In huge, bold red letters, a sign on the street-facing side of Miss Betty’s House of Ribs proclaims “BBQ.” It’s an old-fashioned invitation to sample some of the rib-shack recipes that rightfully hold a beloved position in the pantheon of southern cuisine. Inside, pit-masters slow roast hefty slabs of ribs and slather whole and half chickens in the restaurant’s signature sauce. The grills are kept in a screened-in porch so passersby can smell the flavorful smoke and hear chefs shout when the meat gets too delicious.
