Rib Crib Barbecue Makes Top 50

Ranch is the optimal word for both the outside and the inside of this interesting restaurant. Wood and stone are used rampantly in both inner and outer décor. A silhouette of a cowboy on a small wall is a real eye-catcher and a great work of art. Cowboy boots, western apparel and tools and even a cattle skull, complete with horns, decorate the walls. Well-lit tables and booths are not crowded together and there are three different seating areas. We even saw a large party of 17 accommodated comfortably.

For starters, we opted for Smokin' Chicken Nachos ($5.99) and potato skins ($5.29). All portions are generously sized. The bed for those nachos is made of crunchy corn tortilla chips. The chunks of smoked chicken were tender and gently spiced. The ranch-style beans were sweet and the peppers added spice, while diced tomatoes add color. The cheeses were cheddar and jack. A gentle salsa and cooling sour cream garnished the plate. My friend's IBC Root Beer ($2) came in a well-frosted mug and tingled on her tongue. I had fresh iced tea ($1.69).

The potato skins filled the dish. The skins were filled with real bacon bits and topped with cheddar and jack cheeses with sour cream on the side. There was plenty of potato left inside the tasty skins. Everything we ordered was large enough to be called a meal.

We continued our feast with the Baby Back Combo ($14.99) a side order of fried okra and a premium side salad ($1). Entrees come with a choice of nine "classic" side orders or "premium" sides ($1 each) that include side salad, baked potato, cheese fries or a cup of chili.

The combo included two hickory-smoked St. Louis ribs with a half-rack of baby back ribs. My friend thinks when ribs are cooked and spiced right, they don't need any sauce and we found this to be true at the Rib Crib. Bottles of both mild and hot sauce are on the tables and we sampled each, the one was sweet and the other spicy, but not overly, however they were not a necessity on these smoky, tender and meaty ribs. The premium side salad was large with different kinds of lettuce, tomatoes, cheese and crispy tortilla strips. Ranch dressing was an excellent choice with its soft bite.

I ordered the sliced brisket ($8.99) with the addition of a Hot Link ($1.39) and a side of seasoned fries and a premium of a cup of chili ($1). This large portion of brisket had been rubbed with secret spices and hickory smoked for 12 hours. It was so tender, a fork was enough to cut it. The Hot Link had a taste all its own, spicy and very good. The Links are shipped in from Oklahoma, the only place they're made. The seasoned fries were great and the chili had a nice tang. The smoky flavor of the brisket added a different flavor and the topping of cheddar and jack cheeses was complemented by the crispy tortilla strips that make everything they're close to even better.

You couldn't look at the pictures on the menu and not have dessert and coffee. It even says, "Save room for dessert." We had a Fudge brownie sundae ($3.69) and a fruit cobbler ($2.89) with the addition of vanilla bean ice cream (80 cents). Fresh, hot coffee ($1.10) finished the feast.
The desserts were served in large goblets. The brownie was warm and chewy, the delicious ice cream slightly melting over it. Whipped cream and chocolate sauce topped it all. The cobbler comes in various fruits. We chose peach and the ice cream blended right into that, too. The peaches were firm and the cobbler itself was sweet.

We'd head out to the Rib Crib again anytime. The service was very good. The food was excellent and the décor is great. We happened to be seated in a place where we could also observe a very clean kitchen. That's always a big plus. Try a meal out at the "ranch."
Restaurant reviewers dine anonymously at Herald expense. New restaurants are given an eight-week grace period before being reviewed.

Rib Crib. Where Bold Began.

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