Kitchen

[Reever]

Many of us enjoyed the McRib when it was a staple at McDonalds in the 1980s. Since then it has periodically made brief returns to the menu but this may be the last chance to get one. Starting Nov 1, it will be offered at participating McDonalds chains until Nov 20th. McDonalds  is calling it the "McRib Farewell tour" which sounds like it may not come back again.

For younger QVC viewers, McRib is a seasoned boneless pork dipped in a tangy BBQ sauce, topped with slivered onions and dill pickles, all served on a toasted homestyle bun.

[Love my grandkids]

@Reever We had and loved these for years. DS, late DH and I loved 'em.

About 3 years ago I had one and ended up in the ER and got admitted. I had chronic small bowel obstructions (since corrected by surgery) but this caused me a big one!

And when the ER nurse and doc were asking me about what I'd eaten and I told them, the doctor said I was the 4th person that week who came in ill after eating one.

They ruled out food poisoning and told me that none of the others had food poisong either but couldn't figure out what caused the trouble. As much as I like them I had to rule them out forever!

[CoffeeNut]

I've noticed they've gotten smaller over the years.  The last couple of ones I had gotten had bits of gristle and bone in them.  Stopped getting them after that.  Seemed like the quality went way down. 

It's probably been over 5 years since I've had one.  

[phoenixbrd]

@Love my grandkids 😱. What a horrific experience.  I'm happy you survived and I hope others take note.

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@Love my grandkids wrote:

@Reever We had and loved these for years. DS, late DH and I loved 'em.

About 3 years ago I had one and ended up in the ER and got admitted. I had chronic small bowel obstructions (since corrected by surgery) but this caused me a big one!

And when the ER nurse and doc were asking me about what I'd eaten and I told them, the doctor said I was the 4th person that week who came in ill after eating one.

They ruled out food poisoning and told me that none of the others had food poisong either but couldn't figure out what caused the trouble. As much as I like them I had to rule them out forever!

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[beckyb1012]

I only just tried it for the first time two years ago.  It was o.k. but I only ate about half.  

[CelticCrafter]

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@Reever wrote:

Many of us enjoyed the McRib when it was a staple at McDonalds in the 1980s. Since then it has periodically made brief returns to the menu but this may be the last chance to get one. Starting Nov 1, it will be offered at participating McDonalds chains until Nov 20th. McDonalds  is calling it the "McRib Farewell tour" which sounds like it may not come back again.

For younger QVC viewers, McRib is a seasoned boneless pork dipped in a tangy BBQ sauce, topped with slivered onions and dill pickles, all served on a toasted homestyle bun.

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So you won't eat garlic from China but will eat mystery meat?

[Rockycoast]

It is amazing the crud Americans will eat. What the US McDonalds calls a McRib is disgusting. When we were over in Germany we stopped at a McDonalds in the mid 80’s. We had a McRib. It was a Real smoked boneless pork riib sandwich. Tasted so good. We were looking forward to having it here in the US. Disappointed is hardly the word for it. The US version is as stated disgusting, gelatinous pressed meat product. No thanks.

[Othereeeen]

@Rockycoast 

I heard it's made of snouts, nether parts and hoofs!!!!

Mechanically separated ...look that up on You Tube -you'll never eat another slice of bologna ( which is chicken!!!)....

Cooked at high temperature of course...anything is edible if it's boiled for 10 hours!!!!

[Etoile308]

When the McRib was first introduced it was a novelty. Something different at a place known for burgers. 

Nowadays we realize just how simple it is to duplicate at home, and make it more to our liking.

[paixmcdao]

The McRib consists of a restructured boneless pork patty shaped like a miniature rack of ribs, barbecue sauce, onions, and pickles, served as a sandwich on a 5½ inch roll.

Meat restructuring was developed by the US Army to deliver low-cost meat to troops in the field. The process was refined by a Natick Army Labs meat scientist, Dr. Roger Mandigo, leading to the McRib patty. It is primarily composed of ground pork shoulder.