Ray Rays Hog Pit

It’s not in the sauce — it’s in your soul. That’s what sets Ray Ray’s Hog Pit apart. You can’t rush barbecue. Select cuts of pork, beef, and chicken are dry rubbed and cooked low and slow for the hint of hickory and honesty of oak that only 12 to 16 hours in a hardwood smoker can create. Traditional and original sauces — sweet and savory, jalapeño to habanero — always on the side, so as not to hide the pink smoke ring only found in authentic barbecue. We're really welcoming you back to the farm. So slow down, sit down, and share a meal with friends and neighbors — served outdoors, as barbecue should be.