Rib Crib makes Ocean Springs debut for Cruisin ‘The Coast
The sign in front of the once vacant building on US 90 east of Ocean Springs has said “Welcome Cruisers” for years, and now the Rib Crib opened on Monday, just in time for Cruisin ‘The Coast.
Owners Kerry Tirman of Escatawpa and Brian Pullman of Texas totally reconfigured and remodeled the restaurant, with heart pine salvaged from New Orleans buildings used as warm accents throughout the casual restaurant.
While other businesses have not seen success in recent years at the location of 4505 Bienville Boulevard, Tirman said he liked the location. It’s on the stretch between Ocean Springs Walmart and Lowe’s in Gautier, he said, in an area with a lot of homes and with apartment complexes being built nearby that will soon rise on the other side of it. the street.
Rib Crib is based in Oklahoma. It’s 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 enjoyed my meal so much that I checked if it was available duty free,” he said.
“This is our first and we plan to open several sites in southern Mississippi and southern Alabama,” he said.
Meat and two sides
The meat smokes around the clock, manager William Henson said, and is freshly sliced and cut just before going out.
The menu offers slow roasted ribs, seasoned with their signature dry sauce and served, if you like, with an “Okie” sauce that the website describes as “sweet, sticky and just plain good.”
Or choose from smoked pulled pork, brisket, turkey, sausage and hot links. For those who can’t make up their mind, the Rib Crib has a single plate or up to four meats.
The meat is also sold by the pound and in family and party wrappers.
“The teams are really good,” Tirman said. Some of the 10 or more side dishes that pair well with the barbecue include fried okra, sweet and smoked beans, onion rings, and potato salad.
The restaurant also offers burgers, chicken salads, baskets and sandwiches. Tirman said customers were really impressed with the oversized loaded baked potato and Santa Fe sweet potato topped with smoked chicken, corn and black beans.
The Rib Crib is open for lunch and dinner from 11 a.m. daily.
The restaurant has a full-service bar and craft beers on tap, with a small patio nearby for those who want to eat or sip outside.
They also have a kids’ menu and a catering menu, and can transform a dining room into a meeting and event room with 48 seats with the sturdy barn doors closing.
Designated parking spaces are convenient for curbside service on the west side of the building and delivery is available through third party vendors.
Rib Crib’s phone number is 228-334-5089.