Redbones BBQ

When Redbones opened in 1987, a BBQ restaurant of its authenticity was virtually unheard of north of the Mason Dixon Line. Years later, with BBQ joints popping up everywhere, Redbones still stands out because of the fun, the food, and the wide range of services. Customers and staffers alike share the spirit of Redbones, where community rather than commercialism is the order of the day.

The Food - At Redbones, the traditional craft of barbecue is overseen by a 'seasoned' pitmaster, with attention paid not only to the smoking itself, but from preparation of the food to the finishing off of ribs before serving. The pitmaster and crew take pride in their craft, pouring energy and creativity into Redbones' kitchen. If a favorite menu item is out or takes a while to prepare - the open pit fire takes longer than a microwave - patrons always know that authentic southern BBQ is really what Redbones is about and worth the wait!