“Low and Slow is How We Do it”

Here at Po’ Richard’s place on Ponderous Ridge we do what we love, smoking meats and creating the sauces, seasonings, and rubs that enhance flavor. Smoking the various meats available today requires patience. It also requires the ability to match the woods used for smoking, with the chosen cuts of meat. Smoking at the right temperature for the right amount of time always achieves the best results and is always our goal.

Smoked flavoring should always be the first flavor of choice. Our pit master is adamant about most meats, especially brisket and Boston butts, being smoked with nothing added until the meat is taken off the smoker. Then is the time to bring out our sauces to enhance the flavor.

The weight of each cut of meat determines the length of time on the smoker. At the end of the allotted hours of smoking time the meats are allowed to rest for at least an hour before  they are sliced and/or shredded.  

In our test kitchen we have created rubs and sauces to enhance the smoked flavor of the meats. Not only that, but the sauces and rubs have proven to add unique flavor to other food dishes. 

Starting with our forty year old original flavoring sauce  and including all the other sauces and rubs created over the years, Po’ Richard’s is now ready to share our products with you. Now, you can  enjoy the same products  loved by our family and friends. We also invite you to visit our recipe page to try the food dishes we’ve created using our products.

Use the blog page to learn useful information and techniques.