The McRib is finally returning to over 10,000 locations
Praise be to the fast food gods, for unto us a sandwich is given. Say goodbye to substandard burgers and soggy nuggets - finally, everyone’s favourite limited edition pork product has been resurrected by our father who art in Maccies. Strap yourselves in for the most exciting October since Michael Myers first started stabbing random teenage babysitters. The McRib has finally McReturned.
According to a report by Business Insider, the legendary sandwich will be appearing at over 10,000 US locations, starting from Monday, October 7th. Fans were first alerted to the possibility of a taste on October 2nd, when dedicated Twitter account @mcriblocator began confirming sightings, tweeting “It’s here! Check mcriblocator.com for confirmed locations.”
Despite not being a permanent fixture on McDonald’s menus, the McRib is one of the most beloved items on the planet, inspiring fanaticism among disciples. It first appeared in restaurants in 1981, and deeply divided fast foodies everywhere, with some reviling it and others falling head over heels. Nearly four decades later, the sandwich still causes people to drive across the country just to get a taste.
Check out this epic recipe for Glazed BBQ Jerk Ribs:
For anyone who hasn’t tried it for themselves, the sandwich consists of a “McRib pork patty...slathered in tangy barbecue sauce and topped with slivered onions and tart pickles, all on a hoagie style bun,” according to the official product description on the McDonald’s website. As with many edible favourites, words are not sufficient to do it justice.
Perhaps because of its polarising nature, the sandwich’s return to menus is rarely consistent. Last year, the McRib appeared at 9,000 locations, making it one of the largest re releases to date. The fact that 2019 is set to top that figure shows that, though it might revolt some, it’s popularity may well be growing again. Check the McRib locator and ready your tastebuds. The most wonderful time of the year is here again.
This article originally appeared on twistedfood.co.uk