The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

crosen's Review of Riverport Bbq

  • Ham: Tender, smoky & sweet (Awesome)
  • Brisket: Great texture, flavorful, not very smoky, mild
  • Spare Rib: Very tender, a little sweet, not much smoke, mild
  • Overall: Very, comfy place to park it and get a tasty meal.
  • Sides: Awesome Tater Salad!!!!!
  • Sauce: Tangy, spicy, peppery
  • Sausage: Lots of spice seeds, not my favorite
  • Pork: Very tender & sweet, Loved it
  • Atmosphere: Middle of a small town, main street corner restaurant, Inside has a hug bar with a civil war gun. Very conducive to eating good BBQ.
Main Fare: 
Other Fare: