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Are you sure the McRib doesn't contain pork (or even cow) tongue? I'd rather know what I'm eating than have it snuck in on me unawares....ingredients lists on processed meats just show what animal it is, not where it comes from on the animal...

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No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

Every year I get excited about the McRib's return. I rush out to get one and open it up with great anticipation. When greeted with the sloppy sauce all over the bun and wrapper, and a floppy pickle hanging off, I wonder why I tricked myself into it again this time around. The sugar-laden sauce and gelatinous meat can't offset the MSG addiction factor, though, as I usually still devour it pretty quickly. I haven't fallen for the trap yet this year, but I know it will probably happen.

FWIW, The Pig Mac story is absolutely true. Santander's post was definitely funnier, but I do have to question its veracity a bit.

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Chicago Craft Beer Week!

McRib nutrition information and ingredients:

http://app.mcdonalds.com/bagamcmeal?pro ... emID=10031

Bob Sirott was just talking about his addiction to our favorite sandwich on WGN; he has been having one a day for the past week.

made it into GNR nominated McDonald's Restaurant for a McRib... although tasty, i prefer the sloppier version of a few years back. it appears they have tried to ritzy up this sandwich. i blame the LTH effect.

A McRib value meal + extra McRib sandwich = $6.66.
666 = evil.
∴ McRibs = evil?

Wish I had asked for a receipt for my diabolical meal.

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When I grow up, I'm going to Bovine University!

Hi,

My parents went out for dinner last night. Their destination was McDonald's for a McRib sandwich. I was invited to go along, but declined. I just didn't want to be the third wheel on date night.

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

I feel it is my serious responsibility and civic duty to inform you that:

A. the McRib is back, at $2.19
B. yet another year has come and gone, and McDonald's was once again not even nominated for a GNR

What are you people waiting for?

i'm getting one today then starting my diet. gwiv you should get one too, as the sultan of bbq, you know that the McRib is the epitomy of epic bbq

Hi,

I just informed my Mother the McRib is back for its seasonal visit. The delight in her voice spoke volumes for her appreciation of this sandwich.

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

Funny, but yesterday I was looking around on election day for something different for a change. And I was somehow feeling drawn to McDonalds, but I resisted the urge on general principles and went elsewhere. Had I only known that the McRib was there! That's what was calling!

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"Good stuff, Maynard." Dobie Gillis

As I was walking to the office this morning, I passed a McDonald's and saw the McRib sign in the window. Suddenly, my whole day seemed brighter. I can't wait until lunchtime!

Suzy

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" There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
- Frank Zappa

I called my wife right after seeing this post on Thursday. Within an hour, she had nailed her first McRib of the season. She loves them, and will probably have on average 2 or 3 per week while they're being served.

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John Danza

So I skimmed through maybe 85% of the posts in this topic and what amazed to see nothing about what I'm about to say.

I like the McRib but each time I eat one I seem to find 3-4 pieces of bone, teeth, or foreign contaminant in my sandwich. Has anyone else had this problem? I sit there thoroughly enjoying my sandwich and BAM! I nearly break my tooth on what seems to be pieces of bone that are about a 1/4 the size of a piece of corn. Anyone else have this problem? If not I'll go out, buy another, and prove to you all that this thing is McDonald's way to kill me.

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GOOD TIMES!

If you'll forgive a tangent off the McRib topic, I'm with the poster who favors the Egg McMuffin (or as my brother and I used to call it when we were young, and served it up to early morning North Shore Hispanic landscaping crews, the EggaMoofin). You know exactly what you're getting with an Egg McMuffin, and in my opinion, it's all likeable. Did you know the inventor of the Egg McMuffin passed away this year? When I saw it in the news I sent it to my brother.

There seems to me something not in keeping with the spirit of Lent to go to McDonald's for a fish sandwich on Friday and want it to have not one but two fish patties. Maybe God doesn't want it to be such a good idea.

I'm not nominating it for a GNR, but I will also say, everything I know about quick, efficient, cheerful customer service I learned working at McDonald's the summer before college. (My brother and I worked at the McDonald's that appears in the movie "Ordinary People," and the short, stout, gray-haired guy who chastises the varsity-jacket guys for being too loud and rowdy was our boss.) For years afterward I had to resist the temptation to hop over the counter and put my order together myself as I watched lazybutt employees at Burger King and other fast food places take my order, reach for a paper bag, and look around wondering what to do next.

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"I would gladly pay you Tuesday for a hamburger today."

I had two on Wednesday and did have this problem with both. On the first one the piece of bone got wedged in my teeth and I had to pry it out!

Please stop talking about the McFibber like it's real food.

Thanks in advance,
Gary

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

I will take that under advisement, thank you!

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My Mom had a McRib on Thursday, which pleased her very much. We both ordered McRib yesterday, this time Mom asked for extra pickles, extra onions and extra sauce. Her amended McRib she felt was better than the standard issue. Priced at $2.19 in Libertyville, it was cheaper than the Big Mac. A treat plus a savings to boot!

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

It's still good eating though!

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John Danza

Almost 72 hours between a mention of the McRib and the moment when your head finally exploded... I think that may be a new record, Gary

Incidentally, I must also profess a weakness for the McRib, and find its lack of real food qualities to be rather endearing. Though I think they could take a cue (no pun intended) from White Castle in embracing its fakeness. Why go through the pretense of making the patty vaguely rib-shaped? WC had the right idea with its chicken rings. If you're going to process something so thoroughly into oblivion that it can't possibly hope to resemble the original beast in any way, why not embrace the fakeitude and make it the most unnatural shape possible? I, for one, think they should totally stamp the McDonald's logo into the patty and call it the McVaguelyPorkish. All absurd questions of authenticity fully preempted, we can be free to simply enjoy the sandwich for what it is: processed, fused meat paste in a sickly sweet sauce.

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-Dom
www.skilletdoux.com

OTOH, considering the OP there are apparently a number of LTHers who think G has a second career in Almodovar movies (doesn't Mrs. Wiv remind you of Melanie Griffiths?)

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No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

With all respect to Gary, Adria loves the McRib:

http://www.independent.ie/lifestyle/foo ... html?r=RSS

I must defer to the Catalan.

And Achatz loves Potbelly.

There truly is no accounting for taste.

Have you actually tasted the McFib?

Yes, I know, you have made reference to the McFib in this thread, but nowhere do you say if you have tasted The Abomination.

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Gary,

Some of us really dig the McRib as well as the Filet-O-Fish, Steak and Egg Bagel, McMuffin and the Big Mac.

Tomorrow morning, I will be equally happy eating an eyeball taco.

I can have it all!

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

Personally, I'm a self-loathing McRib eater. My dad loves 'em and it's a time-honored family tradition to get them when they're available. I hate the sharp white onions and the bits of mechanically-separated pork bone fragments, and the almost Cantonese opaque pig-glop barbecue sauce, but the bun is wonderful, and somehow, there is a McRib gestalt, where the whole is superior to the sum of its parts. I forked over my $2.19 earlier in the week, and one taste will tide me over until next McHoliday Season.

The steak and egg bagel - now that's some good eatin'

Egg McMorry on line 2 (bagel, pastrami, egg disk, cheese). If only they prepared them while I'm awake.

No, Gary, don't quiet them. Threads like this are invaluably instructive for future use of LTH Forum.

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Harry V.

That's what lifts it into sublimity for me, a rib meat sandwich for people so divorced from the reality of eating such things that they want to have a simulacrum of rib shape... made of soft, gooey meat. It's like a caramel apple with no apple in it, but layers of lovingly dyed caramel imitating the apple.

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