The problem with bringing the McRib back, is that restaurants have changed a LOT since they were revisited. The ribs used to sit in a vat of sauce n onions under a heat lamp for god knows how long. It produced a flavor that just can’t be duplicated today.
@samrob40176 ай бұрын
How long is it back for in Spain?
@adameats89866 ай бұрын
Not sure, a limited time, if it sells good they might keep it, thanks for watching
@samrob40176 ай бұрын
@@adameats8986 going over in September and never had one