Inside the kitchens of Crystal Lake Rib House, chef David Faccone takes a methodical, multistep approach to making his baby back ribs: he covers them with dry rub, smokes them, and finally chargrills them before brushing over the final product with housemade barbecue sauce. His work has paid off—his tender baby back slabs earned the restaurant seven Best of the Fox Awards for Barbeque from Planit Northwest. In addition to ribs, the cooks also chargrill half-pound burgers, topping them with lettuce and tomato or a meaty pile of pulled pork and melted cheddar. The kitchen’s old-fashioned attention to smoked flavor is reflected in the building itself, an old house whose wooden front porch is adorned with wagon wheels.