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
Similar to Nacho Fries at Taco Bell. They come and go so randomly, but every time they're available people go crazy for them and will go to Taco Bell when they might not normally.
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
I worked at a McDonald's years ago and we cooked the mcrib pattie on the same grill as everything else. Only thing special was a mini crocpot of BBQ sauce they would sit in after being cooked.
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.
Agreed. The cooking and construction doesn't play as big a part as he made it seem. The only "new" thing that comes along with the shipment of mcrib is the bun.
@@alexadkins5208 In the UK the problem with bringing the mcrib back is grill space. You can't cook pork and beef on the same grills so a lot of places can't afford to be down 1 grill and have no space for new ones. Pretty sure restaurants are bigger in the US
yeah, the Slivered onions. They also (iirc its been 4 years) they are cooked on the same grill as the quarter meat and reg meat that is used on your mcdoubles. also unrelated but interesting: iirc I think a slice of cheese costs them like..somewhere between 3-8 cents? I think they tend to source their food products from a company called "Keystone foods." but thats all I was ever able to figure out about where the mcdonalds products come from.
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.
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.
I assume the sauce made for it is either a generic BBQ sauce with no real identity of its own (say like walmarts great value in a way). Or it could be the same BBQ sauce you guys have packets of but now just put onto the mcrib.
I worked at McDonalds for 4 years and can second this. The BIGGEST complaint I had with them is the massive sticky MESS the bbq sauce made. It would get everywhere.
@@moviemaker2011z It isn’t the same as the regular barbecue sauce. They had their own “unique” McRecipe for it similar in uniqueness to the recipe for their grill seasoning (84% salt, 16% Pepper and other spices), which is to say not very unique. I can’t imagine it being difficult to modify the dipping barbecue recipe in the same factory. edit: typo
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.
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.
@@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.
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
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.
Is this the US case that classified tomato ketchup and pizza sauce as a serving of vegetables for school children? I live in Scotland and I remember cursing our school for removing fizzy juice and burgers from the canteen and cannot imagine a government trying to make my health worse!
@@smungahh that never happened. It was a proposal by the Regan administration in an effort to reduce food waste, why give kids vegetables if they end up in the trash, but the idea was rejected and never implemented.
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.)
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.
@@tiddlez3948 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.
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”
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.
I usually just get Mint Chocolate chip with chocolate chips and a cherry :) (Edit: Froyo is one of the best Frozen Yogurt Place ive ever been to (because its the only one i went to. )
@@STR0ZZ froyo = frozen yogurt. It's pretty similar to ice cream, it's usually served in a cup/bowl with all kinds of toppings (crushed cookies, candy, whipped cream, flavored syrups, etc.). There are froyo shops where you can pick your cup size, flavor, toppings, etc. and when you're done the price you pay for it is measured by weight.
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.
I feel like the McRib is like pumpkin spice latte it’s only “available” during a certain time giving it some sort of additional value making a lot more people buy it
That might not be the best comparison, since Matpat did a theory on PSLs and found that they're extremely popular because they're the coffee drink that you can order when you don't want to taste the coffee. Which, if you're not a fan of coffee, you definitely understand.
@@TheKrossRoads Possibly, but also French vanilla and mocha are exceptionally good at covering up the bitter coffee taste and available all year. In fact, most flavor-based creams do this. So... with several options available year-long to do what PSL is said to do, it pretty much sinks that theory.
@@TheKrossRoads Wait is Matpat a coffee fanatic himself? Maybe it's time to re-evaluate that food theory. Maybe Matpat can do a taste test comparison of pumpkin lattes vs. freshly brewed coffee from whole coffee beans vs. instant coffee.
Yeah I ask this question because I used to hate coffee when younger but now I treat coffee like it's ice cream . If you brewed coffee at it's freshest grinding coffee beans fresh, the quality of coffee can change not having acidic and maybe skip bitterness in the coffee. Hot Brewed vs. Cold Brewed Coffee.
8:45 Unless things have changed since I last worked at McDonald's in 2003 (tbf, it could have) there's no "press griddle" in-store. Most of the meat comes as pre-shaped, pre-seasoned, sometimes even pre-cooked, frozen discuses. Ready to be thrown on the regular flat top grill. The big inconvenience with McRibs that I've always seen is the sauce. Once cooked, the meat is put in a tray full of sauce, awaiting assembly. The sauce is messy and sticky, it gets everywhere, the tray has to be switched/cleaned out for every shift, spills occur, it stains everything, and the smell taints the whole store. I will say, the theory in our store, even way back in the early 2000s, was that the McRib was a temp item to increase hype for a mediocre sandwich. Of course, back then, they did a lot of "limited time" stuff, so we were used to it.
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.
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!
reminds me of the seasonal panera menu. i feel like they use similar tactics with certain foods and i used to get a lot of customers asking for certain “discontinued” items and then panera brings them back with the “it’s back!” tag next to it on the menu
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
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"
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.
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!
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
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.
depends in the uk we don't use pickles in the chicken sandwich witch is only 1 type (lettuce and vegan mayo now). big macs have a middle bit called the club that is the only difference between quarter buns, regular onion(freeze dried onion is used for regular burgers(cheese burg/big macs) silvered onion is only used for quarter ponders or double quarters - mc rib has only been present a few times in like 2 decades here. - but when they did they were already shaped and just heat them in their sauce. we get a lot more promo burgers instead like 2 or more every 2-4 months
@@MorganEdgy lol I don’t even consider McDonald’s food. It’s trash. Extremely unhealthy garbage. Company should be sued until they go bankrupt . And how is it sarcasm? The man gave us such eloquent descriptions of the way McDonald’s handles certain garbage food items. He is truly an expert on McDonald’s as he is the one making , well nay not making rather just heating up these foul creations.
@Noah Shiloh I think what Mat meant by the onions being different is the Cut... On almost all McDonalds Menu items - Its Diced Onions... But the McRib (Except here in the UK) uses CHOPPED Onion Slivers... Yeah, the UK version uses DICED Onions... And over subsequent reissues of the McRib, LESS and LESS each time! I am honestly expecting if the McRib comes back here - There will be ONE SINGLE PIECE of Diced Onion on a McRib!!!
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!
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
One thing wrong with the intro: The drive thru employee sounded despondent at Matt Pat's disappearance. Any retail / service employee would be thrilled to drive someone off.
I worked at Wendy's and the drive through was on a timer. If a customer got upset and drove off the timer would treat is as if they got their order immediately and count instantly towards out averages. It was a very good day to have a 'free car' like that.
3 года назад+3387
Food theory should explain how Sushi made it's way to the United States, obviously in part it was Japanese immigrants, but still it's popularity and variations over here is insane
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@@chonstie He's a bot. Somebody sold the channel and this comment is not his he stole it from someone else. You can probably find the original comment How to spot a bought channel? if they only have a "Who is" video then its definetely one
In many other countries, McDonalds had never even offered a McRib, yet they use the same tactics. Where I live in Singapore, McDonalds made sure to bring back the twister fries seasonally every time without fail, and then it's gone
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
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?
