According to their website, the sandwich is “slathered in tangy barbecue sauce, slivered onions and tart pickles all on a hoagie style bun.”
Sounds kinda good, right?
One sinister facet of the McRib is that individual restaurants can order the ingredients for the sandwich whenever they want – but McDonald’s keeps it elusive because of the hoagie’s underground following. It’s a ploy to maintain its fan base and keep customers counting down to its comeback and even tracking its whereabouts.
In the article it’s noted that the McRib’s entire reason for existence is due to a chicken shortage after the McNugget was introduced by head chef Rene Arend in 1979. The cook was inspired by a trip to the south, whereby he acquired a taste for the region’s famous barbecue sandwiches.
A few of the more unsavory details worth mentioning are the process by which the McRib is created, the actual ingredients used, and the treatment of the pigs used for the mysterious snack.
McDonald’s has never really been known for its stellar treatment of animals, making no exceptions for the McRib. I’m not lovin’ it.
One of said ingredients is “azodicarbonamide, a flour-bleaching agent often used in the production of foamed plastics.” Yum.
Check out this off-color article from The Trend Guys, discussing the actual elements of the sandwich.
McDonald’s is certainly a staple in the American landscape, but that doesn't mean we have to eat what's given to us. Should McDonald's take more responsibility for the food they provide?