Food Theory: The McRib Conspiracy! (McDonalds)

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McDonald's McRib is beloved by the masses... right? WRONG! Theorists, McDonald's has been feeding you LIES! Today, we are breaking down all of the secrets around the McDonald's McRib and how it may be the biggest conspiracy we've uncovered here on Food Theory yet!

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Credits:
Writers: Matthew Patrick and Luke Barats
Editors: Danial "BanditRants" Keristoufi, Pedro Freitas, and Alex "Sedge" Sedgwick
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#McRib #McDonalds #Conspiracy #FastFood #Food #FoodTheory #MatPat #GameTheory #FilmTheory

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3 ธ.ค. 2021

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RoÆther ปีที่แล้ว

The "Fake Scarcity" one is the one I figured the most. Every time the McRib comes back, it gets tons of basically free advertising these days, and draws in a lot of people for an average-grade BBQ sandwich. Just get the people excited for a "Limited Time Item" and they will flock in to buy it. It works in basically every industry

Lavos Dream ชั่วโมงที่ผ่านมา

Tastes like those tv dinner "ribs"

Michael.D 12 วันที่ผ่านมา

McDonald's claims that the sandwich is composed primarily of shoulder meat. As it turns out, the truth is much less appetizing. Chicago Magazine broke the story that the ingredients actually consist of restructured meat products like heart, tripe, and scalded stomach.

Mando The mandalorian 15 วันที่ผ่านมา

😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊

captian bacon 15 วันที่ผ่านมา

That's not even the reason why it's a semi seasonal it mainly has to do with the sauce and the cleaning/matinnance and summer is already busy enough you don't need to be worrying about rotating nearly boiling bbq sauce when the kitchen is already 105degrees and having the deep clean that area after every rush instead of just at shift changes.

TheDuck หลายเดือนก่อน

😃😍

Succ4Stone ปีที่แล้ว

As a former McDonald's employee I can comment on the second theory. The meat is cooked on the same grill that we cook the hamburger meat and a few other breakfast items on and is preinstalled with the setting for rib. The pre cooked rib looks identical to its post cooked version except for it's frozen, uncooked pink color. Having a different bun is no different the the special buns used for the filet o fish (which even has it's own steamer compared to every other bun that uses the same warmer (rib included)). The slivered onions are also already in the store and used for other menu options like quarter pounders. As for shipping, our store never saw an increase in supply traffic from corporate in quantity or frequency. The ribs and their buns were just shipped along with our regular biweekly supply. Finally, labor costs should be negligible (compared to regular) considering there's no pay increase during mcrib season and their simple ingredients list makes them incredibly easy and quick to make even compared to some normal menu items.

Aces92 E วันที่ผ่านมา

I worked for maccas in Australia, what OP said is also true here

Michael.D 12 วันที่ผ่านมา

Milo 25 วันที่ผ่านมา

Did your mc donalds also have the bad habit of the warmers with the sauce, i hardly saw them change the sauce it was gross.

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Micah Birdlover 5 หลายเดือนก่อน

@MegaMinny123 the mcribs is blek 😝

Jasmine Hart ปีที่แล้ว

I’ve never had the McRib, but I can honestly say I hate when Taco Bell takes away it’s nacho fries. They’re delicious and supposedly popular with all of their consumers so why they don’t keep it year-round is beyond me

Michael.D 12 วันที่ผ่านมา

Corros 24 วันที่ผ่านมา

@Cherilyn's Arts maybe they can make a sort of bbq flavor for their quarter pounders? I.E dip the burger party in crib sauce and then grill it.

TheAdventureBros หลายเดือนก่อน

Same way taco bell did the Taco Pizza.

DoctorX17 2 หลายเดือนก่อน

Nacho fries should be a core menu item. I will ALWAYS buy them. The McRib... I had one, and will not have another, lol

Mister Shuriken ปีที่แล้ว

Here in Germany, mcrib was never gone. So hilarious to see that it‘s just a nichey seasonal item in MCD US - especially considering that US is the home turf of the company.

Mister Shuriken 6 วันที่ผ่านมา

@liam nehren in all the german cities I‘ve been in mcd‘s, I never actually encountered one selling beer…

liam nehren 6 วันที่ผ่านมา

Do some of the MCDonalds in other parts of Germany still sell beer? My mother was a little surprised when she came back after 20 years and they weren't in our area.

Wandrin หลายเดือนก่อน

We're also the home turf of real BBQ ;)

Salvatron Prime 3 หลายเดือนก่อน

@Lex Ruptor I can live without pickles, but I can't imagine ever eating a McRib without onions 😳

Tokuijin 5 หลายเดือนก่อน

Germany has more pork than we do here in the States.

Surota Onishi ปีที่แล้ว

Having worked at a McDonald's in highschool, I always found it hilarious that when the McRib comes back we sell arguably thousands of them within the first couple weeks and then after literally no one cares. The store would always overestimate how much we need and after the first couple weeks we'd have boxes of these things that literally no one wants

Slappy Fistwad 4 หลายเดือนก่อน

Dude I'll pay for you to "lose" some of those boxes

Josef Parker 5 หลายเดือนก่อน

And how much you want to bet if you bought less suddenly more people would be coming to order them.

Alexander Hoclippiunus ปีที่แล้ว

I straight-up love the fact that the crew ends up buying more McRibs than actual customers do almost every time we get it back on the menu. Don't know if that's true for other locations, but I know it's fact for three stores in MN

Stirling Shade ปีที่แล้ว

Huh my manager must be good at predicting how long the demand lasts. We only had half a box left by the time it died down. Don't remember how long the box lasted after the die down. Maybe two or three?

Ho Lee Shi ปีที่แล้ว

Also, McRib's time placement is the exact time when BBQs aren't going on, so when people crave the "summer dish" in the fall and winter, McDonalds takes advantage.

