Our BBQ is rooted in the regional bbq traditions found throughout the American south. First and foremost, we slowly smoke all our meats on local oak and hickory woods. For our ribs, we dry rub them as they do down in Memphis; and we smoke and baste our pork shoulders until meltingly tender as they do with whole hogs in the Carolina’s; we carefully trim each one of our upper ⅔ choices brisket, seasoning with only salt and freshly ground black pepper, just like they do across the state of Texas.