The really awesomely titled Pork Magazine says that Burger King will begin offering pork ribs at 300 locations in Las Vegas, Indianapolis, Greensboro, N.C., and Orlando, Fla. The ribs will be available in three, six or eight-piece servings. A dipping sauce will be included. Will you eat this? [Pork]
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oh hell no.
I might, however, go to Burger King so that I can watch other people eating “ribs”.
@zlionsfan:
I agree: Hell No.
If I’m going to eat ribs I’ll cook my own. They’ll be way better than anything Burger King can put out.
You know, I have a pretty high tolerance for fast food and will try just about anything (the McRib, for example!), but this? Not even I would eat it, and that is saying something.
@nakedscience: Mmmmmm, McRib sandwich… *drools all over desk*
@jfielder23: They brought it back, and you know, I wasn’t all that impressed. It was okay. I prefer their chicken wraps mmmmm.
@nakedscience: Why would Burger King ribs be any worse than a McRib? It sounds from the description as though BK’s will be actual ribs instead of that hot pork jello from McDonald’s.
I’m not saying they’ll be good, mind you, but how could it possibly be worse than that?
I shudder at the thought of ribs at BK.
This is no worse than Long John Silvers serving lobster……oh yes, coming soon if not already at your local LJS.
I would eat BK ribs before eating LJS lobster.
@CaptZ: It’s not lobster lobster, it’s lobster in-name-only, courtesy of this website: [consumerist.com]
Yay for the Ribwich!
@Mondoz: I give-a you ‘da lease-a to my car!
You can say, “only if you give me a million dollars” but it’s possible that after eating these ribs, you’ll need that million dollars to pay medical bills for getting yourself transported to the hospital by ambulance and for that subsequent stomach pumping and prescription antacid.
@pecan 3.14159265: Wow, healthcare costs really are spiraling out of control…
They have 300 locations in just those FOUR cities?
@joe18521: Las Vegas being one of them is strange, because I live here, and I can hardly ever find a burger king. I know of like, 4 in the entire city. None within a convenient distance to my house. (And even if there were, I live by an In N Out, Fatburger, and Del Taco. So…no.)
@Porcelina: Del Taco is awesome. The one near my work charges 85 cents per debit/credit transaction, and I refuse to pay that (45 cents…maybe…more than my taco costs? no), but I really do love their fish tacos.
@nakedscience: Miss Del Taco so much…
@Porcelina: There is one just down the street from where I work in Las Vegas near Charleston and Decatur. It has had the Ribs for about 3 months now or so…I haven’t had the guts to try them yet.
@Keith Hummel:
I was gonna say, I’ve known about these things forever but will likely never take the plunge.
Some things are best left out of the hands of inept teenagers, and ribs are right up there on the list.
@joe18521: Only if they mean markets and not cities … it looks like there are fewer than 50 in the eight-county Indianapolis area, but if they stretch that to include, say, the Lafayette, Bloomington, and Muncie areas, I’d guess there’s more like 80-90, maybe more if you start extending toward Terre Haute and Richmond.
Or maybe Orlando has 200.
I will only eat ribs if they’ve been smoked with low heat for a long time done by either myself or some 60+ year old pitmaster that’s been doing it since he could walk.
@BloggyMcBlogBlog:
You are absolutely correct (well mostly correct, I’m 35 and can cook the shit out of some ribs myself)
No thanks, my town has real BBQ.
@HIV 2 Elway: Seriously.
If I want BBQ, I just go to Honey Bear’s. Not BK!
@HIV 2 Elway: Greensboro has some amazing bbq tho too, i’m sure that’s part of why it was picked.
@HIV 2 Elway:
Vegas actually has good BBQ too, mostly on the west side, but it’s here.
I’d be curious to try them but I really love the ones my wife makes.
I eat a lot of fast food, and I’m sure that it has been over 1 year since I ate at a Burger King. Their restaurants are disgusting. Their food is good, and I’d say fresher than McDonalds or Taco Bell, but their restaurants are rank, and all I think when I’m at them is that I’m on the ghetto’s fringe.
@CoarseLive:
One hyphenated word: Drive-thru.
@CoarseLive: Must be your city, because all the BK’s I go to have great stores.
No. But I might have to subscribe to Pork Magazine just on principle.
@Laura Northrup: agreed, though I may have to hide it when the jewish mother in law comes over
@edwardso:
screw that, i’m buying a subscription for my cousin, the rabbi.
yeah, i’m going to hell. [insert obligatory "jews don't believe in hell" comment.]
but yeah, how did i not know there was a pork magazine?! that. is. awesome.
man i hope its a mcrib. i think id eat the mcrib everyday if mcdonalds served it.
