After McNuggets were introduced in 1979, franchisees couldn't get enough of them and demanded another hot product to sell.

A nationwide chicken shortage left some franchises without McNuggets, so McDonald's chef René Arend created a fast, affordable alternative.

The design for the McRib used new technology to create a "restructured meat product" developed by Richard Mandigo at the University of Nebraska, NPR reported.

Arend designed the McRib's shape to "look like a slab of ribs," and while the product is made with pork, it doesn't include any actual rib bones.

Made with boneless pork, barbecue sauce, onions, and pickles, the menu item sparked early interest from customers nationwide.

However, while customers showed up to try the McRib for the first time, not many returned for repeat visits, and it disappeared from menus in 1985.

That same year, McDonald's introduced a mini version of the sandwich, the McRib Jr.

The McRib found success as a limited-time offer. In 2007, McDonald's sold 30 million sandwiches, Maxim reported.

In 2008, devoted McRib fan Aaron Klein started the McRib Location website that used crowdsourced tips to help people find the sandwich at select locations nationwide.

"The McRib has been a beloved menu item at McDonald's since its inception nearly 40 years ago," Linda VanGosen, McDonald's vice president of menu innovation, said in a statement at the time.

"There's nothing quite like the taste of the McRib. To our customers, it's become more than a delicious, saucy moment … it's a season, and it's taking the internet by storm. That's why this year we're proud to serve the McRib nationwide for everyone to enjoy."

The launch proved successful and boosted sales that were declining amid the COVID-19 pandemic, Restaurant Business reported.

During the pandemic, chains including Burger King and KFC turned to nostalgia, offering customers familiar comforts during an uncertain time.

However, despite the hype, we were a bit underwhelmed.

The rectangular pork patty reminded us of the sausage McDonald's uses on its breakfast sandwiches, while the pickles and onions tasted crisp and fresh.

We enjoyed the toppings, but the sandwich was missing the barbecue flavor we expected — likely because it arrived with barely any sauce, unlike the much saucier McRibs seen online. This could've been a restaurant-specific error at the time, but we haven't been back to reorder it since.

But yet again, the sendoff didn't stick.

The McRib returned to menus in 2023, 2024, and 2025, continuing the long-running cycle of limited-time disappearances and comebacks.

However, unlike previous years, the McRib was only available in select cities in 2025.

After years of dramatic goodbyes and limited-time returns, McDonald's brought the polarizing pork sandwich back once again in 2026.

Starting on October 27 at select locations in cities including Los Angeles, Chicago, Miami, Atlanta, Philadelphia, and Dallas, fans can purchase a McRib for a limited time, the company told USA Today. Customers in other cities are encouraged to check their McDonald's app for availability.

Its latest comeback proves the McRib's strange staying power.

Every time it disappears, fans wonder whether this will finally be the last time — and head to their nearest location to try it for (possibly) the final time.

For each mix, I followed the recipe on the back of the box for the most basic pancakes and the fewest pancakes.

Many of the recipes required the same mix-to-water ratio, but one required oil, milk, and an egg. I cooked all the pancakes for 1 1/2 minutes on each side, using about half a tablespoon of butter to grease the pan as needed. I also used about a quarter-cup of batter for each pancake.

To keep things as fair as possible, I also served all the pancakes the same way, with a half-tablespoon of butter and a drizzle of Maine maple syrup.

The 32-ounce box cost $4.99 at my local Stop & Shop in New York City. 

Ingredients

• 1 cup mix
• 3/4 cup milk
• 1 tablespoon oil
• 1 egg

Pearl Milling Company has another complete buttermilk pancake mix that only requires adding water, but this kind requires a few extra steps.

After I mixed the ingredients, I noticed the batter was slightly thicker than the batter from other pancake mixes I've tried.

It took a little extra effort to remove all the clumps and make sure the egg was fully incorporated into the batter.

It looked almost cake-like in texture, and it turned a nice golden brown.

The texture was slightly stodgy and crumbly, but also a bit dry. The pancake had a nice, crispy outer layer, but it desperately needed butter and syrup to add some moisture.

The 32-ounce box cost $3.99 at my local Stop & Shop in New York City. 

Ingredients

• 1 cup mix
• 3/4 cup water

However, it was extremely easy to work out the clumps and create a smooth batter.