Inquerity ปีที่แล้ว

MatPat should do a theory on the court case that declared tomatoes as vegetables, it's really interesting and there have been some interesting consequences from it. Edit: Nix v. Hedden is the case name.

Wandrin หลายเดือนก่อน

@D.J. Stewart you definitely replied to the wrong comment lol

Wandrin หลายเดือนก่อน

@⚡B0LT⚡ Homie I can't believe you haven't turned off comment notifications lol, or just deleted that original comment people keep replying to! You already know they're just gonna read that and stop scrolling to rage reply, cause they fkin know better!!! lol you can stop this madness yourself, take control of those notifications!

D.J. Stewart 2 หลายเดือนก่อน

The big Mac bun is NOT used in other sandwiches. It's a special separate bun that comes in 3 parts.

⚡B0LT⚡ 2 หลายเดือนก่อน

@cubed537 my comment was a joke. I know that! I made several posts addressing this but it's probably been drowned by the hundreds of people telling me that tomatoes are fruits....

cubed537 2 หลายเดือนก่อน

@⚡B0LT⚡ biologically, tomatoes, along with cucumbers; eggplants; other species of the pumpkin family are fruit.

Some Random Guy ปีที่แล้ว

The statement about “not being worth a core menu item” is so true. Every chain does this. Dominoes alone has 10+ items on the menu that shouldnt be on the menu based on how much money they make and how much they actually sell. I mean the chesseburger pizza alone sells maybe 1-3 a week and that has its own sauce that often gets wasted because it expires quickly.

Jimmy'sThoughts หลายเดือนก่อน

Oh man, you reminded me of the Casey's cheeseburger pizza. I absolutely loved it! For some reason, they got rid of it. I actually worked there and I know the sauce is just a mix of ketchup and mustard. Neither of those are super expensive, so even if we did waste some of it, it doesn't seem like a good enough reason to stop selling it!

Keito ปีที่แล้ว

As a mcdonalds employee i would like to clarify some stuff on the second theory. So the mcrib has the same onions as a quarter pounder, which isnt very inconvenient for the workers. Its also on the same grill, they come in with the rib parts frozen when sent to the stores

Shrimply Obsessed 10 วันที่ผ่านมา

@Stirling Shade I worked at McDonald's. There were different timer settings but not for texture or temperature.

Stirling Shade ปีที่แล้ว

He probably interviewed someone and missed a few details. I do remember there a multiple settings on the grills I work with so maybe he just thought it was cooked on a diff grill.

Brookie Cookie Creations ปีที่แล้ว

As a mcdonald's employee, I'll say that the mcrib isn't crazy different, but the small differences are inconvenient--especially the space the extra trays take up in the... food holding thing. Also, it has such a strong smell, it's messy... just harder to work with. If employee perspectives mattered, I think no one would miss the mcrib

Dylan Perryman 5 หลายเดือนก่อน

"the... food holding thing." The UHC (Universal Holding Cabinet". I work at a McDs in England, so thought I's let you know what it's called :)

Jim Was Here ปีที่แล้ว

In the movie "Holes" it is said that you can live purely of onions for 200 years. How long could you live of a single type of food and what would be the best food to live off?

Alexander Hood 5 หลายเดือนก่อน

@Gorilla I think he is referring to native Americans because the guy who discovered America mistook the natives Americans for Indian while trying to find a shortcut to India because he didn't know America existed and he thought the earth was flat.

steven richards 6 หลายเดือนก่อน

@Gorilla Hmmm, no water buffalos in india ! I did not know that ! Thanks for the info !

Gorilla 6 หลายเดือนก่อน

@steven richards I don't think they have buffalos in India.

Raidriar 6 หลายเดือนก่อน

@Nobody called nobody this is a 9 month old comment. He was before the video.

ThatGirl_Jenny ปีที่แล้ว

I work at McDonald’s and if they told me it was year around I’d quit. That thing is SO messy. The sauce gets everywhere and even the cooks hate making it. It’s a happy time when the McRib season is finally over. But I do have to say that the McRib is popular where I’m from, not as popular as the nuggets or mcchicken but popular.

Simmy#2 ปีที่แล้ว

8:48 as a McDonald’s employee, I can say that the Big Mac buns are actually not used for any other sandwich either. The Big Mac buns are unique to that sandwich alone. And for the onions used on the McRib, they’re actually just slivered onions, which are also used on the quarter pounder

doc of derp ปีที่แล้ว

interesting.......

Stephen Theberge II ปีที่แล้ว

At my McDonald's, we keep the mc rib in the same type of container as the reg meat and just drown it in sauce

Storm the Sergal ปีที่แล้ว

Vouch for this working at one myself

Alejandro ปีที่แล้ว

As another McDonald’s employee i do confirm this comment

MandyR09 ปีที่แล้ว

@Amanda Martell as a soon-to-be-former McDonald’s crew member in California. I agree and confirm the McRib part. We would just use q-ing oven to heat up the sauce.

Purple Cat ปีที่แล้ว

Quick Little Theory: I live in Nebraska, and I remember a family friend trying to talk Agricultural to 1 of my cousins. He was trying to explain why it's important, and then brought up the McRib. My cousins favorite fast food is McDonalds, so he mentioned how there's a lab in Omaha that helped produce the McRib. He said the reason why It's a limited time offer is because they have to buy a lot of pork in advance to supply all the stores with supplies to meet the the demand when they bring them back.

Baked Potato 8 หลายเดือนก่อน

Bruh isn't that the case for all food item? I mean what about chicken, it will be constantly selling out and they have to supply it and big companies like McDonald's doesn't even need a month to supply in advance or something

Purple Cat ปีที่แล้ว

@Oop So true

Oop ปีที่แล้ว

Oh that’s interesting! I never had the McRib and my family doesn’t really get McDonalds. Runza’s where it’s at my fellow Nebraskan

Lily Young ปีที่แล้ว

Makes sense. I also live in Nebraska.

