Smoke billowed from the cooker as Bobby Lewis bent over the hot coals. Carefully he turned each rack of ribs and placed them back on the grill until they were just right. After the last rack was turned, he closed the lid and wiped his burning eyes.

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The meat goes on the smokers each morning at 8 a.m. By 10 customers are already lined up outside Randy’s Bar-B-C, 750 Wheaton St., to get the first orders in when they officially open at 10:30. Lewis is surrounded by smoke, keeping a close watch on the meat every day until it sells out. “You know the first thing I’m going to do when I get home,” Lewis asked. “I’m gonna get out of these smokie clothes and take a shower.”

Credit: Original article published here.