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
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
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.
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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.
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.
The McRib is also the same price as the quarter pounder with cheese being 4.95 (in Wisconsin) and yes we use the same onions here aswell. Also I like how he did a crispy chicken yet the sandwich his editors put in was the deluxe crispy.
I also worked at mcd when we had the mcrib. The worst part about it is the smell. It's not bad by any means just that BBQ sauce they put on it is high concentrated in the back where it's made. The sandwich is fine. I assume you're friend just didn't like having to make it. Which I get. Of course that's just my experience making them.
I did work at a McDonald's for around 9 months, and while it was just a franchise location, it used the slivered onions which go onto the quarter pounder and steak breakfast sandwiches, and the pickles are just the regular pickles on any regular sandwich. Another note all of our patties went into a press griddle, the same ones that were used on the mcrib where I worked. All in all it's usually only using a unique sauce, meat, and bun. (the suace was just a derivitive of sweet baby rays in 2022)
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As an european, i'm surprised to hear McRib being limited in America at all, here in europe we have McRib ALL THE TIME! No time limit, no limited amount. So, go figure.
@@michelleneumann6780 I've never seen them in Belgium, and I know the UK doesn't do them anymore at all cause it's too anoying to keep the beef and pork products seperated during cooking outside of the breakfast menu items since most establishments don't have the space for it.
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.
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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
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.
Seems pretty straightforward: aluminum is thinner and therefore lets the soda get colder in the refrigerator while glass outright stays cold long after leaving that environment. Coke knows this well enough to offer aluminum bottles at special events, despite being inefficient to produce.
YES! and they did something close to this recently, when he was testing various coke products against one another, having coca cola in 3 times as canned, glass, and fountain
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.
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.
Food Theory Idea (Probably more for the Summer): Thinking along the lines of a Root Beer Float, what other sodas or soft drinks would go well, or go best blended with different Ice-cream types.
Matpatt- Cookie dough and diet coke :) but FR tho, basically any dark soda and vanilla orange and vanilla as well, and ive never tried caramel IC but it could be good
I tried a McRib when I was a young child. I went into it with no expectations and still managed to walk away disappointed, so of course I still buy one every time they're on the menu.
as someone who worked for a McDonalds franchise down south...there are two things I have to point out. This idea of a press..unless it's changed in recent years they come in as pre-formed and frozen patties that we'd throw on the grill like anything else, and let them practically bathe in the sauce. So it doesn't hurt overall efficency in that regard. The trays were a b***h and a half to clean though. The onions being different...this may just be regional...but we used the same onions as what usually went on the quarter pounders so...no difference in material there.
Was going to comment the same thing. Can confirm. Worked at McDonald's for five years up here in Canada. The McRib patties arrive frozen already formed that way so no press needed and the onions are the slivered onions used on the quarter pounders. And yes they sit in the warmer trays soaking in the BBQ sauce. If I remember correctly I think the BBQ sauce is also the same stuff as the nugget BBQ sauce just in a bulk bag instead of individual cups but I could be wrong on that one.
@@Joshuamiller19570 then we'd be talking about their plant assembly where all patties are formed and frozen and packaged. The machines that do the forming would have replaceable cavity and head presses for maintainence anyways so we're talking literally pennies for ones for the McRib, an investment that would have been made decades ago anyways
@@Joshuamiller19570 ok..so they're pressed before they got shipped to us, you realize with how the wording was structured MatPat wasn't talking about pressed in a factory-enviroment, but in restaurant right? That is what's being poked at. If he meant pressed in a factory the wording would be different. 8:43-8:48 "It requires a special press griddle to give it it's rib-like shape." That structure and choice of words makes it sound like he, or someone on the writing team think it's made in-house like that. That and the onion comment still is off
This video really surprised me. I'm from Germany and have never heard about the McRib Season. After a quick google it turns out that Germany is pretty much the only country where the McRib is in such a high demand that we have it all year around. So if y'all ever crave it in summer, maybe you should visit us!
@@truth4004 The slang and the words I use in English are pretty much mixed and matched from what I've gathered in the years of consuming English media. In school we usually learn British English, but the English-speaking media we consume is from America most of the time. I use "y'all" not because I'm from the south, I use it because to me it's always been a handy abbreviation for "you all". So while I say it I wouldn't say Germans in general use it, it really depends how they learned English and how closely they follow rules. (I self-taught most of my English skills before learning it in school because I wanted to consume English-speaking videos on RUclips. So writing in English for me is more a matter of "what feels right/ sounds right" and not of any grammar rules.) Hope that helps to answer your question.
9:00 I work at a McDonald's, and I gotta stop ya right there. The onions are the same as the quarter pounder. So the onions don't cost extra we get the same amount of "slivered onions" as we normally do and we don't go through them any faster. And the patties are shaped like that in factory. We put them on the mcrib setting on the grills and it changed the time and the height of the of the girl's platen. The come with the rib shape. We actually put them "Rob side down" so the bumps are on the bottom metal part of the grill. The only different item is the rib and sauce, and the buns. Everything else is in house and is used for other products.
It's just a hype food. I love how high quality these theories are. It's wonderful seeing this channel grow which I've been apart since it's cryptic appearances from other GT channels haha
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?
Persona 5 Royal actually talks about how if we think a food is a "limited item" we want it more, even if it isn't that good. The scarcity of the item changes our cognition, basically giving us FOMO.
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.
That makes perfect sense. In my experience, if you can't market something, it's doomed to fail, usually. Bring it back once a year means they can give you what you want while minimizing loses. Doing it during its low months means higher net profits.
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
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Before I watch: The answer is probably that the company doesn’t want its customers to get used to the sandwich so that they get hyped customers every time they reintroduce it.
Work at McDonald's for 7 years, it's actually a combination of keeping customers interested and the yearly pork prices. The mcrib is out when pork prices are lowest to maximize profits per sandwich.
I’m glad you talked about this! I always wondered why so many fast food places take away items from their menu and never had any idea why. Nice to at least know the reason for McDonald’s but I would be interesting with going over Olive Garden as they take away a lot of food items that people enjoy.
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As a former McDonald's manager, I can say definitely that it's the hype train. Get people excited that their favorite snack is coming back after being gone for a while, available for a limited time only of course. You've guaranteed return customers who may have skipped out otherwise. Not too different from artificial rarity for anything highly collectable whenever they bring back a classic version of itself. Like imagine the collective worldwide screams if Pokémon were to bring back the OG first edition holographics for a limited time.
Ive watched 2:43 and I can tell you why, because if its readily available all the time, then it will get customers, but when not as many, because we as humans tend to want something that we cant just have alot more then if we can
My theory is that they remove popular items like the McRib so that when they bring it back, all it's fans and even more will rush to the resteraunt and buy the McRib, as well as possibly buying other stuff, boosting the resteraunt's sales revenue.
yeah. fast food restaurants like McDonald's keep several items in seasonal rotation. if they kept them on the menu 365 days a year, people would get tired of them. I thought MatPat did a video about this before.
