The McRib returns to Tampa Bay McDonald’s locations next month

Critics might argue that McRib virgins can get an idea of that taste by sinking their teeth into a yoga mat.

click to enlarge The McRib returns to Tampa Bay McDonald’s locations next month

You read that right: McDonalds' cult favorite McRib sandwich is back. Somehow, it keeps coming back.

This fall, the McRib — so named even though it contains no actual ribs — will make its first appearance in roughly a decade. And, as per previous reintroductions, the return will likely be met by fanatical squeals from fast-food aficionados across the nation.

“The McRib has been a beloved menu item at McDonald’s since its inception nearly 40 years ago,” Linda VanGosen, Mickey D's vice president of menu innovation, said in a statement. “There’s nothing quite like the taste of the McRib.”

Critics might argue that McRib virgins can get an idea of that taste by sinking their teeth into a yoga mat. However, lovers of the saucy, processed-meat sando will certainly beg to differ.

Though it’s advertised as containing “seasoned boneless pork slathered in smoky, tangy barbecue sauce, topped with slivered onions and tart pickles,” the 500-calorie sandwich contains more than 70 ingredients—assuming its composition hasn't changed since it was last served up in 2011. The ingredients in that iteration include azodicarbonamide, a flour-bleaching agent used in the production of foamed plastics such as yoga mats and the soles of shoes.


The fast food giant will bring back the menu item to all 14,400 of its U.S. restaurants starting Dec. 2. If you're a fan, get ready to stock up.

Here are some reactions from Tampa Bay locals, added for the Nov. 12 print issue.

“I love when the McRib is back because it lets me know which of my friends make poor life choices.”—D. Cura

“Typically bad decisions cost way more than $1.99 and take longer to realize the mistake. Someone post a coupon please.”—J. Overman

“It’s a nice change of pace from my normal Filet-o-Fish and apple pie order. Edible bones for the win.—T. Herbort

“Just like mom used to make.”—A.M. Stracey

“It’s really an impressive feat of science. Not until very recently in human history could we so thoroughly obliterate animal parts and then reconstitute them back into something that resembles animal parts.”—C. Sturdivant

“Because our savior and the greatest president of all time, Donald J. Trump, threatened to shut down McDonald’s forever if they didn’t roll it out nationally again, so even though it’s not my favorite sandwich ever, I must consume as many as possible in order to not fail our glorious leader.”—E. Mayo

“Because I love knowing what Republican sadness tastes like.”—A. Dieudonne

“I love that it aligns with my vegan values.”—C. Jane

“I haven’t had a McRib since was about 9 years old, but man I was addicted to them. When I was a kid I loved going to work with my father because his office was on the Pinellas Trail, and there was a McDonalds across the street. I could play outside all around the area and I’d go ask dad and his secretary for a couple of dollars, and I would always get a McRib. I don’t really remember now what they taste like and I find the whole idea of thing very unattractive, but man 9-year-old Nate was in heaven with those things.”—N. Najar

“I love the McRib because it tastes like that one time I took four Xanax bars and accidentally woke up at a BBQ competition working for the winning pit.”—F. Villa

“It’s feels better than the other McDonald’s sandwiches when rubbed all over your body.”—J. Bardi

“A steady diet of McRibs gave Thomas Peterson the only case of recorded dysentery since the Oregon Trail. So that’s neat.” —R. Fouche

“Hey Ryan, they double as a floatation device when you’re crossing the Big Blue River.”—J. York

“It might be the closest thing McDonald’s has to a vegan meat substitute.”—O. Mince

“Because it looks like something that Publix would make if Publix was extremely hungover.”—M. Maudlin

“Great for insulation/noise reduction.”—C. Wilson

“I eat four a day. Just the grissly texture. The mixture of processed onions , pickles and sauce do it for me.”— T. Swank

“As much trash as I eat, I’ve never seen the allure of the McRib. I’ve always called it the McRubber.”—K. Ulrey

“I never understood why they have the bone shapes. On real ribs you don’t eat the bones! Puzzling!”—J. Popp

“Those are supposed to be bones? I always thought they were tire tracks.”—D. Brady

Somewhat on topic: I was never prouder of [chef, Baker] Greg, than when we were served a cease & desist by McDonald’s for putting a McRib on The Refinery menu.—M. Baker

“The Memories, textures and flavors that it evokes. Like going to a pig picking and getting the best bits (belly and bark, naturally), then pulverizing them along with a cellulose dish sponge. Add to that the subtle, sanctimonious, tangy ness of Chick-fil-A’s hate sauce mixed with store brand sweet and sour sauce and pile it all on a bun that is simultaneously squishy and stale and you get a metaphorical glimpse of my life as a latchkey kid. Or so my therapist says.”—G. Baker

“The painted on grill marks make me feel secure as a man.”—A. Boehm

This post originally appeared at our sibling site, San Antonio Current.

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