Cee Dub ปีที่แล้ว

A minor point here; the onion used on the McRib is one of two types of onions that McDonald's has normally. The slivered onion is also used on the QPC and Double QPC and probably makes an appearance on some other promotional sandwiches. It's not like they have to source or order a special type of onion that they wouldn't already have to get. Love your videos!

Bren Tenkage ปีที่แล้ว

yeah I think the reason they do it is because of that whole psychological phenomon where you desire something in limited supplies, so the McRib showing up when its a pop culture failure has people who never tried it want to try it and people who have also want more its the same with crystal pepsi, I always am on the look out for that one

Zeronial ปีที่แล้ว

I tried it for the first time back when I was in middle school and thought to myself that the rib served in my school's cafeteria tasted better than the McRib. It's been years since so I tried it recently out of curiosity and it still doesn't taste better than a quarter pounder.

Sgt Joe Smith ปีที่แล้ว

Mcrib has like 20 other ingredients in meat other than just the meat. The school rib sandwich... My school called them Mr ribs..... Are most likely distributed by Tyson foods or a different food company than McDonald's and probably don't have as much salt and sugar and other crap the mcdonals version has. Ultimately though you are better off to go to grocery store and get fresh pork and run it through meat grinder if they don't have preground pork and mix your own bbq sauce and spices and make hamburger like patties and grill them.

Mason Thompsen ปีที่แล้ว

The press grills have become standard for McDonald's kitchens; when I was working there we used the same griddle for McRib as for our patties, but changed a setting on the temperature of the grill and time it was down.

BlackBird Rose ปีที่แล้ว

As a McWorker myself I can generally say the McRib is one of the easiest sandwiches to assemble and everything we make is basically done the exact same way otherwise. So cost of labor for all sandwiches are basically the exact same across the board because we have one person cook them in mass put them on the hot plates and let the kitchen assemblers slap them together as they’re ordered. The press is something we use for a lot of other products and the onions are just the same as the ones on the quarter pounder.

Chuck Bizzert ปีที่แล้ว

@Frosted_Glaceon That somebody would not be me! I would be making the manager clean it.

Frosted_Glaceon ปีที่แล้ว

@Chuck Bizzert Not at ours. We have two grills with five spaces total for cooking. Grills 1-3 are half sized, but 4-5 are bigger spaced. Mcrib goes on two and three. Red meat goes on three four and five, and quarter meat gets temped on all five grills. I don't really think it matters, as long as they are at the safe temperatures. You can still put red meat down on the same grills, but I you would usually just scrape it first.

Frosted_Glaceon ปีที่แล้ว

@Chuck Bizzert I mean, you can't just leave the cabinets like that. Somebody has to do it.

Chuck Bizzert ปีที่แล้ว

@Frosted_Glaceon Im not doing someone's job for them unless they are sharing their paycheck. They can clean their own mess.

Christian Edmunds ปีที่แล้ว

@Werewolf Lover Lol calling me a doofus when literally work there, not forget different countries have different rules.

Em J ปีที่แล้ว

When we made mcribs in the UK for a while, the patties came in with the designs pressed in and cooked on our regular grill, the buns and sauce were individual to the product (which is normal for a promo) and the onions and pickles are the same as would be used for a quarter pounder. The only bit that was specifically annoying was prepping the sauce and storing the patties swimming in that sauce.

Adam B. ปีที่แล้ว

I can vouch for this theory, during "mcrib season" I always get about 3 sandwiches during that time, they are good! However after that 3 I get over it and forget McDonald's exists til I want fries. This cycle repeats every mcrib season

Marie Frazier 11 หลายเดือนก่อน

So disclaimer, I've never had a McRib, however I have some friends that really like it. In Germany though, I learned that McRibs are offered all year long. Part of the reason I personally think this is a core menu item is because Germany is a HUGE pork-based culture. A lot of products in Germany that typically use beef in the States (most notably burgers) will more often use pork, or at least a pork-beef blend, and that's not to mention the staple traditional meat dishes of schnitzel and wursts. On top of that, chicken sandwiches here, both at McDonalds and a few other fast-food style places I've seen, are served on that long bun, meaning that McDonalds is also carrying that bun for another menu item. Given all that, it could just be that the McRib was more popular here and got to stay, but I would also venture a guess that some of the cost discussion MatPat mentioned in the video may be significantly mitigated here, which is is why they're more willing to stock year round.

Berryl ปีที่แล้ว

We're seeing the same thing in France, with their country-tailored recipe that comes and goes quite regularly, never for more than 4 weeks at a time. It's always said to have been "a wonderful success that everyone loved" (at least the first week, and then nobodycare anymore) which never led to a long-term addition to the menu, but did at least once led to a premature shutdown of the operation due to lack of interest from the customers :D

Frosted_Glaceon ปีที่แล้ว

I can tell you as someone who's made them at McDonald's before-most hate making them, including me. The Mcrib has sauce that will cleanse the sinuses and send you into a coma. The sauce gets everywhere since the overnight people don't know how to clean, and it doesn't even taste that good unless it's smothered in the sauce. It's a pain all around from our end. But they keep bringing it back even though it's not horribly popular.

Karan's Cuisine ปีที่แล้ว

Food theory suggestion: What are the most optimized toppings and flavors for froyo. Froyo is priced by weight so you could figure out what toppings and flavors can get to 500 calories with the least weight.

