"We try to put a kind of new twist on it. We call it modern BBQ," said Good Smoke BBQ co-owner Brian Wemett.
Brian and his wife Kelly always had a dream of opening up their own BBQ joint.
"We take our competition flavor sauces and kind of mix that together with sort of our traditional meats and smoke to really create something we think is pretty unique in town," said Wemett.
They got it. Good Smoke BBQ opened a little over a year and a half ago and serves chicken, brisket, pulled pork and most of all ribs.
"One, it's loin back. A lot of people don't cook loin backs. These are baby back ribs except they are larger versions of that, and then again it's like we're saying about the flavor profile, we've got the rub, the meat, the flavor, smoke, we use applewood here at the restaurant, sometimes hickory in competition. We finish it off with our rib glaze. We will just hit that right there. This is like a little sweet pop at the end," said Wemett.
They say their food is unique and customers say it keeps them coming back for more.
"After eating here the first time, I knew I would come back again and again," said Victor resident Allison Leet.
"This is one of the best places around and one of my most favorite things here is their cornbread. I have never found cornbread as good as the cornbread is here," said Pennfield resident Joanne Inglis.
But these juicy ribs, brisket and other smoked meats are not only favorites of the locals. The couple travels to competitions across the country, and they have many trophies inside their restaurant to prove just how good they really are.
"Locally, we won New York team of the year this year. We won New England BBQ Society team of the year this year and we were invited out to the American Royal last weekend to compete nationally," said Wemett.
The couple finished 11th out of 174 teams on the first day of the American Royal World Series of Barbeque Open in Kansas City this past weekend, and 69th out of 536 teams on the second day. They also took first place for side dishes.
"In a competition, we try to get our ribs just before they fall off the bone. You want them – that's the proper doneness. Now, if they completely fall off the bone, they are overcooked as far as they are concerned, so I am going to try a bite out of this and see how we did – We did really good actually."
"Really putting Rochester on the map," said Wemett.