About this business
From Our Editors
The four chefs at Rib Kings—Michael Gaines and Angela, Wendy, and Darrel Pickett—are adept at slathering tangy barbecue sauce over slabs, half-slabs, and three-bone portions of ribs, as well as exhibiting their pit mastery in the preparation of diverse meats. Beside southern-style sides such as buttery smoked corn and a six-cheese mac 'n' cheese, Michael and the Picketts pile plates with juicy cuts of beef brisket, pork, chicken, and tilapia. As feasts wind down, the culinary team can also serve slices of sweet-potato pie or triple-chocolate cake, as a socially acceptable alternative to eating three chocolate cakes in a row.