The McRib That Saved Christmas? McDonald's Delays Return


I'm Biv Dick Black, the Over Poster.
If you're counting the days until your next McDonald's McRib fix, there is some bad news: fans of the cult The McRib Sandwichfavorite will need to wait until late December this year, according to a leaked memo.

The pork sandwich was originally expected to be sold from Oct. 22 through Nov. 11, but the popular limited-time product will be delayed to help boost sales at the end of the year, according to a memo from the McDonald's Operators National Advertising Fund that was obtained by Ad Age. Unseasonably warm weather last December contributed to a 9.8-percent jump in McDonald's U.S. same-stores last year.

The fast-food chain is hoping the McRib's popularity will help it top this strong year-ago performance.

McDonald's (MCD) will fill the void left by the McRib this autumn by offering a Cheddar Bacon Onion Angus burger as well as a similar chicken sandwich, according to the Ad Age report.

Then in February, the fast-food chain will debut Fish McBites, the report said. This is about a year after McDonald's launched a poultry version of its McBites.

In recent months, the weak global economy has been taking a toll on McDonald's sales. In July, the company reported its worst monthly sales in nine years, but same-store sales picked up again in August, although they remained shy of analysts' expectations.

S&P Capital IQ analyst Jim Yin recently told CNBC that McDonald's can expect that pressure to continue to hurt its margins in the "near term."

McDonald's problems include stiffer competition from Wendy's (WEN) and Burger King Worldwide (BKW), which have been improving their performance, and also from choppy consumer spending.

This week, McDonald's will begin posting calorie counts for its menu items ahead of reforms that will mandate the practice. Jan Fields, McDonald's USA President told CNBC's "Squawk on the Street" that posting calorie information isn't expected to have a big impact on consumer behavior.
I need to get my barbe-fu down. Fuck the McRibb.
Who the FUCK put pickles on ribs anyway? Fucking savages.
Eat the pickles and throw the rest of the meal into the trash. Makes no sense to waste good pickles on this heap of steaming dog shit.


Lying causes cat piss smell.
Duuuuuuuuuuude, you got your Encore frozen rib patties, you got your hoagie roll, some onions and pickle and your done.
You're all crazy. The McRib is an absolute masterpiece. Also, LiddyRules is right, pickles on a pulled pork sandwich are amazing. If you have fried pickles, it's even better.


I'm Biv Dick Black, the Over Poster.
Don't worry folks, we have a follow up.

McRib Delayed for 2012, Fans Freak Out. Here's How to Make Your Own at Home

It has gained a cult following since it was first introduced in 1981, but fans of McDonald's McRib sandwich are going to have to wait a lot longer to satisfy their cravings. Though they're usually on the menu sometime in October, according to AdAge, this year's McRib won't make an appearance until late December.

Related: How to make perfect McDonald's-style French fries at home

Inspired by the pulled pork sandwiches he ate in Charleston, South Carolina, McDonald's first executive chef Rene Arend created the sauce-slathered boneless pork patty in 1981, just two years after the debut of his other big invention, the Chicken McNugget.

"The McNuggets were so well received that every franchise wanted them," Arend told Maxim magazine in 2009. "There wasn't a system to supply enough chicken. We had to come up with something to give the other franchises as a new product So the McRib came about because of the shortage of chickens."

Though it tested well in the Midwest, the McRib -- which is actually made out of pork shoulder meat pressed and shaped to look like a mini rack of ribs -- was pulled from the McDonald's menu in 1985 because it wasn't selling well. It returned in 1989 but disappeared again in 2005; since then, it's only been offered for a few months out of the year, and only in select restaurants -- except in Germany, where it's available all year.

In the United States, the limited availability has become a marketing tool. Devotees of the McRib track its very existence -- witness The McRib Locator. For them, the fact that this year's appearance will be delayed until Christmas is definitely cause for alarm.

After the news broke on Tuesday, the McRib Locator Facebook page was filled with a chorus of "Noooooooooo!"

