McRib.
The McRib is such an intriguing fast food sandwich. It is McDonald’s method of calling back the masses. But have you ever asked yourself why the McRib is only on the “occasional” menu? Why is McRib a “specialty” item at McDonald’s?
I’m get the hibby jibbies when I drive by the nearest Mickey D’s, and they put the banner out, or put the words on the marquee, “McRib is Back!” I know that it will only be a matter of time before I log into Facebook, or start seeing a stream of statuses that are excited about this fact. The McRib. A pork patty, slathered in cheap BBQ sauce, put on a bun with a few onions and pickles–and passed of as some gourmet item.
People. Don’t drink the Kool-Aid. Don’t eat McRib. Let’s break it down.
What exactly is it? It pains me that people actually believe that the McRib is some sort of pork rib meat. My theory? The McRib only comes along occasionally, because it takes awhile to amass the pork scraps that are shredded, ground and then pressed into what is glorified, pork Spam. Pressed into a shape to suggest they are a small cut of back ribs. They amass all that meat, and instead of just marketing a McDonald’s Limited Edition Hot Dog, they mash it into a signature shape. That’s why it’s only available for “a limited time.”
It comes back around the same time annually. In 2010, it was the first week of November. 2011–the last week of October. Seriously–collected pork grindings, smashed into a specialty mold and passed off to you like it’s a half-rack of Arthur Bryant’s Baby Back Ribs.
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