Old Hickory Bar-B-Q Carryout

Brian Tipton

Good mom & pop bbq joint. Ribs and pulled pork are outta site!

Marilyn Stahl

Quick stop barbeque with take out

John Habel

Great Baby Back Ribs and the house dressing is to die for.

Chris Field

I haven’t ate here in over 20 years but I haven’t lived in Ohio in over 20 either and spent a lot of my life in Tennessee near a bbq baby back rib hotspot that smoked ribs very good place. I’m from Northridge/Dayton Ohio born and raised here. Anyway, I spent around $35 for boneless ribs (some pork chopped into bits and tough) full rack of ribs (maybe 3 ounces of meat total with the top layer of meat totally gone… guy who answered the phone said “if you know anything about baby back ribs…. There isn’t much meat…” Kinda true but these were just basically bones and baby back ribs when you buy them inside the store dont show just bones at the top and sides. When you go get your own bback ribs theres definitely more meat. Not sure if they skim the top OR if they get rack of ribs for a $1.00 for each rack. Their bbq sauce is NOT bbq. Which is absolutely horrible watered down ketchup… literally bbq should be thick… a little spice…. with brown sugar/honey. Their thigh rib meal… lol I didn’t know people sold the smallest chicken legs/thigh’s I’ve ever seen. If you’re like me who knows there is better. Listen in Dayton/Beavercreek there is not a place around better than probably your favorite. Their potato salad is a joke with zero flavor. Their baked beans are not baked at all just a can of pork and beans. I wouldn’t recommend them to even people I don’t like. This place is a zero. However, I feel the same about City Bbq. Before you think why then eat out.. I’ve been in Ohio for over 2 months because my mom has been gravely ill and I don’t have time to cook. Now old hickory its time for you to grow your business learn how to do a dry brown sugar, a little paprika, a mild amount of white pepper, just the right amount of salt, a dash of cayenne, onion and garlic powder… peel off the back layer of membrane off, rinse and dry off your ribs…. Coat your ribs with this…. Wait back up ribs with meat… and coat front and back and place on a grill over indirect heat (after youve heated the grill up….& turn the side off you have the ribs on) and then cook them for 2 to 4 hours depending on how much meat at temps around 250 to 275. Now…. Make some bbq sauce… get a good made one and doctor it up, a good one to use with cane sugar and not high fructose corn syrup is KC Masterpiece Kansas City Classic, frenchs brown spicy mustard just a little, a sweet onion chopped up, honey and brown sugar with some paprika… there you go Old Hickory… grow your business… I just gave you a know how… do better youve been around too long to go under… and around long enough to grow up from what worked before peoples taste buds grew up and experienced whole new levels of yum. Be better than everyone else… someone needs to do it why not you?you can take a whole pork loin…. And cook it till its falling apart and not too mushy nor hard like yours are now. Good luck!