10 Meaty Facts About McDonald's McRib Sandwich

David Paul Morris, Getty Images
David Paul Morris, Getty Images

What began as a burger alternative has morphed into a bona fide cultural obsession. Introduced in 1981, McDonald's McRib sandwich didn't always have the rabid following it boasts today. With the announcement of its return after another year of retirement, here are 10 things that you might not have known about the Halley's Comet of fast food menu items.

1. THE SANDWICH CONTAINS 70 INGREDIENTS.

There’s more to a McRib than barbecue sauce-slathered pork on a bun with onions and pickles. The sandwich contains a staggering 70 different ingredients, the least innocuous of which are “pig bits like tripe, heart, and scalded stomach.” Add in some azodicarbonamide, ammonium sulfate, ethoxylated mono- and diglycerides and … well, you get the idea.

2. KANGAROO MEAT IS NOT ONE OF THE INGREDIENTS.

A persistent urban legend lingering around the internet says the rib-shaped patty is actually made of Australia’s famous roos. (It’s not.)

3. IT HAS BEEN AROUND FOR MORE THAN 35 YEARS.

The McRib debuted on McDonald’s menus in 1981, but it was far from an immediate hit. It was pulled from menus in 1985 because of poor sales. In 1994, the fast food behemoth tried again and found greater success with the McRib. In 2005, the sandwich became a bit more elusive, popping up for limited-time spans only. (To find the McRib nearest you, there's a McRib Locator.)

4. IT WAS INSPIRED BY A TRIP TO CHARLESTON, SOUTH CAROLINA.

Rene Arend, who served as McDonald's executive chef from 1976 to 2004, was inspired to create the McRib after consuming several pulled pork sandwiches during a trip to Charleston. He thought the flavor combination “should really go over.”

5. YOU CAN THANK CHICKEN FARMERS FOR THE MCRIB'S INVENTION.

Turns out McNuggets, which debuted in 1979, were so popular that McDonald’s couldn’t keep up with demand. As Arend told Maxim in 2009, “There wasn’t a system to supply enough chicken. We had to come up with something to give the other franchises as a new product. So the McRib came about because of the shortage of chickens.”

6. YOU CAN THANK THE FLINSTONES FOR ITS RETURN.

After mediocre sales, the McRib was pulled from the national menu in 1985. When the live-action The Flintstones movie hit theaters in 1994, McDonald’s capitalized on the resemblance between the slab o’ ribs atop the Flintmobile and the pork patty, and brought it back as a movie tie-in. Rosie O’Donnell was in the commercial, but John Goodman declined.

7. ITS SHAPE IS VERY INTENTIONAL.

The McRib is sort of famous for not containing ribs, so why does it look like a slab of ribs? Because, that’s why. “Some thought, why not just make it round?” recalls Arend. “It would’ve been easier. But I wanted it to look like a slab of ribs.” So there you have it.

8. IN 2011, MCDONALD'S HOSTED THE QUEST FOR THE GOLDEN MCRIB.

We don’t know exactly what this means, but it seems there were Golden McRibs “virtually hidden in McDonald’s across the country.” Previous McRib events: the “Legend of the McRib” contest, which asked fans to create a mythical history for the sandwich (perhaps this is where the kangaroo meat legend came from?) and three McRib Farewell Tours, in 2005, 2006 and 2007.

9. A (FAKE) PETITION TO SAVE THE MCRIB WAS FEATURED ON THE MCDONALD’S WEBSITE IN 2005.

It was sponsored by the Boneless Pig Farmers of America.

10. THE PROCESS OF TURNING MEAT INTO A MCRIB PATTY TAKES ABOUT 45 MINUTES.

"The pork meat is chopped up, then seasoned, then formed into that shape that looks like a rib back," Rob Cannell, former director of McDonald’s U.S. supply chain, told Maxim in 2009. "Then we flash-freeze it. The whole process from fresh pork to frozen McRib takes about 45 minutes.”

An earlier version of this article ran in 2011.

Winner of Reynolds Wrap Contest Will Get Paid $10,000 to Sample the Country's Best BBQ

iStock/bhofack2
iStock/bhofack2

Which American city has the best barbecue is the root of one of the country's oldest culinary debates. As Thrillist reports, Reynolds Wraps is looking for one unbiased individual to travel the United States sampling barbecue ribs to determine which location makes them best—and the aluminum foil brand will pay them $10,000 for their trouble.

The winner of the 2019 Reynolds Wrap contest will take a two-week trip to "some of the most notorious BBQ cities," which last year included Nashville, Memphis, Kansas City, Dallas, and Austin. As Chief Grilling Officer, the smoked meat connoisseur will be tasked with identifying the best barbecue ribs in America, with Reynolds providing travel, lodging, and a $10,000 stipend for them and a guest to make the journey as smooth as possible. In return, the company asks that the CGO share grilling tips, techniques, and photos of their feasts to its website and social channels.

