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MCRIB

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Is back!

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  1. Saw a banner for one at the Ambler, PA McDonalds today.

    1. And it's the most wonderful time of the year!!!

      3 Replies
      1. re: Jelly71

        I respectfully beg to differ. The arrival of the Shamrock Shake is the most wonderful time of the year.

      2. Oh, my, oh my, oh my!!! THANK YOU

        I was out of the country last year when it happend and McGuatemala wasn't into the McRib (or shamrock shakes)

        I guess I'm going to have to abandon my two week thing of going vegan and do it after the McRib leaves. I mean how important is getting back on track health-wise compared to eating spongy faux meat soaked in HFCS sauce. Ah, it's only 9:44 am PST and breakfast is still being served at McDonald's.

        IMO, the McRib had its origin in the Tennessee rag bologna sandwich. http://www.cooksinfo.com/edible.nsf/p...

        "Compared to "regular" Baloney, it is quite salty, less expensiveand normally has a higher cereal content for filler. ... Rag Baloney is usually found at any family barbeque in Tennessee as one of the meats on offer. It will be sliced thickly, covered in a barbeque sauce" When I had a rag bologna sandwich the first thing that popped into my miind was "McRib".

        While I suspect the McRib may be some sort of pork, it was the spongy texture of the rag bologna that reminded me of the McRib ... along with the sauce.

        3 Replies
        1. re: rworange

          LOL, seriously? That's too funny. What happened to being "joyously" vegan?

          I'm just teasing you, no harm intended. But boy, that is pretty funny. Many a vegetarian has been undone by bacon...I wonder what the stats are for McRibs?

          1. re: ChristinaMason

            Had to put the vegan thing on hold till Sunday due to the return of the McRib. I've missed it for a few years. I'm probably the only straying vegan. Also, had to deal with asking a friend where she wanted to go for a birthday meal ... she said "Dim sum. That's vegan, right?" Sigh.

            No special price for two in the SF Bay Area. I did try one cold, and oddly the pork flavor is more pronounced.

            However, it just isn't as good as past years ... not as spongey when hot and I miss the faux rib shape.

            1. re: rworange

              "I'm probably the only straying vegan" +"on hold till Sunday"...? = "I'm sober because I'm quitting next weekend, right, bartender..?"

        2. I have sitting in front of me at this very moment a half eaten McRib. (I'm killing time waiting on a flight in Wichita, Kansas.) WAY too much sauce. Almost impossible to eat without wearing it. I can't really say how it tastes.... all I can taste is sauce. Somehow I had fonder memories of this from years and years ago.

          1. OK, I refuse to get caught up in this again this year! Last year I found my self craving a McRib after all the talk on here and got one for lunch. My tummy rumbled for the rest of the day. I'll just let my fond memories of the McRib from the 80s suffice this year.

            8 Replies
            1. re: ttoommyy

              sweet salty tangy spongy goodness with semolina crumbs on the car floor

              1. re: AdamD

                That is the best summary of the McRib I’ve ever read.

                It is the bad boy of fast food. All other junk food can look down on the McRib. It is so bad it is good … but never forget it is bad.

                It is corporate trash cuisine.

                Opening the box, you are seductively embraced by the smell of sweet smoke and secrets.

                There is something sinister about the McRib.

                I don’t imagine these were pigs that had happy lives or died humanely … if indeed real pigs were involved. One hopes there is a hog heaven and this gallant, yet mysterious breed, will be rewarded in another world.

                It is anti-foodie … food … hopefully food.

                Sadly, there seems to be a change to the McRib. The original version was vaguely rib-shaped. This link where someone re-created the McRib using SPAM, was more the shape I remember

                http://noexcusesbbq.com/archives/4082

                Now it is just a long oval patty and just doesn’t seem to have the same sponginess. It is … alas … just a sausage patty.

                Still, looking at it closely, it is oddly white … I know pork claims to be the other white meat … but this white? Pure pork fat perhaps?

                More disturbing is the graphic on the side of the box that announces “PORK” next to a photo of a scoop of something white. I mean, who scoops up pork?

                Somewhat of the mystery can be cleared up … it is not the product of McKitchen, but the federal government. Yes, if pork ribs were the creation of the government … this is what they would be. From this link

                http://usfoodpolicy.blogspot.com/2007...

                “The most surprising thing about the McRib is that the federal government's National Pork Board ... proudly claims to be its creator.”

                And on the seventh day the NPB said “Let there be the McRib”.

                But I digress. Back to today’s lunch.

                The seeded bun is toasted … a nice touch.

                A layer of fresh other-worldly white chopped onions and a few pickle slices on top of the mahogany shellacked sauce add contrasting tastes and textures.

                Then biting into it, as AdamD so perfectly wrote “sweet salty tangy spongy goodness …”

                Despite the change … that’ll do, babe … that’ll do.

                Again, my deepest thanks AdamD for the alert.

                 
                 
                 
                 
                 
                1. re: rworange

                  Ignorance is bliss when it comes to the McRib.
                  If you order a second, its only $1.

                  Eating two might firm things up a bit. :)

                  1. re: AdamD

                    >>> If you order a second, its only $1.

                    Noooo ... the drive-thru doesn't advertise that. I've been considering ordering one and seeing what it tastes like cold. It is sort of a scary thought. I am guessing it is a food that needs to be hot, like a pupusa.

                    It is cheap enough anyway, under $3 which might say something about the contents.

                    1. re: rworange

                      It not advertised but its true...just ask'em....2 for $3.99.

                      I will pass on the cold one....

                  2. re: rworange

                    Adding insult to the injury of the now merely oblong patty is the image of the traditional simulacrum of a rack of ribs staring at you right on the box!

                    Agreed that the patty is different; although I didn't notice any whiteness it appeared less processed, lacking the almost-porous (if very small pores) quality it had before. The one I got in Oakland (Temescal) was under-sauced; in fact, I didn't eat the last few bites due to a complete lack of sauce.

                    Guess I'll have to try again.

                2. re: ttoommyy

                  >>> Last year I found my self craving a McRib after all the talk on here and got one for lunch. My tummy rumbled for the rest of the day.

                  Then it did its job properly.

                  1. re: rworange

                    a tummy rumbler. my new favorite term!