Well its all about the sauce," says owner''. The sauce comes from a recipe more than 70 years old from Texarkana AND Fort Smith Arkansas past down thru family generation. The sauce is made from Southern herbs and spices boiled to perfection to create a tangy taste in your mouth that will have you wanting more. You will only find this taste at Barnes Bar-B-Que. PORK is the barbeque of choice down South. Two styles of pork ribs are commonly served: DRY or WET. When done correct, dry ribs shouldn't really be dry to the bone. The meaty portion is rubbed with southern herbs and spices to create a dry, thin crust that seals in the juices of the ribs. The sauce is served on the side, but not a necessary component. With wet ribs, the sauce is slathered on the pork ribs during the last hour or so of cooking. Some people prefer Pork Shoulder whether it is as a dinner or a sandwiche either "white" or "brown," "chopped" or "pulled." White refers to the juicy interior meat, while brown means some of the chews exterior pieces is included. If you don't ask, you will end up with a bit of both. You will also find that a "pulled" sandwich has bigger chunks of meat than the "chopped" version. Finding the perfect barbeque is a pleasurable quest. The meat should be juicy but not greasy; tender but not mushy; smoked but not overwhelmed by smoke. Through our meat can stand alone in the sauce from scratch is the secret of our success. We take pride in keeping it in the Southern Way.