Always wood-smoked. Never rushed.

When you come here, you get slow done right.
Generously dry-rubbed and slow-smoked over cherry wood for juicy, flavor-bursting meats.

You come here for fussed-over food in an unfussy atmosphere.

How we slow-smoke

Wood: We use cherry wood for its fragrant smoke.

Dry-Rub: We use Bad Byron’s Butt Rub on most meats, except our wet-basted ribs.

Time: Lots. Because hours of smokey heat is the final ingredient…

After 5-6 hours, our basted spare ribs fall off with each velvety bite.

After 12-14 hours, our hand-pulled BBQ comes out so tender you may forget to use sauce.

After 18-hours, you’ll bite into brisket with a dark, caramelized bark and a juicy, smoky inside…that just melts.