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At Henry’s Smokehouse, we cook our barbecue in the old-fashioned Southern tradition with hickory logs, and choice meats are cooked to perfection at low temperatures. We cook our pork butts for 12 hours and our ribs for over 8 hours.
We hand pull all our pork BBQ. Removing excess fat and gristle, we serve a delicious, tender, and moist product.
Henry’s uses only select St Louis cut ribs, slow smoked for over 8 hours, seasoned and served to perfection using our own dry rub recipe.
Chicken is a boneless, skinless, breast. We trim it to our standards and slowly smoke it to maintain maximum moistness.
We serve brisket as a special on Fridays and Saturdays. Brisket is slow-smoked for at least 12 hours and is seasoned with our own special brisket rub. You have to get there early because it sells out every time.
We always serve our barbecue with a choice of sauces on the side: Henry’s tomato based mild BBQ sauce and a mustard-based spicy sauce.
So, check our menu for BBQ and pork ribs, pull up a chair, roll up your sleeves, and dig into the best Southern BBQ in South Carolina… Henry’s!
Learn a bit more about Henry’s Smokehouse:
The SC BBQ Association has deemed Henry’s BBQ to be 100-Mile BBQ, BBQ worth driving 100 miles for.
“Best in the Upstate” for 17 years
Third place whole hog in Tryon NC Blue Ridge BBQ Festival.
First place People’s choice for NBBQ Association
Best sauce by the Greenville Journal.
First place ribs Project Host BBQ cook-off
First place wings Project Host BBQ cook-off
1st place Potato salad Tryon BBQ festival 2012
4th place potato salad Tryon BBQ Festival 2014
Playboy magazine June 2002 said, “Best BBQ in the world”