"Why do we have to wait unti December for your deliciousness to return???" Facebook user Mike Gardner mock-wailed.

McRib fans, have no fear. Todd Wilbur of Top Secret Recipes has been cloning restaurant favorites for decades, and his version is easy to make at home. The real thing packs 500 calories (240 of them from fat), which means that Wilbur's version, which clocks in at 307 calories, is a bit better for you. He even did sauce taste tests to figure out which commercial brand tasted most like the one McDonald's uses (Hunts won). At the very least, it'll satisfy your cravings until McDonald's breaks out the McRib in December.

"I'm a huge McRib fan," Wilbur wrote in 2010. "And I was blown away by this one."

Todd Wilbur's Top Secret Recipes Version of McDonald's McRib Sandwich

Serves 4

1 pound uncooked pork sparerib meat, cut off the bones of 1 whole rack (you can use pork shoulder, as McDonald's does, instead)

3 tablespoons water

1 teaspoon white sugar

3/4 teaspoon salt

4 6-inch center-split white sandwich rolls

1 cup Hunt's Original Barbecue Sauce

8 dill pickle slices

1/2 cup thinly sliced onion

Combine pork, water, sugar, and salt in a food processor and process on high speed for 30 to 60 seconds or until it's a smooth pink paste.

Line a baking sheet with parchment paper or nonstick foil. Divide the pork puree into 4 equal portions. Using your fingers (wet them with water first), shape the portions of pork on the baking sheet into thin 6-1/2 inch by 3-inch rectangles, or about the size of your rolls. Cover them with another sheet of parchment paper or foil and freeze until pork is frozen solid, about 2 hours.

Split the rolls open and toast them. pour the barbecue sauce into a large shallow bowl.

Heat a large skillet or griddle over medium heat, and then cool the frozen pork patties for 3 to 4 minutes on each side, or until browned in spots. Cool the cooked patties for a few minutes, then dip each portion into the barbecue sauce to coat completely. Place each patty on one half of the roll, top with two pickle slices and about 2 tablespoons of sliced onions, and the other half of each roll.

Just before serving, heat each fully assembled sandwich in the microwave for about 15 seconds on high, to warm through.


Lying causes cat piss smell.
I know for a fact that KC metro area McDonalds had it on a periodic basis throughout the early-mid 90's when I was working there in high school. Took home many of them when I was a closer.


I'm Team Piggy!
Pickles and barebecued pork doesn't mix. Knock it off. Also, McRibs are horrible. Boarding school cafeteria and chow hall served it all the time. I'd rather eat chop suey, shit on a shingle or hamburger yakisoba. McRib is the dirt worst cheap grub.


Registered User
If it sells so well in the fall, why not sell it all year long?


Registered User
Pickles and barebecued pork doesn't mix. Knock it off. Also, McRibs are horrible. Boarding school cafeteria and chow hall served it all the time. I'd rather eat chop suey, shit on a shingle or hamburger yakisoba. McRib is the dirt worst cheap grub.
Another great post by hipster name.


I'm Team Piggy!
And Occupy Wackbag isn't a hipster name? You know those rib things are terrible as are pickles with barbecue sauce.


Ideologically Unsound
And Occupy Wackbag isn't a hipster name? You know those rib things are terrible as are pickles with barbecue sauce.
A like for hamburger yakisoba. I have no clue what is hipster and what isn't but that's awesome. Like some kind of disgusting/awesome Japanese hamburger helper. Next time I make drunk food I'm making that. Never would have thought of it on my own. Thanks for the reminder I need to think outside the box more,

Creasy Bear

gorgeousness and gorgeousity made flesh
The McRib... still frozen in carbonite... before being reanimated, slathered in gelatinous BBQoid corn syrup mucous, and offered for consumption by the unwashed masses.

Mmmmmmm... mouthwatering.


The God of 42nd Street
Shit, negro.
I had one of those motherfuckers the other night.
Shit was cash, yo.


LDAR, bitch.