Supposedly pork supply is an issue as well (or from what'd been explained to me.) Whenever the McRib comes back it eats up a large share of the pork supply chain. If it was a year round thing McDonalds would be facing sporadic shortages and since consistency is a McD's hallmark it doesn't fit the business profile.
I work at a McDonalds and I discovered these are coming back by finding the buns in the freezer and asking my manager why we had sub buns in the freezer and he was like "Oh, those are McRib buns!" I've never had a McRib before but I hear they're pretty good. But my manager also told me they can be pretty messy to make, and now I see why 😂
DO NOT PUT YOUR NOSE/BREATHE NEAR THE TRAY when it comes out of the microwave or grabbing a rib out of the cabinet, that smell will sear your nostrils, I'd suggest wearing masks while working with mcribs lol
Listen , this vid is causing the internet to lose its mind, not sure why ? Has no one ever cooked a frozen hamburger patty? I’m impressed with how clean the workstation is and attention to detail displayed! Great work👍🏻
Right? Like they're literally the same cheap ribs you can get for a dollar on the frozen aisle at a grocery store. Is it the most appetizing and healthy thing? Ofc not but it's always been obvious it's the same thing like wtf lol
I worked at McDonald's in the early 90s right after the McRib came out and that was very impressed by how they did this. That is one clean grill area. We had a separate holding area for the McRib back in the day. It is I do remember having barbecue sauce everywhere by the end of the shift. That is one messy sandwich but I love it! I just hope they bring it back every year and don't say goodbye to it forever. Very impressive.
Yeah people wanna latch onto cartoon/tv show representation of fast food restaurants being dirty and gross. I worked in a McDonald's for 4 years and I can tell you I never seen any pests or the kitchen unclean. But local fast food joints stay away. Although they do pay wayyy too low. Never work fast food if you can.
I can’t believe they are frozen. I figured they came straight from the butcher shop, into a smoker out back and out directly from the smoker to the bread.
I hope they don’t make you stop filming,I love seeing how it is to work in fast food and I have to say I got a new found respect for you guys it is hard work and fast paced
That's why we go through so many employees. At lot of times it's teenagers coming in thinking it will be slow paced and don't come in with a work ethic. You have to be able to keep up with the person "Running" < this person bags the food then gives it to the presenting window person. A slow production team = a slow service team. = less profits for that particular store.
My first job ever was at a McDonald's in Washington state, back around 1986, and I remember when they first introduced the McRib, and our boss bought one for all of us, and they were quite tasty. I made a lot of them in the time we had them on the menu.
I also live in Washington, the McRib definitely seems popular around here. I'm assuming it's popular everywhere in the states. But whenever it comes back, everyone I know will ask "Did you know the McRib is back?"
It says it is the last opportunity, so the Mc Rib is apparently being retired. I remember my first year at McDonald's, in 1966, as a sophomore in High School. 2 Burgers, fries and a drink..$.87. That's right EIGHTYSEVEN CENTS. Minimum wages was $1.25/hr back then and it increased to S1.65 while I was there. I also was there for a short time after I got out of the service, after returning from Viet Nam, in 1970. The Big Mac was just being introduced. I still love the Big Mac, but the patties are much smaller/thinner these days, and the fries are nothing like they were in the 60's & 70's. We made them from scratch back then. Not like the skinny frozen ones today. I started as a counter man...went to fries, and ended ups as a Grill Man! GREAT start to my work life. I will probably retire next year, after 55 years working. Three different careers...and enjoyed them all.
