The entrance to Nathan’s BBQ is around back of the Buccaneer Food Store, so it can be hard to find, but I let the smell of the smokers guide me. The aroma was reminiscent of the many charcoal burning barbecue joints in Memphis. Nathan’s uses oak lump charcoal from B&B along with a few sticks of pecan wood. But the ribs are the top priority here. The charcoal heat did wonders on the bark, which was generously seasoned with salt and black pepper. As owner Nathan Winkelmann said, “When the day is done my ribs are going to be right.”