with the “mystery meat” smothered in red sauce.
Rick's philosophy was, if the meat was prepared properly, it could stand on its own, without sauce.
With pure time and dedication, Rick made sure he did just that.
To this day, Rick’s meats are still smoked on hickory wood pits designed by Rick himself
to give the customer a real southern taste. This is all done with care and attention being put on the pits for nearly 10 to 24 hours making the texture and taste one that every customer deserves.