Food

The McRib Is Returning To McDonald’s For The Last Time

Consider this its farewell tour.

The McRib is returning to McDonald's menus again.
PAUL J. RICHARDS/AFP/Getty Images

PAUL J. RICHARDS/AFP/Getty Images

Real fast food fans understand the heartbreak of their favorite menu item being discontinued. Though sometimes, if you're lucky, your go-to order makes a valiant return for a limited time. Lovers of the McDonald's McRib know this to be true.

The McRib has always been a bit of a mystery. It was only sold at a limited number of McDonald’s locations until finally being available nationally in 2020 — 40 whole years after it was first introduced to menus in 1980.

For those unfamiliar, the sandwich includes seasoned boneless pork dipped in tangy BBQ sauce that is topped with slivered onions and dill pickles and is put together on a toasted homestyle bun.

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Since 2020, the McRib has been leaving and returning to menus on a random basis. This time around, it will be back on McDonald’s menus at select restaurant locations starting Oct. 31.

This season’s return will be different than that of years past because this time, it’s being referred to as the “McRib Farewell Tour.”

This Farewell Tour will include a run of limited-edition merch that will drop the same day the barbecue sandwich returns, so go ahead and set an alarm for Oct. 31.

To commemorate the McRib Farewell Tour, McDonald’s compiled a list of some of the sandwich’s “Greatest Hits” on their website. There, you can find information about the McRib’s history and viral tweets about the item.
Of course, in true internet fashion, McRib fans were quick to share their excitement about the return online. Some even voiced their emotions about this potentially being the McRib’s final run.

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Ultimately, if boybands and Taco Bell Nacho Fries have taught us anything, there’s a slight chance this isn’t actually the last time we’ll see McRibs available at McDonald’s. But if you want to ensure you get one before it’s gone, head to a McDonald’s near you on Halloween.

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