Frasher's Smokehouse

Meats run through an Ole Hickory Pit, turning out tender ribs that pull right off the bone alongside tri-tip, burnt ends, and pulled pork. For broader sampling, combination platters pair several smoked cuts with sides like creamy green chile mac and cheese, smoked corn, or baked beans. House sauces lean toward a balanced, less-sweet Original alongside a spicier option, while St. Louis touches carry through to desserts like gooey butter cake against a backdrop of blues music.