Boobie DeFloop 11 หลายเดือนก่อน

Stupid idea

Frosted_Glaceon ปีที่แล้ว

Oh I miss going to get frozen yogurt. It's so good because it's healthier than ice cream.

zanthippie macrae ปีที่แล้ว

Sus

Neri Cohen - muay thai ปีที่แล้ว

Yes

Karan's Cuisine ปีที่แล้ว

@Mia lol thx

Shimmey ปีที่แล้ว

Theory: (Similar to the salt from tears episode) If your skin produces oil could you cook with it? And could you theoretically collect enough of it to cook something like chicken?

Rayblon ปีที่แล้ว

Sebum is an edible oil with a smoke point comparable to olive oil, so... yes you can cook with it. Your scalp produces a lot of it over time so the only real challenge is effectively gathering it.

SFco kentobrine000 ปีที่แล้ว

As a former McEmployee, we just threw them on our grill and use the onions from the quarter pounder. There's nothing special other than it's messy to make

Erynne Rianne van den Berg 3 หลายเดือนก่อน

I just wanna say thank you for your effort in fun research and videos. They always make me feel better.

Ernie Miller ปีที่แล้ว

I've had two this month. The first was really bad. I knew it had to be a fluke so after I got my guts back, I tried another, at another McD. No, it is just bad. Either my tastes have changed, or they have changed the process and have altered the taste from GOOD to NASTY.

Scott is Awesome ปีที่แล้ว

Insider tip: when I worked at McD's (back in the 80's), the McRib used the same griddle as the rest of the burgers and the same onions as the rest of the burgers. Oh - and the BBQ sauce? Same stuff that's in the chicken nuggets.

Contradicting Illusions ปีที่แล้ว

Just a thought, selling themed foods outside of its core season isn't all that crazy. If you are selling it during the same season, you probably get a lot more competition, particular if people are just overdosing on bbq all the time. Having it during off-season means less competition from others, and a higher chance of drawing in a customer who happens to have a craving for bbq.

Contradicting Illusions ปีที่แล้ว

@TheKrossRoads I agree, but I would flip your point around. I would wager that things like holiday themed candy probably won't sell that well outside of their season since there are alternatives that taste similar. The only difference is the look of the candy which is symbolic of certain holidays. However, during these holidays, the other candy probably takes a significant hit in revenue since they can't compete with the holiday-season themed foods. The issue with the McRib is that while it immitates bbq foods, it is not real bbq. As such, pitting it against real bbq foods during bbq season would mean too much competition. Unlike candy, you cannot really substitute the flavour of bbq with many other products, so it is more than just the look of the product. Is this a sustainable business plan? Probably not, but based on the other points from Matpat the McRib isn't doing well on its own anyway. Rather, it is the sacrifical lamb to draw in additional customers. The exclusivity paired with the timing (less competition) is perhaps the best way to draw in customers for this specific product, and is slightly offset by pork prices.

TheKrossRoads ปีที่แล้ว

Try selling hot chocolate in the summer, or lemonade in the winter. You'll probably find out what most other food service business executives found out: most humans are creatures of habit; whether we like it or not. BBQ can be eaten at any time of the year, but it only really flies off the shelves in the months around spring/summer, because people tend to associate those times of the year with certain foods. How many times have you seen people buy candy canes outside of winter? Candy corn outside of fall? Marshmallow peeps outside of spring? We can go on the internet and order them at any time, but they just don't get sold until it's time. In fact, walking around eating a candy cane in June might even get some weird looks or comments. That conditioning runs deep.

Ryanchungus ปีที่แล้ว

@GalaxyBun also fish during lent. Arbys drops it roughly during the 2 week of Pentecost

GalaxyBun ปีที่แล้ว

And also there's things like Christmas themed ice creams. And places that sell actual BBQ ribs sell year round

NightRosePhoenix ปีที่แล้ว

The McRib will hold a special place in my heart, because it was my tradition to go get one with my grandma near Christmas.

CDRom11 ปีที่แล้ว

This happened to my country with KFC's Popcorn Chicken where it would only be available from Dec - Feb. It was weird because countries that are 10 minute flights away have it all year round which may have led to us having it all year round too. Strangely enough, its actually harder to get now with supply finishing fast whenever they have.

Scott Zimmerman 6 หลายเดือนก่อน

I personally just tried the McRib last year, and it was immediately my favorite fast food meal period. I wish they still sold them, good thing this theory's here to explain why!

MagicalBeton™ 10 หลายเดือนก่อน

Can we appreciate the fact that the intro has so much happening in it and he put the Time and effort in the intro . Stay here and vibe in the comments and replays 🙂

Michael Henretty 11 หลายเดือนก่อน

I think that part of the reason why it's on and off is to raise the demand for it cause if it's always on the menu it's something you kind of get tired of but when it's rare and when it's there people are like OK I need this

Noah Shiloh ปีที่แล้ว

I’m gonna correct Mat, as I work in McDonald’s: 1. The onions we use on the McRib are the same as the ones on Quarter Pounders. Those are known as Slivered Onions, while the ones on regular cheeseburgers and big macs are diced onions. 2. The Big Mac buns are actually separate buns from the regular buns. There’s a few different types of Buns: Regular Buns (For cheeseburgers and filet-o-fish), Potato Rolls (For the crispy chicken sandwiches), Big Mac Buns (For the Big Mac), and Quarter Buns (For the quarter pounder). If you want to talk about something that doesn’t make sense, the pickles we use on the Crispy Chicken sandwiches are different than every other pickle. 3. We don’t actually press the McRibs at our locations, that’s how they come to us.

The Julian Lee Show 10 หลายเดือนก่อน

Hot McRib…yummy in my tummy.

Selin Naz Sur ปีที่แล้ว

@Robert Tompkins Yeah it all seems pretty exploitative. Imo had big corps been held on a tighter leash while they were still growing, things would have been better for everyone that is involved with them. At least they would be able to use all those legal loopholes less to legitimize their scummy practices.

