McRib 2011: McDonald's To Return Cult Sandwich To All US Locations Through Nov. 14 - Polidicks

[img]http://i.huffpost.com/gen/384181/thumbs/r-MCRIB-2011-large570.jpg[/img] [quote=Huffington Post]NEW YORK — The McRib, the elusive sandwich that has inspired a cult-like following, is back. McDonald's Corp. announced Monday that the boneless barbecue pork sandwich, usually available in only a few stores at a time, will be sold at all U.S. locations through Nov. 14. Most of the time, it's up to local franchises to determine when and if they want to sell the McRib – except in Germany, the only place where it's available perennially. But McDonald's said the response was so great last November when it made the McRib available nationally for about three weeks that it decided to bring it back this year. The company, which previously hadn't sold the McRib nationally since 1994, declined to give specific sales numbers. The sandwich, which is dressed with onions, pickle slices and barbecue sauce, was introduced nationally in 1982. With 500 calories and 26 grams of fat, it's slightly trimmer than the Big Mac, which has 540 calories and 29 grams of fat. And just like the Big Mac, the McRib has become a popular McDonald's offering. There are Facebook groups like "Bring Back the McRib!!!" There are Twitter tags, where posts range from "Lucky me, the McRib is back" to "If you eat McRibs, you need to re-evaluate what it is you actually want in life." Last year, the guy who won McDonald's $1 million Monopoly grand prize was ordering – you guessed it – a McRib. Earlier this month, former Playmate Jenny McCarthy contacted the McRib Locator website for help finding a McRib in southern California: She got one in Fountain Valley. The website's creator, Alan Klein, said he suspected something was up when traffic exploded from about 150 hits a day to about 4,000 in the past week or so, as more fans reported sightings. People are sending him photos of their McRib variations: the McRib with lettuce and tomato, the McRib with bacon, three McRibs stacked on top of each other. Klein, a meteorologist in the Minneapolis area, runs the website in his spare time with help from his wife, Kimberly. He created the Locator in 2008 because he wanted to learn how to use the Google Maps program for work, and because he had fond memories of eating the pork sandwich while growing up on a hog farm. "We've been spoiled this year and last year with it being around nationwide," he said. "But I hope it stays elusive because otherwise nobody will come to our website." If the McRib is so popular, why not just offer it all the time? McDonald's likes to stoke the enthusiasm with an aura of transience. "Bringing it back every so often adds to the excitement," said Marta Fearon, McDonald's U.S. marketing director, who added that she's not sure if the McRib will reappear in stores every fall. And how can it be called a McRib if it doesn't have any bones? Said Fearon: "That gives it this quirky sense of humor."[/quote] [url]http://www.huffingtonpost.com/2011/10/24/mcrib-2011-mcdonalds-locations-november-14_n_1028022.html[/url]

Why not just have it on the menu 24/7 365?

Didn't they do this over the summer? I heard that thing didn't even taste that good.

I love the McRib so much.

[QUOTE=DesumThePanda;32966857]Why not just have it on the menu 24/7 365?[/QUOTE] [quote]If the McRib is so popular, why not just offer it all the time? McDonald's likes to stoke the enthusiasm with an aura of transience. "Bringing it back every so often adds to the excitement," said Marta Fearon, McDonald's U.S. marketing director, who added that she's not sure if the McRib will reappear in stores every fall.[/quote]

I fucking hate the McRib.

Presenting the McRib, as you probably haven't seen before. I know I won't be eating one anytime soon. Without the sauce: [img]http://foodfacts.info/mcrib/005-mcrib-cleantop.jpg[/img] Cut in half: [img]http://foodfacts.info/mcrib/007-mcrib-filet.jpg[/img] Enlarged for detail: [img]http://foodfacts.info/mcrib/008-mcrib-filetcu.jpg[/img]

Looks delicious.

And not in the UK. Typical. Not that some people are missing it, but still WHY. Also what is the pic meant to prove? Pretty much all burgers are processed meat anyways.

if it tastes good and doesn't kill you, eat it

[QUOTE=Ninja Duck;32966875]Didn't they do this over the summer? I heard that thing didn't even taste that good.[/QUOTE] It was a disappointment, and like most fast food burgers it was slathered in sauce. All you taste is the sauce, rather than the meat. I don't even know if it was meat.

I hate you for ruining the mcrib for me.

