When it was cheap to eat there

How long ago was that?

@@melissacooper8724 Honestly, not that long ago, maybe 2015.

why she keep saying air quotes its still pork

LOL..I worked there in the early 90's. 3.14 after tax for the extra value meals. The quarter pounder meal though was 3.46.

I can confirm this. I tried it last week

True

According to this video, I guess pork prices will go up.....better stock up on pork chops now....

Be sure to remove them from vacuum packing before defrosting though... Although I'd not waste vacuum bags on McRibs. They're nasty.

😂❤ sure buddy

You could also just buy a few hundred Big Macs, or burgers from Mackers and leave them lying about the shelter, they'll be fine.

You don't need electricity to reheat it, just wrap it in some aluminum foil and leave it on the edge of (*not in*) a small fire for a little while.

How will it stay frozen if there is no power because apocalypse? Maybe dehydration is better and then they can just sit on the shelf.

One McAnus a year is enough to tide me over until the next go around.

@@Ease54 McAnus

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 can even order it with a second patty. I love McRib.

@@lausimeyer6558 really? You can double patty it? I’ve never though of that. If we asked, they’d prob do it in US.

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

@@aznsensation44 I never said all dinosaurs became birds , that's ridiculous, but all birds are technically still dinosaurs, specifically, theropods.

dino's laid huge eggs wich were quickly eaten by small fury mammals

@@patgalvez4563 so true ! And those mammals are our ancestors! Amazing how we ate dino eggs then and we still eat dino eggs now!

well you're a bundle of laughs@@aznsensation44

Down with the misanthropic new green deal and its associated climate terrorists.

UPDATE: According to McDonald's, "The McRib is made from simple ground pork. No tripe, heart, stomach, offal or similar parts are used."

I just have to pretend I didn't see that.

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.

@@buffys3477 Yeah, I've had the McRib before and it is really not very good. It's extremely overrated.

"I should have got two, lol"- Freddie FoodieKing.

I’m still waiting for McDonalds to release the McFreddie, Grade A Betty approved!!

I second that.

This has what to do with a mcrib?

​@@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.

I don't need to know what goes into a McRib. I know what the McRib goes into... MY STOMACH!!!

I’m in Canada and they just brought it back like this past week.

@@JohnSmith-ei6sc really? Awesome!

We haven't had it in the UK for like a decade 😔😔

Such an idiot.

Horseradish sauce sounds nice.

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***.

Interesting to know.

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.

I would much prefer that over the McRib.

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.

@@HayTatsuko It blows the Mcrib out of the water. It was a large beef patty with pickles onion and A-1 on the same roll.

Except the first episode was in 2002.

@@littlewing7813 i graduated in 1999. 99 or 2002 same thing. It all blends together. U knew what i met. Thats all that matters.

😂😂

Its the sauce, its somewhat unique even though folks have tried to somewhat replicate it on youtube

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.

It's NOT THE SAME 😢

and they taste identical... like raw organ meat LOL

Hell, they’re available in MREs…

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.]

i fall for it everytime they bring it back. and i really dont like it lol

Must be in Canada.

Whew...

I ate that yesterday.

If you saw how they were prepared, you would change your mind

@@Sniperboy5551 I have seen how they are prepared. I worked for McDonald's.