We know D.C. Get our free newsletter to stay in the know.

Oh, the “tangy temptation.” Like it or not, the elusive McRib sandwich, which McDonald’s somehow chooses to release to the public about as often as God unleashes periodical cicadas, is suddenly available again.

In an unabashed attempt to be as whorishly SEO-friendly as possible this week, Y&H procured a pair of the strangely popular sandwiches from our neighborhood Mickey D’s. (Priced at $2.79 a piece in Adams Morgan.)

My initial impression: Is it really so difficult for McDonald’s to make these frickin’ things? The meat looks oddly similar to the McNugget, only flatter and more rectangular shaped. The toppings, including some slices of onion and a few tart pickles, don’t seem that different from those on any other McDonald’s sandwich. And that signature “tangy barbecue sauce” the thing is smothered in—-undoubtedly the best part of this otherwise unremarkable lunch—-tastes the same as the stuff you dip your nuggets in.

On the whole, the flavor reminds me of some semi-decent airline food that I had on British airways back in the mid-’90s. (And I’m not entirely sure what kind of mystery meat that was, either.)

My dining companion (if you can even call this exercise “dining”) was far less generous in her assessment, especially noting the unpleasant aftertaste. “I want to wash my mouth out with soap,” she concludes. “It is not something I would offer my worst enemy.”

Photo by Odochi Ibe