The Rib Cage has been serving up lip-smacking ribs and finger-licking sauces since 2003, but I bet there are a few things you still don’t know about this Oxford institution.
Let’s test your knowledge with the 8 fun facts below…how many do you know?
- The original Rib Cage opened in Pickwick, Tennessee, in 1987 and is still open.
- Buck Walden, the owner of Oxford’s Rib Cage, bought the Tupelo, Mississippi, outpost of the Rib Cage in 1997, which he ran until 2006 and then closed to focus on his Oxford location.
- You can find pocketbook-friendly specials such as 2-for-1 ribs, nachos, and quesadillas running Monday through Thursday at Rib Cage.
- There are 11 secret spices in the Rib Cage dry rub (also known as “dust” to those in the know).
- The ribs at the Cage are smoked at 275 degrees over a 50/50 mix of hickory and charcoal.
- While Ole Miss students love the upstairs and downstairs bars, the restaurant is also very family friendly, known for having some of the most kid-requested grilled cheese, hot dogs and cheese sticks (not fried) in Oxford.
- The ribs can be shipped anywhere in the country overnight.
- The restaurant’s BBQ Quesadilla has developed a huge Oxford fan following, causing a tortilla shortage on some nights!
So, how did you do? Did you get them all correct?
If you haven’t been to Rib Cage lately, here are some additional tips:
- The upstairs is open 11:00 a.m. to 10:00 p.m. (M-F), 11:00 a.m. to 11:00 p.m. on Saturday, 10:00 a.m. to 2:30 p.m. Sunday, and has a casual, family-friendly restaurant atmosphere.
- The downstairs is open 4:00 p.m. until close Monday through Saturday and
has a bar feel. Food is also served downstairs.
- Menu favorites include the BBQ quesadilla, cheese plate, ribs, barbecue nachos, and Rib Cage melt. See the full menu here.
- Catering is available seven days a week. More info here.