To tell you the truth, it was really, really fun working there. All my friends worked there and it was just awesome. I became a Crew Trainer a year after I started working there. Loved working the grill, but drive thru was my thing. I'll give you a little idea of what the grill was like back then. I worked there when they started the Arch Deluxe. Love that burger. When I worked there McDonalds used what they called a timer on all their food. You would have to have an idea of what you would be selling during that certain time of day and be really good at it. So let's say it's a Saturday afternoon, and lunch is about to start in 15 minutes. So at about the 5 minute to go mark, you would set your fryers up for fries, nuggets, chicken and fish. You would get those going first because they take the longest. Then you would tell your cooks that I need a total of 16 hamburgers, cheese on 10 of those. They would start to create the burgers, then give them to the quer, hip name for microwaver, and you just wanted to melt the cheese. When they would be done, you would put them into the heating bin where they have been tagged to stay until taken for an order. And here comes the timer part. They had these 90 degree bent pieces of metal, one side had a black number, and one side had a red number. And each McDonalds grill area had a clock right above the warm bin that had red and black numbers on the outside of the clock numbers. So if you put all those sandwiches in at 1100am, they would get a Black 15 number behind the last sandwich in that row. If there were any sandwiches left after 11:15, then they would we wasted (thrown away in a separate garbage receptacle alloted for old food, which would be accounted for after every hour)
I'm going to start working at mcdonalds the next week so I'm doing some homework while I also enjoy watching your channel hahah. I'm so excited, you make it look less complicated and you seem to really like your job, I feel kind of comfortable and it made me more confident, thank you 😊
@@andrewlemerond4374 thank you! own one is something really big, but in the future if I have the opportunity I will definitely look into it. For now I'll try my best
I worked at McDonald's when I was a teenager in the 90s. I love McRibs, but when they would come around, I would dip a McChicken patty in the rib sauce, add a couple pickles and on a chicken bun. Still my fave.
McDonald's should sponsor your videos. They bring a lot of respect to you and your co workers as they show the absolute insane work pace you all must deal with
Luckily, the Mc Rib is a standard item in Germany. Thinking about getting one right now... with extra bacon and double pork on it. 😋 Thx for letting us know how it's made!
Yeah, that kinda blows that its year round out there, but here in the states its not...just for the holidays...smh...I'd probably take a really good bet that if it was year round, it would sell like all of their other burgers.
@@Magny80 If it was year-round then it'd be more expensive and people would probably lose interest. They play the pork futures markets and only offer it when they can get it cheap. It's honestly not _that_ great of a sandwich and I think they're smart to keep it limited for the hype while keeping it cheap by only offering it when pork bottoms out.
There are so many people that are freaking out about this online, yall, they have clearly never had any type of frozen meat, or been near the fast food industry. Keep it up man, we make these every day right now where I work and honestly they are one of my favorite items to make and they taste delicious on top of it
Off subject, I worked for an HVAC company for a little while. I had more than a handful of restaurant experience in servicing in that time, and you would be surprised how much cleaner fast food joints are in the kitchen compared to places like Hooters, Applebees, and other such restaurants
I’ve been waiting for this video sense I subscribe lol. Love the McRib when it comes around the winter time. It’s like waiting for Eggnog to come back in season lol.
Great video. Is a McRib the same meat as a sausage patty but shaped differently? Then served with BBQ sauce, pickle and onions for a different flavour profile? I've always wondered.
One of the most clean and huge kitchens ive seen. My McDonald’s has everything back to back, no space for anything. We also dont put it in the long yellow container, we have them in the big rectangle container at the side of the ingredients.
This different to how we used to service the McRib in the UK when it was on sale. The rib patties were cooked the same on the grill but we didn’t hot hold them in BBQ sauce. The BBQ sauce was dispensed on the toasted buns from a separate ketchup dispenser directly onto the buns, slivered onions, 2 x pickles, then the patty. The US version is a lot more saucy.
@@marshjj3788 I used to be a restaurant manager years ago. It’s all about food cost, yields and P & L’s. McDonald’s isn’t a company that sells hamburgers, they’re a property/land company that just so happens to sell hamburgers.
