The menu at Scruby's BBQ is authentic open-pit barbecue through and through, but the ribs have an unexpected source: Denmark. The country's pork is widely held to be some of the highest quality in the world, and Scruby's pitmasters find that it's their best bet for optimal age, weight, and meat content. The chosen ribs make their way to an open brick pit along with dry-rubbed chicken, brisket, turkey, beef, and, of course, more pork, where they slowly drink in the smoke of black jack oak.

Once they're fall-off-the-bone tender, the ribs are slathered with home-made sauce—deemed good enough to "eat it on crackers" in a 2011 SunSentinel review—and char-grilled until they acquire a sweet, caramelized crust. Then it's time to slap them on a plate and surround them with any of a dozen sides, all made from scratch or nostalgic helpings of macaroni and cheese. Desserts are made in-house, too, including peanut-butter pie and fruit-filled banana-split cake.