From Our Editors
Rib City’s 29 locations in nine states smoke cuts of meat and their eponymous ribs with techniques developed by father-son founders Paul and Craig Peden in 1989. Four secret-recipe sauces—sweet, tangy, hot, and Carolina mustard—ensconce baby back and St. Louis–style ribs in hardwood smokers, which chefs closely monitor to keep meats moist and tender. An array of sides, such as baked beans that are pressure-cooked in-house, flank dine-in and carryout combos of smoked turkey, sirloin, and fried shrimp, capped with slices of house-made coconut-cream and pecan pies. Rib City also caters special events such as weddings, birthday parties, and jury summonses.