Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Metro)   The McRib is back. Yes, yes, yes, foodies; we know it's nothing more than a sesame seed-encrusted turd straight from the bowels of Lucifer himself. We'll pretend we didn't see you buying a sackful of them   (metro.co.uk) divider line
    More: Spiffy, nye, McRib  
•       •       •

3942 clicks; posted to Main » on 28 Dec 2014 at 12:48 AM (6 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



104 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest


Oldest | « | 1 | 2 | 3 | » | Newest | Show all

 
2014-12-27 9:31:31 PM  
The  new McRibs are here! The  new McRibs are here!  The  new McRibs are here!

Things are going to start happening to me NOW.
 
2014-12-27 9:37:48 PM  
I have never bought a McRib.  I have never eaten a McRib.  I have never been tempted by the McRib.  I really don't get what all the fuss is about.  It's an un-breaded Pork McNugget drenched in BBQ sauce.

Anyone want to explain to me why it's so beloved?
 
2014-12-27 9:57:51 PM  
Yeah! Meat Glue!

I actually find it very interesting that the "meat glue" stuff that's used in McRibs...nuggets and other low brown stuff.

Is used in some of the highest rated resturants in the world. Like Jose Andres (Bazaar--LA), Grant Achatz (Alinea in Chicago)..and Thomas Keller (French Laundry)...and the now closed "El Buli" by Ferran Adrià in Spain.

They use it for 'glue' pastes of ground meats together in layers to change the texture and sousvide them and sauce them.

If you serve up a McRib on a good china and a better sauce and artistic plating and garnishes...you'd probably get 40 dollars a plate for it.
 
2014-12-27 9:58:34 PM  

Benevolent Misanthrope: Anyone want to explain to me why it's so beloved?


cdn.meme.amView Full Size
 
2014-12-27 10:15:40 PM  

Benevolent Misanthrope: I have never bought a McRib.  I have never eaten a McRib.  I have never been tempted by the McRib.  I really don't get what all the fuss is about.  It's an un-breaded Pork McNugget drenched in BBQ sauce.

Anyone want to explain to me why it's so beloved?


I would imagine they engineer it to be most appealing the the most number of people. Then make it seasonal, which, can't word right but for a long time humans only ate apples when they fell off the tree.
 
2014-12-27 10:21:27 PM  

optikeye: Yeah! Meat Glue!

I actually find it very interesting that the "meat glue" stuff that's used in McRibs...nuggets and other low brown stuff.

Is used in some of the highest rated resturants in the world. Like Jose Andres (Bazaar--LA), Grant Achatz (Alinea in Chicago)..and Thomas Keller (French Laundry)...and the now closed "El Buli" by Ferran Adrià in Spain.

They use it for 'glue' pastes of ground meats together in layers to change the texture and sousvide them and sauce them.

If you serve up a McRib on a good china and a better sauce and artistic plating and garnishes...you'd probably get 40 dollars a plate for it.


Don't forget that you have to carve it into fanciful shapes.  And claim that it was cooked in an artisanal custom mold made specifically for you.
 
2014-12-27 10:52:27 PM  
Not hating the McRib doesn't make you a foodie. It just means you have discerning taste.
 
2014-12-27 11:00:53 PM  

Benevolent Misanthrope: I have never bought a McRib.  I have never eaten a McRib.  I have never been tempted by the McRib.  I really don't get what all the fuss is about.  It's an un-breaded Pork McNugget drenched in BBQ sauce.

Anyone want to explain to me why it's so beloved?


Because it goes away and then you can't have one.

Nothing make people want something more than finding out they can't have it.

I've never gotten the McRib love myself but I have a similar reaction to certain seasonal fruit.

Cherries mostly. Mmmm cherries!
 
2014-12-27 11:03:16 PM  
morsels.com.auView Full Size


/Obligz.

/Can't believe this wasn't in the initial postage.
 
2014-12-27 11:32:07 PM  
I tried one once

/McMeh
 
2014-12-27 11:57:14 PM  
When I went to high school back in the mid-80s, I hadn't heard of or seen the McRib (lost interest in McDonald's around 1982, when I was 12).  We had a lunchroom item that was a formed ribmeat patty on a bun, and it was barely passable fare.  First time I saw the McRib was when it was re-introduced in 1989, saw that the patty was identical to the patties from the lunchroom, and I was dumbfounded that people pay money to eat what I gladly would have traded off for cafeteria french bread pizza from the day before.

But no one ever went poor underestimating the taste of the American public. . ..
 
