McRib back at all locations thru Nov 14

[YogSothoth]

Just had 2 for lunch! I’m in loooove!

[Elendil_s_Heir]

CNN.com’s Eatocracy on the McRib: http://eatocracy.cnn.com/2011/10/25/taking-a-ribbing-testing-out-mcdonalds-cult-sandwich/?

[carnivorousplant]

@From above post

“Restructured meat products are commonly manufactured by using lower-valued meat trimmings reduced in size by comminution (flaking, chunking, grinding, chopping or slicing). The comminuted meat mixture is mixed with salt and water to extract salt-soluble proteins. These extracted proteins are critical to produce a ‘glue’ which binds muscle pieces together. These muscle pieces may then be reformed to produce a ‘meat log’ of specific form or shape.” Mandigo told the authors of a University of Nebraska report on restructured meat products.

Good Lord.

And PICKLES!

Again, bletch.

[crypto]

I can’t remember the last time I had a McRib, but I think that’s a good thing. It made me sick, literally. I have eaten a lot of fast food in my life, and only one thing came right back up.

The McRib. Wow. If this thing is so popular, why not just offer it all the time?

I almost tossed my cookies seeing the ads for the things.

And Wendy’s is bringing back its “Where’s the Beef” campaign?

This country is going down the pooper.

[Philster]

McRib and a Yuengling beer: Good times.

[billfish678]

Its like Spam and Vodka, except for the peasants.

[Bosstone]

@Stink Fish Pot

The McRib. Wow. If this thing is so popular, why not just offer it all the time?

The scarcity contributes to the mythology.

[cardinal_fang]

@Elendil_s_Heir

CNN.com’s Eatocracy on the McRib: http://eatocracy.cnn.com/2011/10/25/taking-a-ribbing-testing-out-mcdonalds-cult-sandwich/?

@Bosstone

The scarcity contributes to the mythology.

Hmm. At the risk of beating a dead pig, the article links to a piece about Roger Mandingo (and his induction into the Meat Industry Hall of Fame), inventor of the process that allows “restructured meat products” like the McRib to be built.

And to this day, the McRib comes and goes from the McDonald’s menu for reasons that have to do with its intense popularity and a national supply of pork trimmings that’s typically a lot more limited than the supply of beef trimmings.

“If you suddenly start to buy a large amount of that material,” said Mandigo, “the price starts to rise.”

                                            As the cost to McDonald's rises, the McRib tends to go  out of circulation again. And then the same parts of a hog tend to flow back into the processing lines for Spam, Vienna sausages and other specialized products.

So, is there some truth after all to the myth that introducing the McRib drives pork (trimmings) prices to unsustainable levels, resulting in limited time offerings? Perfesser sez yes.

[Tamex]

@Bosstone

If you want the disappointment without going to McD’s, check the grocery store for frozen BBQ rib patties. The ones in my area are made by OnCor, and they’re pretty McD-like. Get some dinner rolls, some chopped onions if you really want, and they’re pretty darn good for what they are and not artificially scarce like McRibs.

Course, that all said, I kinda want a McRib…

My high school served those in the cafeteria. They called them “ribettes”. Those On-Cor patties are always good for a little nostalgia trip.

[voltaire]

@Tamex

My high school served those in the cafeteria. They called them “ribettes”. Those On-Cor patties are always good for a little nostalgia trip.

My HS had those, too. I always hated them and couldn’t understand why a lot of people really loved that shit, much the same as with the McRib.

I don’t eat much fast food at all these days, but as far as artificially scarce fast food sandwiches go, the Italian Chicken Sandwich at Burger King is much more to my preference.

[Manduck]

@carnivorousplant

@From above post

“Restructured meat products are commonly manufactured by using lower-valued meat trimmings reduced in size by comminution (flaking, chunking, grinding, chopping or slicing). The comminuted meat mixture is mixed with salt and water to extract salt-soluble proteins. These extracted proteins are critical to produce a ‘glue’ which binds muscle pieces together. These muscle pieces may then be reformed to produce a ‘meat log’ of specific form or shape.” Mandigo told the authors of a University of Nebraska report on restructured meat products.

Good Lord.

And PICKLES!

Again, bletch.

I wish my name was Mandigo.

[BrassyPhrase]

I’m no big fan of the McRib–I live in TX, so barbecue is all about beef, for one–but what is with the pickle hatred with barbecue?

I don’t know one joint I’ve ever been in that doesn’t have a condiment bar of at least pickles, onions and jalapenos and some white bread.

(The only time I eat white bread is when I make what I have officially named “white trash taco”. A slice of white bread, some brisket, pickles, onions, jalapenos, bbq sauce and occasionally some horseradish sauce. Fold it up and YUM!)

[Elendil_s_Heir]

@cardinal_fang

Hmm. At the risk of beating a dead pig, the article links to a piece about Roger Mandingo (and his induction into the Meat Industry Hall of Fame), inventor of the process that allows “restructured meat products” like the McRib to be built.So, is there some truth after all to the myth that introducing the McRib drives pork (trimmings) prices to unsustainable levels, resulting in limited time offerings? Perfesser sez yes.

You’d think McDonald’s would have the purchasing power and market clout to sign regular longterm contracts for that stuff at a price it was happy with.

[silenus]

They do, but they don’t bother. They discovered years ago that the only way the McRib would be profitable is if it was limited. If they put it on the menu as a regular item, people would quickly discover how rancid and vile the thing really is and never buy it again. As a “limited edition,” people over-ride what their tastebuds are telling them for the sake of “only a short time.”

[Philster]

@silenus

people would quickly discover how rancid and vile the thing really is and never buy it again. As a “limited edition,” people over-ride what their tastebuds are telling them for the sake of “only a short time.”

:eek:

How DARE you!

[Elendil_s_Heir]

De gustibus non disputandum est, my friends.

[Jackknifed_Juggernaut]

@silenus

…people would quickly discover how rancid and vile the thing really is and never buy it again. …

Why doesn’t this apply to the burgers, which are far more vile and rancid? The parts and process on creating the rib patty, or at least how they’re described in the CNN article, are both a hell of a lot better than the parts and process of creating ground beef.

[billfish678]

@Elendil_s_Heir

De gustibus non disputandum est, my friends.

I can’t believe something as sophisticated as Latin has just been used to defend the McRibb. Thats gotta be some kind of crime

[Quimby]

Last time they came back I noticed they were smaller. Are they still smaller? Ah…who am I kidding? It doesn’t matter. I am going to have a bunch of them anyways.

[carnivorousplant]

@Quimby

Are they still smaller? Ah…who am I kidding? It doesn’t matter. I am going to have a bunch of them anyways.

KA-Ching!