It’s surprising that the menu at this celebrated smokehouse is dominated by griddle-smashed burgers and juicy fried chicken. And their much-touted and delicious seven-to-eight-hour smoked ribs are only available Tuesday, Friday and Sunday evenings. But no matter, since the alternatives—like pulled beef brisket, which is mildly smoked with oak and hickory, drenched with barbecue sauce, lightened with vinegary house-made coleslaw and sandwiched between soft halves of a griddle-toasted bun—go down easy. Unlicensed. Closed Monday.