Pork Ribs
St Louis Cut, Hickory Smoked
Our ribs are about consistent quality and real smoke. We use St. Louis-style ribs, prep them the same way every time, and smoke them low and slow over hickory.
How We Prep & Smoke Our Ribs
St. Louis Cut
A classic cut that cooks evenly and tastes amazing.
Trim Excess Fat & Skin
Cleaner bite, better texture.
Seasoned by Hand
Each rack gets the same attention, no guesswork.
Low & Slow Over Hickory
Smoke flavor you can taste, not shortcuts.
Basted, Then Wrapped
Basting adds flavor, wrapping helps protect tenderness through the finish.
Sourced from NC Hog Farmers
We keep it close to home whenever possible.
FREQUENTLY ASKED QUESTIONS
Are the ribs smoked or baked?
Smoked over real hickory wood.
Do you do "fall-off-the-bone" ribs?
Tender, yes. Mushy, no. Real ribs should still have a proper bite.