2014-12-27 11:59:50 PM  
I am not a picky eater by any stretch, but these repulse me. The texture is similar to congealed fat shot through with chunks of cartilage and organ meats,  and the sauce is horrible, reminiscent of a mock BBQ sauce made by a contestant on a gimmicky cooking show where they can only use ingredients salvaged out of the dumpster outside a Burger King.
 
2014-12-28 12:22:12 AM  

Sensei Can You See: The  new McRibs are here! The  new McRibs are here!  The  new McRibs are here!

Things are going to start happening to me NOW.


Let's hope they haven't switched over to canned drinks.
 
2014-12-28 12:51:29 AM  
Wait, mine has had them for three months.
 
2014-12-28 12:51:46 AM  
Paging Jiro to the Main Page, paging Jiro to the Main Page....

Mr. Dreams of McRibs, your party is waiting.  Please answer the white courtesy thread.
 
2014-12-28 12:55:55 AM  
Really? You have to be a "foodie" to know that these things are nothing more than all of the shiat that gets dropped on the floor each year in your local McDonald's ground up and slathered in some kind of mystery sauce?
 
2014-12-28 12:56:32 AM  
Umm haven't mcribs been out for like 2 months now?
 
2014-12-28 12:57:57 AM  
I loved them as a kid. I don't like them now. I wonder if I changed, or if they did.
 
2014-12-28 12:59:50 AM  
media.kansascity.comView Full Size

I live in Kansas City. If I want a BBQ sandwich, I can do better.
 
2014-12-28 1:00:22 AM  
I puked it back up. In fairness, I was hungover at the time.
 
2014-12-28 1:02:27 AM  
Bill Cosby, me at five years old, and a McRib-shaped pudding pop.  You do the math.
 
2014-12-28 1:05:05 AM  
Well, there are all manner of lesser imps and demons, Pete, but the great Satan hisself is red and scaly with a bifurcated tail, and he craps McRibs on a sesame seed bun.
 
2014-12-28 1:05:25 AM  
When I do ribs I go all out.  Six hours on the smoker with the 3-2-1- method, prep has to be done the night before, it's an all day event and the results show.  Rib night around here is right up there with Christmas.  Even the in-laws who are "carnivores of convenience" and refuse to eat anything on the bone will get elbow-deep when they come around and have seconds or thirds.

Having been disappointed at every single BBQ place I've dined in comparison I'm pretty sure the McRib is unlikely to change my opinion.
 
2014-12-28 1:07:05 AM  
Grab ya one of these, along with a hamburger bun:
i5.walmartimages.comView Full Size

And there ya go. A McRib any time you want one.

I prefer the Filet-o-Fish myself.
 
2014-12-28 1:13:32 AM  

Skarekrough: When I do ribs I go all out.  Six hours on the smoker with the 3-2-1- method, prep has to be done the night before, it's an all day event and the results show.  Rib night around here is right up there with Christmas.  Even the in-laws who are "carnivores of convenience" and refuse to eat anything on the bone will get elbow-deep when they come around and have seconds or thirds.

Having been disappointed at every single BBQ place I've dined in comparison I'm pretty sure the McRib is unlikely to change my opinion.


I picture this:

screeninsults.comView Full Size
 
2014-12-28 1:15:36 AM  
Required posting:


dubsism.files.wordpress.comView Full Size
 
2014-12-28 1:15:41 AM  

BroVinny: When I went to high school back in the mid-80s, I hadn't heard of or seen the McRib (lost interest in McDonald's around 1982, when I was 12).  We had a lunchroom item that was a formed ribmeat patty on a bun, and it was barely passable fare.  First time I saw the McRib was when it was re-introduced in 1989, saw that the patty was identical to the patties from the lunchroom, and I was dumbfounded that people pay money to eat what I gladly would have traded off for cafeteria french bread pizza from the day before.

But no one ever went poor underestimating the taste of the American public. . ..


It's probably because of the HFCS in the sauce and bread. It's addicting.
 
2014-12-28 1:25:46 AM  
I tried a McRib a few years back. I tried to like it. I wanted to like it. I can't even remember what it tasted like. The texture was so disgusting I had to spit out the first bite and toss the whole sandwich. It took a lot of concentration and deep breaths to keep from throwing up. I'm not a food snob. I love fast food. This shiat is not edible.
 
2014-12-28 1:26:13 AM  
 
2014-12-28 1:26:56 AM  

Benevolent Misanthrope: I have never bought a McRib.  I have never eaten a McRib.  I have never been tempted by the McRib.  I really don't get what all the fuss is about.  It's an un-breaded Pork McNugget drenched in BBQ sauce.

Anyone want to explain to me why it's so beloved?


