The Fan Favorite McRib® returns to McDonald's® this Holiday Season and I've got a version of it you NEED to try! Get ready for the DOUBLE McRib® and it's every bit as glorious as it looks! Your detailed look and review is locked and loaded right here so hop to it!
Featuring 2 Juicy Pork Patties slathered in Tangy Barbecue Sauce, the DOUBLE McRib® is then topped off with Slivered Onions and Tart Pickles all served on a Hoagie-Style Bun.
Ian K swings by his local McDonald's® to give the DOUBLE McRib® a shot! How Bomb Sexy was the DOUBLE McRib® at McDonald's®?! Only one way to find out, guys! Peep THIS Out!
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1st McRib® Review (2013):
https://www.youtube.com/watch?v=prVPWNXdEQk
2nd McRib® Review (2016):
https://www.youtube.com/watch?v=EAyAdFcKnCg
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McDonald's®
Website: http://www.mcdonalds.com
DOUBLE MCRIB (2 for $5 or $3.19)
The Tasty Fan Favorite slathered in Tangy Barbecue Sauce topped with Slivered Onions and Tart Pickles all on a Hoagie-Style Bun. This version adds an additional Pork Patty.
**********NUTRITIONAL INFORMATION**********
McDonald's® | DOUBLE McRib®
Calories: 800 (Estimated)
Calories From Fat: ~350
Fat: 46g
Saturated Fat: 16g
Trans Fat: 0g
Cholesterol: 150mg
Sodium: 1320mg
Carbohydrates: 56g
Dietary Fiber: 3g
Sugars: 20g
Protein: 41g
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Ray Kroc wanted to build a restaurant system that would be famous for providing food of consistently high quality and uniform methods of preparation. He wanted to serve burgers, buns, fries and beverages that tasted just the same in Alaska as they did in Alabama.
To achieve this, he chose a unique path: persuading both franchisees and suppliers to buy into his vision, working not for
McDonald’s but for themselves, together with McDonald’s. He promoted the slogan, “In business for yourself, but not by yourself.” His philosophy was based on the simple principle of a 3-legged stool: one leg was McDonald’s franchisees; the second, McDonald’s suppliers; and the third, McDonald’s employees. The stool was only as strong as the three legs that formed its foundation.
First and foremost, Kroc advocated adherence to the system approach. So while many of McDonald’s most famous menu items – like the Big Mac, Filet-O-Fish and Egg McMuffin – were created by franchisees, the McDonald’s operating system required franchisees to follow the core McDonald’s principles of quality, service, cleanliness and value.
McDonald’s passion for quality meant that every single ingredient was tested, tasted and perfected to fit the operating system. Kroc shared his vision of McDonald’s future, selling his early suppliers on future volumes. They believed in him and the restaurant boomed.
Again, Ray Kroc was looking for a partnership, and he managed to create the most integrated, efficient and innovative supply system in the food service industry. These supplier relationships have flourished over the decades. In fact, many McDonald’s suppliers operating today first started business with a handshake from Ray Kroc.
In 1961, Kroc launched a training program, later called Hamburger University, at a new restaurant in Elk Grove Village, Illinois. There, franchisees were trained on the proper methods for running a successful McDonald’s restaurant. Hamburger U utilized a research and development laboratory in nearby Addison, Illinois to develop new cooking, freezing, storing and serving methods. Today, more than 80,000 people have graduated from the program.
