Hickory Smoked History
An Original Okie BBQ Shack
In 1992, Bret Chandler started the first Rib Crib in Tulsa, Okla., with nothing but a smoker, a shack and a recipe for mouthwatering barbecue. The shack was a retro-fitted old house, and the menu only offered five meat options and two side options. As it turns out, the small menu and humble location, plus Rib Crib's signature hickory wood-smoked flavor was enough to keep the customers coming back. We grew over the next five years, expanding to six units while spreading a culture of quality barbecue.
The rest, as they say, is history.
The Rib Crib Recipe
Our Slow-Smoked Franchising Concept
We've come a long way since our original shack in Tulsa. Rib Crib hits the barbecue franchising sweet spot with quality food, a recognizable brand and a culture of living and breathing barbecue. Our strategy combines personal service, speed and a custom-tailored menu to give you a barbecue restaurant that transcends service format labels.
We operate across seven states during lunch and dinner, seven days a week. We encourage rapid table turns with our cut-and-serve expo and our All-You-Can-Eat Ribs offer creates an additional blowout sales day midweek. We market effectively to carryout customers and catering makes up a significant portion of sales, increasing revenue tangibly.
We're well-positioned in the barbecue segment, where there is plenty of room for growth. We believe in our concept so whole-heartedly that we own and operate many of our own Rib Cribs, and continually invest in new ones—just like a franchisee.