I'm a huge barbecue aficionado. I grew up watching my dad at the grill, and I've inherited some of his skills. I've eaten everything from pulled pork with vinegar sauce (eh) to big juicy Beef Ribs dripping with sauce (divine) to grilled veggies (yummy!). I wanted to know if any of you have had the Burger King ribs. Of course, in the city I live in, they've ran out of ribs many times at the local BK's, so I haven't been able to sink my teeth into them. Obviously, that must be a sign. I know they're going to be either OK or outright gross and disgusting.
I'm a huge BBQ snob, so I'm debating about going out to the nearest BK to try them out. I'm pretty sure the pork meat has hormones and all kinds of shit in them.
Here are some reviews:
Burger King Ribs â€” The Wandering Foodie
So to talk about the actual taste of the rib – it wasn’t awful, it just wasn’t great. There was a bit of smokiness and one had some char on it that was nice, but it seemed like the outlier, and that one happened to have the least meat on it. The consistency of my first bite was a bit mealy. You could tell they’d been frozen and thawed. The bone to meat ratio was way off. No self-respecting rib place establishment would stand for this cut of rib; the ratio is more like a ghetto Chinese joint’s rib special. You’re not getting a whole lot of meat here.
And what the fuck is this:
How is the muscle separating from itself? That’s not supposed to happen. I just finished reading The Omnivore’s Dilemma, and I have no doubt in my mind this happened because of the drugs injected into this poor pig before it was served to me. You can really see how tiny these motherfuckers are in this picture. My thumbs are not gigantic, they just appear that way in the picture.
But seriously folks. What’d you think was going to happen? You thought these were going to be awesome? Tasty? Thick and juicy? C’mon son.
This is Burger King, and they’re test marketing ribs."
Reality Check: Burger King's 'Fire-Grilled Ribs' | Serious Eats
"As far as fast food goes, these ribs are great. They're actual pork, the tips of pork short ribs, and don't have that artificially composed taste (nor the occasional nub of cartilage) that the McRib has. And for a drive-thru, the meat is quite tasty: it doesn't have, say, the watery, salt-infused fake taste of a headless, featherless Kentucky Fried bio-bird. The naked meat is pretty appealing—you're not dealing with a cotton-corn-syrup bun, nor gritty pink tomato and weak lettuce. Thirty minutes after eating, I didn't have that Fast Food Hangover; I still felt like a human being. They're salty, you can taste fatty, meaty pork, and the meat comes clean off the bone. I would definitely go back.
However, as someone who likes ribs more than he likes fast food, these ribs fell short. They all tasted like they had been microwaved. Most were shiny, with an eerie glisten—the kind normally reserved for the free fried chicken you get with a delivery over $30 from a Chinese restaurant. Of the eight I tried, three or four fell off the bone; the others required some serious chew. The glaze on the outside was so dried that it cracked and crisped. Basically, inside of the six or eight you get, they're hit or miss."