About us.

Here at Po’Richard’s place on Ponderous Ridge, we do what we love, smoking meats and creating the sauces and rubs that enhance flavor.

Smoking the various meats available today requires patience and the ability to match the wood 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.

IMHO, smoked flavoring should always the first flavor of choice. As our pit master, I’m always adamant about most large cuts of meats being smoked with nothing added until the meat is taken off the smoker. This is especially the case with brisket and Boston butts. After the meat has time to rest and made ready to serve, that’s when the sauces come out.

The weight of the cut of meat will determine the length of time on the smoker. For a larger cut of meat, for example, brisket, pork shoulder, or pork butts, the time is longer. At the end of ten to thirteen hours of smoking time, the larger meats are allowed to rest for at least an hour before slicing and shredding.

In our test kitchen, here on Ponderous Ridge, we have created several tasty rubs and sauces to enhance the smoked flavor of fish and all the other meats we smoke. They do very well in that regard, but have also proven to enhance the flavor in recipes developed in our kitchen and listed on our website.

So now, starting with our forty-year-old original flavoring sauce we want to offer to you, this and the other sauces and rubs created over the years and enjoyed by family and friends. We also invite you to visit our recipe page to try the food dishes created using our products.