cooked slow... served fast
We are inside the Building with Empress Express
We will challenge Texas for the best Brisket... Bring it on!
Smoked Low & Slow with Smokin' Bros special Dry Rub.
Our Smokin' Bros Pitmaster. Drew brings his special talents and recipes to prepare all our meats and sides to perfection.
We smoke our meats "Low and Slow" to seal in the juices with a special blend of dry rubbed spices and cherry wood smoked flavor. Twelve-hours of cooking for Beef Brisket and Pork. Four-hours on our Baby Back Ribs.
Add a scoop of slaw and make it a "Carolina"!
Slow Cooked 12-hours with our special dry rub and cherry wood.
Our meaty ribs are Fall-off-the Bone tender. We slow cook our ribs for four hours at a low temp to seal in that special cherry wood flavor. Our customers Voted our ribs Best in Mid Ohio by the Mansfield News Journal Poll. Thanks to all our supporters and loyal customers!
We start with Smokin' Baked Beans followed by Brisket or Pork, all sauced up. Then we top it off with Slaw and a drizzle of sauce. This is a great way to satisfy your BBQ fix combined into an easy-to-eat meal. Give one a try!
We have a GREAT NEW SIDE. Fiesta Corn... If you like Mexican Street Corn you will love this! We have Smokin' Bros version less the cob. We start with tender sweet corn and add a bunch of special ingredients like yellow, orange, and red sweet peppers... a special blend of seasoning and some other goodies.
Chocked full Brisket & Pork
Crisp & Zesty
Landon & Lucia
Fresh bananas, heavy cream, and Nilla wafers
Look at that smoke ring
We have three degrees of heat that can be added to our homemade BBQ sauces. 1. Jalapeño, on the low heat index. 2. Habanero, is in the mid range. 3. Scorpion Ghost Pepper, the hottest, over the top light you up option.
Slow roasted Habanero & Jalapeño with special seasonings to create that kick to add to our BBQ sauce.
Enjoying great BBQ
We are open all winter!! We survived the winter of 2014 so 2015 will be a snap.
This is the key to our BBQ. Our special blend of spices is carefully rubbed on all our meat to add an explosion of flavor. The rub helps seal in the juices enhancing the taste and tenderness of our brisket, pork, and ribs.