BBQ Pork Ribs
Our most requested menu item! "St. Louis Cut" pork spareribs are meaty, flavorful, and juicy. We use our signature, custom rub, and slow-smoke them for 4 to 6 hours, using Washington applewood. The meat gently pulls from the bone when you bite into them.

Smoked Chicken
Fresh, 2-1/2 pound birds cut in half and expertly seasoned. We smoke them in our pit low and slow, for about 2 hours, until they are juicy and tender. Off the smoker we quarter them and slather them with our own sweet and tangy BBQ sauce.

Beef Tri-Tip
Spady's version of "Santa Maria Tri-Tip." In California, they grill their tri-tip; we smoke ours. The smoke gently penetrates the beef that has been seasoned with a garlic salt-based black pepper rub. It is sliced thin cross-grain, revealing the much revered "Smoke Ring" that can only be seen in expertly smoked meats. Steak lovers will always come back for seconds.

Turkey Drumsticks
A festival favorite! Caveman-sized 1 to 2 pound turkey drumsticks, seasoned and smoked to perfection, leaving the meat juicy and pink.

Hot Links & Sausage
A great "third meat" choice. A pitmaster's selection of assorted hot links, Italian sausage, and linguica. Slow-cooked and served with our signature BBQ sauce.

Turkey Breast
Boneless breast, "brined" to ensure juiciness. Seasoned, smoked, sliced thin and slathered with our Signature BBQ sauce.

Chicken Breast
Tender, meaty boneless breast, marinated overnight and slow-cooked.