People Still Keep Making Long Drives Across Ohio For This Legendary Barbecue Shack
I stumbled across Ray Ray’s Hog Pit on a random Tuesday afternoon, and my life hasn’t been the same since. Located at 5755 Maxtown Rd, Westerville, OH 43082, this barbecue spot has built such a devoted following that people regularly drive hours across the state just to grab a sandwich.
You’ll find no fancy dining room here, just a walk-up window, a drive-through lane, and picnic tables outside where the magic happens. The smell of hickory smoke hits you before you even park your car, and by the time you place your order, you’re already planning your next visit.
What started as a humble operation has grown into one of Ohio’s most talked-about barbecue destinations, earning features on Food Network and countless awards along the way. Every bite tells you exactly why folks keep coming back, even when it means adding an extra hour to their commute.
Ray Ray’s proves that when you smoke meat this well, people will find you no matter where you set up shop.
A Barbecue Legacy Built on Smoke and Passion
Ray Ray’s didn’t become legendary overnight. The journey from small-time smoker to Ohio barbecue royalty took years of perfecting recipes, sourcing the right wood, and learning exactly how long each cut needs over the fire.
What sets this place apart is the commitment to doing things the hard way. While other spots take shortcuts with gas-assisted smokers or pre-cooked meat, Ray Ray’s keeps it old-school with traditional wood-fired pits that run all day and night.
The Westerville location brings that same dedication to every order. You can watch the smoke billowing from the pits out back, knowing your brisket or ribs spent hours getting kissed by hickory and oak.
Recognition followed naturally. When Food Network came calling, they found exactly what they were looking for: authentic, no-nonsense barbecue that lets the meat do the talking.
That spotlight introduced Ray Ray’s to even more hungry travelers.
Today, the reputation keeps growing. People share stories about their first visit like it’s a rite of passage, and regulars defend their favorite menu items with genuine passion.
Brisket That Melts Away Your Doubts
Let me tell you about the brisket. This isn’t just good brisket.
This is the kind that makes you question every other barbecue joint you’ve ever visited.
Each slice comes off the cutting board with a perfect smoke ring and bark that looks almost too beautiful to eat. Almost.
One bite reveals meat so tender it practically dissolves on your tongue, with a smoky depth that only comes from patient, proper smoking techniques.
The dry rub option deserves special mention. While many folks reach for sauce, the spicy dry rub brings out flavors you didn’t know brisket could have.
The crust gets this incredible texture, and the heat builds gradually without overwhelming the beef.
I’ve heard from multiple regulars who drive in from other parts of Ohio specifically for this brisket. One customer admitted to eating it every single weekend for three months straight without getting tired of it.
Whether you order it as a sandwich on their fantastic onion buns or as part of a platter, this brisket justifies every mile of your drive.
Jerk Chicken That Brings Caribbean Heat to Ohio
Walking into a barbecue spot in central Ohio and finding authentic jerk chicken might seem unusual. But Ray Ray’s never stuck to just one playbook.
The jerk chicken sandwich has become the stuff of local legend. Picture this: a massive portion of perfectly seasoned chicken, charred just right, piled onto one of those signature onion buns with pickled slaw cutting through the richness.
That jerk sauce deserves its own paragraph. Sweet, spicy, and complex, it brings legitimate Caribbean flavor to Westerville.
People literally scrape their wrappers with their fingers to get every last drop, and I’m not ashamed to admit I’m one of them.
The portion size borders on ridiculous. What they call a sandwich could easily feed two people, though you probably won’t want to share.
At around eleven dollars, it’s one of the best values on the menu.
Several reviews mention this as their go-to order, and after trying it myself, I completely understand why. It stands out even among the incredible smoked meats.
Mac and Cheese That Divides and Conquers
Ray Ray’s mac and cheese sparks passionate debates. Some customers swear by it as the best side on the menu, while others find it too different from what they expect.
The color throws people off first. Instead of the pale yellow you might anticipate, this mac comes out darker, almost golden-brown.
That’s from the cheese blend and spicing they use, which creates a completely unique flavor profile.
Fans of the dish rave about how it complements the smoked meats. The richness and slight tang cut through the fattiness of brisket or pork, creating perfect bites when you mix them together.
The Pulled Pork Mac Bowl has become a menu favorite for good reason.
If you’re expecting traditional, mild, creamy mac and cheese, you might be surprised. But if you approach it as its own thing, meant to work alongside serious barbecue, it makes total sense.
My advice? Try it at least once.
You’ll either join the devoted fans who order it every visit, or you’ll discover one of the other excellent sides instead.
