Pulled pork sandwiches and sweet ba back ribs bring a bite of the South to San Diego.

In Short
The chefs slow-cook the meat, smoking it over hot hickory wood. Then they dry-rub it with spices, or add a sweet BBQ glaze. Guests load up on napkins upon receiving one of the finished entrees-be it a BBQ brisket smothered in sauce, or a full rack of grilled wet ribs. Many customers opt for the family packs; these packages come with pints or quarts of side dishes like the ''Mama's downright addictive'' beans.