Posted on 10/19/2024 11:12:14 AM PDT by nickcarraway
Attention McDonald's fans: Your tweets, prayers, and angry letters have been answered. The McRib is officially making a comeback. But, naturally, there is a major catch.
On Wednesday, The Independent reported that the McRib, which was first introduced in the early 1980s, is back on the menu in McDonald's locations across the United Kingdom after being pulled from permanent circulation nearly a decade ago.
“It is more than just a sandwich; it’s a phenomenon. We have heard our fans loud and clear — the fan petitions and pleas on social — and after almost a decade of anticipation, we are thrilled to bring back this iconic menu item," Thomas O’Neill, the head of menu at McDonald’s U.K., shared in a statement with The Independent. “Knowing how well-loved the McRib is, we had very little choice — we had to make it happen. It was time to step up and satisfy the cravings of McRib enthusiasts across the country.”
But, it will only be available for a limited time, so if you happen to find yourself across the pond, we suggest taking every opportunity to snag one (or three).
However, there may not be a need to whip your passport for long. While McDonald's wouldn't comment to Food & Wine on a return to the U.S., Joe Erlinger, the president of McDonald's U.S., shared with the Today Show this past June that the infamous sandwich will make a comeback stateside "later this year."
According to a recent report published in Missouri-based Springfield News-Leader, a McDonald's spokesperson told the outlet that the McRib will be returning to McDonald's locations in the "Greater Ozarks area" on Wednesday, November 27. McDonald's corporate, however, has declined to confirm the claim when reached by Food & Wine.
Beyond that, The Topeka Capital-Journal in Kansas — where the McRib was first released — wrote on October 16 that the "iconic menu item is expected to be in Topeka McDonald's restaurants and ready to sell the week of Monday, Nov. 25, The Capital-Journal was told Monday by Patrick Manning, marketing supervisor for Lawrence-based Dobski & Associates."
How to Make McDonald's Big Mac Sauce at Home, According to an Ex McDonald's Chef In case you are somehow very unaware of this food phenomenon, the McRib includes a boneless pork patty (that is still shaped to make it look like there are bones in it, but this way, it stays visually appealing and easy to eat), pickles, onions, and McRib Sauce sandwiched between a homestyle bun.
If you really want to track one down, you can always use the McRib Locator, which shows you every instance where the sandwich shows up on menus across the globe. According to its most recent update, you can find it in the U.K., Guatemala, and Canada. (And if you happen to see one, make sure to share the intel by reporting a McRib sighting to the website.)
And, as The Independent noted, you can always find it in German McDonald's restaurants, as the sandwich proved to simply be too popular to ever take off the menu.
They started with a limited menu in the 60s.
Taco, bean burrito, red enchilada, green enchilada, taco burger and frijoles (basically a bean burrito in a cup).
All items were .25 cents.
McDonald’s apologizes for the removal of the McRib from their menus.
The reason was that they had run out of McPigs. Animal Husbandry and Herd Inventory staff have been replaced and so the McPig herds are growing again. Slowly but surely, we will phase back in the McRibs.
On a further note, Ronald McDonald will not return having been exposed as a conservative white heterosexual and wearing a MAGA hat with his uniform.
That’s a straight up lie. It’s formed from ground pork shoulder roast and nothing else.
Remember what Uncle Jed said...”that’s the thing about possum innards, they’s just as good the second day”
“It can’t be *that* good, can it? Isn’t it just mostly the hype?”
Ignore all the braying idiots. Be a man, and go by yourself and get one. See what you think. You won’t be sorry. Everyone deserves a guilty pleasure.
BBQ is BBQ.
Well.... not on a controlled or measured basis. Percentage wise it was almost negligible.
When I worked at McD’s I]d make a fresh filet o’ fish for lunch on my lunch break.
That with piping hot fries is the BEST.
Once either are colder, they are not worth eating.
“in McDonald’s locations across the United Kingdom”
Will the muzzies start burning them down?
Yep. I saw it on menus in Philly when I was there during my college years. Never wanted to try it and never did.
“I doubted the reports claiming McDonald’s put human flesh in their meat.”
Have you ever seen cats and dogs near a McDonald’s? ;-)
Don’t ever read the ingredients label on a package of chorizo.
I’ve never had scrapple, but I like its North Carolina cousin, livermush. Makes a great sandwich if you fry slices good and brown and put them on white bread with a little mayo. Also good for breakfast, sliced and fried with eggs.
As for the McRib, I’ve had a few over the years. It’s nothing special, either good or bad.
I don’t want to be a man. That’s for trannies. 😜
See what you think. You won’t be sorry. Everyone deserves a guilty pleasure.
My guilty pleasures are things like a Fuddrucker’s burger or a Coney Island dog with all the fixin’s from my one of my favorite little holes-in-the-wall in Houston. I used to love me a Big Mac, but the last time I had one, it seemed to have declined in quality.
BBQ is BBQ.
LOL - I’m in Texas. If you consider a McRib “BBQ,” we’re probably better off tipping our hats at each other and going our separate ways. :)
Is McRib actually rib meat?
It looks like processed meat-like substance pressed into something that doesn’t really look like ribs.
“Ozarks, it’s squirrel. Appalachia it’s possum. Everywhere else it’s roadkill.”
ROFLMAOASTD
I am going to laugh at that every time I think about it! Thank you! ;-)
I worked there too and agree. Freshly fried is the only way.
1) On-Cor® BBQ Sauce & Boneless Rib Shaped Patties Family Size Frozen Meal
(cook, then completely wash off their garbage BBQ sauce)
2) Deli (mini/split-top) buns
3) Sweet Baby Ray’s (original) BBQ sauce.
4) Sweet onion (Vidalia) chopped
5) Hamburger dill pickles
Yuk, I had one once when they first came out. Never again. In fact, I’ve finally sworn off McDonald’s altogether after that last few trips when I received old food, or bad dried up fries. The prices are so high they no longer throw out the old food but pawn it off at top dollar to unsuspecting partrons.
It’s not the meat, it’s the heat.
It’s not the sandwich, it’s the McRib Sauce.
I think they should let the patties swim in the McRib Sauce for 24 hours, then pull them and quickly freeze them. That way the meat and sauce would be heated instead of being squirted on the bun cold.
Ummmmmmmmmmmmmmmmmm,,,,,,,,,,,,,,,,
It’s not the meat, it’s the heat.
I thought it’s the motion!
Well... that would mean adding meat, cheese and black olives back into the B.Supreme and that stuff is expensive. With changes in minimum wage laws we asked the employees if they wanted a raise or wanted to MAKE THE BURRITO SUPREME GREAT AGAIN.
Overwhelmingly they voted for the raise.
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