"mcrib" news and stories

Gather 'round children, and ye shall here, of a quest for ribs that took many a year;
Ten grand was offered, a mighty big prize, and every last cent is now Sawyer Frye's.

Yes, folks, the grand-prize winner of McDonald's Legends of McRib Contest, a young North Carolina native, concocted a video tale about the last McRib on earth. (Apparently the sandwich's popularity resulted in all but one of the meaty marvels being eaten before the EPA had a chance to add it to the endangered-edibles list), which took him from Central America to a forest in Canada where the croque McRib in question lay buried (either frozen, we hope, or shot through with enough trans fats to keep it preserved and still tasty).

Frye also won a trip to Germany, the only country in the world where the McRib is served year-round. Try it with a side of McKartoffelsalat and a McWeisswürst. (McDonald's, we thought of it first!) See the video after the jump.

Ah, another Thanksgiving is here, and this year we have plenty to be thankful for -- most notably the return of the McRib! Yes, America's favorite processed pork rib sandwich is back! No need to wander the different corners of the country looking for it, like in that Simpsons episode where Homer and a band of "Ribheads" go on tour following their favorite pork sandwich's limited regional availability; the McRib is now available nationwide after a hiatus of a long 16 years! Let's celebrate the mechanically-separated Thanksgiving harvest!

Last Thanksgiving, we at the Fancy Fast Food kitchen teamed up with Wired to reshape a corn dog and sides into a traditional "Franksgiving Dinner." This year, we're going to celebrate our beloved national holiday in these United States by being inspired by the last, but certainly not least, state to enter the union, Hawaii.

Saveur writer Ryan Adams took the initiative to make the McRib available year-round -- that is, by making it himself. After visiting McDonald's to pick up the much sought-after sandwich, he deconstructed it. Not only does his version of the McRib use fresh ingredients, including vegetables and herbs, he substitutes McDonald's version of a "pork rib" with pork belly -- now this is a sandwich that we can stand behind. For the recipe and step-by-step photos, head over to Saveur.

Make Your Own McRib: Bigger, Better, and Always Available

Get ready, America: the McRib is back-big time! But does it qualify as a legend?

We've already told you that the nationwide McRib-ing begins tomorrow. We even taste-tested it. And by December 5, not even Santa Claus will be able to order one of the bewitching sandwiches, with its (somewhat disconcerting) patty of boneless pork molded to look like its eponymous "rib."

In the meantime, we're sure that for someone, somewhere, the McRib is going to be the main course for Thanksgiving this year. And if you're just that crazy about the McRib, then why not go whole hog and enter McDonald's "The Legends of McRib" contest?

As Advertising Age reports, "McDonald's is encouraging fans to submit their own stories of the McRib's legend, which don't necessarily need to be true, or even possible." Sci-fi meets the pork sandwich? Can we get Joss Whedon on this one?

The chain has come up with the perfect grand prize. (No, not a visit to that mysterious farm where the pigs don't have bones.) It's an all-expense-paid trip to McRib paradise: Germany, the only country in the world where the McRib is on the menu all day, every day, year round.

Berlin, the best Wurst in the world, and a McRib fix -- go figure.

McDonald's almost got one by us. Earlier this month, we announced that the McRib would be returning to menus for a short time only, starting November 2nd. But we kept spotting massive McRib ads posted in the windows of various McDonald's locations, and our curiosity spiked. So we hit the McRib locator, made a couple of phone calls, and it was confirmed: McDonald's has sent the McRib into the world (at some locations) a week early.

For those of you who have been hiding under a rock, the McRib is a pork sandwich (not actually boneless ribs, so don't get your hopes up) slathered in BBQ sauce and topped with onions and pickles. After it made its last and brief appearance back in 2006, the McRib has gathered a cult following.