McRib

[Elendil_s_Heir]

@Terraplane

I have a few of these every time they come around, I love the things. If there’s a better injection molded pork slurry product on the market I’d certainly like to know where I can find it.

Have you been to KrustyBurger lately?

[DCnDC]

“Now without lettuce!”

[Alpha_Twit]

@Jophiel

After a couple year stint at McDonald’s, the McRib was the only thing I left my job swearing never to eat. I know fast food gets a bum rap for freshness and all that but it’s usually not that bad and the turnover is usually enough (or set toss-out times) that your food won’t be all that old. But those McRibs… they’d spend all day just sitting in a small vat of lukewarm florescent orange sauce, just waiting for some poor soul to order them.

Those are the best kind of McRibs! Back in the day when I worked the closing shift at McD’s, I would cook up several extra patties and keep them in the sauce for at least four hours. The sauce would congeal into a thick, gelatinous, slightly crusty goop that would adhere to the patties, and anything else, with frightening tenacity. At close, I would declare them as my employee meal and pack them up to consume later.

In retrospect, this might have something to do with my waistline and blood pressure now.

[ZipperJJ]

@devilsknew

What I wanna know is why is McDonald’s using such an obviously cheap and dirty, pilfering, unethical, gimmick and semantic trick on their menu to dupe people out of 20 cents with their very popular Double Cheeseburgers/McDouble menu items? Ever notice that there is a Double Cheeseburger on the menu, and right below it is the McDouble on the value menu? If you order a “Double Cheeseburger” you are charged a $1.20 and if you order a “McDouble” you are charged at the $1.00 price. And what exactly is their difference, a slice of cheese?? This is obviously a dirty Republican ploy…

It’s a seriously brilliant sales ploy.

When the economy tanked they removed a piece of cheese and created the McDouble, for the previous price of a Double Cheese ($1). You can get the double cheese if you want but it’ll cost you 20 cents.

They probably saved millions on that one piece of cheese, and make millions extra on the Double Cheese now.

Plus, they saved America millions of calories if we so choose.

You can do shit like that when your volume is in the billions. One piece of cheese either way, and someone gets a huge bonus check!

[Captain_Midnight]

McRibs are wonderful, one of the best things that McDonalds has ever invented.

[Jack_Batty]

That’s like saying the turd in my toilet bowl is the best deuce I ever dropped.
ETA: Which, considering the McRib and its after-effects, is remarkably apropos.

[Bosstone]

@Jack_Batty

That’s like saying the turd in my toilet bowl is the best deuce I ever dropped.

No kidding. Big Macs are the only burger I’ve ever eaten that gives me chest pains, as if a heart attack is imminent. I thought it was my poor health, but when I switched off McD’s and went to BK, Carl’s Jr, Wendy’s, anywhere else, I continued happily eating burgers.

McD’s isn’t real food. I’m quite certain about that now. It’s circus treats, like cotton candy.

Still, the McRib is pretty brilliant.

[Intergalactic_Gladiator]

Man, all this talk of the McRib got me to run to McDonalds for llunch today and get a

… Quarter Pounder with Cheese. I don’t know what the hell my problem is.

[Elendil_s_Heir]

Inspired by this thread, I went to McDonald’s for lunch today and had a McRib. It was… meh. Even not holding it to the high standard of roadside BBQ, it was nothing great. Doubt I’ll ever order one again.

[pulykamell]

@devilsknew

Bring back the Mc Cheddar, but this time make it a McAngus!

Is that the McDonalds Cheddar Melt, served on a soft rye bun with cheddar cheese sauce and fried onions? If so, sign me up! I used to look forward to those so much! Although, the last time I saw one was probably in the late 80s, so perhaps it’s best to leave my memory untouched.

[joebuck20]

Personally I wish they’d bring back the Arch Deluxe. I liked it a lot better than the Big Mac.

[Intergalactic_Gladiator]

@pulykamell

Is that the McDonalds Cheddar Melt, served on a soft rye bun with cheddar cheese sauce and fried onions? If so, sign me up! I used to look forward to those so much! Although, the last time I saw one was probably in the late 80s, so perhaps it’s best to leave my memory untouched.

