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.
|Nutritional value per 1 sandwich, 7.4 ounces (210 grams)|
|Energy||2,008.32 kJ (480.00 kcal)|
45 g (15%)
|Dietary fiber||2 g (10%)|
22 g (34%)
|Saturated||7 g (36%)|
|Vitamin A equiv.|
|Energy from fat||240 kcal (1,000 kJ)|
|Cholesterol||80 mg (27%)|
|Ingredients||McRib Pork Patty, Homestyle Roll, |
Barbecue Sauce, Pickle Slices,
May vary outside US market.
^† No significant measurable trace.
|†Percentages are roughly approximated using US recommendations for adults. |
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.
The McRib consists of a restructured boneless pork patty shaped like a miniature rack of ribs, barbecue sauce, onions, and pickles, served as a sandwich on a 5½ inch (14 cm) roll. Meat restructuring was developed by the US Army to deliver low-cost meat to troops in the field. The process was refined by a Natick Army Labs meat scientist, Dr. Roger Mandigo, leading to the McRib patty. It is primarily composed of ground pork shoulder.
Government doesn't patent their intellectual property, so anyone can use it. They (the Natick Center) presented material at technical meetings...The military allowed us to use the processes they'd developed.
− Roger Mandigo, Natick Center contractor and meat scientist
In an attempt to give pork "the same stature as beef in the institutional market," the National Pork Producers Council funded Mandigo to show how to apply the new technique. Using his roadmap, McDonald's then developed "a patty of pork made from small flakes of meat taken from the shoulders of a pig"
The McRib Jr. was available briefly in 2000. This version replaced the roll with a standard hamburger bun, and was served with two pickles and a smaller pork patty.
The McRib made its debut in the United States in 1981, as a limited-time item. It was developed by McDonald's first Executive Chef René Arend, a native of Luxembourg who invented Chicken McNuggets in 1979. "The McNuggets were so well received that every franchise wanted them," said Arend in a 2009 interview. "There wasn’t a system to supply enough chicken. We had to come up with something to give the other franchises as a new product. So the McRib came about because of the shortage of chickens." It was his inspiration to shape the McRib patty "like a slab of ribs," despite the fact that a round patty would have been cheaper to manufacture and serve on standard hamburger buns. A packet of McRib Hot Sauce was also available when the sandwich was first being sold. The sauce was a clear liquid in a semi-chrome packet the size of a standard ketchup packet.
The McRib was not immediately successful. It test-marketed very well in the Midwest, and was added to the restaurant's permanent menu for the United States in 1981. Sales were mediocre, however, and it was removed in 1985 as McDonald's executives determined that pork is not eaten frequently enough in the United States to stay on the menu.
After several years, it returned for a promotion. It is more popular in Germany and Luxembourg, where it remains a permanent item. The McRib was also brought back occasionally in 1989, 1990 (together with the "BBQ in a Bag" promotion), 1991, 1992 (with the Western Omelette McMuffin as part of a Western promotion), and 1993.
In summer 1994, McDonald's brought back the McRib nationally, as a tie in with the theatrical release of The Flintstones, comparing the appearance of it with the rack of ribs that topples the Flintmobile in both the animated and live action productions. McDonald's (which was featured in the film as "RocDonald's") supported the return with McRib packaging featuring the Flintstones characters and a television commercial featuring Rosie O'Donnell in her role as Betty Rubble.
After that promotion, the McRib was also sold as part of various limited time regional offerings at selected restaurants in the US and Canada from 1995 until 2004.
On November 1, 2005, McDonald's issued a press release announcing that the McRib would be permanently removed from the menu following a "McRib Farewell Tour". McRib.com, a website registered to McDonald's, featured a petition to "Save the McRib", which was facetiously sponsored by the "Boneless Pig Farmers Association of America". On October 16, 2006, the "McRib Farewell Tour II" site appeared.
The McRib reappeared in the United States in October 2007, beginning a third "farewell tour". McDonald's sold 30 million made with over 7 million pounds (3 million kg) of pork in 2007. Its fourth reintroduction was in the end of October 2008, across the United States, Hong Kong, and Japan, with a promotional website featuring music sponsored by a "McRib DJ Plowman" in tribute to its creator.
On November 2, 2010, McDonald's began six weeks of nationwide McRib availability at the Legends of the McRib event in New York City, honoring three superfans: Joey Erwin, aka Mr. McRib; Alan Klein, founder of the McRib Locator website; and Adam Winer. The promotion ended December 5, 2010. McDonald's credited it with boosting their November 2010 sales by 4.8%. It was the first national offering of the McRib since 1994.
In celebration of the London Olympics 2012, McDonald's Australia and New Zealand reintroduced the McRib as the Atlanta Pork McRib. The McRib was one of six limited edition McDonald's items named after previous host cities. It was released on Wednesday 23 May and ran until June 5. Sales of the McRib in New Zealand exceeded expectations, exhausting supplies within days of the release of the burger with restaurants running out of their allocations of stock.
