerfully sweet sauce.

[KaimukiMan]

yeah, think "pork arby's"

[hill food]

KM: while a fairly apt comparison, Arby's wishes.

faint praise indeed.

[Asomaniac]

The McRib is a permanent feature at McDonald's in Germany, on a par with the Big Mac, it's not a seasonal thing so i always have it when I go there. I love it. The combination of the zingy barbecue sauce, the tart, crunchy gherkins and the satisfying, juicy pork really does it for me. By far the best McDonald's burger there is.

[FoodFuser]

Here's the fix for the folks who crave the McRib
which is marketed in campaigns only seasonally.

There are red boxes found in your grocery store's freezer
a zappable patty of pork, made by Banquet.

For just about one dollar
it's filled with the flavor and texture
that McRibbies seem to adore.

While you won't catch me reaching into that glass enclosed door
where those boxes of Banquet are stacked
I'll serve as your friend and provide you this Google
to aid pre-salivation 'fore you go to the store:

http://www.google.com/search?client=f...

[yfunk3]

Here's an idea,
Which I hold very dear:
If you have nothing nice to say,
in vernacular or rhyme,
perhaps it's time
from the McRib, you should stay away.

Why act superior to those who choose to digest
whatever they choose to buy with the money in their vests?
Lest one thinks that your parents paid no mind
to you when you were shorter than a grasshopper's hind.

[FoodFuser]

Heck, I'm just an old geezer
who won't reach in the freezer
for anything closely resembles McRib.

But some folks must like them
so that's why I provided
both the link, and the gently phrased rib.

The Teflon of Age
does gently assuage
all allusions to grasshoppers' assholes.

[Jelly71]

for me, the McRib is a lot like Jack in the Box tacos. i don't know what it's made of and probably don't want to know. but i love it and will be having one a week until they are gone.

[ncyankee101]

I had the late night munchies a couple weeks back after Scarowinds in Charlotte and there was a Jack in the Box right across the road, I had never seen one before. Couldn't resist the 2-for$1 tacos - and some Jalapeno poppers - and a Pumpkin shake (which was wonderful. And very healthful I am sure.)

[yfunk3]

Just had one, and it was simultaneously better than I remembered my last McRib experience to be, and blander. LOL

It was good, though. I'd get it again. The BBQ was great, not too sweet, just right. You could taste the smokiness in the patty, but it didn't overwhelm. The onions were good, not too much, not too strong. Pickles...not a big pickle fan, but they did add a nice textural difference. Patty was bigger than the bun (!), but no complaints about that on this front. Heh.

Not the best fast food experience ever, but pretty damn satisfying after all the hype of its return!

[FoodFuser]

The McRib has appeal to Emulsionists and Machinists.
Pork: chopped ground pressed and re-formed
then stamped with those ridges to give silly simulate
of the pig's intercostals which, in nature, do undulate.

Such sandwich, if engaged,
should remind us we're plagued
by the Mac-Military Industrial Complex.

[L2k]

I hate what we've done to our children and to our grandchildren. Dirtied the air. Drunk all the clean water. Killed countless species. Destroyed intelligent conversation with partison ME ME ME bull. Ruined sex for them by giving them the internet which shows them so much before they are ready that when they take the plunge, it's not nearly as magical as it was for us.

But we've done one thing right. One thing that we can show to our children and to our grandchildren that we did NOT destroy.

And that is, the McRib.

Same as it ever was.

[Peachie]

Okay, after waiting a long time for this guilty pleasure, I had one yesterday. Last year they were yummy.

I almost vomited as I was eating one. There's something "off" about the pork. It truly made me gag.

Has anyone tried this year's batch of the pork? Is it me?

[ipsedixit]

It's pork??

:-)

[GraydonCarter]

The McRib consists of a formed ground pork patty, barbecue sauce, onions, and pickles served on a 6 inch roll. The patty is precooked, frozen and later reheated.

[ipsedixit]

I think my sarcasm got stuck in the badnwidth after I posted ...

[alanbarnes]

As Krusty the Clown said, "You're way off. Think smaller, with more legs."