@JohnDeere: I am probably just an idiot for asking this, but why doesn’t McDonald’s sell the McRib all the time? Just the fact that making something ‘limited’ makes it appear just that more awesome?
@calquist: i assume its so bad for me that they would probably have a lot of legal trouble when people started dying of mcrib overdoses.
i mean if food is good its bad for you right? and the mcrib is awesome.
Bring it on!
I can say I won’t and talk about how nasty all fast food is but I know some night I am going to end up trying them.
I’ve posted this before and I stand firm behind it’s important message, first that pork is the meat of kings and second that veggies need wedgies coz meat can’t be beat.
@Applekid: That is, so agrees Weebls.
@Applekid: Fixed links are now a dollar extra
who “dips” ribs in sauce?
@BeerManMike: I certainly slather extra sauce on.
@BeerManMike: Who doesn’t?
Ribs should be slow cooked with a dry rub, then have the sauce brushed on after cooking, served on the side for dipping, or both.
I think I saw a Pork Magazine in an adult book store once, but the topic was totally different.
@RandomHookup:
Thanks for a good belly laugh !
No, but to be fair, I don’t eat pork ribs anywhere. I might make an exception though for ribs slow-smoked in the Southern BBQ tradition. We just don’t have that available here.
Damn! I can’t believe they’re not testing this in Georgia–especially Atlanta. I mean, it is Atlanta…
@nicolebuckingham: Maybe the BKs in Georgia aren’t big enough to handle the new equipment needed?
@Rectilinear Propagation:
Or maybe because there’s a million much better places to get ribs there. Finchers in Macon ftw
Hmm. I try to avoid fast food and don’t consider Burger King to be even marginal fast food. But if these things didn’t have some sort of wheat based filler or coating on them I might try it out of utter desperation to find anything to eat when away from home.
If you want to break your fast food habit, become allergic to wheat or develop celiac disease. Everything in fast food seems to have it as an ingredient.
Ok people I’m from Indy and they have had these ribs over here for at least two months now. I couldn’t resist trying them. They are a little pricey for the amount of meat that you get, but they are awesome. I couldn’t believe how good they were. Mine were a little burnt but they weren’t dry and the meat fell right off the bone, very tender. Give them a try please before you pass judgement.
@Scott Potter: They are delish. Basically they’re the same thing as the mini-ribs that Tyson makes.
interesting… Greensboro is sort of the dividing line in NC for Eastern and Western style BBQ. I’ve had some good bbq up there at Stamey’s next to the Gboro Coliseum.
@Charlotte Rae’s Web: Oh, how I miss Stamey’s. “Lexington style” chopped pork, hush puppies, and homemade peach cobbler with ice cream….
I won’t be touching those things! I can get a whole rack of ribs plus 2 sides and a roll for $13 at a mom and pop restaurant down the road from me! Those ribs are MUCH better than any fast food creation; plus, by the time I eat the sides I’m so full that I can take the ribs home with me.
How can you cook ribs fast enough for this to be done in a fast food restaurant? I mean, even if you’re not slow cooking it it’s not exactly fast is it?
Read Fast Food Nation, and then answer question…
I’d go to Burger King for a nice pulled pork sandwich, smoked or slow-cooked over open fire, with a nice tangy BBQ sauce. But yeah right, like that’s going to happen!
f*k no.
You had me at “pork ribs.” Must be the swine flu…
HELL TO THE FUCKING YES I’d eat pork at BK.
[wouldibuyitagain.wordpress.com]
Holy crap! $11 for a combo? I can get a half rack from a real BBQ place in town for that much. The 2 inch pieces look disturbing, though I understand why they do it, so that it cooks quicker. There’s no way they’ll mass release these…
I’ll take Burger King over Krusty Burger:
Krusty: “Kent, I just want to clear up a misconception about the Whatchamacarcass Sandwich. We used non-diseased meat from diseased animals.”
and
Krusty: Look… about the rib-wich… There aren’t gonna be any more… The animal we made them from are now extinct…
Homer: The pig?
Otto: The cow?
Krusty: You’re way off. Think smaller… think more legs!
I’d try it. I wouldn’t digest it, however.
hah
I saw a sign for these last week at the BK near my office (downtown Boston) and I almost had to order them just to see the trainwreck ..
this makes my stomach turn. Pork Ribs should not be a fast food item. It usually takes me 8-10 hours to cook ribs properly. The thought of them pre-cooked and frozen and nuked and then grilled is just sick.