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It
all started in Tulsa, Oklahoma. There, in 1992,
Bret Chandler opened the first Rib Crib restaurant
in an eighty-year-old house near the University
of Tulsa. Intrigued by barbecue, Chandler did
his homework and developed unique sauces and
rubs and extensively researched systems for
cooking and serving the barbecue.
“I wanted to apply the same disciplines—quality,
service, cleanliness and value—to a barbecue
concept as other well established casual-dining
chains,” says Chandler.
And it was a wide open range for Rib Crib. Nothing
but opportunity in sight. It’s the outlook
you’d expect from a group of energetic
folks united by one great idea. That idea is
to combine an outstanding barbecue menu with
exceptional tableside service in unexpectedly
upscale surroundings. It’s not something
you see around much. Which is strange, given
the enthusiastic response we get in every new
market we reach. And we’re reaching more
of them every day.
As you probably already know, Rib Crib’s
family-friendly menu includes a wide variety
of hickory-smoked meats served in sandwiches,
dinners and combination platters. But did you
know they also offer smoked chicken Caesar salads
and wraps, smoked chicken quesadillas and super
spuds? Diners can enjoy Rib Crib’s full-service,
whimsical western-style dining atmosphere or
carryout and catering are available.
With Chandler being a firm believer in giving
back to the communities that support his restaurants,
he ensures that Rib Crib plays a major role
in community organizations such as the March
of Dimes, Cystic Fibrosis, local high schools
and universities.
Seeing as how the first Rib Crib location wasn’t
even air-conditioned, it’s clearly been
about the food all along: amazing sauces, original
rubs and mouthwatering smoked meats. Well over
a decade later…it’s still about
the food (of course, we have added air-conditioning!) |
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