401 E. Main St.
If barbecue has taught Keith Young one thing, it’s patience. The owner of Young’s BBQ says time is the key ingredient in perfecting his baby-back and spare ribs. They first get a douse of marinade spray, then a home-mixed dry rub and, finally, six hours in a smoker fueled by hickory, mesquite and applewood. They’re so good, you won’t need sauce. Instead try some of Young’s signature red skin potato salad and some collard greens.