Ribcage 2 Go BBQ

9375 W. Bataan Memorial

Las Cruces, NM 88408

575-915-5971

Tony Lujan uses mesquite root and pecan wood to fuel his fire pit. Tony cooks his meat for 12 to 15 hours, using only salt, pepper, onion salt and garlic powder to season.  “It takes a long time to learn (how to use a smoker),” he said. “I take pride in it -- It’s an art.”

While the brisket and potato salad are popular dishes, Tony has converted about half of his customers to the pulled pork and corn slaw. A self proclaimed “barbecue freak,” Lujan said he has been cooking for his family for years, allowing him to perfect his recipes.

The Ribcage, which Lujan owns with his wife Rachel, has a few employees – his stepdaughter Cassandra and a couple other members of the family come in and help, especially on Fridays when it’s the busiest. “You never know who is going to be here,” he said.

The Ribcage is open until the meat runs out, or from 11 a.m. to 2 p.m. Monday through Saturday. They also do large to-go orders and catering.

What makes Ribcage BBQ different from other Las Cruces barbecue places?