Without fully watching, here's my hypothesis of what will be in the video. McDonald's brings back the Mcribs and creates artifical scarcity. By doing this, they make the Rib feel like an event that you just cant miss.
It's the same with a lot of their rotating pie options other than Apple (Though several specific areas have some year round options as well as a 3rd/4th option). Technically, it's the same kind of thing as the pumpkin spice season... A lot of restaurants have seasonal food options that are cycled in and out...and around the same time the McRib comes back, you also have a lot of places bringing out Jalapeno or other "spicier" options because it's also something that is more attractive for the time of year since people want something warm.
I think this is definitely a big part of the answer. We haven't had them for a long time in my country and when we did they were always limited edition for about four weeks. I crave and miss them to this day and I'm pretty confident I wouldn't feel that way if I could get it whenever I want.
I can honestly say, of all the times I've ever ordered barbecue, I've never once given any thought to whether it's the right season of the year to be eating that.
The McRib shape is already there when they come to the store, as well as stores using their normal grill to cook it, yeah the buns are not used for any other sandwich but the McRib is not very different from other sandwiches(I worked at McDonald’s for 3 years)
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
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.
When I worked at McDonald's, McRib season was pretty much the same every year, usually October. And they would initially be popular, but then the sales would drop off pretty quickly, as mentioned. Also, the onions aren't different from what's usually on the menu. You can ask for slivered onions years round because they are used on the Quarter Pounders and sometimes on other speciality sandwiches.
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
I'm a manager at a McDonalds. The Mcribb is a very unpopular sandwich after the first week. We do order special buns and BBQ sauce but we use the same Slivered Onions as a quarter pounder and the same picks as our other sandwiches. Idk about other McDonald's but non that I've been to had a special press for it, we just use the grill.
Before this video even begins, I'm going to make a prediction. The McRib is so flip-floppety in terms of availability for the same reason that the Fish Sandwich is the same at Arby's: Artificial scarcity because they deem it to be a "seasonal dish". Arby's just has more ground to stand on in that they put up their fish sandwiches so that those who observe Lent still have a reason to go there. [EDIT]: OK, so, I was indeed correct: Artificial scarcity is indeed part of the marketing strategy for the McRib, though there's a distinct reason as to why it happens when it does, and it's actually a really smart way for them to sell it to those who otherwise wouldn't get one. They really play their cards right, and I actually visit their competitors instead of them!
MatPat should do a theory on the working conditions at McDonald's. When I worked there as a minor they over worked me and would work me until 3am. It sucked and my school couldn't do anything about it because they snuck in a deviated work permit
I think that McDonald's knows that the mcrib tastes weird so they do the yearly promotional special to make it seem more desirable than it really is. If they served it year round, people would eat it all the time, realize it's terrible and stop buying it. Only serving it sometimes gives the consumer enough time to forget how awful it tastes.
I live in Asia. We have never had the McRib as far as I can remember, but here, Twister Fries is THAT Catch Me If You Can menu item for roughly the same time period.
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
I always thought that the reason it was so on-and-off-again was because it of limited availability mindset, like you mentioned in the PSL episode. Good to see other perspectives on it as well!
As someone that has worked in delis and food service for year, I can honestly say that no matter how many people seem interested in an item, it will generally not sell. I even have a specific example. Back when I worked at Wally world, we had people constantly ask if the popcorn chicken was fried Okra. After a year, they finally got fried Okra in to sell. And I think we sold like... two portions and had to throw away dozens of batches a week. We even cut back to making a quarter of what we started with, and still it never sold. And I tried to upsell it all the time.
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.
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.
Food Theory idea: Does Welches Fruit Snacks actually have content of real fruit in them as its promoted on the box? I watched the first episode about the fries and after I had my mind blown away, and i keep getting my mind blown away after each video. my favorite theory you guys did was the foot loop and the apple jacks theory with held true. I had both in my house and I did the same stuff they did and I figured out they were right! apple jacks and froot loops were the same. I couldn't believe it. After doing that I makes me want to try all they other experiments they have done like the soda one or even the french fry one. I absolutely love this channel.
8:46 I used to work at McDonald’s and we don’t use a special grill for the McRibs, the meat already comes with the groves in it, we just put them on the same grill we use for burgers. And the onions and the same ones we put on quarter pounders
The Mc Rib honestly remind me of running away as a child beacuse you are going to get beaten but then after a few mins you would come back and then the cycle repeats.
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As a 24 year old Canadian I can say I have never had a McRib I’d actually try it if I could. I feel like if it was maple smoked flavour or bbq sauce it would do great in Ontario and Alberta
After hearing the intro, I immediately thought it must be what ended up as Theory 3. McDonald's sees that the hype from the sandwich comes from the meme that it's constantly vanishing and reappearing, so taking that away means it's losing its unique appeal and therefore people wouldn't care about it anymore.
The onions for the McRib are used on most deluxe sandwiches like the Quater pounder. The only think, other than the meat, that is special is the bun. Almost 6 years of experience at McDonald's (specifically doing inventory and waste management) I can say that theory is a flop.
My dad runs a business and I can confirm the loss leading thing, he sells gingersnap cookies in the back of the store as a lot of people will come to the store just for them. That way you have to pass by candy, sugary drinks, snacks, etc. He makes a decent loss on them, though, because he sells 0.4 pound bags for $1, but it gets people through the store to buy other things.
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
Same, makes sense, also theory 1 is pretty much confirmed
Tastes like the BBQ Pork Patty MRE tbh
Similar to Nacho Fries at Taco Bell. They come and go so randomly, but every time they're available people go crazy for them and will go to Taco Bell when they might not normally.
*cough* nacho fries “cough” I mean their good just not main menu status
@@cdoggo24 Really? I think they're good enough to be on the menu full time. It kinda sucks that they aren't.
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
I worked at a McDonald's years ago and we cooked the mcrib pattie on the same grill as everything else. Only thing special was a mini crocpot of BBQ sauce they would sit in after being cooked.
Can confirm this as another McDonalds employee
As another McDonald’s employee I can also confirm
Can confirm the same thing as an
ex-McDonalds Employee
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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.
You and the guy above you ... are giving totally opposite opinion .
Schrodinger's mcRib !
I don't like making them, I'm clumbs lol. Always get sause everywhere
Agreed. The cooking and construction doesn't play as big a part as he made it seem. The only "new" thing that comes along with the shipment of mcrib is the bun.
@@alexadkins5208 In the UK the problem with bringing the mcrib back is grill space. You can't cook pork and beef on the same grills so a lot of places can't afford to be down 1 grill and have no space for new ones. Pretty sure restaurants are bigger in the US
yeah, the Slivered onions. They also (iirc its been 4 years) they are cooked on the same grill as the quarter meat and reg meat that is used on your mcdoubles.
also unrelated but interesting: iirc I think a slice of cheese costs them like..somewhere between 3-8 cents?
I think they tend to source their food products from a company called "Keystone foods." but thats all I was ever able to figure out about where the mcdonalds products come from.
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.
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.