Robert Tompkins ปีที่แล้ว

@Selin Naz Sur the problem is that fast food has been normalized through marketing and years of indoctrination. Fast food is not the only problem, there and many companies who is exist to profit off of peoples addictions to poison. Gambling, smoking cigarettes, drinking alcohol. All of those serve literally no positive benefits to anyone but once someone starts one or more of these toxic habits it can be very hard to stop .

Selin Naz Sur ปีที่แล้ว

@Robert Tompkins I won't say I never ever eat fast food, I do every once in a while when I absolutely have to. I know how tempting it can be, they deliberately put "flavorings" in those patties to get people hooked. But fast food is definitely not something that should be glorified the way it is. Life ain't easy for many people but imo they're making it harder for themselves by sacrificing their health having McDonald's etc. as often as they do. Like medical bills are insanely high (at least where I live), I'd much rather not clog up my arteries because I was too lazy to cook. Also personally I don't think completely abolishing fast food is necessary nor will it stop people from eating unhealthily. Banning things like that usually doesn't work (moonshine existed for a reason). But I totally agree with the other point you've made: Regulations for fast food (or any food really) should be stern and unforgiving. If individuals are punished for deliberately making people sick, so should companies. Unfortunately money almost always wins so that's not likely to happen any time soon.

J K ปีที่แล้ว

I think the onions are the same as the quarter pounder sandwiches. The 10:1 meat sandwiches have the (amazing) dehydrated onions. I didn't know they couldn't cook the patties on the existing clamshell press grills though

Lunar Phoenix 6 หลายเดือนก่อน

I remember being excited when it came back a couple years ago, ordering one...then realizing it actually wasn't as good as I remembered. I haven't ordered another one since. I have to keep reminding myself I won't actually enjoy it like I think I will.

Amanda Owens 6 หลายเดือนก่อน

All I'm gonna say is that after working at McDonald's for 2 years. The McRib was the only food item that actually made me gag when I had to make it

Sleeping Sock Productions ปีที่แล้ว

My theory was always that they did it for a similar reason to Starbucks’ pumpkin spice latte, they wanted people to buy more when they were being sold and desperately want it back when it was “out of season”

Sound Healing by Gene 6 หลายเดือนก่อน

The one sandwich that they should definitely bring back is a breakfast sandwich known as the steak egg and cheese bagel. They used to have that quite often in the upper Midwest but then it went away. Why they got rid of this particular sandwich I will never know. But it was one of two reasons I was going to McDonald's in the first place. Now I only go for the double quarter pounder with cheese. I tried the McRib a few times when it was on the menu not really for me. Honestly there are other better barbecue sandwiches from other restaurants such as Whataburger, rallys, and burger king.

SisterCasendra ปีที่แล้ว

My dad used to make my brother or I run out to get him a McRib every time the sandwich became available again... until we found a local place that does a (more expensive but objectively better) rib sandwich year round. Hasn't had a McRib since lol

Raiza B. ปีที่แล้ว

I agree. I think I might have tried this once maybe even twice but I was never impressed. It's weird how this is supposed to be so great... better things to eat...

w ปีที่แล้ว

@Rayna Grimm might be a criminal.

Rayna Grimm ปีที่แล้ว

@w well they are saying the company would sue people like you. not that it would hold up very well in court since right click+save image is possible too so like... but indeed the company would be stupid but not the ones getting sued as your comment makes it look like you think

w ปีที่แล้ว

@MAJ. Romulo Ortiz sur

Wesley Nichols ปีที่แล้ว

Man, now I really want a Mcrib. Thanks Mat!

Maximus ปีที่แล้ว

Fun fact, the grill we use for regular meats is the same for Mc Ribs, they come pre shaped like a Mc Rib. Don't need a special grill like Matt Pat says at about 8:50

Thisisasupersayin3 7 หลายเดือนก่อน

5:31 This might be my favorite Matpat joke, it just comes out of nowhere and absolutely blindsides you

Aladoris TCG ปีที่แล้ว

I was always under the impression that franchises could have the McRib on the menu basically whenever they wanted and there were some McDonald's in the states that carry it year round. I know they have some control because I used to be about 2 hours from a McPizza up until a few years agonlol.

Mirry Pinkiechu 4 หลายเดือนก่อน

It's interesting how different parts of the world wouldn't even have this on the menu. I for certain has never seen it, but that goes to a lot of the food talked about on this channel 😅 Probably because I'm not from the US

Patterrz ปีที่แล้ว

Everytime the McRib comes back I get excited then experience disappointment, every time

MomOfTheForest 10 หลายเดือนก่อน

Every. Single. Time!!!

PuppetMaster ปีที่แล้ว

It’s like the bee movie where they say here the jobs open oh now it’s closed oh now it’s opened

Bream ปีที่แล้ว

Seems like the McRib.

DaddyO's Ink ปีที่แล้ว

@pretty moth tgirl yeeeeeaaaaa.... we have a year to forget about our disappointment and heart burn, and think that it will be different this time, maybe it was something I did.... it really is like a crazy ex. 😂

pretty moth tgirl ปีที่แล้ว

buuuuut we keep going back

dakota elkins ปีที่แล้ว

I worked at a McDonald's in eastern North Carolina for about a week, and it was the McRib time or whatever, and the way they cooked their McRibs was in a big cylinder filled with barbecue sauce and they would throw the frozen pork patties into it and it would just heat up the chunks like that. I'd be lying if I said I didn't eat one after that for lunch with a side of fries and a large coke lol.

The CornerKid ปีที่แล้ว

One of my favorite lines in TV. Raising Hope had a character who was on death row and one of her guards tells another character, "That girlfriend of yours is pretty smart. For her final meal, she's asked for a McRib and a shamrock shake. Do you have any idea how rarely those two are available at the same limited time?"