[hill food]

alan: damn I was trying to remember an appropriate quote from that episode.

[ncyankee101]

I was going to try one but now I'm afraid - very afraid.

[Peachie]

I've liked them in the past. I'd love to know if anyone else has tried one this year. Maybe I got a bad batch of the pseudo-pork.

[DarkRose]

Obviously I'm sure much has changed since then, but.... when I was a kid back in the late 70's/early 80's, my babysitter also worked at McDonalds, and I very distinctly remember her telling me about the McRib way back then, that it was a new item that had been sent to the restaurant for employees to taste test. She said she'd gotten violently ill from eating it, and that memory comes back to me every time McD's brings the sandwich back. I've never wanted to try it because of that!

[yfunk3]

Well, I mean, if I applied the same reasoning to every food item (fast food or not), then I would've starved to death a long time ago...

[silence9]

Not by any means condoning cannibalism here (that would be wrong), but the McRib - primarily in it's seeming humanoid texture - seems to let the imagination roam toward a zombie-movie simulation that is socially acceptable. How cool would it be for Halloween, if they formed the meat into the shape of a foot or ear?

[VelvetRose]

Or a baby? The link below is for something that "just ain't right". But for Halloween purposes, try it out.
http://cakewrecks.blogspot.com/2010/1...

[GraydonCarter]

NPR ran a story on the quest for the McRib:

http://www.npr.org/templates/story/st...

[emu48]

I think it appeals mainly to very old people who can't afford dentists. If you don't have any teeth left, but you like ribs, this might be pretty appealing. I tried one once and through it was greasy, sweet, and boring.

[aurora50]

I have plenty of teeth left, thank you, and, for me, it's the total combination of pork, bun, sauce, onions, and pickle. It just seems to come together deliciously.
Not that I could eat it every day, though - Maybe a reason as to why it's only offered occasionally.

[ipsedixit]

I don't really consider the McRib to be denture-friendly.

The Filet-O-Fish? Yes.

McRib? Not so much.

[phantomdoc]

The teeth optional part of the country sparked the origin of pulled pork. Necessity is the mother of invention.

[FoodFuser]

As citizen of area oft derided as toothless
I'm proud to proclaim I've got all thirty six.

But all of those molars, bicuspids, incisors,
could not rescue the lackluster taste of McRib.

[ncyankee101]

36? Hmmm no wonder so many are toothless, some of you got extras.

[Nocturnalbill]

For me, they served nearly the same thing in high school, and it's a nostalgia thing. Wild days of my youth.

[VelvetRose]

Here in Missouri, the local pork producers often sell pork burgers at various fairs and festivals. It's a freshly ground natural pork patty, not processed into a fake rib shake. Same condiments: dunked in BBQ sauce, topped with pickle and onion. Yum

[ncyankee101]

I think it's something about the taste of the pickle and BBQ sauce for me - the pork-ish patty is just incidenta. Onion helps too.

[FrankD]

Definitely the onion. Instead of the little chopped (dehydrated?) bits you get on a big M, these are honest to god slices of real onion, which give a little sharpness and snap that provide great contrast to the sauce and the softness of the pork. Ipse, it doesn't remind me of char shiu at all; not enough chew to the meat. The onions provide an important textural counterpoint without which the McRib would be the McMush.

[ncyankee101]

They put onions on a Big Mac? Hmm I never noticed. Not that I have had one in years, when I have been in the mood for a greasy fast food burger the whopper was always much - hmmm I hate to say better - less bland?

[Mestralle]

They use the "real" onion slices on Quarter Pounders, too. I wonder if you could get them to sub it out on the Big Mac. I'd try it, but the McDonald's here is absolutely hopeless with getting orders right period, let alone something unusual.

[KaimukiMan]

I think the onion slices are only on the 1/3 pound angus burgers, unless they do things differently than they used to. And yes, McD's has never been good at 'grill' orders. Try to order a double cheeseburger with no cheese sometime.

