OH WOW! THE McRIB IS BACK!.....yuck.

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rollin smoke

Meat Mopper
Original poster
Nov 3, 2012
222
11
Pembroke ga
am I the only one the absolutely cannot stand the mcrib? Mush made to look like some kind of weird looking rib with mcnasty sauce.
 
I think it is horrible...both the meat? and sauce they put on it to cover up the actual taste of compressed meat paste...one of the worst things I have ever tasted that someone called bbq...
 
It's all perspective. Last week I got up early, skipped breakfast and went down to the truck rental store and rented a bobtail truck. Picked  up my next door neighbor and drove 45 miles to where we loaded up all his son's furniture and possessions Back to the neighbor's house and unloaded then returned the truck, just sipping a small bottle of water the whole time. On the way home we stopped at a McDonald's and ordered a McRib meal. I'm thinking it tasted good, but I can't be sure since I gobbled it up in just a few bites.
 
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[h1]OH WOW! THE McRIB IS BACK!.....yuck.[/h1]
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I think it's only available once or twice a year because they have to grow the meat in a lab somewhere. Probably China.....haha!
 
You know it can't be that good when they don't keep it around all year long.  A little time off and people forget about it.....which is very easy to do.
 
According to mcdonalds.com....here's what's in it.

McRib Pork Patty
Pork, water, salt, dextrose, preservatives (BHA, propyl gallate, citric acid).

McRib Sauce
Water, high fructose corn syrup, tomato paste, distilled vinegar, molasses, natural smoke flavor (plant source), food starch-modified, salt, sugar, spices, soybean oil, xanthan gum, onion powder, garlic powder, chili pepper, sodium benzoate (preservative), caramel color, beet powder.

The bun is creepy...

McRib Bun
Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, high fructose corn syrup, contains 2% or less of the following: salt, corn meal, wheat gluten, soybean oil, partially hydrogenated soybean and/or cottonseed oils, dextrose, sugar, malted barley flour, cultured wheat flour, calcium sulfate, ammonium sulfate, soy flour, dough conditioners (sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated mono-and diglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide), calcium propionate (preservative), soy lecithin.
 
I knew I loved them for a reason...I love eating stuff I can't pronounce or spell.

Sorry couldn't find the sarcasm font on the mobile site...

Actually I do have to eat 2 (because the second one is only a buck) every time it comes around. Just to remind myself how horrible it is. I like how this year they are advertising it as the ultimate pork sandwich. Cracks me up.
 
Azodicarbonamide, or azobisformamide, is a chemical compound with the molecular formula C[sub]2[/sub]H[sub]4[/sub]O[sub]2[/sub]N[sub]4[/sub].[sup][1][/sup] It is a yellow to orange red, odorless, crystalline powder. As a food additive, it is known by the E number E927.

Azodicarbonamide is used in food industry as a food additive, a flour bleaching agent and improving agent. It reacts with moist flour as an oxidizing agent.[sup][2][/sup] The main reaction product is biurea,[sup][3][/sup] a derivative of urea, which is stable during baking. Secondary reaction products include semicarbazide[sup][4][/sup] and ethyl carbamate.[sup][5][/sup]The United States permits the use of azodicarbonamide at levels up to 45 ppm.[sup][6][/sup] In Australia[sup][citation needed][/sup] and Europe[sup][7][/sup] the use of azodicarbonamide as a food additive is not approved.

It's on isle 4, top shelf, right next to the solid fuel propellant.
 
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Azodicarbonamide, or azobisformamide, is a chemical compound with the molecular formula C[SUB]2[/SUB]H[SUB]4[/SUB]O[SUB]2[/SUB]N[SUB]4[/SUB].[SUP][1][/SUP] It is a yellow to orange red, odorless, crystalline powder. As a food additive, it is known by the E number E927.
Azodicarbonamide is used in food industry as a food additive, a flour bleaching agent and improving agent. It reacts with moist flour as an oxidizing agent.[SUP][2][/SUP] The main reaction product is biurea,[SUP][3][/SUP] a derivative of urea, which is stable during baking. Secondary reaction products include semicarbazide[SUP][4][/SUP] and ethyl carbamate.[SUP][5][/SUP]The United States permits the use of azodicarbonamide at levels up to 45 ppm.[SUP][6][/SUP] In Australia[sup][citation needed][/sup]
and Europe[SUP][7][/SUP] the use of azodicarbonamide as a food additive is not approved.

It's on isle, top shelf, right next to the solid fuel propellant.
That's ridiculous. I guess theyre allowed to kill us just a little bit in the U.S. I'm going too start giving McRibs to people i don't like! Wow.
 
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