A_Random_Theatre_Kid 3 หลายเดือนก่อน

2:49 when I first was aware that the McRib was a limited time thing that constantly came back, I thought, “they bring it back around the same time of year (maybe idk I don’t pay attention to McRib news) to build hype for it so people who really enjoy them buy a lot of them while newcomers come and see what all the hypes about” that was of course paraphrasing it was probably more like “they bring the McRib back ever so often cause of moni”

Pumpkin3108 ปีที่แล้ว

2 minutes in, I'm gonna bet it has to do with creating a sense of scarcity, like they do with the pumpkin spice latte at Starbucks

Belladonna Experiment 3 หลายเดือนก่อน

The onions on the mcrib are the same on the Quarter pounder. The press grill isn't how the mcrib gets its shape they come shaped that way. They are cooked using the same kind of grill that the regular patties are.

Haru Takami ปีที่แล้ว

As a former McMinion of 5 1/2 years, I feel I should also weigh in in that the McRib is also... *really* annoying to make and hold in the UHC/warming cabinet. The patties have to be cooked on a grill (which the clamshell griddles in use when I worked for the company could only cook 6 at a time at most, even if we weren't supposed to cook more than 4 at once) and the sauce, which needs to be removed from its bag, heated in a container, stirred, and then heated *again*, before being put into a holding tray with the patties also has an active shelf life thanks to the pork bathed in it while resting in the cabinet. After about an hour, any remaining sauce in the tray had to be tossed out and replaced with a new batch of sauce, which had to go through the whole process again, generating a lot of food waste from the sauce alone. There's also the matter of space in the UHC. 2-3 slots in an already packed cabinet had to be devoted to the McRib, taking away slots from other high selling items, like the Filet O'Fish, the 10:1 patties used for all of the smaller sandwiches, and of course the Chicken Nuggets. (which their holding tray alone actually requires two slots in the cabinet.)

Haru Takami ปีที่แล้ว

@beatsy boyz Oof, yeah. Our manager was a real strictler about it.

beatsy boyz ปีที่แล้ว

Wow you guys got rid of your sauce after an hour 🤣💀🤣 our mc overlord has us use the same container without throwing it out

Haru Takami ปีที่แล้ว

@Tiddlez Oh, absolutely. if you spill *any* on yourself you *will* end up with burns with minimal contact. I remember spilling a few drops on the back of my hand while pouring it and the sauce almost melting my foodsafe gloves to my skin.

Tiddlez ปีที่แล้ว

As a current McMinion of 2.5 years, all of this is true. Also when you take that slice out of the microwave, that sauce is POTENT and will burn your entire face off if you so much get a few of those fumes in your face.

Brummgurke ปีที่แล้ว

In germany (as well as some other european countries I believe), the McRib actually is a permanent menu item, so location might actually be a factor as well (at least in terms of cost efficiency).

Dominik MJ ปีที่แล้ว

Well the point is, that it is a combination of "not exactly" loss leader and marketing item. But McDonalds still is doing it wrong. As they push it so much anyway, they would need to increase the price. The whole idea about cool menu items is steered of the price as well. People have to see a higher price, to understand the value of an item.... but hey - this is just a theory.

LunaBit ปีที่แล้ว

Never tried the McRib. Don't care to either. But I thought it was pretty obvious. If you sell something as a 'limited time' thing, people are more likely to line up and buy it. Something something psychology. They do this with the Shamrock shake as well (though it is more seasonal). I'm a sucker for that one.

Warden Lefae ปีที่แล้ว

It's been ages since I worked at McDonalds, but the patty came to the restaurant in it's "rib" shape.

Jordan Goodwin ปีที่แล้ว

i haven’t had the mcrib bc i don’t mcdonald’s that often (mostly for health reasons) and idk, but i feel like, it wouldn’t be good enough to stay on the menu year round, but it’s not so bad that people wouldn’t eat it every once in a while, so they purposely have marked sale periods bc it gives people this sense of like hey it’s back let’s go get one! like it’s more a novelty than a genuine craving.

Void_Hunter 94 ปีที่แล้ว

As an ex-McDonalds worker, I can verify that the 2nd theory is a major reason. When Mcrib season came around, we were told by our managers to NOT make too many. We could make & keep around 30 10:1s (10th pound patties) & about 12 4:1s, or quarter pounders, cause they sell & they're cheap if we waste a bit. On the flip side, the Mcribs HAD to be made to order, because they were expensive to waste. If we wasted 5 in a night, that was really bad Also, as an added bit, if you've worked McDonalds during Mcrib season, you'll quickly lose interest in the sandwich, due to the smell itself 🤢 hot BBQ sauce is great on ribs, but that smell all day long, for a month or 2, its nauseating

Jeef Squaa ปีที่แล้ว

I just realized I have grill cleaner on my finger not the skins peeling 🥲

DogwithaplanMaybe ปีที่แล้ว

YES, the smell was the worst thing oh my lanta.

AdeptPaladin ปีที่แล้ว

I remember being “gifted” a bottle of McRib sauce after the season ended. It went into the bin immediately. I do not miss having that smell linger about!

Calzone ปีที่แล้ว

I used to have to wash the dishes… and the sauce… it would harden up a bit, so I would spray it off, but then it would heat up a bit and the SMELL would just be in my face. Definitely don’t miss it.