I assume the sauce made for it is either a generic BBQ sauce with no real identity of its own (say like walmarts great value in a way). Or it could be the same BBQ sauce you guys have packets of but now just put onto the mcrib.
I worked at McDonalds for 4 years and can second this. The BIGGEST complaint I had with them is the massive sticky MESS the bbq sauce made. It would get everywhere.
@@moviemaker2011z It isn’t the same as the regular barbecue sauce. They had their own “unique” McRecipe for it similar in uniqueness to the recipe for their grill seasoning (84% salt, 16% Pepper and other spices), which is to say not very unique. I can’t imagine it being difficult to modify the dipping barbecue recipe in the same factory.
edit: typo
@@zippyducky1704 We had one person who never put the lid on correctly when microwaving the sauce and refused to clean it up afterwards.
Just sidenote about the end of your comment:
The lack of pay rise could also just be because the manager is um, stingy.
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.
And also there's things like Christmas themed ice creams. And places that sell actual BBQ ribs sell year round
@@galaxybun8775 also fish during lent. Arbys drops it roughly during the 2 week of Pentecost
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.
@@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.
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
Man, I used to be lazy and ask my little brother to get me a McRib.
@@user-rd2on3yg7w nft pfp
@@micro11. screenshotted nft pfp
@@micro11. feel free to screenshot
@@user-rd2on3yg7w thank you
7:40 I don't like that my brain saw the ground beef and thought "That's some weird ramen noodles right there."
New ramen flavor just dropped
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.
Is this the US case that classified tomato ketchup and pizza sauce as a serving of vegetables for school children? I live in Scotland and I remember cursing our school for removing fizzy juice and burgers from the canteen and cannot imagine a government trying to make my health worse!
Tomatoes are fruit
@@smungahh that never happened. It was a proposal by the Regan administration in an effort to reduce food waste, why give kids vegetables if they end up in the trash, but the idea was rejected and never implemented.
@@drewpamon Oh that is really good to hear, thank you!
@@arurramoon1965 Nope, Tomatoes are vegetables. You can look it up
In Germany, the McRib is available all year round. Says something interesting about german meat prices and culture.
Yeah, I never understood why US people get so crazy for the thing.
I think it is available all year round in Europe not only germany because it is also available in Romania
Oh how I miss the homeland!
I'm sure the meat sourced locally in German/European locations is much better than the USA however...
@@Ananasul8 not for all year here
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.)
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.
@@tiddlez3948 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.
Wow you guys got rid of your sauce after an hour 🤣💀🤣 our mc overlord has us use the same container without throwing it out
@@beatsyboyz6015 Oof, yeah. Our manager was a real strictler about it.
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”
Everytime the McRib comes back I get excited then experience disappointment, every time
Hi pattttt!
Only 2 comments on a verified youtuber?
5
Yeah I don't know why that is...
Hi
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.
I add whipped cream to mine when possible! Smaller amount of froyo, mix it with a lot of whipped cream, then add toppings.
I'm from the UK and have no idea what your on about
@@STR0ZZ You don’t have frozen yogurt?
I usually just get Mint Chocolate chip with chocolate chips and a cherry :) (Edit: Froyo is one of the best Frozen Yogurt Place ive ever been to (because its the only one i went to. )
@@STR0ZZ froyo = frozen yogurt. It's pretty similar to ice cream, it's usually served in a cup/bowl with all kinds of toppings (crushed cookies, candy, whipped cream, flavored syrups, etc.). There are froyo shops where you can pick your cup size, flavor, toppings, etc. and when you're done the price you pay for it is measured by weight.
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.
haha, wollt ich auch grad schreiben. :D gibts den bei uns nicht immer?!
All year round. 5€ for a Frikadellen Brötchen with sweet Ketchup. Always regret it but I keep coming back smh
I imagine a McRib in Germany tastes like something other than the sauce.
Doesn't surprise me, given how popular pork is here, especially in all its patty variations.
Still waiting for the German exclusive McMett, though :D
@@lasmirandadennsiewillja9435 they not ready yet for the Mett
4:51 matpat just started rapping
I feel like the McRib is like pumpkin spice latte it’s only “available” during a certain time giving it some sort of additional value making a lot more people buy it
That might not be the best comparison, since Matpat did a theory on PSLs and found that they're extremely popular because they're the coffee drink that you can order when you don't want to taste the coffee. Which, if you're not a fan of coffee, you definitely understand.
@@TheKrossRoads fair point
@@TheKrossRoads Possibly, but also French vanilla and mocha are exceptionally good at covering up the bitter coffee taste and available all year. In fact, most flavor-based creams do this. So... with several options available year-long to do what PSL is said to do, it pretty much sinks that theory.
@@TheKrossRoads Wait is Matpat a coffee fanatic himself? Maybe it's time to re-evaluate that food theory. Maybe Matpat can do a taste test comparison of pumpkin lattes vs. freshly brewed coffee from whole coffee beans vs. instant coffee.
Yeah I ask this question because I used to hate coffee when younger but now I treat coffee like it's ice cream . If you brewed coffee at it's freshest grinding coffee beans fresh, the quality of coffee can change not having acidic and maybe skip bitterness in the coffee. Hot Brewed vs. Cold Brewed Coffee.
8:45 Unless things have changed since I last worked at McDonald's in 2003 (tbf, it could have) there's no "press griddle" in-store. Most of the meat comes as pre-shaped, pre-seasoned, sometimes even pre-cooked, frozen discuses. Ready to be thrown on the regular flat top grill.
The big inconvenience with McRibs that I've always seen is the sauce. Once cooked, the meat is put in a tray full of sauce, awaiting assembly. The sauce is messy and sticky, it gets everywhere, the tray has to be switched/cleaned out for every shift, spills occur, it stains everything, and the smell taints the whole store.
I will say, the theory in our store, even way back in the early 2000s, was that the McRib was a temp item to increase hype for a mediocre sandwich. Of course, back then, they did a lot of "limited time" stuff, so we were used to it.
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.
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!
reminds me of the seasonal panera menu. i feel like they use similar tactics with certain foods and i used to get a lot of customers asking for certain “discontinued” items and then panera brings them back with the “it’s back!” tag next to it on the menu
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
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"
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.
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!
YES, the smell was the worst thing oh my lanta.
I just realized I have grill cleaner on my finger not the skins peeling 🥲
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
Wait does that actually happen?
no way you got not one bot reply, but FOUR
@@SMF64 i call it abilities
@@SMF64 i think its actually 5
@@Maks_Oniszk nah bro its 999999999999.
Oh wait.. that's the number of bots on the platform that youtube ignores.
Oops sorry!
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.
I’m glad we got an expert to comment on the video ahah.
