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Almost Every year I try one and always end up thinking...Why did I order this? No more!

You need more alcohol ingestion before McRib ingestion. After the alcohol hits the brain the McRib enhances seratonin production even more. Proven physiological McFact™.

A fascinating article from Whet Moser at Chicago Magazine on the history of the McRib: http://www.chicagomag.com/Chicago-Magaz ... McDonalds/

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"Baseball is like church. Many attend. Few understand." Leo Durocher

Drinking large quantities of alcohol made Jack-in-the-Box Super Tacos (R.I.P) and White Castle sliders palatable.
I don't even think that a mixture of heroin and horse tranquilizers could do the same for a McFib---

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"Goldie, how many times have I told you guys that I don't want no horsin' around on the airplane?" Maj. Kong

Don't tell my dietician, nutritionist or my cardiologist, but today I pulled over to a McD's today and ordered a McRib and an ice tea at 3:45pm

It's the best thang on their menu.

I had the first one in 1981 and this one in 2011 was even better. I ordered it to go and ate in my car in case I was to run into someone I knew.

It's pork shoulder from my taste buds........

http://en.wikipedia.org/wiki/McRib

Mea Culpa.

One man's ceiling is another man's floor. This is one nasty sandwich.

McFib in the news: Humane Society files cruelty suit against supplier of pork products that eventually become McRibs.

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My pitiful yet plucky little food blog.

Wait...Are you saying that there's actually pork in a McRib?

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

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What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang

Me, neither - it goes straight down the gullet without ever touching my lips.

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"I've always thought pastrami was the most sensuous of the salted cured meats."

Kind of agree with cito here, but Independent George's post did make me chuckle.

I want to try one of these...

http://www.delish.com/food/recalls-reviews/mcdonalds-introduces-mcribster

Looking back, I ended up trying a McRib anyway, some short time after my last post. Not sure if lowered expectations had anything to do with it (my last experience was terrible), but this one was tasty & freshly prepared. Color me impressed -- and pleasantly surprised.

I try that in a heart skip.

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The cake is a lie

Can the McRib save Christmas?

http://www.chicagobusiness.com/article/ ... -christmas

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"A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do."
-- P. J. O’Rourke"

It's December 17th.

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"A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do."
-- P. J. O’Rourke"

They are out now.
The fantastic thing is that this year you can add a McRib to any value meal for just $1. So, you know, "hypothetically" a person could get a McRib value meal, plus add another McRib or about $5 total.

Last year I ate a McRib, the second of my life. I enjoyed the packaging very much.





I was startled by how blatantly McDonald's plugged the two dominant ingredients, "the other white meat" and sugar (only later did it dawn on me it was supposed to be flour in the scoop). There will be no saucy celebration for me this year.

For those of you who care, the McDonald's on Dempster in Evanston had them as of yesterday--12/6.

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"Life is a combination of magic and pasta." -- Federico Fellini

I would much rather eat the packaging than the McRib.

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"Goldie, how many times have I told you guys that I don't want no horsin' around on the airplane?" Maj. Kong

Hi,

My Mom is very happy this in her future!

I will check if my local McD's has it in already!

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Not being one to "pile on" with more indepth reporting-
but the ALWAYS (insert snicker remark sound here) Yahoo News reports today...
(I'm often amazed at how brutally frank Yahoo Finance can be. )

11 Amazing Facts about the McDonald's McRib

http://finance.yahoo.com/news/11-amazin ... 12930.html
Fact Number 5:
5. The entire McRib sandwich contains about 70 ingredients — including a flour-bleaching agent used in yoga mats.


Flickr/Calgary Reviews
As it appears out of the box, the McRib sandwich consists of just five basic components: a pork patty, barbecue sauce, pickle slices, onions, and a sesame bun.

But, as recently reported by Time magazine, a closer inspection of McDonald's own ingredient list reveals that the pork sandwich contains a total of 70 ingredients. This includes azodicarbonamide, a flour-bleaching agent often used in the production of foamed plastics.

The entire sandwich packs a whopping 500 calories, 26 grams of fat, 44 grams of carbs, and 980 milligrams of sodium.

How is 500 calories "whopping."? That's enough calories for a full meal, but it's hardly out-of-line for a fast food sandwich. I personally aim for around 400-500 calories for lunch, myself.

I had one over the weekend. There was a promotion for the McRib at 50 cent if you bought any meal. I was, let’s say, in an enhanced state of hunger…
It didn’t suck. That is to say when you’re 2 ½ sheets to the wind and you’ve just scarfed down a Big Mac meal it makes a nice little desert. I would not suggest trying this sober though.

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The cake is a lie

Yes, the pork sandwich contains a lot of ingredients. Nearly all of them go into making the bun:



The "meat product" contains pork, water, salt, dextrose, preservatives (BHA, propyl gallate, citric acid). The sauce has a fair number of ingredients too, but so does homemade BBQ sauce.

I highlighted the azodicarbonamide, the flour bleaching agent that Hombre mentioned. This ingredient appears to be in every bun served at McDonalds; it isn't unique to the McRib.

I have fond childhood memories of the McRib. I tried one last year and it was terrible. Lesson learned.

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I want to have a good body, but not as much as I want dessert. ~ Jason Love
There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
I can't go to Hollywood. I got biscuits to make. ~ Dwight Henry

Late-Nite Eats Database

Had mine yesterday, that should hold me for another year.

Bingo!

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Azodicarbonamide (ADA) isn't unique to McDonald's either. This oxidizing agent is widely used in continuous mix breadmaking systems in the US (it's banned in Europe, Australia and some other places). And despite what's been cut and pasted numerous times I don't think it's added to McRib buns to bleach the flour (though it can do that too). I believe it's used as a "dough conditioner." Note that McRib buns start with bleached flour, so there's no need to do it again.

Please forgive the detail but a couple months ago I happened to be reading about the physical chemistry of gluten development. Time is money, so many commercial bakers want to make bread as quickly as possible. Traditional kneading and rising procedures take a long time, so a breadmaking cycle can be a full day or longer. Continuous mix systems with the use of various chemical additives, usually referred to as "dough conditioners," can dramatically shorten this process, going from dry flour to wrapped loaves in under four hours. ADA acts during kneading by oxidizing certain reactive groups in gluten proteins, crosslinking them to rapidly produce an elastic dough able to trap the carbon dioxide produced during rising. I'm not trying to defend the use of ADA, only trying to set some facts straight. For further reading on the science behind breadmaking see this nice article from the Royal Society of Chemistry: On the Rise.

Oh, two McRibs in 20-some years doesn't make me an expert but has the restructured pork patty ever been served on a sesame seed bun? That "Two All-Beef Patties" jingle is insidious.


I had mine a year ago. That should hold me for another decade.

I had the rib sammige at Mickey's on Harlem on Oak Park over the weekend. Vast improvement over McD's - it could just change your mind about boneless rib sandwiches.

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The cake is a lie