I had the spareribs. They were dry and tough, and not well-flavored.\r
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The whole point of indirect cooking methods such as smoking is to tenderize tough cuts of meat. The whole art of doing this is accomplishing the tenderization without drying out the meat. Market failed in both regards on the pork ribs, which is unacceptable.\r
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The chicken was not bad, but the spare ribs were a huge disappointment.\r
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The sides were good, I really enjoyed the slaw. Service was nice and I really dug the atmosphere. Perhaps I was there when the pit boss was having a day, but I really had high expectations hearing about how great the place was. If you want a real Southern BBQ experience, there are much better options in the area (Baker's, Qfanatic, Scot Jamama's, and Ted Cook's come to mind).
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