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.