@@roberttompkins9510 was that sarcasm?
depends in the uk we don't use pickles in the chicken sandwich witch is only 1 type (lettuce and vegan mayo now). big macs have a middle bit called the club that is the only difference between quarter buns, regular onion(freeze dried onion is used for regular burgers(cheese burg/big macs) silvered onion is only used for quarter ponders or double quarters - mc rib has only been present a few times in like 2 decades here. - but when they did they were already shaped and just heat them in their sauce. we get a lot more promo burgers instead like 2 or more every 2-4 months
@@MorganEdgy lol I don’t even consider McDonald’s food. It’s trash. Extremely unhealthy garbage. Company should be sued until they go bankrupt . And how is it sarcasm? The man gave us such eloquent descriptions of the way McDonald’s handles certain garbage food items. He is truly an expert on McDonald’s as he is the one making , well nay not making rather just heating up these foul creations.
@Noah Shiloh I think what Mat meant by the onions being different is the Cut... On almost all McDonalds Menu items - Its Diced Onions... But the McRib (Except here in the UK) uses CHOPPED Onion Slivers... Yeah, the UK version uses DICED Onions... And over subsequent reissues of the McRib, LESS and LESS each time!
I am honestly expecting if the McRib comes back here - There will be ONE SINGLE PIECE of Diced Onion on a McRib!!!
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!
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
in the case of mcrib, its to create demand and advertisement for the item by calling it "limited" , tho its really inconvenient.
If only I have the money to at least taste the food of these famous restaurant 😭
@@cherilynsarts8845 Bro, I will give you $1, and you can get anything at Taco Bell. 😶
@@cherilynsarts8845 I’ll give you some money for that.
Exactly. Nacho fries are the best thing on yahoo bell menu
One thing wrong with the intro: The drive thru employee sounded despondent at Matt Pat's disappearance. Any retail / service employee would be thrilled to drive someone off.
I worked at Wendy's and the drive through was on a timer. If a customer got upset and drove off the timer would treat is as if they got their order immediately and count instantly towards out averages.
It was a very good day to have a 'free car' like that.
Food theory should explain how Sushi made it's way to the United States, obviously in part it was Japanese immigrants, but still it's popularity and variations over here is insane
How are you verified as x????
Yeah I agree
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RUclips: This is fine
Someone: Says "heck"
RUclips: Be gone
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ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. .
! 💖🖤 ❤️#今後は気をライブ配信の再編あり
がとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした,.💖🖤 #在整個人類歷史上，#強者，#富人和具有狡猾特質的人捕食部落，#氏族，#城鎮，#城市和鄉村中的弱者，#無`'#守和貧窮成員。#然而，#人類的生存意願迫使那些被拒絕，#被剝奪或摧毀的基本需求的人們找到了一種生活方式，#並繼續將其DNA融入不斷發展的人類社會。.#說到食物，#不要以為那些被拒絕的人只吃垃圾。#相反，#他們學會了在被忽視的肉類和蔬菜中尋找營養。#他們學會了清潔，#切塊，#調味和慢燉慢燉的野菜和肉類，#在食品市場上被忽略的部分家用蔬菜和肉類，#並且學會了使用芳香的木煙（#如山核桃，#山核桃和豆科灌木 #來調味食物
@@plutopawzzz it is emoji
@@chonstie He's a bot. Somebody sold the channel and this comment is not his he stole it from someone else. You can probably find the original comment
How to spot a bought channel? if they only have a "Who is" video then its definetely one
In many other countries, McDonalds had never even offered a McRib, yet they use the same tactics. Where I live in Singapore, McDonalds made sure to bring back the twister fries seasonally every time without fail, and then it's gone
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
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?
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
And how much you want to bet if you bought less suddenly more people would be coming to order them.
Dude I'll pay for you to "lose" some of those boxes
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
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.
@@moviemaker2011z I know it isn’t the same sauce but other than that idk
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!
True
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RUclips: This is fine
Someone: Says "heck"
RUclips: Be gone
однако я люблю таких рыбаков Интересно забавно девушка смешная 垃圾
ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. .
! 💖🖤 ❤️#今後は気をライブ配信の再編あり
がとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした,.💖🖤 #在整個人類歷史上，#強者，#富人和具有狡猾特質的人捕食部落，#氏族，#城鎮，#城市和鄉村中的弱者，#無`'#守和貧窮成員。#然而，#人類的生存意願迫使那些被拒絕，#被剝奪或摧毀的基本需求的人們找到了一種生活方式，#並繼續將其DNA融入不斷發展的人類社會。.#說到食物，#不要以為那些被拒絕的人只吃垃圾。#相反，#他們學會了在被忽視的肉類和蔬菜中尋找營養。#他們學會了清潔，#切塊，#調味和慢燉慢燉的野菜和肉類，#在食品市場上被忽略的部分家用蔬菜和肉類，#並且學會了使用芳香的木煙（#如山核桃，#山核桃和豆科灌木 #來調味食物
Look at all the bots
Review Brah would put this much effort into food
Considering we can't live without food, more effort should be put into food more often.
🤣 "then there are people with taste buds"🤣 I 100% aggree
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.
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.
I always get annoyed at the McRib since it takes so much longer then other meats, I’m glad we aren’t serving it right now
@@thecharmer5981 my McDonalds is TwT
As a Former MC D's cook I can Confirm the above comment is correct in it's entirety.
The McRib is also the same price as the quarter pounder with cheese being 4.95 (in Wisconsin) and yes we use the same onions here aswell. Also I like how he did a crispy chicken yet the sandwich his editors put in was the deluxe crispy.
@Food Theory it’s a bot, there are almost millions of these bots infesting RUclips and have been for awhile.
this kid in my class who works at mcdonald’s literally told our whole english class yesterday “whatever you do, just don’t get the mc rib”
I also worked at mcd when we had the mcrib. The worst part about it is the smell. It's not bad by any means just that BBQ sauce they put on it is high concentrated in the back where it's made. The sandwich is fine. I assume you're friend just didn't like having to make it. Which I get. Of course that's just my experience making them.
I liked it 30 years ago, haven't seen it since. I certainly wouldn't consume anything else except coffee from a McDonald's today.
Probably sick of overwhelming orders.
I did work at a McDonald's for around 9 months, and while it was just a franchise location, it used the slivered onions which go onto the quarter pounder and steak breakfast sandwiches, and the pickles are just the regular pickles on any regular sandwich. Another note all of our patties went into a press griddle, the same ones that were used on the mcrib where I worked. All in all it's usually only using a unique sauce, meat, and bun. (the suace was just a derivitive of sweet baby rays in 2022)
“Back it’s gone it’s back” “he’s gone forever “ gotta love that intro
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RUclips: This is fine
Someone: Says "heck"
RUclips: Be gone
однако я люблю таких рыбаков Интересно забавно девушка смешная 垃圾
ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. .
! 💖🖤 ❤️#今後は気をライブ配信の再編あり
がとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした,.💖🖤 #在整個人類歷史上，#強者，#富人和具有狡猾特質的人捕食部落，#氏族，#城鎮，#城市和鄉村中的弱者，#無`'#守和貧窮成員。#然而，#人類的生存意願迫使那些被拒絕，#被剝奪或摧毀的基本需求的人們找到了一種生活方式，#並繼續將其DNA融入不斷發展的人類社會。.#說到食物，#不要以為那些被拒絕的人只吃垃圾。#相反，#他們學會了在被忽視的肉類和蔬菜中尋找營養。#他們學會了清潔，#切塊，#調味和慢燉慢燉的野菜和肉類，#在食品市場上被忽略的部分家用蔬菜和肉類，#並且學會了使用芳香的木煙（#如山核桃，#山核桃和豆科灌木 #來調味食物
Bot comments
@@watermelongd Not anymore! *Blows smoke from finger*
Matpat's video are spammed by bots :(
As an european, i'm surprised to hear McRib being limited in America at all, here in europe we have McRib ALL THE TIME! No time limit, no limited amount. So, go figure.
