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The pit master at World Bar-B-Que works hard slow-cooking Carolina-style pulled pork, Texas brisket, and St. Louis–style pork ribs, imbuing each meat with distinctive barbecue bark and deep, smoky flavors. After the cuts have smoked for 6–15 hours, diners take over with finishing touches, adorning their choice of meats with sauces such as sweet-and-spicy blackberry habanero and classic sides such as potato salad and baked beans. They can also forge everything from smoked and beer-soaked burgers to authentic Cuban sandwiches.
On certain nights, patrons can finish off meaty cuts and showcase their singing chops with open-mic and karaoke sessions. The generous eatery also sets aside one day a week for a "World Invasion"—a chance for local groups, charitable organizations, or extraterrestrial barbecue-reconnaissance parties to take over the restaurant and receive a portion of the evening's sales.
Old school BBQ and homestyle sides. We're a local family owned and run joint with love put into everything, serving you with the same graciousness as if you were a guest in our own backyard, which is how we got started with this in the first place. Yard parties to tent, to Porky Capones.
The wood-paneled walls at SmoQ are full of vintage photos of renowned southern barbecue chefs, but that’s only one way the restaurant pays homage to the southern barbecue tradition. The other way is the smell, created by the molasses-brined chicken, hand-rubbed ribs, and spiced sausage basking in the wood smoker for up to 14 hours. The process infuses both succulent slabs of meat and the dining room with a sweet, smoky aroma.
SmoQ’s slow-cooked ribs earned praise from Cincinnati.com and were called “Best In Show quality” by Cincinnati Magazine, which also deemed the chicken wings “quite possibly the best in the city.” In addition to the meats, the chefs also send southern staples such as corn succotash to the smoker. At the end of the meal, SmoQ finishes in southern style with bread pudding crafted from Maker’s Mark sauce and glazed donuts.