McRib is back on sale

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McRib sandwich (McDonald's)
McRib sandwich (McDonald’s)

For fans of this McDonald’s irregular menu special, the following news should be doubly good. The McRib is back and as the press release states, now it’s mobile too. You can grab the popular sandwich at participating restaurants all October long – as well as have some delivered right to your door step with the chain’s current Uber Eats partnership.

Here’s the full press release form McDonald’s:

The McRib is now available via McDelivery with Uber Eats, check the McDonald’s Finder app or the Uber Eats app for information on participating restaurants

This month, the craveable and delicious McRib returns for a limited time and will be available in more than 9,000 U.S. restaurants nationwide. Fans can order the McRib at participating U.S. restaurants and through McDelivery on Uber Eats.

A sandwich that has had fans clamoring for more than 35 years, the McRib is made with seasoned boneless pork and slathered in tangy, delicious barbecue sauce – it’s topped with slivered onions and tart pickles on a hoagie-style bun.

“While McDonald’s has ushered in many new items this year – such as fresh beef* in our quarter-pound burgers – we know our fans love this limited time classic,” said McDonald’s Chef Mike Haracz. “That’s why we wanted to bring the McRib to as many fans as possible this year. With the McRib also now available via McDelivery on Uber Eats, we’re excited to make it more accessible to customers with the speed and convenience they expect from McDonald’s.”

The McRib’s most loyal fans can download the McDonald’s Finder app to find participating restaurants offering the limited time sandwich, and swap McRib-themed stickers. Customers can also download the Uber Eats app to find the nearest participating McDelivery restaurant in their area.

The iconic sandwich last appeared in participating restaurants in November 2017.

Hi I’m Stuart., amateur home cook and professional food writer.  You can find my writing at places like The Salt Lake Tribune and Gastronomic SLC, which I founded more than a decade ago.  As well as writing extensively about restaurants, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more.

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