YEARS ago, I had one (actually a couple that year) and they were farking devilicious. Good enough that if they said I happened to have been lucky enough to have bought the last one, then some idiot knocked it out of my hand, onto the floor, he would have had no less than 2 broken bones (followed up by a signature broken finger).

Last time I bought them (twice in a row), they were good, but nothing to brag about. Would actually had preferred a couple regular cheeseburgers.

Doubting I will buy one the next time there are available here... not 100% sure, but have doubts.


/just made REAL BarBQ ribs over the past week.... [homerdrooling.gif]  They were so damned gooood.
 
2014-12-28 1:28:51 AM  
I just smoked a 6lb Boston butt, therefore pulled pork will satisfy my porcine desires for the next week or so. It might not be any healthier for you than a mcrib, but I can guarantee you it tastes better, and is cheaper per serving to boot.
 
2014-12-28 1:31:43 AM  
is this headline sponsored?  I can't imagine someone sucking that much corporate knob willingly
 
2014-12-28 1:38:16 AM  
GrailOfThunder: Grab ya one of these, along with a hamburger bun:
[i5.walmartimages.com image 334x334]
And there ya go. A McRib any time you want one.

I prefer the Filet-o-Fish WHALER  BIG FISH myself.

I actually worked at a McD and have never had a Big Mac.  Anyway, the BK has that 2 for $5 premium sandwich deal and that's pretty good.  The other day I had a Big King and a Big Fish (I guess they don't want to bring back the Whaler name due to Greenpeace or something) with fries.

It's not bad, but the "big king" really isn't all that great and the "big fish" is pretty solid although the premium fish sandwich at Arby's is better.  I wish we had a LJS, because I'd rather eat fish than some of the other protiens sometimes.  Then again, remember it only costs a few bucks more to have table service and better food at your local non-chain restaurant (I hope you have a few of them!)
 
2014-12-28 1:41:20 AM  

GrailOfThunder: Grab ya one of these, along with a hamburger bun:
[i5.walmartimages.com image 334x334]
And there ya go. A McRib any time you want one.

I prefer the Filet-o-Fish myself.


Oops, forgot to talk about this:
http://thefatmancooks.blogspot.com/2011/08/bbq-rib-patty-sandwhich-m ea l.html

Very good option, you have to do your own sides though.
 
2014-12-28 1:44:48 AM  
Y'all keep hating. I'll keep eating.
 
2014-12-28 1:45:12 AM  
on-cor.comView Full Size
  +  
foodservicedirect.comView Full Size
 
2014-12-28 1:48:13 AM  
Have to agree: the texture is just too weird. I don't normally eat fast food, but usually enjoy it when it comes down to it, but not this time. Would probably help if the sauce had a flavor.
 
2014-12-28 1:48:21 AM  

optikeye: Yeah! Meat Glue!

I actually find it very interesting that the "meat glue" stuff that's used in McRibs...nuggets and other low brown stuff.

Is used in some of the highest rated resturants in the world. Like Jose Andres (Bazaar--LA), Grant Achatz (Alinea in Chicago)..and Thomas Keller (French Laundry)...and the now closed "El Buli" by Ferran Adrià in Spain.

They use it for 'glue' pastes of ground meats together in layers to change the texture and sousvide them and sauce them.

If you serve up a McRib on a good china and a better sauce and artistic plating and garnishes...you'd probably get 40 dollars a plate for it.


slate.comView Full Size

BUSTED

 
2014-12-28 1:52:38 AM  

meatofmystery: is this headline sponsored?  I can't imagine someone sucking that much corporate knob willingly


I have no idea but I thought I'd note that your Fark handle is perfect for this thread.
 
2014-12-28 1:56:07 AM  

ski9600: GrailOfThunder: Grab ya one of these, along with a hamburger bun:
[i5.walmartimages.com image 334x334]
And there ya go. A McRib any time you want one.

I prefer the Filet-o-Fish WHALER  BIG FISH myself.

I actually worked at a McD and have never had a Big Mac.  Anyway, the BK has that 2 for $5 premium sandwich deal and that's pretty good.  The other day I had a Big King and a Big Fish (I guess they don't want to bring back the Whaler name due to Greenpeace or something) with fries.

It's not bad, but the "big king" really isn't all that great and the "big fish" is pretty solid although the premium fish sandwich at Arby's is better.  I wish we had a LJS, because I'd rather eat fish than some of the other protiens sometimes.  Then again, remember it only costs a few bucks more to have table service and better food at your local non-chain restaurant (I hope you have a few of them!)


Big Fish isn't bad, but the What-a-Catch (from Whataburger) is better IMO. LJS has better fish I agree, but I've never actually had one of their sandwiches - usually it's just the fish & chicken platter. I don't get by LJS much tho, as their prices are outrageous;  it's CHEAPER to go to a regular table service restaurant in most cases.

