| Company Hello everyone and welcome to Randy's Ribs & BBQ. First, just a little history about our business. Randy's Ribs & BBQ opened in April of 1981. We were open just on weekends. The demand for our barbecue grew so quickly that we found ourselves in a 7 day a week operation in less than a year!A father who was in the food and barbecue business his whole life had taught his boy well. Well, I said a little history. I could brag all day long but let's get to why you're here - for the barbecue! All meats are cooked over real Hickory wood and nothing but. I like the process of cooking over a slow fire because it gives the meat a wonderful crusty texture on the outside and tender on the inside. I don't care for meats that are cooked by just smoke. It makes the meat mushy and I don't care to burp smoke all day. My customers agree. I also brush my homemade barbecue sauce on each side of the meat several times at the end of cooking. This process seals the juices inside the meat and also the heat cannot escape from the meat because the sauce has sealed it in also, making the meat so tender it just falls off the bone when you eat it. Whoow some good eatin! Hey, I'm givin' too many secrets out. Oh you knew that already right? Nothing worse than a rib drowned in some yck barbecue sauce. What are these other guys trying to hide? |
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