For 2012, McDonald's announced that the McRib's annual release would be delayed until the December 17, as opposed to its traditional autumn release (which would instead be used to debut the Cheddar Bacon Onion Angus Burger, or "CBO"). The move was an effort to boost sales during the December period in an attempt to match 2011's abnormally high restaurant wide sales figures.
The McRib wasn't released nationally and was sold only in a few cities in a few states in the United States (a la the 2005 "McRib Farewell Tour" promotion) in 2013 due to the company introducing several new products (such as the Mighty Wings). The McRib was sold again starting on October 20, 2014, and ending on January 4, 2015, but only in a few cities in a few states in the United States (a la the 2006 "McRib Farewell Tour II" promotion).
The McRib made a return in the United Kingdom on December 31, 2014, until February 3, 2015. The McRib was sold again starting in October 2015 and ending in January 2016, but only in a few cities in a few states in the United States (55 percent of McDonald's locations). It became available again in November 2016, but at a limited number of McDonald's locations; and once more since October 2017, but in most areas. Local McDonalds Twitter accounts announced in Southern California and Hawaii that the McRib would be returning to these locations on 2 and 9 November 2017 respectively. The McRib once again made a limited return in the United States and Australia at participating locations starting in October 2018.
For 2020, McDonald's announced that the McRib would be made available nationwide in the United States for the first time since 2012, beginning on December 2nd. It also returned for a limited run, along with the "El Maco Burger", in Australia.[better source needed]
On September 30, 2021, McDonald announced on Twitter that the McRib are returning November 1 for a limited time. The previous day on September 29, they tweeted that they had important news coming. The McRib was available at some locations before November 1.
This section needs to be updated.(December 2020)
In November 2011, the Humane Society of the United States filed a complaint with the U.S. Securities and Exchange Commission against the producer of McRib meat, Smithfield Foods, alleging cruel and unusual treatment of the animals used in the McRib patty production. The complaint cites the use of gestation crates and poor and unsanitary living conditions, as well as a lack of proper animal welfare.
Speculation on the limited availability of the McRib includes theories concerning the fluctuating price and unreliable supply chains of bulk pork, manipulation of availability windows to turn the product into a better loss leader for the company, and the generation of renewed enthusiasm and higher sales as a result of scarcity.
An informal study from 2011 entitled "A Conspiracy of Hogs: The McRib as Arbitrage" illustrates a correlation between the price of pork and the timing of McDonald's offering the sandwich; all five of the US McRib offerings between 2005 and 2011 occurred during low points in the price of bulk pork.
According to McDonald's, the sandwich's limited availability is due to their desire to provide a varied menu throughout the year.
In popular culture
The sandwich, as well as the cultural phenomenon of "chasing the McRib", were the subject of a subplot in The Simpsons episode "I'm Spelling as Fast as I Can", in which it is parodied as the "Ribwich" and gains a cult following.
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'The pork meat is chopped up, then seasoned, then formed into that shape that looks like a rib back. Then we flash freeze it. The whole process from fresh pork to frozen McRib takes about 45 minutes.'--Rob Cannell, director of McDonald’s U.S. supply chain
- Ryan, Andrew (November 14, 2013). "Alleged Canadian photo of frozen McDonald’s McRib not the most appetizing thing in the world". The Globe and Mail.
- "Boneless Pig Farmers Association of America". Archived from the original on 2005-12-30.
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- "Twitter.com". 2010-10-11. Retrieved 2010-10-15.
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- Cato, Jason (November 4, 2010). "McRib rollout finds fast foodies feverish for the flavor". Pittsburgh Tribune-Review. Retrieved November 15, 2011.
- Rexrode, Christina (24 October 2011). "The McRib makes a McComeback". USA Today, Associated Press. Retrieved 24 October 2011.
- "McDonald's Putting Olympics on Menu". Burger Business. May 8, 2012.
- Morrison, Maureen (September 17, 2012). Can the McRib save Christmas?. Advertising Age. Retrieved September 19, 2012.
- "McDonald's is bringing back the McRib". Business Insider. October 31, 2017.
- Taylor, Kate (October 25, 2018). "McDonald's is bringing back the McRib at thousands of locations". Business Insider. Retrieved 2018-11-29.
- "The Wait is Over — McDonald's® Takes McRib Season Nationwide in 2020". McDonald’s. Retrieved 3 December 2020.
- "McDonald's Is Bringing The McRib And The El Maco Back To Australia". www.ladbible.com. Retrieved 2020-12-09.
- "The McRib is back. Here's when you can get one". TODAY.com. Retrieved 2021-12-10.
- Tyko, Kelly. "McDonald's McRib returns Monday, but you might be able to get the barbecue sandwich early". USA TODAY. Retrieved 2021-12-10.
- Satran, Joe (2011-11-04). "McRib Lawsuit Pits Humane Society Against Smithfield Farms, McDonald's Over Animal Welfare". The Huffington Post.
- "The McRib's suspiciously 'limited' availability: 4 theories". The Week. November 11, 2011. Archived from the original on November 12, 2011.
- Staley, Willy (2011-11-08). "A Conspiracy of Hogs: The McRib as Arbitrage". The Awl.
- Why isn't the McRib sold year-round?. Retrieved November 06, 2014.
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