Not sure what European country you're from, but I'm a Belgian living in the UK, and neither Belgium nor the UK have the McRib permanently on the menu.
@@Stephneechan in Germany we have them all year around
@@michelleneumann6780 I've never seen them in Belgium, and I know the UK doesn't do them anymore at all cause it's too anoying to keep the beef and pork products seperated during cooking outside of the breakfast menu items since most establishments don't have the space for it.
Also not in the Netherlands I did buy it in Germany though 🤤
@@michelleneumann6780 We Germans like our pork.
7:34 Thanks for the shout out man
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.
Food Theory idea: Are double stuffed Oreos actually double stuffed
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RUclips: This is fine
Someone: Says "heck"
RUclips: Be gone
однако я люблю таких рыбаков Интересно забавно девушка смешная 垃圾
ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. .
! 💖🖤 ❤️#今後は気をライブ配信の再編あり
がとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした,.💖🖤 #在整個人類歷史上，#強者，#富人和具有狡猾特質的人捕食部落，#氏族，#城鎮，#城市和鄉村中的弱者，#無`'#守和貧窮成員。#然而，#人類的生存意願迫使那些被拒絕，#被剝奪或摧毀的基本需求的人們找到了一種生活方式，#並繼續將其DNA融入不斷發展的人類社會。.#說到食物，#不要以為那些被拒絕的人只吃垃圾。#相反，#他們學會了在被忽視的肉類和蔬菜中尋找營養。#他們學會了清潔，#切塊，#調味和慢燉慢燉的野菜和肉類，#在食品市場上被忽略的部分家用蔬菜和肉類，#並且學會了使用芳香的木煙（#如山核桃，#山核桃和豆科灌木 #來調味食物
AYO 4 DIFFERENTS BOTS IN A ROW WE HAVE A NEW RECORDS
@@luulcas_6267 Does RUclips not have anything to prevent bots?
How will they make a 10 minute video out of that
@@luulcas_6267 it took my thread 9 seconds. It's horrifying
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
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.
@@Stirling-Shade I worked at McDonald's. There were different timer settings but not for texture or temperature.
Food theory idea: does soda's taste change depending on which container it's in. e.g glasses, cans, bottles of various sizes
Seems pretty straightforward: aluminum is thinner and therefore lets the soda get colder in the refrigerator while glass outright stays cold long after leaving that environment. Coke knows this well enough to offer aluminum bottles at special events, despite being inefficient to produce.
@@WickedKnightAlbel Why would they offer aluminum bottles. As you just described, there's nothing favorable about them.
YES! and they did something close to this recently, when he was testing various coke products against one another, having coca cola in 3 times as canned, glass, and fountain
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.
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.
Oooo
So maybe the McRib actually DRIVES the price of pork up. The McRib isn't the reaction of the price change in pork, it's the cause!!
Makes sense. I also live in Nebraska.
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
@@oop5488 So true
Food Theory Idea (Probably more for the Summer): Thinking along the lines of a Root Beer Float, what other sodas or soft drinks would go well, or go best blended with different Ice-cream types.
Probably only coke or Pepsi cuz if the taste 🤷🏽♂️
Matpatt- Cookie dough and diet coke :)
but FR tho, basically any dark soda and vanilla
orange and vanilla as well, and ive never tried caramel IC but it could be good
I tried a McRib when I was a young child. I went into it with no expectations and still managed to walk away disappointed, so of course I still buy one every time they're on the menu.
We are the same.
Lol
mcdonalds brainwashing, srry to hear that man..
7:21 PLEASE TELL MY BUSINESS TEACHER THIS. THIS GIRL EXPECT US TO FIND ALL THIS INFORMATION THE INTERNET T-T
as someone who worked for a McDonalds franchise down south...there are two things I have to point out.
This idea of a press..unless it's changed in recent years they come in as pre-formed and frozen patties that we'd throw on the grill like anything else, and let them practically bathe in the sauce. So it doesn't hurt overall efficency in that regard. The trays were a b***h and a half to clean though.
The onions being different...this may just be regional...but we used the same onions as what usually went on the quarter pounders so...no difference in material there.
I work front and drive thru at McDonald’s and I saw the cooks making a McRib and it def was drenched in sauce lol.
Was going to comment the same thing. Can confirm.
Worked at McDonald's for five years up here in Canada. The McRib patties arrive frozen already formed that way so no press needed and the onions are the slivered onions used on the quarter pounders. And yes they sit in the warmer trays soaking in the BBQ sauce. If I remember correctly I think the BBQ sauce is also the same stuff as the nugget BBQ sauce just in a bulk bag instead of individual cups but I could be wrong on that one.
Well remember that they needed to have the shape that they did BEFORE they were shipped too you, So I imagine that's when they used the special Press.
@@Joshuamiller19570 then we'd be talking about their plant assembly where all patties are formed and frozen and packaged. The machines that do the forming would have replaceable cavity and head presses for maintainence anyways so we're talking literally pennies for ones for the McRib, an investment that would have been made decades ago anyways
@@Joshuamiller19570 ok..so they're pressed before they got shipped to us, you realize with how the wording was structured MatPat wasn't talking about pressed in a factory-enviroment, but in restaurant right? That is what's being poked at. If he meant pressed in a factory the wording would be different.
8:43-8:48 "It requires a special press griddle to give it it's rib-like shape." That structure and choice of words makes it sound like he, or someone on the writing team think it's made in-house like that. That and the onion comment still is off
This video really surprised me. I'm from Germany and have never heard about the McRib Season. After a quick google it turns out that Germany is pretty much the only country where the McRib is in such a high demand that we have it all year around. So if y'all ever crave it in summer, maybe you should visit us!
Yeah, but then I'd also have to accept your healthcare and human rights... please adopt me.
@@randomusermaximuss Yeah, universal healthcare is pretty neat I gotta say.
Maybe after the Zeta variant of Covid comes around.
Germans say "y'all"? lol
@@truth4004 The slang and the words I use in English are pretty much mixed and matched from what I've gathered in the years of consuming English media. In school we usually learn British English, but the English-speaking media we consume is from America most of the time. I use "y'all" not because I'm from the south, I use it because to me it's always been a handy abbreviation for "you all". So while I say it I wouldn't say Germans in general use it, it really depends how they learned English and how closely they follow rules. (I self-taught most of my English skills before learning it in school because I wanted to consume English-speaking videos on RUclips. So writing in English for me is more a matter of "what feels right/ sounds right" and not of any grammar rules.) Hope that helps to answer your question.