[monku]

Angus burgers have red onion. McRib has white onion (not chopped)

[bagelman01]

Here in New England (both south central CT and the Worcester Hills and Merrimack Valley of MA) the quarter pounder with cheese and Big Mac come with onion slices.

As to double cheeseburger with no cheese, I regularly order a McDouble plain no cheese for m dog. At $1 it's 59 cents less than a double hamburger. There is no problen getting it as ordered.
That said, if you order a McDouble PLAIN it will have cheese, but no ketchup, onions or pickle,.
If you want no cheese, you must say NO CHEESE.

[mucho gordo]

Wait a minute.........you're saying a double cheeseburger with no cheese is cheaper than a double hamburger?????????? Makes no sense to me.

[monku]

McDouble is a dollar menu item...two hamburger patties and one slice of cheese. Used to be a double cheeseburger until they cut out one of the slices of chees.

[bagelman01]

McDouble rotates on and off the dollar menu. In Fairfield County, it's often $1.29.
ToNight I took Diesel (our larger male dog) for McDs.in Monroe, CT for a snack.
The McDouble was not on the Drive Thru menu board.
The double Cheeseburger was being promoted at $1.49, the Double Hamburger was $1.59. I ordered a double Cheeseburger, plain no cheese for the dog and saved 10 cents plus tax over a double hamburger.

A frien of mine is the night manager, and he explained that McD, Burger King and Wendy's compete on the double cheeseburger and can get away with higher prices on the double hamburger

[monku]

No rotation on the McDouble Dollar menu anywhere I've seen since they put it on the menu here in California.

[monku]

My understanding its a pre-cooked and pre-formed pork patty...made to look like there are ribs. Texture reminds me of the inside of a shu Mai.
I like them once a week.

[yfunk3]

Just thought I'd post a link to this article. I saw it and immediately thought of this thread. :o)

http://finance.yahoo.com/family-home/...

[monku]

PORK !!!
It's one of the more tasty sandwiches they have.

[monku]

There is no other sandwich that's like a McRib !

[ipsedixit]

That "pork" reminds me of what reheated congealed char siu would be like.

Now that I think about it, the McRib is in many ways the McDonald's version of a char siu bao in sandwich form.

[monku]

Don't think char siu bao, but is there such a thing as a bbq rib sandwich?
No...not a pulled pork sandwich.

Pork?.....you could put anything between that roll, sauce, onion and pickle and I think it would be pretty good.

[ipsedixit]

"Pork?.....you could put anything between that roll, sauce, onion and pickle and I think it would be pretty good."
_______________________________________

That's how some people treat the hot dog. Put enough condiments on and around it, does it really matter whether the dog is good or not?

[monku]

Pork or chicken....would anyone be the wiser?
A hot dog is a different story.

[mamachef]

monku, that statement could be taken any number of ways, including the use of the word "sandwich." :)

[achtungpv]

Everytime I see it I think of Sam Kinnison who called it the "McStroke" in one of his comedy bits.

[mariacarmen]

Ohhhh Sam... miss you.

[yfunk3]

Gosh, haven't had one in AGES, but when I did...it was mainly because it was a different option, know what I mean? I never feel like eating McD's hamburgers too much since I'm not big on how they taste outside of a Big Mac, and I don't always feel like eating a Big Mac. Their chicken sandwiches can be boring if that's what you've been ordering the past three or more times you went to McDs...I can go overboard with the chicken nuggets since they never seem to fill me up, so I try to avoid ordering those unless I have this massive craving or can split a big box with someone else...

The short answer is: the limited availability. LOL! The taste was pretty good, since McD's doesn't have too many things like it, and their BBQ sauce is different than what's used in the McRib. But I remember the last time I ate one, and feeling super disappointed that it didn't taste like how I remembered it tasting when I was much younger.

[rinkatink888]

Never had a mcrib but always wanted to try it, so will have to make an effort to drop by Mcdonalds and give it a try.

[annapurna7]

I'm not a big McRib junkie, but I'll have one every now and again when it's in season. I like the sauce and the "meat," but mainly the sugary sauce.