CBBQ

every tuesday & thursday night

A BUCK A BONE - $1.00 PER RIB

Our St. Louis style ribs are slow smoked over aged hickory. Moist & meatier than a baby back.

GET A TASTE!

LUNCH LIKE YOU MEAN IT!

CBBQ SOUTH CAROLINA
PULLED PORK SANDWICH

our classic sandwich with any side for just $7 bucks.
Monday - Friday. NOW that's good eatin'.

see the menu

EVERY SATURDAY AT 9:30 PM

smoked meats deserve smokin' hot music.
All our joints have live music every saturday night.
So get your 'Que on. And get your groove on.

see the bands

MEET Our newEST pitmaster:

Big dave osbourte joins us from austin, texas.
he's been a master of the smoker for twenty years.
his specialty: one mean texas brisket.

meet our crew

now serving breakfast at our joints

mon. to sun. from 8:00 am

PART FORK. PART SPOON.
ALL AWESOME!

THE HISTORY OF THE SPORK

Originally called the runcible spoon, The spork has been around since the early 1900s. The classic white plastic spork was patented by Albert McNeill of Philadelphia in 1949. EVER SINCE, it has been every Barbeque lover's weapon of choice. Job well done, Mr. McNeil. you created a damned fine utensil.

Texas-style
slow cook Chili

Green beans
with almonds

double baked
mac and cheese

pan fried
brussel sprouts

savory
corn muffins

Discounts. Rewards & more.
Become a member of the City
Barbeque V.I.P. club today:

SIGN ME UP

DOC'S KILLER DRY RUB:

sounds painful.
tastes wonderful.

Meet duncan DOC ABUDEL. HE'S THE HEAD CHEF AT OUR COLUMBUS JOINT. To make OUR famous Texas ribs, he nestles 'em down in his recipe of 15 spices - then he slow cooks 'em
for up to 5 hours. Trust us... they're damned tasty. Get the recipe here.

37 5-star
Yelp reviews

know your 'que

Carolina que: Traditionally pork
barbeque (usually whole shoulder or
whole hogs) smoked over hickory and
finely chopped or pulled. Carolina Que is served with sauce. In Eastern North Carolina the sauce is vinegar based.

Memphis que: Pork ribs rule and some
sprinkle the finished ribs with rub to
highly season the finished product.

Texas que: the “home of hot sausage.”
TEXAS has more SAUSAGE than you can imagine. ribs are also noteworthy,
with both spicy beef ribs and pork ribs.

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all smoke.

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