It activates the same chemicals in your brain as cocaine! 
Well, yeah, there are only ~~three~~^[@Neuromancer49@midwest.social corrected me] a few neurotransmitters. That's not saying much.
You know what else activates those chemicals? Practically everything. When scientists breed "knockout" mice without dopamine, the mice just stand there until they die of thirst, because there is no reward for.... living.
It contains more germs than a toilet seat! 
Germs like moist surfaces. We don't want germs on our toilets, which is why we make them out of porcelain, which is hard, dry, non-porous, and easy to clean.
If it had more germs than your colon, then I would be concerned.
bacteria will be deposited onto the surface of the rib which will then get the shit cooked out of it (unless the cook isn't trying to make good food idk). Maillard reactions don't start happening until 280-300ish degrees and I really, really doubt a significant portion of bacteria are going to be surviving the several minutes of that it takes for a good sear/crust. Yes spore forming bacteria can survive but at that point you're talking about such a small % surviving that unless you're immunocompromised (and probably shouldn't be eating out in public) I really don't think it's going to be making anyone sick
this doesn't mean I'm a slob who doesn't clean shit, I'm literally the most OCD motherfucker in my kitchen (so if my opinions scare you lol don't eat out, ever), I just don't think it warranted a dramatic "EVERYBODY OUT OF THE RESTAURANT BEFORE YOU DIE!" type disclosure
p.s. i would have agreed with running into the dining hall going STOP SPIT OUT YOUR FOOD if it were like, used to prep food that went into refrigeration (and thus give bacteria time to proliferate/produce toxins that won't denature from cooking), or used to make like sausage/ground food/etc where the exposed bacteria will be strewn throughout it and not necessarily exposed to searing temperatures. but like idk dawg it was a rib i don't think it was gonna kill anyone.
p.p.s. again i'm not arguing "this is a good thing" like clean your shit people
Do you think they grilled every section of the ribcage within a half an hour of cutting it, or do you think they would prep them in bulk?
the way the show presented it the guy cut some ribs because they were imminently needed to grill, at that moment
They were cutting them into individual ribs so idk why you're envisioning grilling the entire rack at once
Presumably you are cutting "what you're about to use" from "what you're not about to use", and the blade is touching the part you're not about to use.