Smokin’s Joe’s Hog Wild Barbeque
Smokin’ Joe’s Hog Wild Barbeque opened in 2002 after Joe Henderson retired with 30 years of service as the Food Service Manager at the Richland Correctional Institution, where 2,500 inmates were served three meals per day. We pride ourselves in the preparation of our ribs. Our ribs are first rubbed with a selection of dry spices and then slowly smoked with hickory wood. The ribs are then grilled and covered with our homemade sauce, which is sweet and tangy. We feel that our dry rub, hickory smoking and sauce provide the perfect combination.