There's more: because it's crawling with bacteria, it will be washed with ammonia, soaked in it, actually. Then, because it tastes gross, it will be reflavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.
That's like saying the best turd out of Amy Winehouse's ass.I think the McRibs are the best thing to ever come out of Mcdonalds.
I couldn't tell if you were talking about McRibs or Lady Gaga.Funny, was watching TV the other night and saw the McD's commercial for this. I thought it looked downright disgusting and thought "What the hell does america find attrative about this food?!" Just nasty, fake looking food. Guess America is a big fan of the nasty and the fake though....
dont bother man......never gonna happenjust so I say I can be cool.
This will replace waterboarding.mcrib and fourloko, breakfast lunch and dinner. I dare you.
I use dry chunks of wood instead of soaked chips. Don't like the way they creosote the meat.soak the wood chips for 3hrs
I go to Snoop Dog's uncle Reo. A lot less work.If I want ribs I go downtown to the best meat store in town, get ribs. Then drive all around town picking up different types of wood chips. Then....do a dry rub overnight on the ribs, soak the wood chips for 3hrs, put the ribs in the smoker for HOURS, mop them with my sauce and THEN GET TO EAT...only over a day after getting a craving for ribs
That was one hell of a run-on sentence. But ya, the mcrib is a freakin' joke. Every time I eat there I feel like crap afterwords....but they do have my favorite fries of any fast food place!
Pretty much all NY people have good ribs within a 2-3 hour driveIf I want ribs ...only over a day after getting a craving for ribs
I'll have to try that one.I use dry chunks of wood instead of soaked chips. Don't like the way they creosote the meat.
when I smoke ribs, I just put them in a room with Erik Hudson.I also use chunks when I smoke.
A whole new meaning of stickywhen I smoke ribs, I just put them in a room with Erik Hudson.