what: rib plate
where: Hite’s BBQ, 240 Dreher Rd., 794-4120
Every Friday and Saturday, hickory smoke rises from the barbecue pits in the back of an unassuming white cinderblock building just off Highway 1 in West Columbia. Inside those pits, slabs of pork spare ribs, whole hams and half chickens are being smoked the same way they have been every weekend since John David Hite opened this family business in 1957. This week’s Bite is a plate of two smoked, chopped ribs, dressed in mustard-based sauce and served with hash cooked in cast iron vats that are older than the building, and rice — real rice, by the way, not those parboiled pellets — along with sides of slaw and rolls. (The ribs are also available with a sweet brown barbecue sauce.) By the plate or by the pound, Hite’s is open for takeout only from 8 a.m. to 7 p.m. on Fridays and 8 a.m. to 6 p.m. on Saturdays. And if you like to go whole hog, stay tuned for the start of pork butchering season the first weekend of November, when feet, tails, necks, souse, sausage and other meaty treats become available.
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