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RIB CITY SMOKING PROCESS
To achieve that real backyard barbecue flavor meat must be slowly cooked over just the right wood fire. At Rib City, choice cuts of meat are basted with our special barbecue sauce and smoked over selected hardwoods - including Red Oak - carefully balancing heat and cooking time to seal in that distinctive Rib City Bar-B-Q taste!
All of our meats are cooked to perfection in our real wood smokers. Select from tender Baby Back and Spare Ribs by the plateful, lean Beef and Pork sliced thin and piled high, plump juicy Chicken and delicious Smoked Turkey Breast. Top our meats with one of our secret recipe sauces: brown sugar based Sweet Sauce, vinegar based Tangy Sauce, Carolina Mustard Sauce or our Hot Sauce available upon request. The reddish or pink color in our Ribs, Beef, Pork, Chicken and Turkey is due to our barbecue cooking process and our basting sauces. Look for the smoke ring to indicate “real” smoked barbecued meats.
RIB CITY – REAL BARBECUE; AWARD WINNING RIBS! |
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 Rib City of Fairfield sponsors Helmet Head Racing in the Solo II Championship Series sanctioned by SCCA. Click the logo, to find out about the Lowman's success and see the event schedule for Helmet Head Racing.
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COMPANY HISTORY
The ribs that legends are made of started out with the dedication of one man and a dream. Famous for his ribs and barbecue sauce with his family and friends, he opened a small, family-style barbecue operation in 1989 on U.S. 41 in Fort Myers, Florida. With the success of that location he was inspired to open a second restaurant in Cape Coral in 1990. Having outgrown his small location on U.S. 41, by 1992, he moved up the street to a larger building and brought in partners Paul and Craig Peden, successful restaurateurs in Southwest Florida for over 20 years. Later that same year, they converted a Fort Myers Beach location into a Rib City®, and the legend continued. In 1994, a location in North Naples was opened and Rib City's® award-winning Baby Back Ribs were now available in two counties.
Our original rib man retired in 1995 and partners Paul and Craig Peden took over. As the awards and the customers' suggestions for new locations piled up, the Peden's added eleven more locations within the next ten years...East Fort Myers in 1996; East Naples in 1997; Immokalee in 1998; North Cape Coral and Lehigh Acres in 1999; Bonita Springs, St. Petersburg in 2002; Venice in 2004; South Fort Myers and North Fort Myers in 2005. With 13 restaurant locations in four counties, Floridians (and visitors from all over the world) can enjoy Rib City's® award-winning Baby Back Ribs and Barbecue that have now, some 17 years later, become "The Ribs That Legends Are Made Of..."
Offering Franchises was the next step in the Rib City® story and that chapter began in 2004 with restaurant locations in Littleton and Grand Junction, Colorado. In 2005 Franchise locations opened in Fruita and Arvada, Colorado. So far in 2006 Franchise locations have opened in Vancouver, Washington; American Fork, Utah; Montrose, Colorado and Fairfield, Ohio which brings the total to 8 Franchise restaurant locations. In 2007 and beyond Rib City® will nurture the growth of this aspect of the business with additional locations nationwide. Through leadership, dedication and a love of the restaurant business, the Peden's have been able to maintain a superior quality in their products and services.
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