We're not that big on fast food anyway though - we either steam, bake, crock, or NuWave most of our food. Seems the older we get, the less interested we are in drive-thru meals.
 
2014-12-28 1:57:44 AM  

quatchi: meatofmystery: is this headline sponsored?  I can't imagine someone sucking that much corporate knob willingly

I have no idea but I thought I'd note that your Fark handle is perfect for this thread.


What, is Corporate Knob Sucker a farkie thing now?
 
2014-12-28 2:01:34 AM  
All of you who think you have great ribs would happily suck my dick for a second serving of my ribs.
 
2014-12-28 2:03:29 AM  

GrailOfThunder: ski9600: GrailOfThunder: Grab ya one of these, along with a hamburger bun:
[i5.walmartimages.com image 334x334]
And there ya go. A McRib any time you want one.

I prefer the Filet-o-Fish WHALER  BIG FISH myself.

I actually worked at a McD and have never had a Big Mac.  Anyway, the BK has that 2 for $5 premium sandwich deal and that's pretty good.  The other day I had a Big King and a Big Fish (I guess they don't want to bring back the Whaler name due to Greenpeace or something) with fries.

It's not bad, but the "big king" really isn't all that great and the "big fish" is pretty solid although the premium fish sandwich at Arby's is better.  I wish we had a LJS, because I'd rather eat fish than some of the other protiens sometimes.  Then again, remember it only costs a few bucks more to have table service and better food at your local non-chain restaurant (I hope you have a few of them!)

Big Fish isn't bad, but the What-a-Catch (from Whataburger) is better IMO. LJS has better fish I agree, but I've never actually had one of their sandwiches - usually it's just the fish & chicken platter. I don't get by LJS much tho, as their prices are outrageous;  it's CHEAPER to go to a regular table service restaurant in most cases.

We're not that big on fast food anyway though - we either steam, bake, crock, or NuWave most of our food. Seems the older we get, the less interested we are in drive-thru meals.


Shirley, you jest
 
2014-12-28 2:05:10 AM  
Turbo broilers are the bomb, yo.
 
2014-12-28 2:10:18 AM  

Benevolent Misanthrope: I have never bought a McRib.   I have never eaten a McRib. I have never been tempted by the McRib.   I really don't get what all the fuss is about. It's an un-breaded Pork McNugget drenched in BBQ sauce.

Anyone want to explain to me why it's so beloved?


I'll leave this as an exercise for the poster.
 
2014-12-28 2:10:55 AM  

Shakin_Haitian: Umm haven't mcribs been out for like 2 months now?


The article is from the U.K. where McDonald's is haute cuisine. In the U.S. we seem to have McRib around most of the time but no one gives a shiat.
 
2014-12-28 2:30:18 AM  

Notabunny: quatchi: meatofmystery: is this headline sponsored?  I can't imagine someone sucking that much corporate knob willingly

I have no idea but I thought I'd note that your Fark handle is perfect for this thread.

What, is Corporate Knob Sucker a farkie thing now?


Oh, you!
 
2014-12-28 3:07:55 AM  
I'm not anywhere close to a "foodie" but the McRib is garbage.
The only reason people buy it is because it's for a limited time.
If it was year round it would be the worst selling thing on the menu.
And it's a menu of other garbage.
 
2014-12-28 4:54:36 AM  

optikeye: Yeah! Meat Glue!

I actually find it very interesting that the "meat glue" stuff that's used in McRibs...nuggets and other low brown stuff.

Is used in some of the highest rated resturants in the world. Like Jose Andres (Bazaar--LA), Grant Achatz (Alinea in Chicago)..and Thomas Keller (French Laundry)...and the now closed "El Buli" by Ferran Adrià in Spain.

They use it for 'glue' pastes of ground meats together in layers to change the texture and sousvide them and sauce them.

If you serve up a McRib on a good china and a better sauce and artistic plating and garnishes...you'd probably get 40 dollars a plate for it.


If anyone thinks food like this is "fine cuisine", then I'm sorry, but I take major umbrage. A simple Shoppy's all beef hot dog makes the McRib look like two day old road kill.
 
2014-12-28 5:10:03 AM  

Sensei Can You See: The  new McRibs are here! The  new McRibs are here!  The  new McRibs are here!

Things are going to start happening to me NOW.


I coulda swore these were back just during mid-fall, like in September ... what?
 
Displayed 50 of 104 comments


Oldest | « | 1 | 2 | 3 | » | Newest | Show all


View Voting Results: Smartest and Funniest

This thread is archived, and closed to new comments.

Continue Farking





On Twitter



  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.