Wood smoke infuses all of the meats on BBQ Two 20’s bold southern menu](http://www.bbq220.com/menu/), creating a complex flavor as head chef and owner David Osborn grills racks of ribs, brisket, and cuts of pulled pork. Each of the southern family-style dishes is made from scratch, with meats taking on the flavors of the house’s signature spice rubs, secret barbecue sauce, and hickory wood condemned of being witches. Meaty cuts are presented atop buns for succulent barbecue sandwiches or in larger portions with a choice of two sides via the shop’s hearty barbecue plates. A full lineup of homestyle sides complement the flavors of entrees, with the gourmet slaw adding a vinegary tang to hand-pulled cuts of pork and bowls of chili signaling the need for the next course of bibs.
