The Mc Rib usually shows up in the fall, usually in late October to November when pork prices are low. It lasts until the new year then disappears again.
I was working at McDs when the McRob first came out. Once it took off, they sold like gang busters and were extremely popular with crew for breaks. Unfortunately, they are rather messy and the taste gets old after awhile. The sales appeared to be cyclical with people tiring of them for a while, then wanting them again. I think this why McDs brings them back for short periods of time. Hmmm m, I think I would like one now but they are not currently available.
If you are going to save some McRibs for the apocalypse, make sure you freeze them first before you vacuum seal them. Otherwise when pulling the vacuum it will crush the bread. After the Bomb drops you can hook up a battery with an inverter and plug in a small microwave to reheat the McRib. Or just place it on the dash of a hot car that hasn’t had its windows blown out. It I had the equipment I would freeze dry some McRibs.
One thing to consider is everyone makes a big deal about chefs creating meals utilizing all the edible components of an animal ensuring as little waste as possible… the McRib is just a variation on that theme. Parts that would otherwise go to waste are being utilized. It makes the McRib an “environmentally friendly” choice!
I love the McRib and had it ever since it first came out. Now if the process grosses you out, keep in mind that the same process is used for many deli meats.
According to McDonald's, McRibs are primarily made of ground boneless pork shoulder emulsified with water, spices, dextrose sugar, and preservatives to refine its flavor and texture.
Deli meat is made from ground meat!? I've always wondered how they got it to be in such sizes and shapes. The texture is usually really smooth, though.
@@MatthewTheWandererlow end deli meat is often processed pink slime. Higher end brands use actual solid pieces of meat that are formed together into the loaf type shape you see at the deli counter, especially for turkey products they’ll combine several breasts.
@@cruisinguy6024 I've only ever seen mid to high end deli meat. Roast beef definitely doesn't seem like it was made from ground meat. But, most deli meats I've seen are turkey or ham, with beef and chicken being less common.
I just looked at their menu, and your absolutely correct! They also have the old classic sweet-chili chicken mcwrap that I enjoyed back in 2007-2008, and curly fries! 😡 the US McDonald’s has been failing to offer the past few years.
@@Ja2808R McDonald's has become really good in Germany in recent years 😀. But always remember that we have no Wendy's, no White Castle, no Arby's, almost no Taco Bell and many others ☹.
@@Der-Gute I’ve been around the world on Radio Garden today, and was on a few radio stations in Munich just a little while ago. You guys have good FM radio too!
You might not get the McRib all year round, but at least in most fish and chip shops in Scotland, you can buy a "King Rib" supper, with two of the gorgeous pork patties, deep fried in batter, and proper potato fries.
No it's not. Only a subset of dinosaurs (the small feathered ones) eventually became the ancestors of modern birds. Most famous dinosaurs like the Trex and four legged ones have no lineage with modern birds. Nor did all the dinosaurs back then have feathers. It was only a small subset of them and now everyone thinks every chicken now came from Jurassic Park type dinos which isn't true
1981. My first job working at MacDonalds. The launch of the McRib. OMG cleaning out the BBQ sauce dip pan took FOREVER as the sugar turned into cement after hours cooking away in the steam tray. Basically most of the calories came from the sauce, not the Japanese sandal slab of pork remnants. I can’t bring myself to even think of eating one again.
That's the year I was born! When I worked at McDonald's for 6 months in 1998 and 1999 (it was my 2nd job ever), I don't remember making the McRib, but according to this video, it must have been on the menu back then. I do remember that the McFlurry was the new big thing, however. I've only eaten the McRib a few times and never thought it was very good, so I don't understand the hype.
I was a kid working at McDonald's when the McRib originally launched and no one in the restaurant wanted to eat the thing after cooking one. It took a while for it to catch on, but now people will fight over them and I get it because they are delicious
As someone who worked there for 3 years, I know why. Those patties are absolutely disgusting, but not half as bad as the sauce. I hated microwaving that s***.
I worked there back when they had both dark and white meat nuggets. We'd steal the white ones from the nugget drawer and eat them. Customers got the dark ones.
There is a convenience store chain out of Wisconsin ( Kwik Trip/ Kwik Star ) that has their own version year round. If my wife and I are a little hungry and want something quick, these are my go to's and hers is their chicken w/mashed potato bowl.
@@Dave-bj3pqTheir BBQ sandwiches there taste exactly like McDonald's but they're often on sale for like $1. They're regularly cheap too. Like a couple bucks. I think that's what he was trying to convey.
