"We know that we do not know the composition of the McRib, but we do not know precisely what it is that we do not know."
Yes folks, the McRib has made its glorious return to the Golden Arches! And yes, I have participated in that glorious return. (last Saturday, Williamsville Illinois, pure delishishness!)
There's just something about the barbeque sauce, with the pickles, and the onions! OH, I WANT ANOTHER!
However, after reading this article, I am not sure why I long for the return of the McRib every 6-8 months:
Yikes!
If this author is right, the McRib - with all its delicious barbeque sauce goodness - could be called the McNasty. Or the McRandomPiggyParts.
The McRib has traditionally been fashioned from otherwise unmarketable pig parts like tripe, heart, and stomach, material that is not only cheap but also easier to mold and bind into a coherent, predetermined shape.
Oh come on! Everyone knows Mickey D's does this with their nuggets. Surely not the sweet delishishness of the McRib too??!!??
I went to the official McDonalds website; here is how they describe the McRib:
The tasty fan favorite slathered in tangy barbecue sauce, slivered onions and tart pickles all on a hoagie style bun.
"SLATHERED"..... wow, that just sounds like tastiness, doesn't it?
According to McD's, here's the ingredient list for the McRib's Patty:
Ingredients: Pork, Water, Salt, Dextrose, Preservatives (BHA, Propyl Gallate, Citric Acid).
"Pork". not real descriptive. yikes - maybe this article is on to something.
One last quote from the article:
Yet, the McRib’s perversity is not a defect, but a feature. The purpose of the McRib is to make the McNugget seem normal.
Ummmmm, yeah, OK. 1 McRib is plenty for me.
Until it makes the next glorious return, at least.
Out for now....
Matt