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The anchor of the menu — tight bark, deep oak-and-mesquite smoke penetration, and tender slices that hold together without falling apart
Well-smoked spare ribs with a caramelized dry-rub crust and pull-clean-from-the-bone texture
Smoky shredded pork with good fat-to-lean ratio, best piled on the side or over rice if offered
Halved or quartered bird with smoke penetration to the bone and crispy skin when fresh off the pit