Welcome to the "Ridge" -- BBQ with a View!
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It's worth the drive! With a gorgeous view of Cove Lake and the Cumberland Mountains. Make sure you bring a big appetite because our goal is to provide you with a truly unique dining experience whether you a BBQ Connoisseur or just want some good eats!
All of our meats are meticulously smoked by owner and BBQ Pitmaster Mark Rickard. Mark has been part of an award winning competitive BBQ team for several years, and is now bringing the same quality and attention to detail that goes into a cook-off right to your table.
PIGNAPPED IN THE PARK!
Saturday, June 26, 2010
1 p.m. - 5 p.m.
Cove Lake State Park
This event features live music, a delicious pig pickin’ from Rickard Ridge BBQ, and a motorcycle fun ride. Money raised from this event will be used to train service dogs for children and adults with symptoms related to autism, seizures, and traumatic brain injuries.
Wilderwood Service Dogs is the organization providing these animals to thankful parents and children across the country.
Nothing compares to the changes that happen to a child with autism when they receive a specially-trained service animal. Many times, the inflence of the dog causes mute children to speak, nighttime wanderers to sleep, and self-stimulating behaviors to stop.
If you would like information about sponsoring this event, click here.
Nearly 300 people had a great time last year. Come join us for live music, mouth-watering Rickard Ridge BBQ and a motorcycle fun ride! We'll see you there!
Sit back and savor the flavor as if you were
a judge at a championship BBQ Cook-Off!!
Signature DishesChicken ThighsOver several years, Mark has developed a secret blend of spices that he combines with a 4 step slow, hickory smoked cooking process to bring you the most flavorful, juiciest, tender piece of chicken you have ever eaten!! No BBQ sauce on these ... They are finished with a semi-sweet homemade glaze. These are not your Granny's chicken thighs. Baby Back RibsEveryone's favorite! Our ribs are coated with a generous amount of Rickard Ridge rib rub; another secret blend of spices developed by Mark over the years. The ribs are then slow smoked. Our baby backs are served "dry", meaning no BBQ sauce is used in the cooking process. Our very own homemade BBQ sauces are provided so you may add as little or as much as you like. We urge you to taste the ribs "dry", then dip in a little sauce every few bites to achieve the full flavor experience. |
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Pulled PorkThe pulled pork is rubbed with yet another secret blend of spices and then hickory smoked, long and slow, to achieve ultimate flavor and tenderness. No fast food BBQ here! |
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What may we tempt you with?
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