McRib

[CascadeClone]

I always assumed it was the ends of all the meats. Is it only pork?

Depends on the meaning of "only".

Also the meaning of "pork".

 

[CYTUTT]

If a sandwich can get 2+ pages of comments, I think it’s a money maker! The things probably only cost 17 cents to make. I love them because of the nostalgia.

 

[qwerty]

I was there on Monday and just happened to notice that it said it was all pork. It's been years since I've had one. For some reason it does to me what Aldi chicken wings does to snowcraig.

Snowcraig . . . . . may he rest in peace (in a whispered voice)

 

[qwerty]

I watched a good documentary on History yesterday about the battle between McDs and Burger King from 1970s through 2000s. One section was on how they developed the McNuggets. Ray Kroc and McDs really innovated fast food. First to:
* hit big with fast food and drive through
* do fast food breakfast sandwiches
* do chicken nuggets
* develop dipping sauce for the nuggets

In late 70s Burger King hired Don Smith (#3 at McDs) to lead them. BK was about 1/10 the size of McD at the time. He took them to about half the size then was poached by Pepsico to head up Pizza Hut and Taco Bell in the 80s'

 

[JM4CY]

As Larry the Cable Guy once said “I get the same thing every time I go to the Mac-Donald’s……… diarrhea.”

 

[cycloner29]

Snowcraig . . . . . may he rest in peace (in a whispered voice)

Well.... off the porcelain god that is..... after he kinda slipped off it..... the horror of it all!!!

 

[VeloClone]

In late 70s Burger King hired Don Smith (#3 at McDs) to lead them. BK was about 1/10 the size of McD at the time. He took them to about half the size then was poached by Pepsico to head up Pizza Hut and Taco Bell in the 80s'

He was a great player for Glen Anderson's Iowa State BB team.

 

[inCyteful]

McDonalds McRibs and Wendy's Spicy Chicken Sandwich

I eat them, I admit it. I feel like **** after I do. Then I eat them again.

Sue me.

 

[isutrevman]

The McRib is 100% pork. It's made from the picnic cut of the pork shoulder.

 

[ISpyCy]

As Larry the Cable Guy once said “I get the same thing every time I go to the Mac-Donald’s……… diarrhea.”

And from Jim Gaffigan:

"Momentary pleasure, followed by incredible guilt, eventually leading to cancer. I'm lovin' it."

 

[KHoing07]

is back Monday I see. My wife and kids wont care but I do. Love these things!

You have to wait until Monday? It's been here in Marshalltown since last week.

 

[jcyclonee]

Worked at McDonald’s when they sold them for their seasonal stuff but hadn’t for a year or two. It was basically a crockpot with scalding hot BBQ sauce and the meat soaking in it. They did t receive the boats to wrap it in at first so we took a 200 degree chunk of meat drilling in sauce, slapped it on a bun, threw some onion chunks on it and wrapped it in some flimsy paper. The drive thru worker then threw it in a bag and handed it to the customer.

We then would see that customer come back through the dive thru in about 3-5 minutes complaining about burning their hands, mouth, face, and also destroying their shirt and/or pants from the sauce. Occasionally burning their leg from that monstrosity. Workers hated dealing with it since they generally would burn themselves if they had to serve at least three.

Drive thru worker would always inform us of the people in suits/dresses that ordered it because they would be back and POd.

I guess that's another job to add on to your endless list of former jobs.

 

[jcyclonee]

I always assumed it was the ends of all the meats. Is it only pork?

It's porkish.

 

[swiacy]

I quit the area McD when they caught the unhappy worker on camera in the back room pissing in the pickle jar. Any McD I go to now I say "hold the pickles".

 

[houjix]

I was there on Monday and just happened to notice that it said it was all pork. It's been years since I've had one. For some reason it does to me what Aldi chicken wings does to snowcraig.

When I worked there many years ago, it was all the ends of the beef, pork, and turkey that ended up being too small to get slices off of. It was chopped up and thrown in a big kettle with BBQ sauce (which at the time was just Cattleman's and may still be). I used to give my wife grief about ordering it as it was just the leftovers that have been in the cooler for a couple of days reheated and sauce thrown on it.

 

[jcyclonee]

Mr. Rib at my school.

Mine too. Our lunch ladies were marketing geniuses.

 

[drmwevr08]

Stop coming into threads trying to ruin everyone's good time.

Tidily sums up why I don't live in Iowa!

 

[ISUTex]

Anyone had the Arby's rib sandwich yet? That looks light years better than any McRib.

Yes. It's OK. Meat won't stay in the sandwhich. Arby's doesn't do a good job at smoking it. The McRib has more flavor IMO. But the Arby's sandwhich is actual rib meat.

 

[usedcarguy]

It's was a good sandwich back in the day when it was $1.50-$2.00. But then they got cute, made it scarce, and jacked up the price. It's a ground pork sandwich. Should be one of the cheapest things on the menu. Haven't ordered one in years, and have now limited myself to eating there only once or twice a year. McDonalds was never great, but always cheap. Now it's neither. The chicken is about the only thing on the menu worth ordering anymore and it's not like you can't find good chicken at a dozen other places...

 

[Frog]

You have to wait until Monday? It's been here in Marshalltown since last week.

I was told at the elevator then checked their site and it said 1st. If in Marshalltown now then bet serving at Walcott!!! Will have to go through drive through and rip the roof off the place with tractor and cart. if you see a trooper chasing a big New Holland with ISU sticker on it down I-80 at 24mph on the news it will be me.