The ribs are cooked "slow and low" over indirect heat, and never kept warm in steaming trays. The closely guarded smoking method coupled with the competition grade BBQ sauces has gone so far as winning South Carolina's State Championship three years in a row (1999, 2001, 2003).
The location may not be fancy, but without a shadow of a doubt, Buster Rhino's produces what the majority of barbeque joints in the GTA could not – truly authentic Southern BBQ.