Best ribs I've had.  Thin crisp crust on the outside, fall off the bone tender inside.  A sweetish sauce that packs a nice kick.

The chicken, awfully good too.  Maybe the best.  The sides, outstanding.  I had cole slaw, mac and cheese, corn bread and collard greens.

We got to the Rib Shanty about five minutes after their nine o'clock closing time.  We had called for directions so they new we were coming and stayed open.  But was hospitality above a beyond.  It had been a long, hot day - the thermometer was pushing 100 - and they were more than ready to head home.

Owner James Stuckman does the barbecuing.  A few smokers outside and one inside behind a locked door.  No way he's going to give away the secret of his ribs.