Yes, and they taste nothing like the McRib. Plus no bun. Sure you could take the TV dinner meat & stick it on some random bun, but to us McRib aficionados, it's a very poor substitute. Gotta have those super sour McDonald's dill pickles too. And the slivered onions with the special BBQ sauce on everything, so it's a mess to eat. Ahh- pure junk food perfection! I couldn't eat McRibs daily, but I could go for one a month. Yum.
When I started working at Jack in the Box in 1978, they had a steak sandwich that I'm pretty sure was probably very similar. A pressed formed meat party that was definitely firmer and tastier than conventional hamburger meat, a soft and delicious French roll, and a steak sauce similar to A-1 Thick & Hearty, maybe a touch sweeter. They were SO good, but they cost about THREE TIMES as much as a Jumbo Jack burger.
In Romania we had this for a couple of years non stop, I do believe they took that out in the last 2 years or so. It was quite good. But a bit adapted to the Romaninan market and it had a horseradish sauce which made the whole thing so good.
Mein absolutes Lieblingsprodukt, egal was drin ist (total uncharakteristisch für mich!). Ich leide, nicht nur, weil ich jetzt Hunger hab und eigentlich zum ca. 10 min entfernten McD fahren und ein bis fünf Stück kaufen würde - wenn es den McRib hier in der Schweiz gäbe!!! Dafür kann man nach Herzensfrust Vegi-Burger mümmeln. Brave new world, that has such burgers in it... [Es hat wohl auch mit der Demographie zu tun (pork ist haram). Wie komme ich drauf? Noch heute erinnere ich mich an den Glückstag, als ich im Neuperlacher Shopping Center als Testperson für McRibs ausgewählt wurde. Zur Verkostung standen ein Original und ein in Folie gegrillter Bratling. Ich schmeckte sofort den Unterschied (fehlende Maillard-Reaktion, uärgs). Auf meine Frage, wie und warum diese hirnrissige, störanfällige und abfallträchtige Prozess-Verschlimmbesserung nötig wurde und sogar zur Testreife gelangte, kam folgende Aussage: Viele Kunden der genannten Speisetrenner-Fraktion stören sich daran, dass auf demselben Grill beide Fleischsorten gebraten werden, also theoretisch jeder Rindsburger auch Spuren von Schweinssubstanz enthalten könne (dies sehe ich als gegeben an, und die Überlegung ist nachvollziehbar, aber als Kunde habe ich die Wahl, diese Unsicherheit zu akzeptieren, oder ein anderes Schnellrestaurant zu wählen - meine [bestimmt unpopuläre] Meinung). Um der Entrüstung und Besorgnis dieser Kundengruppe Rechnung zu tragen, wurde der McRib-Bratling in eine grillkompatible, undurchlässige und eng anliegende Plastikhülle eingescheidet, hierin auf den Grill geworfen und zubereitet. Anschliessend musste die Folie händisch entfernt und der McRib weiter verarbeitet werden. Als ob der Inhalt des Bratlings nicht schon verstörend genug wäre (und das sage ich als eingefleischter (hihi) Fan!), musste bei diesem Vorgehen auch noch ein Mitarbeiter die Hülle wegnesteln und den glitschigen Burger "weiterleiten". Das ist für mich das wirklich Ekelerregende an dem Vorgang - ich habe schon Kücheninspektionen mitgemacht, und jeweils Bauklötze über die divergierenden Hygienevorstellungen des Personals gestaunt. Von dieser Produktionsart habe ich nie mehr etwas gehört (ja, ich habe nachgefragt, obwohl ich den Geschmack sicher unterscheiden hätte können). Ich gehe also davon aus, dass die Patties in trauter Einigkeit weiterhin gemeinsam auf den Grill wandern... Mann, hab ich Hunger.]
THIS IS A LIE! UPDATE: According to McDonald's, "The McRib is made from simple ground pork. No tripe, heart, stomach, offal or similar parts are used."
After working for Mcd's as a lad, I can no longer eat mcribs without feeling ill. Having to clean the mcrib sauce pans made me hate the smell of the sauce to this day.
I worked at McDonald’s in high school, the entire year and a half that I worked there we sold the McRib for one day and we hyped it up, the billboard started advertising over a week out that the McRib was coming for one day. Finally McRib day arrived and we had lines out the door, the Pizza Hut next to us called to complain that their parking lot was blocked and we sold out of the McRib nearly an hour before our usual dinner rush ended.
I tried the McRib for the first time, just today. It reminded me of Swanson's rib-style boneless pork frozen dinner, as it was before they changed the sauce formulation to curry. I did not know that McDonalds was connected to the innovation of mechanically-separated meat.
