A new barbecue chain restaurant is open on the Coast and it’s the first in Mississippi
The sign in front of the once-vacant building on U.S. 90 in east Ocean Springs said “Welcome Cruisers” for years, and now the Rib Crib opened Monday, just in time for Cruisin’ The Coast.
Owners Kerry Tirman from Escatawpa and Brian Pullman from Texas totally reconfigured and remodeled the restaurant, with reclaimed heart pine from buildings in New Orleans used as warm accents throughout the casual restaurant.
While other businesses haven’t seen success in recent years at the location at 4505 Bienville Boulevard, Tirman said he likes the spot. It’s on the stretch between the Ocean Springs Walmart and Lowe’s in Gautier, he said, in an area with a lot of homes, and with apartment complexes under construction nearby and going up soon across the street.
Rib Crib is based in Oklahoma. This is the first in Mississippi, and the next closest is in Panama City, Florida.
Tirman said he was impressed at first bite when he went to a Rib Crib restaurant while working in the Midwest.
“I basically sat down and was enjoying my meal so much I checked to see if it was available as a franchise,” he said.
“This is our first one and we have plans to open multiple sites in South Mississippi and South Alabama,” he said.
Meat and two sides
Meat is smoking 24 hours a day, said manager William Henson, and is freshly sliced and cut right before it goes out.
The menu features slow-roasted ribs, seasoned with their signature dry rub, and served, if desired, with “Okie” sauce that the website describes as “sweet, sticky and simply good.”
Or choose from smoked pulled pork, brisket, turkey, sausage and hot links. For those who can’t decide, the Rib Crib has a single or up to four-meat plate.
The meat also is sold by the pound and in family and party packs.
“The sides are really good,” Tirman said. Among the 10 or more side dishes that pair well with the barbecue are fried okra, sweet and smoky beans, onion rings and potato salad.
The restaurant also has burgers, chicken salads, baskets and sandwiches. Tirman said customers are really impressed with the oversized loaded baked potato and Santa Fe spud topped with smoked chicken, corn and black beans.
The particulars
The Rib Crib is open for lunch and dinner starting at 11 a.m. daily.
The restaurant has a full-service bar and craft beer on tap, with a small patio nearby for those who want to eat or sip outdoors.
They also have a children’s menu and a catering menu, and can turn one dining room into a meeting and event room with seating for 48 with the close of the solid barn doors.
Designated parking spaces are convenient for curbside service on the west side of the building and delivery is available through third-party vendors.
The phone number for the Rib Crib is 228-334-5089.
