Finally a sign that this awful year is coming to an end! They skipped over my part of NJ the last time, so this was probably the longest period of my adult life without eating one…Just ate 2 of them for dinner. Will likely eat 6-8 more over the next couple of weeks, and then I’ll be over it for a while.
Here’s what Emmymadeinjapan had to say about McRibs, and an Australian McDonald’s condiment.
Good summary. And totally agree that the pickles and raw onions are necessary. I make sure to spread them out evenly if the preparer didn’t.
Now I need to get my hands on that Aussie chicken salt. I quit French fries in 2020, as a New Year resolution, but plan on getting them on Jan. 1. Does anyone have ideas on how to obtain that salt? Also, did she bring her own shaker bag, or does McD’s provide?
Hmmm … I am intrigued by this “chicken salt.”
A food challenge YouTuber my dad likes to watch actually ate 20 McRibs to review them. He said he didn’t get the hype behind it, and it wasn’t really as good as people say it is.
-Baleaf
It’s often used as an example of scarcity marketing. The people who love it really do seem to love it. I would fall for the marketing year after year until one year I was like, you know, I don’t actually like this. I didn’t like this last year. I didn’t like it the year before. Just why in the hell am I eating it? It really was the pull of the marketing for me.
But, like I said, there are plenty of people like the OP who love the thing, and I get it, although it’s not for me. There’s plenty of stuff I like – like just the plain ol’ McDouble or classic Quarter Pounder with cheese-- that confuse people who say “why don’t you eat a real hambuger?” Because I don’t just want a “real hamburger” right now. I want that McDonald’s flavored hamburger now!
I tried one several years ago and I was “meh” about it. I mean I didn’t hate it, but I didn’t see what all the fuss was about. But… I probably took the onions off, since I wasn’t a fan of raw onions at the time. But now they have grown on me when used sparingly on certain foods, and I’ve come to see how they improve things like gyros and certain sandwiches. So… since some people are saying the onions and pickles are necessary on the McRib I am tempted to try one again and this time leave everything on it.
It’s probably my favorite pork-inspired sandwich.
Had one yesterday and then took what I can only describe as a soul cleansing dump about an hour later. It literally improved my entire day.
I’m hitting McD’s every day til they tell me they’ve run out, which I expect will be soon. This time they brought them back nationwide. My favorite in the fast-food realm, the bread, sauce, onions, pickles, and, of course, pork 
Typically will eat 2 if it’s lunchtime, 3 if it’s suppertime.
The McRib is one of the most aesthetically and gastronomically superior articles of food ever devised by a human, and so, it’s sad it’s not given its due recognition as possibly the single most important fast food item in all recorded history.
I have been to McD’s a couple times since it came out…didn’t get one because I’m one of those guys who’s pretty meh about it. I usually end up craving a QPC after I eat one since my stomach realizes I’m at McDs and expects it, but these effusive comments always make we want to give it another shot.
Every year, when it appears, I get an intense craving for one. I usually resist for a while, then give in. I get one, and after I’m done, it’s only whetted my appetite. I’ll usually hold out until the next day, but sometimes I’ll get one for lunch and another for dinner the same day. Either way, about half-way through the second one, the craving will be completely gone, and I’ll be good for another year.
I’m getting one tonight.
Sweet Jesus in a jumper! That’s 2610 mg of sodium.
Don’t mind me, I’m just jealous.
mmm
What’s a QPC?
Quarter pounder with cheese?
But what is it called in France?
A “Royale,” of course. Avec fromage! 
FWIW, I can make a reasonable facsimile of the McRib by sticking a few Swift Sizzler breakfast sausages into a soft Italian bun with some pickle slices and chopped onion, and then slathering them with barbecue sauce. This is enough to tide me over until the next reissue.
(I guess Johnsonville breakfast sizzlers would work too.)
Have decided that if I have to give up the things I love, there’s no point in living that long anyhow 
There’s a product sold here, at least in the PacNW, EnCor or something like that, 6 to a package, cheap at WinCo foods. Those, with the onions, pickles, and King’s Hawaiian mini-sub rolls, make a reasonable facsimile…along with Sweet Baby Ray’s Sweet Vidalia Onion barbeque sauce 
ETA: EnCor shaped pork patties, forgot to specify.
Yeah. Over here, in Germany, where it’s available year round, I’ve never met anybody who thought it was all that special. I would get it once in a while, and it’s good if you’re in the right sort of mood, but it’s never been really a favorite.