The signature dish is the original baby backs, which comes in three sizes. Cut from the tenderloin and basted in tasty barbecue sauce the ribs are flavourful and tender. The Carolina honeys are a mellow blend of honey and molasses. If you prefer a fuller flavour, the Blue Ridge smokies combine the sweet molasses with a sharp, spicy aftertaste, while those with asbestos palates can go for Tony Roma's red hots - combining chilli pepper, black pepper, crushed red peppers, smoked ripe jalapenos and Tabasco sauce. Get the star-studded sampler, which combines all four.
Ribs come with coleslaw and a choice of vegetables and sauces.
There are also steaks, chicken, seafood and salads, white burgers and sandwiches can be found on the lunch-time menu. Starters are limited, but the onion loaf offers a variation on a theme - onion rings are stacked high like a mini modern sculpture. For desserts, pig out on the skillet cookie sundae - a giant soft chocolate chip cookie baked in an individual skillet and topped with vanilla ice cream and hot fudge. Service is casual and friendly but there are plenty of staff to attend promptly to your needs. Illustrated Magazine Publishing Co Ltd. All rights reserved.