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The neon pig out front has been guiding people to this barbecue institution for longer than most of its regulars have been alive. Ronald Johnson opened the place as a kid to save up for a bicycle, using his grandmother's hickory-smoked recipe, and has never stopped. The ribs are the reason people drive in from across the state, following that sign like it's pointing somewhere sacred, which, in Indianapolis barbecue terms, it more or less is.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Ribs
“he still uses his grandmother’s hickory-smoked secret recipe, which she bequeathed to him when she loaned him 75 cents to buy a crate of ribs, jumpstarting the entrepreneur.”
Eater
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The neighbors closest first
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