Here's the real conspiracy: MatPat putting this out AFTER the current McRib run ended... NOW I WANT A MCRIB DAMMIT
Our still has it as of this past Thursday
@@ddmorgan3939 LUCKYYYYYY
Imagine even having a mcdonalds in your country
I had never heard of the mcrib until today, looks like mcdonalds has you hooked
@@PearoIGuess I'd rather not, I do but I don't like what it does to people and small businesses
9:00 I work at a McDonald's, and I gotta stop ya right there. The onions are the same as the quarter pounder. So the onions don't cost extra we get the same amount of "slivered onions" as we normally do and we don't go through them any faster. And the patties are shaped like that in factory. We put them on the mcrib setting on the grills and it changed the time and the height of the of the girl's platen. The come with the rib shape. We actually put them "Rob side down" so the bumps are on the bottom metal part of the grill. The only different item is the rib and sauce, and the buns. Everything else is in house and is used for other products.
5:37 - If they went with that name instead, it would be ruder to serve it to anyone cold.
It's just a hype food. I love how high quality these theories are. It's wonderful seeing this channel grow which I've been apart since it's cryptic appearances from other GT channels haha
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?
It's generally perceived to be potatoes, but that would be an interesting theory
the very next episode and you got what you wanted. wow
Buffalo, the indians did it for thousands of years
potatoes would be good but personally i think it would be pasta.
Nice he did this
Persona 5 Royal actually talks about how if we think a food is a "limited item" we want it more, even if it isn't that good. The scarcity of the item changes our cognition, basically giving us FOMO.
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.
That makes perfect sense. In my experience, if you can't market something, it's doomed to fail, usually. Bring it back once a year means they can give you what you want while minimizing loses. Doing it during its low months means higher net profits.
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
"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 :)
I loved the MandJTV reference I don’t see those too often but when I do I get happy thank you Mat Pat
Are you still planning on making a sequel to your perfect burger vid, where you try all fans comments preffered burgers
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RUclips: This is fine
Someone: Says "heck"
RUclips: Be gone
однако я люблю таких рыбаков Интересно забавно девушка смешная 垃圾
ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. .
! 💖🖤 ❤️#今後は気をライブ配信の再編あり
がとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした,.💖🖤 #在整個人類歷史上，#強者，#富人和具有狡猾特質的人捕食部落，#氏族，#城鎮，#城市和鄉村中的弱者，#無`'#守和貧窮成員。#然而，#人類的生存意願迫使那些被拒絕，#被剝奪或摧毀的基本需求的人們找到了一種生活方式，#並繼續將其DNA融入不斷發展的人類社會。.#說到食物，#不要以為那些被拒絕的人只吃垃圾。#相反，#他們學會了在被忽視的肉類和蔬菜中尋找營養。#他們學會了清潔，#切塊，#調味和慢燉慢燉的野菜和肉類，#在食品市場上被忽略的部分家用蔬菜和肉類，#並且學會了使用芳香的木煙（#如山核桃，#山核桃和豆科灌木 #來調味食物
Before I watch:
The answer is probably that the company doesn’t want its customers to get used to the sandwich so that they get hyped customers every time they reintroduce it.
Same as the Big Tasty in the UK - its just a popular returning promo
Same for McDonald's in France, we have a loooot of burgers that come and go out of the menu to keep customers interrested in them
Work at McDonald's for 7 years, it's actually a combination of keeping customers interested and the yearly pork prices. The mcrib is out when pork prices are lowest to maximize profits per sandwich.
I’m glad you talked about this! I always wondered why so many fast food places take away items from their menu and never had any idea why. Nice to at least know the reason for McDonald’s but I would be interesting with going over Olive Garden as they take away a lot of food items that people enjoy.
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RUclips: This is fine
Someone: Says "heck"
RUclips: Be gone
однако я люблю таких рыбаков Интересно забавно девушка смешная 垃圾
ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. .
! 💖🖤 ❤️#今後は気をライブ配信の再編あり
がとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした,.💖🖤 #在整個人類歷史上，#強者，#富人和具有狡猾特質的人捕食部落，#氏族，#城鎮，#城市和鄉村中的弱者，#無`'#守和貧窮成員。#然而，#人類的生存意願迫使那些被拒絕，#被剝奪或摧毀的基本需求的人們找到了一種生活方式，#並繼續將其DNA融入不斷發展的人類社會。.#說到食物，#不要以為那些被拒絕的人只吃垃圾。#相反，#他們學會了在被忽視的肉類和蔬菜中尋找營養。#他們學會了清潔，#切塊，#調味和慢燉慢燉的野菜和肉類，#在食品市場上被忽略的部分家用蔬菜和肉類，#並且學會了使用芳香的木煙（#如山核桃，#山核桃和豆科灌木 #來調味食物
Wow 4 replies all 4 bots
As a former McDonald's manager, I can say definitely that it's the hype train. Get people excited that their favorite snack is coming back after being gone for a while, available for a limited time only of course. You've guaranteed return customers who may have skipped out otherwise. Not too different from artificial rarity for anything highly collectable whenever they bring back a classic version of itself. Like imagine the collective worldwide screams if Pokémon were to bring back the OG first edition holographics for a limited time.
Ive watched 2:43 and I can tell you why, because if its readily available all the time, then it will get customers, but when not as many, because we as humans tend to want something that we cant just have alot more then if we can
My theory is that they remove popular items like the McRib so that when they bring it back, all it's fans and even more will rush to the resteraunt and buy the McRib, as well as possibly buying other stuff, boosting the resteraunt's sales revenue.
You are absolutely right.
yea thats what the video says...?
@@caramelfim2885 Have you ever stopped and realize that literally nobody cares when people do what you did?
Just reported it.
yeah. fast food restaurants like McDonald's keep several items in seasonal rotation. if they kept them on the menu 365 days a year, people would get tired of them. I thought MatPat did a video about this before.
R.I.P Guy @0:34
Without fully watching, here's my hypothesis of what will be in the video.
McDonald's brings back the Mcribs and creates artifical scarcity. By doing this, they make the Rib feel like an event that you just cant miss.
It's the same with a lot of their rotating pie options other than Apple (Though several specific areas have some year round options as well as a 3rd/4th option).
Technically, it's the same kind of thing as the pumpkin spice season...
A lot of restaurants have seasonal food options that are cycled in and out...and around the same time the McRib comes back, you also have a lot of places bringing out Jalapeno or other "spicier" options because it's also something that is more attractive for the time of year since people want something warm.
Yes exactly what I thought
I think this is definitely a big part of the answer. We haven't had them for a long time in my country and when we did they were always limited edition for about four weeks. I crave and miss them to this day and I'm pretty confident I wouldn't feel that way if I could get it whenever I want.
Food used to be seasonal. I like seasonal food.
At the location I work at we just cook them on the grill, and the onions we use on them are the ones we use for quarter pounders
I can honestly say, of all the times I've ever ordered barbecue, I've never once given any thought to whether it's the right season of the year to be eating that.