According to Reynolds Wrap, the position is perfect for anyone who doesn't mind "being paid to taste test some of the most delicious BBQ ribs across the country, posting envy-inducing pictures of your food and falling asleep every night dreaming about your next rack of ribs." Anyone can apply by submitting a photo of themselves grilling their favorite recipe along with 100 words pitching themselves for the job to careers@ReynoldsWrapCGO.com. The application deadline is June 19 and the barbecue tour starts sometime in August.

If you're not selected the contest winner, that shouldn't stop you from planning your own barbecue-themed road trip this summer. Here are some of the best barbecue cities in the country and where to eat in each one.

[h/t Thrillist]

8 Things You Might Not Know About LongHorn Steakhouse

Mike Mozart, Flickr // CC BY 2.0
Mike Mozart, Flickr // CC BY 2.0

Since its founding in 1981, LongHorn Steakhouse has become a familiar destination for those seeking sirloins and strip steaks. With more than 500 restaurants across the country and a 5 percent total sales growth in 2018 [PDF], LongHorn has definitely branded itself as a cut above in the steakhouse market. Dig into these facts about the dinner chain.

1. The original LongHorn location was once an adult bookstore.

George McKerrow Jr., a part-time bartender, opened the first LongHorn Steaks Restaurant & Saloon in Atlanta in August 1981. Before remodeling the building as a restaurant, though, it was an x-rated video- and bookstore. McKerrow added tablecloths, a jukebox, and bumper stickers to the walls, but he kept the back-lit booths that were once used for watching short peepshow videos.

2. LongHorn almost never got off the ground.

After LongHorn opened, it had a rough time taking off. "I had quit my previous job, fronted a lot of my own money, had a young daughter, and I was spending my days building that restaurant, literally, with my own two hands," McKerrow told The Atlantan in 2018. At the end of the first month, LongHorn was serving just a handful of meals a day, with McKerrow cooking, waiting tables, and washing the dishes.

3. A snowstorm saved the restaurant.

By January 1982, McKerrow was weeks away from shutting down LongHorn. But then one night, it started to snow—something that is a real rarity in Atlanta (and that particular storm is still known as the Snow Jam of '82). Drivers soon abandoned their cars on the roads, and LongHorn became a shelter from the freak blizzard. "We pulled a sign out front that said 'Drinks $1 While It Snows,'" Dave George, a former president of LongHorn Steakhouse told AirTran Magazine in 2006. "So all these people forced to pull over walked in 'til they filled the place up. And over the storm's three days, the steaks plus the genuinely friendly atmosphere surprised people, generating loyalty." By springtime, word-of-mouth had gotten LongHorn off the ground.

4. LongHorn really is all about the meat.

A slab of steak on a white plate with a knife
Yelp Inc, Flickr // CC BY-NC-ND 2.0

It was McKerrow's passion for grilling and dream of serving the perfect steak that led him to open the restaurant. Today, menus revolve around including ribeyes, T-bones, their signature porterhouse, a slow-roasted prime rib, and Flo's Filet, which LongHorn says was named for a server who loved that particular cut.

5. McKerrow didn't stop with LongHorn.

After the success of LongHorn, McKerrow expanded his steakhouse empire by opening Capital Grille. In 2002, he teamed up with Ted Turner to launch Ted's Montana Grill, which he is still the president and CEO of today.

6. Employees must complete extensive training to become a LongHorn Grill Master.

Every LongHorn location has two or three employees who have completed the training to be considered "Grill Masters." Once these grill chefs are certifiably ready to tackle any meat order, the best of the best can compete in a company-wide "Steak Master" competition. During the yearly contest, multiple "grill-off" rounds narrow 5000 Grill Masters down to seven for the final showdown. If you live near Cuyahoga Falls, Ohio, congratulations—your ribeye might have been seared by 2018 reigning champion Michelle Cerveney.

7. LongHorn has a grill hotline for holiday weekends.

To take some of the pressure off family grill masters during the Fourth of July, LongHorn launched a call-in helpline to answer anyone's burning questions about the art of preparing dinner over flames in 2013. Called the Grill Us Hotline, the program put 25 Grill Masters on call during the evenings of the holiday weekend. The hotline has since continued and been expanded to cover Memorial Day weekend as well.

8. On the web, LongHorn is in an imagined relationship with Denny's.

In one of the more bizarre corners of the internet exists a community of users, especially on blogging site Tumblr, that create anthropomorphized accounts for various restaurant brands. In June 2013, two months after Denny's launched their official Tumblr account, an unofficial Tumblr was created for LongHorn Steakhouse. Whoever ran the site, which has since been deleted, began making references to being in love with Denny's. As things tend to do on the internet, the idea took off and resulted in a community of users who spent their time shipping "Denhouse."

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