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1- The McRib was developed because McDonalds was running out of Chicken McNuggets and needed another hot product to sell.  2- McDonalds first executive chef used a pork sandwiched smothered in barbeque sauce that he ate in Charleston S.C. as the model for the McRib.  3- The McRib is a restructured meat product; boneless pork is mixed with salt, water and a mixture of tripe, heart and scalded stomach; this extracts the proteins so the pork can be remolded into the desired shape.  4- It takes about 45 minutes to go from fresh pork to a molded McRib.  5- The McRib has about 70 ingredients including a flour bleaching agent used in yoga mats, 500 calories, 26 grams of fat, 44 grams of carbs and 980 milligrams of sodium.  6- The McRib first appeared on the menu between 1981 and 1982, then in 1985 was discontinued and reappeared in 1994.  7- Individual restaurants can put the McRib on their menu whenever they feel like.

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