For better or worse, the McRib makes a comeback at McDonald’s


Jaszmin Harbor

Ka’Trina Harbor takes of bite of a McRib.

Jaszmin Harbor, Staff Writer

 There are good choices and there are bad choices. The McRib was a bad choice on McDonald’s behalf. Although some enjoy the McRib, others claim the McRib not only smells horrendous but tastes terrible as well.

As I came across this so called “sandwich,” the aroma pierced my nose, and I was regretting my decision to taste the sandwich. For starters, the sandwich came on a 14-centimeter roll. The rib itself was a restructured boneless pork patty shaped like a miniature rack of ribs that had barbecue sauce, onions, and pickles on top. I would describe the presentation of the sandwich as sloppy, and the bun of the sandwich was crusty. When I took a bite, the first word that came to my head was chewy, and it reminded me of the texture of chicken nuggets.
The St. Louis High School journalism class had the honor of trying this popular sandwich. Tyson Head, a sophomore and student staff writer, stated, “I wish I had dementia so I could forget this sandwich existed.” 

McKenzie Reid, a sophomore and a current employee at McDonald’s, stated, “I currently work at McDonald’s. I have tasted the sandwich before, and I was disappointed. I would not recommend it to anybody to try this horrid sandwich. It doesn’t smell very good, it is inconvenient to make, and it doesn’t taste very good. I’d say somewhere between 10 to 20 people a day order the McRib.”

According to McDonald’s, “McRibs are primarily made of ground, boneless pork shoulder emulsified with water, spices, dextrose sugar, and preservatives to refine its flavor and texture.” This so-called “delicious” sandwich was brought to mind in the year 1981 by McDonald’s first Executive Chef René Arend, a native of Luxembourg who invented Chicken McNuggets in 1979.