[QUOTE=Biotoxsin;32966904]Presenting the McRib, as you probably haven't seen before. I know I won't be eating one anytime soon. Without the sauce: [img]http://foodfacts.info/mcrib/005-mcrib-cleantop.jpg[/img] Cut in half: [img]http://foodfacts.info/mcrib/007-mcrib-filet.jpg[/img] Enlarged for detail: [img]http://foodfacts.info/mcrib/008-mcrib-filetcu.jpg[/img][/QUOTE] It looks like semi-boiled chicken meat. Eurghh

[QUOTE=Biotoxsin;32966904]Presenting the McRib, as you probably haven't seen before. I know I won't be eating one anytime soon. Without the sauce: [img]http://foodfacts.info/mcrib/005-mcrib-cleantop.jpg[/img] Cut in half: [img]http://foodfacts.info/mcrib/007-mcrib-filet.jpg[/img] Enlarged for detail: [img]http://foodfacts.info/mcrib/008-mcrib-filetcu.jpg[/img][/QUOTE] yep, it's meat, good job

[QUOTE=Biotoxsin;32966904]Presenting the McRib, as you probably haven't seen before. I know I won't be eating one anytime soon. Without the sauce: [img]http://foodfacts.info/mcrib/005-mcrib-cleantop.jpg[/img] Cut in half: [img]http://foodfacts.info/mcrib/007-mcrib-filet.jpg[/img] Enlarged for detail: [img]http://foodfacts.info/mcrib/008-mcrib-filetcu.jpg[/img][/QUOTE] I'll eat just about anything from the most gourmet Kobe beef tartare to the most disgusting and fattening fast food imaginable so this really doesn't faze me.

[QUOTE=TAU!;32966943]It looks like semi-boiled chicken meat. Eurghh[/QUOTE] I was watching some History Channel thing about the history of cooking ribs and they did a part on the McRib. Apparently all it is is "meat" pressed through a mold to give it that shape of having bones. Which is disgusting. Real ribs take hours to make, not minutes like McDonalds.

[QUOTE=Bryanrocks0;32966996]I was watching some History Channel thing about the history of cooking ribs and they did a part on the McRib. Apparently all it is is "meat" pressed through a mold to give it that shape of having bones. Which is disgusting. Real ribs take hours to make, not minutes like McDonalds.[/QUOTE] why would I want a sandwich with bones in it

[QUOTE=Psycho_Shadow;32967019]why would I want a sandwich with bones in it[/QUOTE] You don't. But why would you want ribs without bones?

Eh, I had a McRib in the summer, it wasn't anything special.

[QUOTE=Bryanrocks0;32967043]You don't. But why would you want ribs without bones?[/QUOTE] The best ribs simply fall off the bone.

[QUOTE=Psycho_Shadow;32967019]why would I want a sandwich with bones in it[/QUOTE] Because you are a psychotic shadow of a human being? that is really bad. I should stop.

[quote]And how can it be called a McRib if it doesn't have any bones? Said Fearon: "That gives it this quirky sense of humor."[/quote] [editline]25th October 2011[/editline] dammit valkery

[QUOTE=DesumThePanda;32966857]Why not just have it on the menu 24/7 365?[/QUOTE] Supply and demand. The McRib has a very popular image to it. By keeping this aura of desirability and only supplying it in limited time frames, there would in theory be a very large spike of profitability, generating a huge amount of revenue in a very short time, and then leaving another gap for the desirability to build up again. I think the McRib is a medium through which McDonalds tested this strategy, which evidently must have been at least somewhat successful. Once it stops being effective for this particular sandwich, I suppose there might be a time when the McRib would be added to the permanent menu and function as any other product would.

[QUOTE=Bryanrocks0;32966996]I was watching some History Channel thing about the history of cooking ribs and they did a part on the McRib. Apparently all it is is "meat" pressed through a mold to give it that shape of having bones. Which is disgusting. Real ribs take hours to make, not minutes like McDonalds.[/QUOTE] What's wrong with changing the shape of something? It doesn't change what the substance actually is. If slabs of the highest quality meat came naturally in the shape of little christmas trees then nobody would care and I don't see how that's any different.

I had one of these last week. It tastes horrible and I shit my brains out later that night. I regret eating it.

[QUOTE=DOG-GY;32967159]What's wrong with changing the shape of something? It doesn't change what the substance actually is. If slabs of the highest quality meat came naturally in the shape of little christmas trees then nobody would care and I don't see how that's any different.[/QUOTE] If slabs of the highest quality meat were chopped up and pressed into a less odd shape, I would still be pissed because someone is messing with a fine cut of meat and making it something it isn't.

[QUOTE=valkery;32967208]If slabs of the highest quality meat were chopped up and pressed into a less odd shape, I would still be pissed because someone is messing with a fine cut of meat and making it something it isn't.[/QUOTE] It's just aesthetics, it'd still be delicious if not a bit awkward to eat.

[QUOTE=mastermaul;32967246]It's just aesthetics, it'd still be delicious if not a bit awkward to eat.[/QUOTE] True, but they aren't using high quality meat, now are they?

[QUOTE=valkery;32967288]True, but they aren't using high quality meat, now are they?[/QUOTE] None the less I don't think calling that which is not a rib a rib is ethical marketing.

it's not even ribs it's just fucking shaped meat eugh