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.
