LOCAL EATS
The Rib Shack serves up BBQ and second chances
Ronnie Shack checks racks of ribs on one of four large smokers to see if they are ready to flip as he and his staff prepare to open The Rib Shack for customers .
Story and Photos by Thomas Howard
Ronnie Shack knows the value of a hard day ’ s work having put in hundreds of hours building his barbecue restaurant . What started as a catering business with a mere $ 200 in capital has grown into a thriving business serving up a variety of meat , sides and desserts every day .
“ I was incarcerated , and I came home in 2003 ,” he said . “ And I worked at O ’ Charley ’ s for a few years , and then I stepped out on faith .”
A graduate of culinary school , Shack ’ s career with food began years earlier when he would help his mother in the kitchen . A mother to four , she would let
20 • MERIDIAN LIFE