2009: Chef Tim Byres has been getting quite a few accolades over “The Big Rib” on Smoke’s dinner menu. The whole beef rib bone spans the plate from end to end with smoked onion and gorgonzola cheese grits served alongside (not your usual ’cue accompaniment). An earthy sauce with a hint of mint is drizzled on top. As I dove into the meat, I could taste the well-formed smoky crust on all sides of the meat. With so much surface area, there was a punch of flavor with every bite that was reinforced by the robust sauce. All the work to remove meat from fat was worth every satisfying bite. After dinner I ordered a sliced brisket sandwich to-go to gauge how the brisket preparation had progressed in the past month. While waiting, I inquired about the country hams that are available for the holidays, and the chef provided a sample with a cheese biscuit and a portion of fresh honeycomb, which was an unexpected surprise. This house-smoked ham has an intense smoke flavor that married well with the intensely sweet honey. Available as a dinner appetizer, I recommend it on your next trip to Smoke. What I cannot yet recommend is the sliced brisket, which were so overcooked and dry that crevasses had begun to form in them.