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Started By
Message
If McRibs are so popular
Posted on 11/7/11 at 3:45 pm
Posted on 11/7/11 at 3:45 pm
Why don't they have them all the time?
9
Posted on 11/7/11 at 3:45 pm to Bubb
It's all a lie........
Posted on 11/7/11 at 3:45 pm to Bubb
They have to sit in the pot for 7 months to "absorb" the flavor.
Posted on 11/7/11 at 3:45 pm to Bubb
McRibbs = Disgusting 
Posted on 11/7/11 at 3:46 pm to Bubb
quote:
Bubb
If at first you dont succeed.......
Posted on 11/7/11 at 3:48 pm to LSUBboothe
Does it have bones in it? Is it better than TJ ribs?
Posted on 11/7/11 at 3:52 pm to Bubb
quote:
If McRibs are so popular Why don't they have them all the time?
It's not a coincidence that McRibs are available around the holidays, you know when people have family meals featuring holiday hams. The ham is just the pig leg, there's a lot of left over pig that needs to be moved and McDonald's does it's part with the McRib.
Posted on 11/7/11 at 4:07 pm to TigerinATL
What part of what animal, is the McRib?
Posted on 11/7/11 at 4:09 pm to BugAC
What the frick is that? Please tell me what carbon based life form, this fricking thing comes from.
Posted on 11/7/11 at 4:10 pm to BugAC
quote:
What part of what animal, is the McRib?
That's probably like asking what part of what animal is a Hot Dog.
This post was edited on 11/7/11 at 4:11 pm
Posted on 11/7/11 at 4:14 pm to TigerinATL
Funny how people don't pass the same judgment on sausage
Why does sausage always get a pass?
Chicken nuggets, McRibs, hot dogs and the like all get made fun of. Sausage and jerky get a pass.
Why does sausage always get a pass?
Chicken nuggets, McRibs, hot dogs and the like all get made fun of. Sausage and jerky get a pass.
Posted on 11/7/11 at 4:21 pm to BugAC
Its like chicken part tendors. They ground up a bunch of pig parts with heavy liquid, then pour it into a waffle like form, bake so as to keep shape, then dump the carbon form in a crack like sauce.
PETA has a pending lawsuit against the pork suppliers for not humanely keeping the pigs prior to destruction.
PETA has a pending lawsuit against the pork suppliers for not humanely keeping the pigs prior to destruction.
Posted on 11/7/11 at 4:23 pm to Powerman
quote:
jerky get a pass
You shut your whore mouth about jerky.
Posted on 11/7/11 at 4:25 pm to Bubb
a buddy of mine found a bone in his when we stopped going to TTown
Posted on 11/7/11 at 4:25 pm to Powerman
quote:
Why does sausage always get a pass?
Interesting point. Sausage is pretty flavorful so maybe you can argue that sausage is a way to improve mystery meat while everything thing else appears to be a half assed effort to dispose of it.
This post was edited on 11/7/11 at 4:26 pm
Posted on 11/7/11 at 4:53 pm to Bubb
quote:
Why don't they have them all the time?
McD's has actually done quite a bit of research on this. They concluded that having them like they do it now, is the way to go. People just don't care that much about them, if one can be had at all times.
McRib =
Posted on 11/7/11 at 5:15 pm to Bubb
quote:
popular
quote:
Why don't they have them all the time?
then they wouldn't be popular
it's all about the novelty, bra
Posted on 11/7/11 at 5:44 pm to BugAC
Taken from the McDonald's website:
McDonald's McRibs are made of 100% baby back pork ribs. The ribs are slow roasted for 12 hours, then the meat is pulled off the bone and formed into patties, by adding organic breadcrumbs. The patties are frozen, shipped and then grilled at your local McDonald's.
McDonald's McRibs are made of 100% baby back pork ribs. The ribs are slow roasted for 12 hours, then the meat is pulled off the bone and formed into patties, by adding organic breadcrumbs. The patties are frozen, shipped and then grilled at your local McDonald's.
Posted on 11/7/11 at 6:13 pm to Powerman
quote:
jerky get a pass
What kind of jerky do you eat? The jerky I make is 100% beef.
Posted on 11/7/11 at 11:01 pm to Me Bite
This is a guess, but around the holidays beef prices hit their highest levels of the year, and pork is at its lowest. McDonalds is probably trying to take the preasure off the beef burgers.
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