The Best Baby Back Ribs In Florida Hide Inside This Humble BBQ Joint

Smokin’ D’s in St. Augustine serves sizzling slabs that spark serious smiles. Locals whisper about this BBQ treasure, guarding the secret like gold.

Ribs so rich and tender tumble right off the bone, making diets disappear and napkins necessary. The shack looks simple, but the smokers inside sing smoky symphonies. Florida fans forever flaunt these ribs as the finest in the Sunshine State, proof that magic beats fancy.

1. Pit-Smoked Perfection

Smokin’ D’s in St. Augustine perfumes the morning air long before doors open, thanks to pitmasters who arrive at dawn to fire up the smokers. Every rack of ribs takes the slow-and-low path, bark forming as smoke clings to meat with patient devotion.

A secret dry rub adds layers of intrigue – owner Dennis Ware keeps the blend locked tight, though whispers suggest paprika, brown sugar, and a kiss of local datil pepper. That pepper’s fruity heat gives the ribs a signature Florida spark, making each bite equal parts tradition and hometown pride.

2. Humble Shack, Huge Flavors

Blink and you might miss the original South location – a tiny roadside shack with a giant smoker out back. Picnic tables serve as the dining room, and paper towels replace fancy napkins.

Where fancy ambiance is missing, incredible flavor steps in. Regulars know to arrive early, especially for Thursday’s Slab Special. The tiny parking lot fills by 11:30 AM with pickup trucks and luxury cars alike – BBQ being the great equalizer.

3. Family Packs Feed The Crew

Road-tripping with hungry companions? The BBQ Picnic for Two easily feeds three average appetites. For larger groups, the family packs include enough meat, sides, and garlic toast to satisfy a small army.

Smart customers call ahead to reserve these popular options. Legend has it that one local football team ordered enough family packs to stretch across three picnic tables after winning their championship game.

4. Early Bird Gets The Ribs

A hand-painted sign on the shack door warns hungry hopefuls: “When we’re out, we’re out!” No gimmick, just barbecue truth. Pitmasters measure out meat each morning, smoke it slow, and shut down once trays run empty.

Saturdays often spell heartbreak for latecomers, racks gone by 3 PM as aromas drift off toward Jacksonville and Daytona. Long-distance travelers are wise to call ahead – or better yet, line up when the doors swing open at 11 sharp.

5. Two Locations, Same Smoke

Success pushed Smokin’ D’s northward onto US-1, where a larger spot welcomed hungry travelers, yet purists insist the southside shack carries some smoky magic you can’t bottle. Blind tastings tell another story: flavors match bite for bite because Dennis guarded consistency like treasure.

Identical smokers, wood blends, and cooking times keep both kitchens steady. Extra seating and parking at the north site add comfort, but barbecue stays no-frills, proof good smoke needs nothing fancy.

6. The Rib That Launched A Thousand Ships

Local lore may promise baby backs, yet Smokin’ D’s pits actually cradle St. Louis–style spare ribs, trimmed rectangular and richer with fat that melts away during hours of hickory-oak smoke.

Each rack emerges bronzed and fragrant, meat clinging just enough to prove it’s cooked right. Biting in gives gentle resistance before pulling clean, the mark judges call a “competition bite,” celebrated for balance between tenderness and chew.