Watch out Hamilton, there’s a new rib joint in town! Located at 746 NW Washington Boulevard, Rib City is smoking up some delicious meats sure to keep you coming back for more. Owner Mike Harding has been working in the food business since he was a youngster. In addition to his many years of restaurant experience, Mike has been making ribs for a solid 15 years. It is safe to say that Mike has perfected the art of the rib.
Rib City is part of a barbecue chain originally out of Fort Myers, Florida, but Mike happened upon it way out west in Colorado. His passion for ribs introduced him to Rib City, and when the opportunity came to open up his own restaurant, he snatched it up. The next step was to find the perfect location to introduce this mouth-watering menu. With family ties to this area, it was a no-brainer. After two years of planning and prepping, Rib City opened its first location in Ohio at Jungle Jim’s in 2006.
After spending five years there, Mike decided to relocate to a new location above the Hooters in Springdale. Seven years later, after hearing the desperate cries for barbecue from the west side of Hamilton, Mike settled in at his newest and final spot.
“I decided that this was the move I needed to make if I wanted to stay in the restaurant business,” Mike said.
Over the past 13 years, the only thing that changed was the location. Luckily, for the rest of us, the delectable menu has remained the same.
Rib City offers three different types of ribs: the riblet, the baby back, and the St. Louis. The riblet is the end of the baby back, and although you may get a little messy, you’ll enjoy every bite. The baby back ribs are so tender they’ve become the restaurants signature rib.
“The baby backs are imported from Denmark,” said Mike. “The reason we use that is because it hasn’t been injected with any hormones. They’re free range pigs so they don’t get any fat on them.”
The St. Louis ribs may cause you to work a little harder to get every last morsel off the bone, but it’s work the effort.
“When I want to sit down and have a great rib, I’ll take any of mine of course, but my favorite is the St. Louis,” said Mike.
While quality meat is a very important piece of this process, the secret’s in the smoking.
“All barbecue is good, they’re just different,” Mike explained.
What makes them different? According to Mike, the type of wood used for smoking is what changes the taste of the meat. At Rib City, Mike smokes his ribs using red and white oak. This gives the meat a nice smoky flavor without being too dense. Red and white oak is also readily available in this area, which helps support local supply and demand. 
One thing Rib City prides itself on is that virtually everything on the menu is made fresh in the kitchen. This includes sides, dressings, desserts, and of course the sauces.
When dining at Rib City, you have your pick of four house-made sauces: sweet, tangy, mustard, and hot. The sweet sauce is brushed on all the meat prior to its trip to the smoker. The tangy offers a vinegar based version that goes great with the pulled pork offered on the menu. Mike uses southern ingredients to make his mustard sauce, and his hot sauce mirrors his sweet but with an added kick.
You’re not in the mood for ribs, you say? That’s no problem because at Rib City, they offer more than just amazing ribs. Whether it’s a half-pound Angus burger made of fresh, never frozen beef, or a nice pulled pork sandwich, you’re sure to leave happy.
Because Rib City is a family-friendly restaurant, there is a special menu for the kids that includes a Little Ribber basket with tender baby back ribs. Kids under the age of four can get chicken and fries on the house.
Making a good rib takes skill and dedication, both of which Mike has plenty.
“I fell in love with the whole aspect of it,” said Mike. “I like to eat and I fell in love with this food.”
At the end of the day, the thing that keeps him going, and keeps Rib City delicious, is his passion for ribs, and of course being hungry.
“I could eat ribs every day and I’d never get sick of it,” Mike said.
Complete with a full bar, sports package, and 17 TVs throughout, Rib City is ready for football season. Rib City is open Monday through Thursday from 11am to 9pm, Friday and Saturday from 11am to 10pm, and on Sunday from 11:30am to 9pm.
“If you want a great meal and a great atmosphere, stop over and see me,” Mike invites. “You won’t go wrong and you’ll be happy when you leave.”