To solve this edible enigma, FoodCrush podcast hosts Matt Mueller and Lori Fredrich snagged themselves the sandwich to taste test — but obviously this was a case too big for merely two people to handle, so they brought in McDonald's aficionado Steve Palec to crack this culinary conundrum.
Would the McRib hold up to McScrutiny? Or would it be a McDisappointment? Time to take a bite! Ba da ba ba ba, I'm This was my first dive into the world of the McRib, and I must say: I don't get it.
It's not a bad sandwich, per se — I still made mine disappear so clearly it wasn't appalling — and surprisingly the faux rib meat isn't the problem. The shaped sausage patty is actually pretty tasty, with a texture more like the sausage used on McDonald's breakfast sandwiches than on their burgers. The problem comes with the sauce, the supposed star of the sammich. This is clearly a glorified sauce delivery device, but I didn't get nearly enough flavor from it — neither smoky nor tangy enough to give the sandwich the punch it needs.
However, after four years, it was removed from the chain's menu. It returned in , and again in However, just as quickly as it came back, the menu item disappeared yet again, only to come back temporarily in select cities over the years. During the coronavirus pandemic, brands from Burger King to KFC appear to be leaning into nostalgia marketing in an attempt to lure customers who want something familiar and comforting. For many McDonald's customers, the barbecue sauce-covered McRib sandwich provides just that.
According to a previous report by Business Insider , legions of McRib fans have been begging the fast-food chain to bring the menu item back nationally for years, but with little success. Now, those fans' requests have finally been answered. Here's what it was like to try the McDonald's McRib for the very first time, plus my verdict on whether it lived up to the hype.
However, a magnificent sign reading two simple words, "McRib Now," immediately put my fears to rest. I was excited to see what all the hype was about, and whether the sandwich lived up to my huge expectations. The promotional photo of the McRib on the McDonald's website shows the pork fillet practically drenched in barbecue sauce.
I was expecting a finger-licking, napkin-filled eating experience, much like eating actual ribs. Immediately, I knew that wasn't going to be the case. Granted, this was the first day my local McDonald's was offering the menu item, so perhaps there will be a bit of a learning curve when it comes to getting the sandwich just right.
Before trying the McRib, I have to admit I was a little nervous because, frankly, the whole concept didn't sound that appetizing to me. However, I wasn't turned off by the menu item at all. It was well-seasoned and really juicy. There was a slightly more lunchtime flavor to it from the toppings and the barbecue sauce, but it did remind me of the breakfast item.
I completely understand that the lack of sauce could be chalked up to an error at my specific McDonald's. Looking at other people's McRibs on Twitter, I noticed that a majority of theirs were much saucier than mine. But what do you do once you find Bigfoot? You take a picture, move on with your day and then realize that it smells way worse than you realized it did.
So what does it taste like? This sandwich has smell. It has so much smell. Long before you ever get a chance to open the bag and examine the contents, the scent of the barbecue sauce is already working its way through every barrier between itself and your nose. No bag, box or mask will stop it. In principle, the sandwich is fine. The pickles and onions add a nice contrast of flavor and texture. The pork patty tastes like pork, barely.
Unfortunately, nothing in the sandwich is secure, slipping and sliding between the buns like the toppings on a poorly cooked pizza. Everything about this sandwich is tied to the sauce. The meat almost crumbles like hamburger as you chew.
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