No frills dining has never been better. The meat is cooked in waist high brick pits that date back to God knows when. The choices are simple: hot or cold (i.e. cooked or uncooked sausages), dry or juicy. Plates are nowhere to be found, with meat being served to you right on butcher paper. But the simplicity is a blessing. With no distractions, savoring the post-oak smoked ribs is that much sweeter.