About Us

When Andy and Deborah Moore opened MoRibs BBQ back in December 2000 they not only wanted serve great BBQ, but they also wanted to honor the memory of the father and grandmother. They named the restaurant in honor of their father, Jack Moore, who owned a local construction company. They wanted to honor their grandmother, Elaine Stephens, by serving "good ol' southern" food. She was employed as a cook at Northside Hospital Cherokee in Canton for years and was known for going to work every day with two aprons, one for cooking and one for serving. Andy and Deborah felt that honoring their father and grandmother in this way provides the next generation with something that can be carried on into the future. 

Andy operates the restaurant with his wife and co-owner Alesia and they want to be known as more than the average barbeque joint. That becomes evident when you first set eyes on the restaurant. They wanted to maintain a feel of the old days. They wanted to serve the foods they love in an environment that reminds them of Andy's grandmother. What more says "grandma's" than the fresh flowers and a picnic table on the porch. The place is screaming, "just come on in!"

The minute you step through the door you can't help but feel right at home. The old cast iron stove, ironically stamped Moore, stands proudly in the middle of the room. The checkerboard wallpaper and rooster border add a country flare to the decor, while the Moore's collection of ceramic pigs emphasize the BBQ theme. While you can sit at the bar and enjoy your meal, three more picnic tables are available for additional seating.

The Moore's not only want the restaurant to maintain a feel of the old days, but they want the food to keep the old-time flavor. Their specialty is their ribs which becomes evident with your first bite. The process of creating these awesome ribs take time and patience. Andy starts out by marinating them overnight. They are then rubbed with a top secret special rub including paprika (all other ingredients are top secret) which gives the ribs their distinct color and taste. After seasoning, the ribs are put directly in to the pit smoker which is filled with red and white oak and topped with hickory wood chips to add even more flavor. They are cooked at a steady 200 degrees for three to five hours depending on the type of ribs baby back or spare. The result is tender meat with a crispy outside and smoky flavor. They are served with a sweet but tangy tomato-based sauce that leaves your mouth tingling.

Stop by today for "MoRibs than you can handle."