Joshuamiller19570 ปีที่แล้ว

Yeah I feel you on the "it gets bad over time" kind of thing, Too much of ANYTHING makes it lose it's strength on you as a whole, Excluding things that actually cause addiction of course. "Drugs and bad stuff like that"

Jason Harr ปีที่แล้ว

I remember when the mcrib came out. Back in the days when Flintstone's live action movie came out. I fell in love when I tried it. And now I rarely eat fast food. But when it did come back out I last tried it and it wasn't as good. So my taste buds continue to live in memory and I don't want to taint it with the different taste.

rankosaotome 6 หลายเดือนก่อน

I guarantee the restaurant industry has you on a hit list some where.

Konco Martalegawa ปีที่แล้ว

Same happened here in Indonesia. Every Chinese New year they have Beef Prosperity Burger, same bun, bbq sauce and unions, but using a different squared beef patty and paper box packaging. I looove it.

Emizabeth Davis ปีที่แล้ว

Food theory suggestion : what's the difference between left Twix and right Twix and do they really taste even slightly different ?

Mike McConeghy 7 หลายเดือนก่อน

Hey, MatPat, could you do one about the pickles at McD? They put pickles on things that seem like they'd be better without them. It's as if someone influential is pushing the golden arches to keep pushing the pickles. I'd love to find out if there's really something going on there. It's bugged me for years.

PikaSoftie ปีที่แล้ว

I absolutely love how MatPat can make things so interesting. Like who would put this much effort into food? The work you do Food Theory is awesome!

drmayeda1 ปีที่แล้ว

@Joshuamiller19570 Mcribs have too much barbecue sauce on them. The only one worse is McTeri deluxe.

Chaosdirge ปีที่แล้ว

All the people on the cooking network try.

Joshuamiller19570 ปีที่แล้ว

@Gen Radiata Well that's probably why his Food Theory has become as popular as it has, As quickly as it has :3

The Forgotten ปีที่แล้ว

Happy humble burger farm Game theory and food theory Collab?

EVE ปีที่แล้ว

A chef would put that much effort into food.

Rj Lehman ปีที่แล้ว

actually as someone who has worked in the fast food industry for a long time is last statement about all three theories working in tandem is just about spot on and has become common practice in a lot of fast food like the texas whopper from burger king or nacho fries at taco bell these companies still make a profit on these items but nowhere near what they make off of normal menu items but taking them away and brining them back creates the supply and demand waiting for prices on the product raw materials helps keep the prices lower so they can make a decent profit

Polish Filipino ปีที่แล้ว

5:27 - 5:38 Probably one of the funniest random jokes I've seen on Food theory. Most of them have been intentionally bad... unless that's just matpat doing his thing

Stuart B Littley 7 หลายเดือนก่อน

my theory is that they do it because of novelty. no one would pay attention to the McRib if it were on the menu 100% of the time, but having it be in and out draws attention, a “get it before it’s gone!” and this excitement and novelty brings people back. because to be honest, this whole scandal thing is what makes it popular

Andreas Koller ปีที่แล้ว

It’s a regular burger here in Germany! It’s always on the menu and always available! 😋

SVT Shinee Suju BigBang kings of kpop ปีที่แล้ว

the mcrib is a constant here in germany from what ive heard but ive never tried it as the chicken ceaser wraps are always my go-to

Haukauntrie ปีที่แล้ว

In Germany, the McRib is available all year round. Says something interesting about german meat prices and culture.

Michael Colin ปีที่แล้ว

@the Dagker McRösti is a crime against taste buds though

Brainbot Jezebel ปีที่แล้ว

@the Dagker Mc Rösti is ok but i wouldn´t storm into a Mc Donalds for it

Nikki S ปีที่แล้ว

@Dre in da cut considering i can get raw pork safe for consumption in its raw state here in germany (its called "mett" and theres lots of videos on youtube of americans coming here to try it, wouldnt recommend it though) id say our meat quality is pretty good, can you do the same in america? :P

Essence of Order ปีที่แล้ว

@Joseph C. not really, the FDAs standards for meat are pretty similar to the EUs, not to mention American farmers are richer than European ones, so they can put more resources toward their cattle.

Bauzz ปีที่แล้ว

I'd expect that the mcRib is profitable, but not as much as the other menu items. Probably does cause some useful extra costumer visits though.

Edward Horne ปีที่แล้ว

I am fairly certain the onions used on the McRib are the same as those used on the Quarter Pounder with Cheese (QPC) and Double QPC.

ThorNP ปีที่แล้ว

As someone who lives in Denmark, a 3 hour drive to buy cheap candy/soda in Germany is really just an excuse to get my fill of the McRib. A stable on their menu.

itslexi ปีที่แล้ว

Can you do the theory: is chicken soup actually good to eat while your sick? Are there other soups better to eat? If so, which ones?

Vexillium 6 หลายเดือนก่อน

Can you make a theory of why junk food puts in the mood while homemade food doesn't?

Kendrick Fisher ปีที่แล้ว

McDonalds employee here. Regarding what you said at 8:40, 1. We don't use a special press grill for the mcrib it's the same one we use for regular burger patties and quarter pounders 2. There are multiple kinds of buns at mcdonalds that are only used for one sandwich like the big mac bun or crispy chicken bun 3. The onions used on mcribs are the same ones used on quarter pounders

921sora ปีที่แล้ว

@Monroe Robbins they actually freeze their bread then thaw it out as necessary too. I used to unload their trucks and put it in a very disorganized inventory shelf like the file room of a police station. Sucked

Monroe Robbins ปีที่แล้ว

@921sora ohhhhhh, that makes sense. Thanks!

WarMachineXx64 ปีที่แล้ว

I to am a McDonalds employee and almost everyone in grill hates it when the mcrib comes back it's usually always comes back around November, been like that for all 5 years I been working there

Moisty Weeb ปีที่แล้ว

Hello fellow employee

Lady Onikara ปีที่แล้ว

@Maxwell Me too. These asshole things are everywhere.

kawaiiamethist ปีที่แล้ว

I'm an Aussie, it's here occasionally. I tried it once, wasn't impressed, even after all the hype, and I'm a big fan of Maccas BBQ sauce.

