SMOKED TO PERFECTION
Every cut is hand-selected, dry-rubbed with our signature blend, and smoked low & slow over genuine post oak wood. No gas, no shortcuts, no compromises.
Brisket
14-hour post oak smoked, peppercorn bark
Pulled Pork
Hickory-smoked shoulder, hand-pulled
Baby Back Ribs
St. Louis cut, dry-rubbed, fall-off-bone
Smoked Chicken
Whole bird, herb-brined, crispy skin
RAVE REVIEWS
"Best brisket in Austin, hands down. The bark is insane and the meat just melts. We drive 45 minutes for this."
"Catered our wedding — 150 guests and everyone raved about the food. The pulled pork sliders were a hit!"
"The family pack feeds our crew every Sunday. Ribs, brisket, mac & cheese... pure comfort food perfection."
MEET THE PITMASTER
Earl "Smokey" Dawson started Ridgefire in 2012 with a single offset smoker and a dream. Growing up in central Texas, he learned the craft from his grandfather — who believed BBQ was less about the recipe and more about patience, fire, and respect for the meat.
Today, Ridgefire smokes over 2,000 pounds of meat every week using the same methods Earl learned as a kid: post oak wood, low temperatures, and nothing but time. Every brisket gets 14 hours. Every rack of ribs gets the same love.
"There ain't no shortcut to good BBQ," Earl says. "You just gotta let the smoke do its thing."
