• David Smith

Top Local Barbeque Restaurants

Sonny’s Barbeque: Overall, Sonny’s Barbeque on HWY 19 S in Thomasville is my favorite barbeque restaurant. It has very good food to enjoy, but it is somewhat expensive compared to other restaurants. It might be somewhat expensive, but it is worth every penny in your pocket. They have different types of food, from pulled pork to chicken, ribs, and a lot of other varieties to eat. You also have different ways to have them. You can get all-you-can-eat chicken or ribs, and sweet and smoky ribs. There is just a lot of different food and ways to get it.

Granddaddy’s Barbeque: Just down the road from Sonny’s is another great restaurant, Granddaddy’s. There used to be a Grandaddy’s in Cairo, but it was in a small area, so it didn’t get enough business to stay open. The location in Thomasville, though, is very popular and still open. One of our staffers described their food as being her favorite barbeque restaurant: “It’s like an old fashioned, country restaurant. They actually put time into their food, but it’s worth it.”

Vic’s Smokehouse Barbeque: Another restaurant I would recommend, although I haven’t actually eaten there yet, is Vic’s in Thomasville. The restaurant has very high rating on TripAdvisor, and many users suggest the ribs. One user said “His ribs are melt in your mouth,” and another went as far as to say, “The best ribs I have ever eaten.”

Although you can enjoy these restaurants near you, why don’t you try to make your own ribs? As I said, previously, my favorite dish at Sonny’s is the all-you-can-eat ribs, and when you’re at home you don’t have to charge to eat good ribs! Here’s a guide to make your own “famous” ribs using a slow cooker from swiftfreshpork.com

Slow-Cooked St. Louis Barbecued Ribs

Prep Time: 25 minutes

Cook Time: 5 to 6 hours

Serves: 4


One rack Swift Premium® St.

Louis Style Pork Spareribs (3 1/2 to 4 pounds)

1/4 cup packed brown sugar

1 teaspoon chili powder

1 teaspoon dried oregano leaves

1 teaspoon ground cumin

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

1 small yellow onion, sliced and separated into rings

3/4 cup apple juice or cider

1 cup bottled barbecue sauce

Cooking Directions:

Pat ribs slightly dry with paper towels. Combine brown sugar, chili powder, oregano, cumin, pepper, and garlic salt; rub on both sides of ribs. Cut ribs into 4-inch pieces. Layer pieces with onion in a 4- to 6-quart electric slow cooker, with thicker pieces on bottom.

Pour apple juice over ribs. Cover; slow-cook on LOW for 4 to 5 hours or until tender.

Discard liquid and onion from slow cooker. Generously brush ribs with sauce; return to slow cooker. Pour remaining sauce over ribs. Cover; slow-cook on LOW for 1 hour.