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The father and son behind this rib house know a thing or two about barbecue—they hail from a part of Arkansas where smokers are more common than microwaves. Bring a hungry crew, stake out a table and order up a couple of slabs of meaty, tender spareribs, a whole mess of rib tips and a plate of hot links. If you’re still hungry after the main event, juicy smoked chicken and crispy catfish should round things out.