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THE PIT
Learn a bit about our smokehouse
REAL SMOKE. REAL WOOD. REAL BBQ.
At Rick’s, we believe BBQ isn’t just food, it’s a craft. That’s why every cut of meat that goes through our pit room is slow-smoked over real white hickory wood, in custom pits we designed and built ourselves. There are easier ways to do it. But not better.
HAND-SPLIT, WHITE HICKORY WOOD. ALWAYS.
For Many years, we’ve stayed true to our roots by smoking every piece of meat over split white hickory, harvested and delivered by hand. It’s the kind of old-fashioned consistency that gives our BBQ its signature depth, bite after bite.
We don’t use pellets, chips, or artificial flavoring. Just fire, wood, and time.
IF IT AIN'T DONE BY HAND, IT AIN'T DONE RIGHT
Once our meats are fully cooked, they’re carefully hand-pulled by our commissary team, strand by strand, bone by bone. No machines. No shredders. Just skilled hands doing things the way they’ve always been done. It takes more time, sure. But around here, quality takes priority over shortcuts.
WE DO THINGS THE HARD WAY, BECAUSE WE BELIEVE THAT'S STILL THE RIGHT WAY
We won’t say it’s blood, sweat, and tears, but it’s close. Every tray we serve comes with hours of prep, hands-on care, and a whole lot of pride. Because when your name’s on the building, your standards better be higher than the industry’s. And we think that shows in every bite.
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