MEATS

Slow-cooked with our custom rubs and Signature Barbecue

(Meat choices for the fixed price 1, 2, or 3 meat combination's all served with 3 sides.)

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 delicate pink meat gently pulls from the bone
when you bite into them. If it is “falling off the bone”, then we over cooked it… Just Sayin’


Mix-Chix
A 60/40 blend of Boneless Chicken Breast & Chicken Hind-quarters that are expertly
seasoned. We smoke them in our pit, Low & Slow until they are juicy and tender. Off the
smoker we slather them with our own sweet and tangy sauce.
If you prefer to have only chicken Breast or only the leg/thigh quarters, we can do that…
Just order the “Lonely Breasts” or “Lonely Legs & Thighs” … We’ll rub them just the same...


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 our own
garlic salt-based black pepper dry-rub.
Off the smoker we slice the beef 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.

Airline Chicken Breast
(.29 per-person up charge)
Large, 6-8 ounce, “boneless” breast with the little wing drumette left on.
More hearty than a simple boneless breast with a more substantial plate presence.
Smoking the chicken with the bone attached adds additional flavor.
My Kid uses the “drumette” like a handle.


Big Breasts (Turkey)…
Boneless Turkey Breast that are soaked in our Maple Brine to ensure juiciness.
Seasoned, smoked, sliced thin and splashed with our signature BBQ Sauce.


Hot Links & Sausage….
A great “third meat” choice. The Pit masters spicy selection of assorted Hot Links, Italian
Sausage and Linguica, Slow-Cooked and finished with Spady’s Hot BBQ Sauce… Keep a
“cold-one” nearby to put out the fire.