Even NBC4's Angie Goff feels the need to breathe in a McRib from time to time.
It's the news you didn't even know you were waiting for! The McRib, drumroll please, is back.
McDonald's barbecued pork sandwich, eerily boneless, is a ground pork patty slathered with barbecue sauce, onions and pickles, served on a six-inch roll.
It's available at all American locations through Nov. 14 -- a departure from the past, when specific locations could decide whether to offer the sandwich, sparking visits to an online McRib locator.
The location at 4130 Wisconsin Ave. N.W. confirms they've been serving it for close to a week now... oh, and lunch starts at 10:30.
Equally important, the sandwich actually appears to be tweeting. @McRibSandwich has more than 1,500 followers. "Contrary to all the rumors, the McRib is made out of pork. Yep, I'm 100% porcupine meat," the sandwich typed.
McDonald's first executive chef, Rene Arend, also creator of the Chicken McNuggets, developed the McRib nearly 30 years ago, according to Maxim:
McDonald's McRib is a sandwich of legend. The heavenly blend of pork patty, barbecue sauce, and bun is, to devotees, so addictive that songs have been written about it, Internet shrines erected to it, and TV shows dedicated to it. Yet McDonald's has made the McRib a limited edition.... It is rarely seen, yet frequently sought and cultishly worshiped. It is the Holy Grail on a bun.
Is it the taste, the fleeting nature, or the campyness of it all? Either way, the McRib has 500 calories, 26 grams of fat, 70 grams of cholesterol and 980 grams of sodium. In other words, hit the gym first, and drink a liter of water after.
One potential... well, not health benefit, but a fair-enough point: @ZombieRiot tweets, "This year, people have died from eating cantaloupe, spinach & lettuce. Nobody has ever died from eating The #McRib."
If that's not a ringing endorsement, what is?