The McRib shape is already there when they come to the store, as well as stores using their normal grill to cook it, yeah the buns are not used for any other sandwich but the McRib is not very different from other sandwiches(I worked at McDonald’s for 3 years)
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
I literally *never* heard about the McRib before this video.
Like- I had no clue whatsoever that this thing existed.
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.
When I worked at McDonald's, McRib season was pretty much the same every year, usually October. And they would initially be popular, but then the sales would drop off pretty quickly, as mentioned.
Also, the onions aren't different from what's usually on the menu. You can ask for slivered onions years round because they are used on the Quarter Pounders and sometimes on other speciality sandwiches.
Its popular for a short time because people forget how bad it tastes until they try it. It's basically mcrib Alzheimer's.
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
Dream’s face is the scariest thing on the planet. Scarier then the amount of FNAF theories
That product placement was really clever around the three minute mark, matpat. I actually wanted to get some but forgot so just that shows it helps.
I'm a manager at a McDonalds. The Mcribb is a very unpopular sandwich after the first week. We do order special buns and BBQ sauce but we use the same Slivered Onions as a quarter pounder and the same picks as our other sandwiches. Idk about other McDonald's but non that I've been to had a special press for it, we just use the grill.
The special press comment is how its formed and shaped at the manufacturing part of the process.
Before this video even begins, I'm going to make a prediction.
The McRib is so flip-floppety in terms of availability for the same reason that the Fish Sandwich is the same at Arby's: Artificial scarcity because they deem it to be a "seasonal dish".
Arby's just has more ground to stand on in that they put up their fish sandwiches so that those who observe Lent still have a reason to go there.
[EDIT]: OK, so, I was indeed correct: Artificial scarcity is indeed part of the marketing strategy for the McRib, though there's a distinct reason as to why it happens when it does, and it's actually a really smart way for them to sell it to those who otherwise wouldn't get one. They really play their cards right, and I actually visit their competitors instead of them!
MatPat should do a theory on the working conditions at McDonald's. When I worked there as a minor they over worked me and would work me until 3am. It sucked and my school couldn't do anything about it because they snuck in a deviated work permit
Rider did such a good job on this and GT lives intro, I knew that he did it, but after the Charity stream I have so much more application for his work
8:46
The McRib comes in that shape and is put on the normal grill, plus it's onions are those of the Quarter Pounder.
I think that McDonald's knows that the mcrib tastes weird so they do the yearly promotional special to make it seem more desirable than it really is. If they served it year round, people would eat it all the time, realize it's terrible and stop buying it. Only serving it sometimes gives the consumer enough time to forget how awful it tastes.
It's actually to give us a revenue boost before the new year, so we can keep running throught the new year new me trend :(
@@summercooley9489 Huh.
I actually like it
They should do the same with Filet o Fish
That awkward moment when the McRib is one of the only things I'll order from McDonald's...
I live in Asia. We have never had the McRib as far as I can remember, but here, Twister Fries is THAT Catch Me If You Can menu item for roughly the same time period.
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
0:21 it's like the bee movie job recruitment
I always thought that the reason it was so on-and-off-again was because it of limited availability mindset, like you mentioned in the PSL episode. Good to see other perspectives on it as well!
As someone that has worked in delis and food service for year, I can honestly say that no matter how many people seem interested in an item, it will generally not sell.
I even have a specific example. Back when I worked at Wally world, we had people constantly ask if the popcorn chicken was fried Okra. After a year, they finally got fried Okra in to sell. And I think we sold like... two portions and had to throw away dozens of batches a week. We even cut back to making a quarter of what we started with, and still it never sold. And I tried to upsell it all the time.
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.
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.
5:30 Wait... The shoulder? So the McRib is... Spam? Cleverly disguised Spam? Wow.
Food Theory idea: Does Welches Fruit Snacks actually have content of real fruit in them as its promoted on the box?
I watched the first episode about the fries and after I had my mind blown away, and i keep getting my mind blown away after each video. my favorite theory you guys did was the foot loop and the apple jacks theory with held true. I had both in my house and I did the same stuff they did and I figured out they were right! apple jacks and froot loops were the same. I couldn't believe it. After doing that I makes me want to try all they other experiments they have done like the soda one or even the french fry one. I absolutely love this channel.
8:46
I used to work at McDonald’s and we don’t use a special grill for the McRibs, the meat already comes with the groves in it, we just put them on the same grill we use for burgers. And the onions and the same ones we put on quarter pounders
The Mc Rib honestly remind me of running away as a child beacuse you are going to get beaten but then after a few mins you would come back and then the cycle repeats.
This is brilliant cheers MatPat. I always wondered what the whole thing with it was. It's not a thing in my country.
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ライブ配信の再編ありがとうです！この日のライブ配信は、かならりやばかったですね！１万人を超える人が見ていたもんね（笑）やっぱり人参最高！まさかのカメラ切り忘れでやら1かしたのもドキドキでした！今後は気を付けないとね. .
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がとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたもん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした,.💖🖤 #在整個人類歷史上，#強者，#富人和具有狡猾特質的人捕食部落，#氏族，#城鎮，#城市和鄉村中的弱者，#無`'#守和貧窮成員。#然而，#人類的生存意願迫使那些被拒絕，#被剝奪或摧毀的基本需求的人們找到了一種生活方式，#並繼續將其DNA融入不斷發展的人類社會。.#說到食物，#不要以為那些被拒絕的人只吃垃圾。#相反，#他們學會了在被忽視的肉類和蔬菜中尋找營養。#他們學會了清潔，#切塊，#調味和慢燉慢燉的野菜和肉類，#在食品市場上被忽略的部分家用蔬菜和肉類，#並且學會了使用芳香的木煙（#如山核桃，#山核桃和豆科灌木 #來調味食物
As a 24 year old Canadian I can say I have never had a McRib
I’d actually try it if I could. I feel like if it was maple smoked flavour or bbq sauce it would do great in Ontario and Alberta
1:26 After that, evangelion mcdonalds bot gets free orange juice to go with the McRibs
I didn't expect to see an Evangelion meme in any theory episode (and sorry for the notification after 2 years lol)
0:15. "He's dead. Another dead one. Deady. Deadified. Two more dead. Dead from the neck up. Dead from the neck down. That's life!"
After hearing the intro, I immediately thought it must be what ended up as Theory 3. McDonald's sees that the hype from the sandwich comes from the meme that it's constantly vanishing and reappearing, so taking that away means it's losing its unique appeal and therefore people wouldn't care about it anymore.
The onions for the McRib are used on most deluxe sandwiches like the Quater pounder. The only think, other than the meat, that is special is the bun. Almost 6 years of experience at McDonald's (specifically doing inventory and waste management) I can say that theory is a flop.
The BBQ sauce is also particular to the McRib.
My dad runs a business and I can confirm the loss leading thing, he sells gingersnap cookies in the back of the store as a lot of people will come to the store just for them. That way you have to pass by candy, sugary drinks, snacks, etc. He makes a decent loss on them, though, because he sells 0.4 pound bags for $1, but it gets people through the store to buy other things.