We used the best ingredients, the leanest butt in town. Our BBQ is cooked in the old fashioned Southern tradition. We place top choice meats in open BBQ pits with hickory logs and cook them to perfection at low temperatures. Henry’s cooks its pork butts for 12 hours and its ribs for over 8 hours. If you have ever had meat cooked long and hickory logs in the BBQ pit slow, and experienced the fall-off-the-bone tenderness and the distinctive hickory flavor, you begin to understand, why Henry’s Barbeque is becoming legendary.
After the cooking is complete Henry’s chefs hand-pull the pork butt servings from the bone to select only the juiciest of portions. Automation seen in other restaurants may be faster, but at Henry’s, we believe in the traditional hand-pulled and selective style.
Finest quality pork butt is prepared to be cured into the best BBQ by the Barbeque specialists at Henry’s Smoke House Our barbeque is served with a choice of sauces on the side. Henry’s tomato based mild BBQ sauce, and a mustard based spicy sauce. Barbecue or BBQ, lunch outside at Henry’s Smokehouse
So, check our menu for BBQ and pork ribs, pull up a chair, roll up your sleeves, and dig into the best Southern BBQ in South Carolina… Henry’s!