Mad Gamer ปีที่แล้ว

What they need to do is bring back the snap wraps. I loved those things

Mauricio Chirinos ปีที่แล้ว

One time I ordered the McRib and they gave it to me just the patty by itself with one bun. They didn’t even put the barbecue sauce on it. And without a bun. It was so funnu

Johnny2kix 11 หลายเดือนก่อน

I would love for you to figure out what burger Carls Jr is bringing back next!!!

Lord Mysticlaw 6 หลายเดือนก่อน

When I saw the video title, I thought it was going to be about McRib being chicken instead of pork. I once bought a box of "ribs" identical to McRibs from a grocery store (obv not McDonald's branded or anything like that) and when I actually looked at the ingredients list at home, I found out it's just shaped chicken with barbecue sauce.

Daniel Reinhart ปีที่แล้ว

I remember seeing an interview with someone from McDonald's food lab and they explained the McRib is sickingly sweet, and if they left it on the menu full time people would be sick of it after a couple months.

korinna ranyak ปีที่แล้ว

As the food cost manager at my local Mcdonalds I thoroughly enjoy watching and chuckling at all of MatPats Mcdonalds food theories! Thanks a bunch!

char russell ปีที่แล้ว

it's the same cut of onions that's on the quarter pounder, it doesn't use special cut onions, next it'll be a different flavor of pickles. and honestly the reason it's a limited time item is it sells very well as a limited time only item but when it was originally left on the menu it dropped enough in popularity that it got pulled.

Alex 7 หลายเดือนก่อน

in germany the mcrib actually did make it as a permanent item on the menu list! good job mcrib

Snarkspawner ปีที่แล้ว

The Taco Bell nacho fries are a much funnier on and off again menu item lol. They even have movie trailers for it's return

The Falovo Project ปีที่แล้ว

The McRib is a barbecue-flavored pork sandwich periodically sold by the international fast food restaurant chain McDonald's. It was first introduced to the McDonald's menu in 1981, following test marketing the year before. After poor sales, it was removed from the menu in 1985. It was reintroduced in 1989, staying on the menu until 2005 in many countries. Since 2006, it has generally been made available for a short time each year in most markets where it is sold, typically during the fall season, although it is a permanent menu item at McDonald's restaurants in Germany and Luxembourg.

Dylan Stevens ปีที่แล้ว

Fun fact McDonald’s doesn’t actually use a special grill for the McRib, and we use the same onions we use in the qtr pounder. If you guys want I’m sure I could ask my manager and maybe get an answer for the meat and the sauce for the mcrib

Dylan Stevens ปีที่แล้ว

@moviemaker2011z I know it isn’t the same sauce but other than that idk

moviemaker2011z ปีที่แล้ว

I was thinking the sauce is one of two possible choices. It's either the same sauce that's in the packets that McDonald's already provides, except now it's put onto the mcrib, or it's s different sauce made especially for McDonald's on par with say like walmarts great value, or price cutters best choice brand.

roemer van kuilenburg ปีที่แล้ว

Yeah they do this with alot of product. Here in the Netherlands the choco shake doesn't perform really well so it's taken out at a low demand and 4 to 6 month later it is brought back. Same goes for the maestro burger, luckely they don't do it with the McKroket.

Theo Draw 7 หลายเดือนก่อน

My theory was that they had it as a money scheme because if they release it 1-3 times a year all the mcRib lovers are going to buy one and if someone just heard of it they would have to wait some time and get them exited

A Pinecone 5 หลายเดือนก่อน

My local Dollar Tree used to have little bbq rib sandwiches. I swear, they're the EXACT. SAME. THING as the mcrib. Exact same taste, exact same look, but better because it doesn't have disgusting onions on it lmao.

BatX ปีที่แล้ว

MatPat *would* be the type to allow a sponsor like Raycon.

William Allen 7 หลายเดือนก่อน

Ik I’m very late. But I actually love the McRib. It’s just good in my opinion. I really hope they bring it back.

Warrior_pi ปีที่แล้ว

MatPat, I gotta clear something up. Yes, the onions are different from the dehydrated onions on the burgers, but as someone who works for McDonalds and has been in the kitchen, I can confirm that the onions we use on the McRib sandwich is the same as the ones on a quarter pounder with cheese. It also comes to the store in its rib like shape. The only difference is that we cook it on the grill on a different setting then we do to cook the regular meat patties that go on the burgers, and the quarter patties as well. Even the cook times are different. The regular meat patty on your Big Mac are cooked in roughly 45-50 seconds, the quarter patties are cooked in roughly 90-110 seconds, and the McRib patties are cooked in roughly 170-180 seconds.

Illiterate Mochi ปีที่แล้ว

I think the only really good sandwich on the menu rn is the crispy chicken. It’s surprisingly way too good for McDonald’s

Martiandoritos777 YT ปีที่แล้ว

Food Theory No, I know you are a real person. But the person named Tania up in the comments is indeed a bot.

Chronoveil ปีที่แล้ว

@Robert Tompkins So, 10:1 I really don't like, but the 4:1 changes they made a handful of years back made the quarters the best sandwiches made in the building if they are done right

Kobe Glasscock ปีที่แล้ว

@Robert Tompkins Ye it isn't really that good. The nuggets ore fire tho

Robert Tompkins ปีที่แล้ว

Lol McDonald’s food is trash. When I worked there I didn’t eat barely any of the free food.

PointB1ank ปีที่แล้ว

I like the McRib and usually get a few when they come around. Normally they are 3.99 each but this past release they were 4.99 ... I ordered 2 still just because I wanted them, but didn't order again. It's just not worth it for that price.