217 replies

Mc Rib is Back !!!

flubisMember
Just saw the commercial. I thought they killed this off last year ? I know they say that all the time, but here it is, it all its mystery meat goodness.

I must admit, I never goto Micky D's, (fast food nation killed that for me) but know people follow them religiously. Last time I had one it had changed. The bun wasnt with the cornmeal anymore and the patty was smaller and wider not long and skinny.

Who is addicted to this pork packin delight ?
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    • Original Post
    miamiattyMember
    Big Grin Big Grin "pork packin delite" Big Grin Big Grin

    You know what would make it even better? "Warsh" one down with some Red Truck! Hmmm Hmmmm good!

    Whoa....flashback: In a N.H. Mickey D's, I once had a "McLobster" sandwich. I was just weird. Come to think of it, some Red Truck White would've worked.
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    mneeley490
    mneeley490Member
    quote:
    Originally posted by Tim Fish:
    There was a funny Simpsons episode a few years back that parodied McRibs. Krusty Burger eventually had to stop producing their version because "the small animal we used to make it was now extinct!"

    Mmmmm, extinct!


    I confess to this awfully guilty (or guiltily awful) pleasure. Long live the Rib-wich!

    Favorite quotes from that episode:

    Narrator: "We start with authentic letter-graded meat, and process the hell out of it...'til it's good enough for Krusty!"
    Krusty: "Try my new Krusty Rib-Wich...mmmm! I don't mind the taste!"

    Homer: "Maybe I should hook up with you guys? After all, how long do any of us have to live?"
    Ribhead: "If you like the Rib-wich, not very..."

    Krusty: "Look...about the rib-wich...There aren't gonna be any more. The animals we made them from are now extinct..."
    Homer: "The pig?"
    Otto: "The cow?"
    Krusty: "You're way off! Think smaller...think more legs..."
    Crowd: "Ewwwwwww...!"
    Krusty: "People, we went through something magical together. And it's not important who got rich off whom, or who was exposed to tainted warts. And because you believed in my dream, I want you to fight over the last Rib-wich ever made..."
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    board-o
    board-oMember
    quote:
    Originally posted by Bella Donna:
    McRib is nasty. I would have jumped for joy 10 years ago to know that it was brought back...but the meat just doesn't taste right...tastes like cornmeal or some kind of cheap filler.


    I'll defer to your expertise in the matter. Roll Eyes
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    mneeley490
    mneeley490Member
    quote:
    Originally posted by seanr7:
    Never had one. Can not get my head around the whole, toss meat in a blender then pour it in a mold then cook it and make americans think it is the next great thing. Kind of like hotdog in a rib body.

    I'm pretty sure you just described those mail-order Omaha steaks. Same texture exactly.
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    board-o
    board-oMember
    quote:
    Originally posted by Dom'n'Vin'sDad:
    While in SoCal the last couple days, I saw a commercial for the McRib! I was so fired up. So yesterday I went to MickeyD's to load up. Alas, no McRibs in NoCal. Frown


    DnVD, you posted this on another thread:

    quote:
    Originally posted by Dom'n'Vin'sDad:
    Olive oil to get the rub to adhere. Kosher salt, cracked pepper, and dry mustard mixed for the rub. 500 degree oven, put the roast in, and immediately turn down to 275.

    Enjoy champagne while waiting, and then a nice CaliCab with the prime rib. Smile


    My brain can't process that the Champagne/Cabernet/prime rib guy is disappointed he can't get a McRib. My head hurts.
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    jcocktostenMember
    quote:
    Originally posted by Board-O:
    quote:
    Originally posted by Dom'n'Vin'sDad:
    While in SoCal the last couple days, I saw a commercial for the McRib! I was so fired up. So yesterday I went to MickeyD's to load up. Alas, no McRibs in NoCal. Frown


    DnVD, you posted this on another thread:

    quote:
    Originally posted by Dom'n'Vin'sDad:
    Olive oil to get the rub to adhere. Kosher salt, cracked pepper, and dry mustard mixed for the rub. 500 degree oven, put the roast in, and immediately turn down to 275.

    Enjoy champagne while waiting, and then a nice CaliCab with the prime rib. Smile


    My brain can't process that the Champagne/Cabernet/prime rib guy is disappointed he can't get a McRib. My head hurts.


    DnVD is obviously very complex and has many layers
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    winespartyMember
    quote:
    Originally posted by Vino Me:
    Saw the first ad for the McRib in the Chicago area last night.

    VM


    People from work have already been making McRib trips at lunch. If I weren't trying to eat healthier right now, I would head over too. Others can say what they want about it, but it is tasty.
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    mneeley490
    mneeley490Member
    Homer Simpson: Three Ribwiches, please. And instead of a shake, I'd like a blended Ribwich.

    Squeaky-voiced teen: I'm sorry, sir. The Ribwich was for a limited time only.

    Homer Simpson: Not again! First you took away my Philly Fudgesteak. And then my Bacon Balls. Then my Whatchamachicken. You monster!
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