I had MCDONALDS make my last McRib a double. I pulled through the drive through requested it as if it existed and the lady paused and asked “can we do that?” and then I was told to pull forward to get my double McRib 😊
The McRib usually comes out some time in October to the end of each year. One reason why could be during those months people are gearing up for Turkey in November. Speaking for myself I want to eat something other than turkey left overs in November and the McRib always fills the need for something different.
I haven't been to McD in years and have only eaten one meal my parents brought home to cheer me up once in that timeframe. Unironically, the McRib would be the only reason to go back because I've never eaten one(despite it being always available in germany where I live, I always got the more standard things in my childhood and early teens) and am really curious since it is appearently the best menu item that a lot of people just hate and that is conceptually interessting.
I worked a McD's when these things rolled out the first time. We had people waiting 2+ hours for them. We could not keep up with the demand. People were ordering 10-20 at a time. It was crazy. I have never liked them since then.
I used to hate the McRib. But then I ordered one without the messy, sticky, too sweet BBQ sauce and it was wonderful. The secret is no sauce, then add a touch of ketchup or mayo- whatever tickles your fancy.
I had one while traveling in Europe recently. Apparently the McRib is still on the market there but anyway it tasted like it had actual ground up rib bones in it.
They bring that out at perfect intervals: just long enough for it to seem novel again and to forget that they're actually not that great. I find a little mayo spread on the bun helps. I do that with any kind of barbecue sandwich. Lest you think it weird, remember cole slaw is a common topping for BBQ and that has loads of mayonnaise in it.
@@Bishopspipes my family won't and haven't eaten at McDonalds for a very, very long time. We just stay away from fast food all together. Bill Gates owns those potatoes farms and don't trust him at all.
I liked the McRib when it first came out. It tasted great. Later renditions started to taste cheap and cardboard like. I would get a couple of double cheeseburgers and ask for McRib sauce. At first, no problem. Later they said no McRib, no McRib sauce. I have never looked back. McRibs are crapily manufactured cardboard with a really great sauce.
I rechecked the old video. This new video is word for word with the old one. Though, it's still respectable that you still edited the video and had the lady narrator redo the voice over
When the McRib first came out it had a companion sauce packet that would really kick up the spice factor. It was really good. But they never brought that back. Wonder why?
Somewhere between 2014 and 2015 me and my friends went to mcdonald's on school lunch break. The manager of that mcdonald's came to us and asked my friend if he wanted to try and review "a new burger" i think it was mc rib (i guess here in Finland it never has been on the menu). I've never seen it since. My friend gave a "whatever" type of review, he took it because he got it for free. He said to us it wasn't that good. Personally i don't like regular ribs and the american bbq sauce is too sweet for my taste so i wouldn't ever buy mcrib but i'm still surprised that it never got on the menu here.
mcrib is a 10/10 ...when the worker puts enough sauce on it which is like 50/50... but if you do some work you can find the same fake ribs from probably amazon (m&m has them if you're in canada) and you can make it even better. when i was in highchool the old italian cafeteria ladies used said m&m fake ribs paired with nice fresh baked italian panini buns, they would simmer the fake ribs in diana bbq sauce and just put it on the bun, no pickle no onion, it was great.
Now McDonalds needs to bring back the 1970’s-1980’s version of their steak sandwich with that awesome packet of steak sauce! OH, and if you are listening McDonalds, BRING BACK THE SALAD SHAKERS TOO!!!!!!!!! What I wouldn’t give for a McDonalds steak sandwich and a Salad Shaker right now!
Gather around the fire kids I have a story to tell about the McRib. In 2003 in a McDonalds in Virginia they sold a McRib Jr for $1 and it was amazing it was only for a test market, but I ordered 2 and it was one of the best days of my life! 🍖🥪☺️
“…Is the white whale of fast food, seemingly appearing at random, and disappearing just as quickly” Much like “The Voice” here for some videos MIA for others :(
M&M Food Mart in Canada carries an almost identical product that used to be called "Rib o Pork". Must have been hit with a trademark takedown as its now called "Rib Style Pork Cutlettes".
McRibs are back in Canada - where they want $6.39 for it. That is $1.40 more than some 6" Subway subs where you get a lot more than onions and pickles. FAIL!
This was fun. I never had one, because I did not like their "beef" burgers at all, so never went there. If the sauce is good, you can eat almost anything under it. The texture of processed meat just feels strange.
My first date, at 14 yrs old, was going to see Flintstones on opening night. Afterwards we stopped at McDonald's and I tried the McRib for the first time