Even though I wasn’t a big fan of the rye bun, I loved the onion and cheddar.

And what about the McDLT? They should bring that back for nostalgia’s sake. I know it got renamed and it’s something else and the giant styrofoam containers will clog the landfills, but bring it back a month.

[pulykamell]

@devilsknew

Man, bet they could make a mean deepfried and breaded McPork sandwich like their Southern Chicken. Breaded serasoned Pork patty, Mustard, Sliced Onions, and pickle, on a bun.

Maybe introduce it in Germany as the McSchnitzel.

Burger King had one of these in the Chicago market not too long ago. They called it the Country Pork sandwich. I wasn’t a big fan, and I love county fair pork tenderloin sandwiches. For all I know, they may still have it–I just don’t find myself very often at Burger King, since I don’t like their burgers. I popped in specifically because I saw them advertising this breaded pork sandwich.

[Freddy_the_Pig]

I discovered another benefit to the McRib today, besides the tasteless pork patty that graciously stands aside and lets the sauce and bun carry the day: The McRib is soft! I recently had a dental implant, and it’s hard for me to bite into most sandwiches. But the McRib yields to the first touch of my tender canines!

I’m inspired to try my hand at McRib haiku:

Soft and tasteless pork
Yielding to tangy sauce–
When will it return?

And God, that country pork sandwich was awful–it was hard breading on a bun.

[Arnold_Winkelried]

Now, when I hear McRib, all I can think of is the great line in the new TV show Raising Hope. Our protagonist goes to visit in prison the girl with whom he had a one-night stand. The girl is on death row. The prison guard says “Your girlfriend’s pretty clever. For her last meal, she axed for a McRib and a Shamrock shake. That should give her a couple of months, those two are almost never available during the same limited time.”

[Rushgeekgirl]

@Wheelz

Just had one not an hour ago. I try to get at least one every time they come back.

I like 'em, but then nobody has ever accused me of having the most sophisticated of culinary tastes. Yes, the meat is processed and pressed, but that means what you get is absolutely not “gristle meat”. It’s actually quite tender, and I find the texture to be palatable. And it doesn’t taste bad, if you’re somebody who likes pork and doesn’t mind McDonald’s in the first place.

But oh! The sauce! that’s really what makes it a true McRib. Yummy. They absolutely drench it in the stuff. The pickles add a nice counterpoint, though I always order without onions – I don’t like raw onions on anything.

I’m sorry if my “gristle meat” bothered you, but I’m not exactly the most sophisticated eater myself. I have a weekly date at McDonald’s after my little girl goes to therapy so it’s not like I’m against the restaurant or anything. I’m fine with a quarter pounder with cheese. I can mess UP some of their fries, usually with their good honey mustard. And the chocolate dipped cones are to die for. But the McRib is, in my opinion, nasty.

When I ate the McRib years ago it wasn’t too bad. But the last time it came out it was truly awful, gristly with a bun that seemed like it was supposed to be toasted but it was just stale to me. Mine wasn’t really saucy either, so maybe that’s the problem. I don’t even detect pork. It’s like a mystery meat! And to me, the pickle doesn’t belong at all. I don’t do raw onions either so I scraped them off.

I’d much rather order one of their chicken clubs and squirt one of those little packs of barbecue sauce on.

[Sal_Ammoniac]

@FoieGrasIsEvil

Its some kind of merger with 7-Up (which to me is soooo much better than Sprite or Sierra Mist and I wish was more prevalent).

Too right. You’d love Quebec – it’s the Promised Land of 7 Up.

Now, about that McRib – I had one the other day for what must have been the first time ever. (I’m a sucker for fast-food novelty.) It was edible, nothing more. A big fat meh.

[TBG]

@Terraplane

I have a few of these every time they come around, I love the things. If there’s a better injection molded pork slurry product on the market I’d certainly like to know where I can find it.

@Elendil_s_Heir

Have you been to KrustyBurger lately?

@DCnDC

“Now without lettuce!”

Remember, it’s not made from diseased meat, it’s made from NON-diseased meat on diseased animals!