This good-time Gulch addition serves affordable old-school Memphis-style barbecue. It's pretty much pork ribs (wet with sauce or dry-rubbed) and succulent pulled pork, all smoked by a cancer-surviving BBQ lifer. Things get especially atmospheric on the patio when pit master Carey Bringle smokes a whole hog, which happens once a month or so. Check out the 2nd-floor bar on weekends.
Order up a platter of pork ribs cooked low and slow, grab some wet wipes and dig in. Opposite the kitchen, there’s a full bar with a handful of local beers on tap.
