Barbecue spot features family recipes

New healthier menu items and a stronger online presence are just two of the ways The Original Rib Tickler is trying to connect with first-time customers in the Tomball area.

"A lot of people are moving into Tomball from other areas, and they've got more choices for where to eat than ever before," Kyle Hersey, general manager, said. "We want to make sure that we're getting our name out there."

The Original Rib Tickler, which first opened as "The Rib Tickler," has been serving up barbecue plates of ribs, brisket and chicken in Tomball since 1984.

Silvia and Ted Johnson Sr., the restaurant's founders and Hersey's parents, almost called it quits in 2005. They turned The Rib Tickler over to a new owner and went into retirement for five years. It was only after repeated customer requests that they chose to come back in early 2011. Today, they run the place with the help of their two sons, Kyle and Ted Jr.

"Our customer base talked us into coming back," Hersey said. "They were asking us to reopen with the same family recipes that we had always used."

The restaurant recently introduced new menu items including five new salads, fish tacos and Tijuana tacos, which are made with barbacoa. According to Hersey, the new items have already proved to be popular with customers.

"The addition of the healthy menu options has been huge," Hersey said. "On Fridays, I easily sell more fish tacos and Tijuana tacos than I do sliced beef sandwiches. Usually I'll sell more salads than I do barbecue plates."

On top of that, Hersey has helped launch a website for the restaurant, and is connecting with customers through Twitter and Facebook. The restaurant's Facebook page already has 598 fans.

Eventually, Hersey plans to use the website to sell products like original spices. He has been packaging and selling spices in the restaurant and through the mail for six months. Hersey said his goal is to have the online store up in April.

One practice that the family has stuck with since reopening is making just about everything they sell—from the barbecue sauce to the salad dressings.

"Potato salad starts with potatoes. Coleslaw starts with cabbage," Hersey said. "We start with the base ingredient on everything and grind them."

The same high standards are set for the meats, he said. Ribs are St. Louis center cuts and are never frozen. The briskets are cooked using hickory wood for a minimum of 10 hours.

The Original Rib Tickler serves about 2,000 customers each week in its dining room, and another 6,000 or so through the drive-thru, according to Hersey.

Getting started up again after six years has presented some challenges, Hersey said, but business has been going well.

"It's been a different challenge this time in getting our name out there," he said. "But once we get them in the building, it's all good."

Catering and deliveries

• The Original Rib Tickler offers catering services and caters about five events each week including business lunches, meetings, weddings, birthdays and tailgate parties.
• The eatery has been catering corporate events for Baker Hughes—formerly known as BJ Services—for 29 years, according to general manager Kyle Hersey.
• The restaurant offers free delivery locally.

Owner recommendations

• The Original Rib Tickler Meat Potato: Potato stuffed with chopped beef, shredded cheese, sour cream and an assortment of other toppings ($5.75)
• Mixed Barbecue Plate: Sliced beef, sausage, ribs, chicken and turkey, served with two sides or a baked potato ($8.50 one meat, $9.25 two meats, $10.50 three meats)
• Strawberry Salad: Grilled chicken and strawberry slices, served with poppy seed vinaigrette ($7.25)

The Original Rib Tickler, 28930 Hwy. 249, Tomball, 281-255-8119, www.texasoriginalribtickler.com

Hours:

• Tue.–Thu. 11 a.m.–8 p.m.
• Fri.–Sat. 11 a.m.–8:30 p.m.