This video further proves that whoever gave me a DOLLOP of sauce on the CORNER of my McRib 5 years ago just didn't even care....and yes I'm still mad lol
The McRib is perhaps McDonald's most enigmatic and even controversial seasonal sandwich. Reactions to it are a bit extreme. It seems like most people either totally love it or hate it. In this regard, you can call me a "McRib extremist" because I love it and I always look forward to its return! I generally eat a very healthy diet, but will break from my usual routine whenever the McRib makes its appearance. I'm willing to work my daily meal plan around & work out harder that day to make that delicious rib-like sandwich fit! I love the McRib sandwich but I have to make sure I don't turn into a fatty from eating that tasty rib-shaped pork patty - Lol!
Can anybody answear this. Are mcribs any good and what kind of meat do they use for it. Ive never had one at all never, not even one time. I want to try one but i want to know is it a aquired taste or dose it taste like tv dinner ribs.
Omg, I have been waiting for years for this to come back here in Australia and I havent seen it for 2 years with no indication of it coming back this year either. It is my all time favourite maccas item and makes me so sad that they wont announce it here. It used to be an every year summertime limited item for about 2 months. Ever since covid they wont bring it back. This makes me so sad 😢😢😢😢😢😢😢
Is anybody in corporate thinking GoPro footage can be an absolutely powerful tool to train workers in industrial procedures? Not limited to food preparation. This is genuinely awesome. This is the future of training.
Hey man, good to see you. I think last time I spoke to you, you had about 10k subs, I wish we could get McRib's in the UK, they stopped selling them over 10 years ago :(
Nah it's probably that they aren't available all the year in the US. In Germany it's available every day. It's a good burger but a messy one. Back in the day, you got free wet wipes to a McRib. The sauce carries the whole burger. Would they build the burger like a cheeseburger, it wouldn't be so popular.
It's probably been over a decade since I've had a mcrib that was sauced that well. I get them every time they come back around and they're always undersauced.
In Malaysia, we also have that, but instead of McRibs, it's called the Prosperity Burger. It has a rib shaped beef patty, some onions and black pepper sorta sauce. It is delicious but only comes on the menu when it is New Year and Chinese New Year. Fortunately, December is 2 months away.
Man there are a lot of people getting fumed up about this for some reason. I don’t understand why though. Do they really think that fast food is equivalent to a 5 star restaurant lol?
Ayo, the McRib? Man I’m loving seeing you make these. There’s a nice atmosphere with how you work at your McDonald’s, and seeing you make the burgers and all that. It’s really peaceful. I haven’t been feeling too good lately, so I’m just watching this to relax and take things easy. Hope the rest of your Friday, and weekend goes well dude
Man the McRib in my area NEVER comes looking that good and always so stingy on the sauce. Then again, I'm not a huge fan of it either. Love your vids. Please come to my area and work here so I eat your delicious burgers that are made with love and effort!
The jerks at my location did not dip the McRib in the sauce and it was bone dry. Was super sad as i get one every time they bring it back as tradition with my dead brother.
I never thought this was possible, but now I know what I want. I want a McRib without the sauce, plain, with cheese. The plain ones, just off the grill, looked good to me.
Interesting i'm the opposite. The bbq sauce is good and they don't seem to put enough of it and it is too dry. After twice in a row getting dry McRib i stopped ordering it. I'll never buy one again.
@James Cartwright Too much trouble. I never dine in so I would have to sit at the window of a drive through and open the sandwich every time. At night I would have to turn on the light. It's just not worth it to me.
Worked at a McDonald's a long time ago, and I always hated October specifically because of these. You could only cook them on 2 of our plats, only 12 at a time because of that, and the sauce, OH GOD the sauce!
From watching these videos it seems like you are doing everything which way back in 93 we had separate stations. If you were on grill you did the cooking, your on assembly you are putting them together, buns you are just toasting away and various other tasks. The only time we had one person doing every task is around closing when someone who knew every aspect could cook, assemble and also start the cleaning all at the same time was there.
