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I have not had a McRib since I was in 5th grade(Im 38 now). I remember seeing the commercials, and was excited to try it for my birthday lunch, what a disappointment, that coming from someone who at the time thought ribs were supposed to be boiled.

I dont remember any bone or teeth fragments... but I do remember it was something I ate one or two bites of, and threw the rest away, never to order again.

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I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

At least when I worked on its development, there was no rib meat in it. Draw your own conclusions.

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Chicago Craft Beer Week!

Yes, I should have put "rib meat" in quotes. I would assume it's all noses and toes and stray parts in between.

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Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.

And I'm weird for eating montalayo and lengua a la vinagreta. Sigh.

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

It's def. better than the vegan (seitan?) imitation mcrib things.
http://www.gardenburger.com/product.aspx?id=12551

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Leek
SAVING ONE DOG MAY NOT CHANGE THE WORLD, BUT IT CHANGES THE WORLD FOR THAT ONE DOG.
American Brittany Rescue always needs foster homes. Please think about helping that one dog.
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Prompted by this thread, I tried one for the first time last week. It wasn't awful, & I can see the attraction (hot, greasy, salty, saucey, etc etc) but probably never again since I'm not a big barbecue sauce fan despite this morning's radio ads - on sale this week, 2 McRibs for $3.30.

I haven't eaten a McRib in what must be over 8-10 years. I don't really remember the taste (KC Masterpiece??) but DO distinctly remember biting into something hard and bone-like in the few times I ate it as a careless youth.

When I want bones in my food, I'd prefer at least part of it to be sticking out of the meat, you know, the way mother nature intended! In all my years eating other ground meats, from some of the shadiest parts of Chicago as well as the world, I have never bitten into anything like I have with the McRib. To that degree, at least give McDonald's credit for doing what even the sleaziest street-kofta vendor in Cairo cannot do - getting you to bust your teeth for $3.30!

Blech blech blech.

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"By the fig, the olive..." Surat Al-Teen, Mecca 95:1"

Hmm. I quite like the McRibs myself - not *love*, but like, and always try one when it comes around once a year or so. However.. you sure about that 2 for 3.30 bit? I tried one a couple days ago and saw no such sign, but I * did* see an ad for 2 for 3.30 McGriddle breakfast sandwiches...maybe its both and they "forgot" to mention it to me while I was ordering (since I got just one).

Anyway. Its really not a bad sandwich for a couple bucks, either way, IMHO. But then I also like the occasional "double-cheese, no pickles, easy ketchup, for a buck", especially late at night

c8w

Speaking of the McFib........

Dom (Dmnkly) was so torn by guilt by "the fact that I dig the crime against food " he was moved to pen 1000 words about the McFib on his blog. Skillet Doux.

The read, as is Dom's blog in general, is very enjoyable, the McFib an abomination.

Enjoy,
Gary

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

Low & Slow

Gary, how is your chapped ass?

I prefer to highlight the parting thought:



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 take offense at this comment. I do not believe that the McRib can technically be called meaty. Soylant Brown might be more appropriate.

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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

Perhaps "meatish" would have been a better adjective?

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Well I got drunk and I ate a chicken
I ate a chicken I found in my kitchen
Not just a leg and not just a wing
I'd like to let you know that I ate the whole damn thing

I am yet another one who loves me a McRib every once in a while. I spent 6 years down south and have been on a constant quest for BBQ in Chicago that equals even the average stuff down there (Smoque, Honey1, Lem's are closest I've had), and yet I still consider the McRib a guilty pleasure. And it's not just because the company my Dad works for makes them for McDonald's... although I am jealous when they get them for lunch in their cafeteria.

Hi,

I had a McRib for lunch today with extra onions and extra pickles, which are free. If you ask for extra sauce, you get a fifteen cent upcharge. Unlike my Mom, I can live without the extra sauce. Of course, our McDonald's has the self-serve ketchup and BBQ sauce.



The very last day for McRib is November 26th, the day before Thanksgiving.

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

Yet another reason to give thanks.................................

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

Low & Slow

McD's really needs some new ideas that maybe don't involve their ingredients on hand.

I've never had a MicRib but from the description it sounds disgusting. I think all save my high fat high calorie allotment for something more appetizing.

After reading this thread, I had to have a McFib. It will be my last, slop on a soggy bun...horrible!

The McRib is one of those things that I thought I wanted every year when it came out, only to realize halfway through the sandwich that I must just be a sucker for marketing and the "limited-time-only" gimmick. I don't know what it is about the sandwich or the sauce, but there's something in the McRib that causes my stomach to feel like there's bolts of electricity shooting through it. I gave up on it about five years ago.

Now, if only McDonald's would bring back the Cheddar Melt. I want to know whether it's as good as my childhood memories of it. Or perhaps its just better to leave those memories be.

I'm waiting for this baby to come back:

Hi,

I remember the McDLT's packaging: double compartment foam container with one compartment holding the meat and half the bun and the other compartment held the fresh cool vegetables and remaining bun. Now that I visualize this, how did we get the two together without making a mess?

I will not miss the adult fish sandwich that temporarily sent the filet-o-fish off the menu.

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

They have some sandwich that is now basically a McDLT, except now since they have precooked patties and microwaves like Burger King and can assemble it as needed, they don't need the absurd styrofoam overpackaging to keep the burger hot and the lettuce cool.

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Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.

LTH,

Even more horrific, if possible, than the McFib.

White Castle BBQ Pulled Pork Sliders





BBQ?

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

Low & Slow

So, how was it?

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

those look terrible
i wont be happy till i try one

Now you can try it free!

http://whitecastle.com/pulledpork/

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Bill-Aurora

I sometimes enjoy recreating the McRib at home, using a nice, soft, sesame-topped sandwich roll, some course-chopped red onion, and a Morningstar Farms BBQ Riblet (even though the world "riblet" grosses me out a little...like a weird combo of "ribbit" and "toilet" )

I've found that this homemade rendition using faux meat is actually closer to my memory of the "ideal" McRib, eaten almost 20 years ago at the McDonald's Place d'Armes in Luxembourg (eschewing all the great, unique European stuff that I now embrace in favor of overpriced, imported American things was the "cool" thing to do among all the expat kids), than the gristly, unevenly-cooked mess of a McRib I had a couple of years ago from the McDonald's in Presidential Towers.

Sweet mother of mercy...when I saw these advertised on the White Castle sign I knew they'd be bad but I had no idea. That looks like it came out of a tube.