The pancake was slightly thinner than the others I made, even though I used the same amount of batter for each pancake.

It tasted like something I'd get in a diner, or even a frozen pancake you'd heat up in the microwave.

While the flavor on its own didn't blow me away, I thought it was a great vehicle for maple syrup and butter. It took me back to my childhood.

The 16-ounce bag cost $6.99, making it half the size and double the price of the other brands I tried. I also thought the packaging was beautifully designed and easy to reseal after each use.

Ingredients

• 3/4 cup mix
• 1/2 cup water

For a recipe that only required mixing the powdered pancake mix with water, it looked strikingly similar to the Pearl Milling Company buttermilk pancake mix, which also required an egg, milk, and oil.

The pancake puffed up slightly, becoming about an inch thick, which I thought was the perfect thickness.

The pancake had a good balance of flavor for a "just-add-water" pancake mix, and it is arguably the mix I would reach for again over the others, based on flavor.

However, for half the amount of pancake mix of the other boxes and at double the price, I couldn't say it was the best value compared to the others. I'm simply not convinced it's so much better that it warrants the higher price tag.

The 32-ounce box cost $3.59 at my local Stop & Shop in New York City, making it the cheapest brand I tried.

Ingredients

• 1 cup mix
• 2/3 cup water

It was a perfect balance between thick and runny, and it spread easily in the pan.

The pancakes were slightly thicker than the Hungry Jack-brand pancakes, but not as thick or cake-like as the Pearl Milling Company pancake.

The outside was crispy, but the pancakes themselves were still moist and slightly crumbly on the inside.

Not only did this pancake mix have great flavor and texture, but it was also the cheapest among the brands I tried. This is hands-down the brand I would purchase again.

Sommeliers work hard to curate thoughtful and interesting wine lists at restaurants. If you can get the wine at your grocery store or any retailer you frequent, skip it while you're out.

Dining out is a time to explore and discover something new. This can be a grape you've never had, a producer you've never heard of, or a wine from a new-to-you region.

Sure, you've had a Tuscan red wine, but have you had a red wine from Oltrepò Pavese made from pinot-noir grapes? At Italian restaurants, I always look out for bottles of La Genisia pinot.

Bordeaux is widely considered one of the finest wine regions in France, and Napa Valley reigns supreme in the US. So, it's no surprise that their wines often have price tags to match their elite status.

Instead, I always look for areas near these benchmark regions to expand my horizons and save a few bucks.

Just outside Bordeaux is a region called Cahors, which is known for making wines from the malbec grape. Crocus Wines is a reputable brand to try.

In terms of Napa alternatives, I tend to reach for bottles from the Anderson Valley in Mendocino. Classic producers include Goldeneye Winery and Husch Vineyards.

Ubiquitous, "comfort zone" white wines like chardonnay, sauvignon blanc, and pinot grigio tend to have cultlike followings.

If you're open to branching out and are in a white-wine rut, I say start by taking a closer look at the menu. For example, Italy has a treasure trove of "under the radar" varieties.

The country is home to over 1,000 native grape varieties, but my favorite Italian regions to look for on menus include Sicily, Collio, and Lugana.

Planeta and Monteleone are two of my favorite brands in Sicily. Primosic and Terre del Faet are top producers in the Collio region. And in Lugana (an all-white wine region), Ottella and Selva Capuzza reign supreme.

There are so many great varieties worth trying if you know a few keywords to look for.

Over the years, I've observed that American wine drinkers really like big, assertive reds.

The problem with ordering such wines at many restaurants is that the bottles are often too young. They'd benefit from some aging, but restaurants need to sell their wines, so it's a bit of a conundrum.

My solution is to dapple with light-bodied reds that are ready to drink when bottled. The best examples include gamay, Cinsault, and valdiguié wines.

Some of my favorites include Camins 2 Dreams' gamay, Two Shepherds' Cinsault, and J. Lohr's valdiguié.

If it's hot out, consider enjoying these reds lightly chilled. Have the sommelier put the wine on ice while you peruse the menu and order your food.

By the time your appetizers are served, the wine will be ready to enjoy.

This story was originally published on September 15, 2024, and most recently updated on October 26, 2026.