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The Story of Rick's Barbecue
- Travel Guide
- Apr 3
- 2 min read
Back in 1979, before there were multiple Rick's Barbecue locations or a 60,000-square-foot facility, there was one small block building on 401 West Gaines Street in Lawrenceburg. No sign, just a walk-up window and a drive-up window. Rick, along with his family, did whatever it took to keep things moving. That included hauling wood to the pit the old-fashioned way, one wheelbarrow at a time. If you've ever wondered what "hands-on" really looks like, that's a pretty good picture of it.
Between high interest rates and the general challenge of keeping a small business alive in the early years, there were times when things got tight. So, Rick leaned in. Promotions like "Dollar Day" helped bring people in the door. Once they got a taste of that slow-cooked barbecue, they kept coming back.
By the mid-1980s, things started to turn. The business stabilized, officially incorporated in 1987, and began to grow beyond the original little building. New locations followed, first around Lawrenceburg and then to North Alabama. It wasn't an overnight success, but it was steady, hard-earned progress.
Behind the scenes, Rick was building more than just a restaurant. Becoming a USDA-inspected facility in 1989 opened the door to wholesale products, and by 1995, a commissary in Leoma helped support the growing demand while keeping everything consistent. Fast forward to today, and that growth has turned into a regional operation with a major commissary and corporate office.
Through all of it, one thing hasn't changed. The barbecue is still cooked low and slow over wood-fired pits with value placed on time, attention, and a commitment to doing it right.
Rick's Barbecue has a story you can taste. From that first location with no sign to where they are now, it's proof that hard work, family, and a little bit of stubborn persistence can go a long way.