Ribs Worth the Sticky Fingers
Good ribs require patience, and Ray Ray’s has plenty of that. Both spare ribs and baby backs make regular appearances on the menu, each bringing something different to the table.
The meat pulls away from the bone with just the right amount of resistance. You want a little tug, not fall-off-the-bone mush.
That texture tells you the ribs were smoked properly, not boiled or steamed like some places do.
Flavor-wise, the smoke penetrates deep into the meat. You can taste it in every bite, enhanced by the dry rub that forms a delicious crust on the outside.
The ribs work beautifully with any of their four sauce options.
Portions tend to be generous. The Meat Sweats combo lets you sample ribs alongside other proteins, which makes for a perfect introduction if you’re visiting for the first time and can’t decide what to order.
Multiple reviewers mention the ribs as their reliable favorite, the thing they order again and again. That kind of consistency matters when you’re driving a long distance for barbecue.
Collard Greens and Southern Sides Done Right
Ray Ray’s takes sides seriously. The collard greens show up in reviews almost as often as the main meats, which tells you something important about how they’re prepared.
These aren’t the mushy, overcooked greens you might remember from bad cafeteria food. They come out tender but still with some texture, seasoned with the right balance of savory and smoky notes that complement barbecue perfectly.
The corn pudding deserves attention too. Sweet, creamy, and just a little bit addictive, it provides a nice contrast to the heavier, smokier items.
Some customers specifically request it as their side choice every single visit.
Beans round out the classic options, and they’re done the traditional way with bits of meat and a rich, slightly sweet sauce. They’re comfort food at its finest.
One clever menu hack: several regulars order the Pulled Pork Mac Bowl but substitute greens for the slaw. This creates a perfectly balanced meal with protein, creamy mac, and the fresh bite of collards all in one container.
The Sauce Selection That Completes Every Plate
Ray Ray’s offers four distinct sauces, and choosing between them might be the hardest decision you make all day. Each one brings something completely different to your meal.
The sweet sauce gets mentioned most often in reviews. It hits that perfect balance between sugary and tangy, pairing beautifully with pulled pork and creating those classic barbecue flavors everyone craves.
Carolina sauce shows up for folks who want something vinegar-forward and sharp. It cuts through fatty meats and adds brightness without overwhelming the smoke flavor you came for.
Then there’s the spicy option, which builds heat gradually. It’s not about proving how tough you are.
It’s about adding another layer of flavor that makes you keep coming back for more bites.
The habanero sauce is for the truly brave. Several customers mention it specifically, and it delivers serious heat alongside fruit-forward pepper flavor.
Smart move? Ask for a sample of each when you order.
The staff happily obliges, and you can figure out which sauce speaks to your taste buds before committing.
Drive-Through Convenience Meets Scratch-Made Quality
Ray Ray’s figured out something most barbecue joints haven’t: how to offer genuine drive-through service without sacrificing quality. This isn’t fast food pretending to be barbecue.
The setup works brilliantly. You can walk up to the window if you want to see the menu board and chat with staff, or you can stay in your car and roll through the drive-through lane for maximum convenience.
Either way, you’re getting food made from scratch that day. The meats come straight from the smokers out back, sides are prepared fresh, and everything gets assembled to order.
Speed matters too. Despite the line that often forms, especially on weekends, the crew moves efficiently.
You’re not waiting 30 minutes for your food. They’ve streamlined the process while keeping quality high.
This convenience factor explains part of why people drive so far. You can grab incredible barbecue without dealing with long waits or complicated ordering processes.
Pull up, order, pay, and drive away with some of Ohio’s best smoked meat.
Why the Journey to Westerville Beats Staying Local
You might wonder if any barbecue is worth driving across Ohio for. After eating at Ray Ray’s, the answer becomes obvious.
Quality this consistent is rare. Anyone can smoke a great brisket once.
Doing it day after day, maintaining the same standards through busy weekends and slow weekdays, takes real commitment and skill.
The value proposition helps too. While prices reflect the quality ingredients and time investment, portions are massive.
That brisket sandwich could easily be two meals if you have normal human restraint, which admittedly becomes difficult once you start eating.
The whole experience feels authentic. There’s no pretense here, no trying to be something they’re not.
Just serious people making serious barbecue the right way, every single day they’re open.
Staff friendliness seals the deal. Review after review mentions helpful, smiling employees who clearly take pride in what they serve.
They’ll guide you through the menu, offer recommendations, and even help your dog celebrate her birthday with a brisket pup cup.
That combination of quality, value, and genuine hospitality makes the drive worthwhile every single time.