Darren Warth
Darren Warth

Our business continues to grow and as I’ve told you before, it’s all based on word-of-mouth and our participation in the contests.

In an average week, we will use 2,500 lbs. of Boston butts (pork shoulder) for our barbecue pulled pork sandwich offerings.

We’ll use about 250 lbs. of loin just for the breaded tenderloins alone. We cut our own so we can ensure top quality. They’re 8 oz. of breaded pork and they come on a pizza platter! (see photo).

We go through 1,200 racks of St. Louis style ribs very week (we don’t buy baby back ribs – they’re too expensive and there isn’t enough meat on the bones). Although our pork comes from different sources, we’ve learned where we can get consistent quality.

Our ribs weigh about 2.75 to 3 lbs. when they’re served to customers and you have to try them to know how good they are. Most restaurants serve a two-pound rack of ribs so our customers are definitely satisfied when they leave.

I’ve been asked why is barbecue is spelled so many ways and I don’t why. That’s why our restaurant is simply Smokey D’s BBQ!