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KC'S RIB SHACK
GREAT AMERICAN FOOD
Wecome to kc'S RIB SHACK
Welcome to KC’s Rib Shack Barbecue restaurant. New Hampshire’s favorite BBQ for over a decade. At KC’s Rib Shack, serving the world’s finest hickory-smoked ribs and BBQ is our passion. Our food and exceptional service are definitely two things we take seriously.
No white tablecloths here, you’ll sit at butcher paper covered tables under the Christmas lights and pull from a roll of paper towels to wipe our homemade BBQ sauces from your face. Our Southern-style Barbeque, Bar-B-Que, Bar-B-Cue, just Q, or however you spell it, is seasoned with our own recipe of different dry rubs and cooked without sauce. It's then cut to order and prepared straight from our smokers which run 24 hours a day, 7 days a week... our HISTORY
In 1988, I stumbled upon an article in the New York Times about a guy who was selling barbecue out of an old school bus in Putney, VT. His name was Curtis Tuff. About 10 years earlier he had opened Curtis’ All American Bar-B-Q (''The 9th Wonder of the World'', as the sign on the school bus proclaimed). Being from Manchester, my only exposure to barbecue was the hamburgers, hot dogs, and chicken that my mom would grill up in the backyard from time to time. To this day, I still have a soft spot for a piece of grilled chicken with that old school Kraft original BBQ sauce all blackened and burnt on.
At some point later that summer a bunch of us made the road trip out to Vermont to check out Curtis' for ourselves. I’ll never forget pulling up to the restaurant and seeing Curtis outside under a tin roof, cooking ribs and chicken on a chain link fence. It had been stretched across a 300-gallon oil drum, the kind you would find in the basement of your house. I watched in wonder as he basted the meats with a big floor mop that was in a 5-gallon bucket on the ground. My only experience with ribs prior to this was the ones from Chinese restaurants which had very little meat on them. Needless to say, I was very intrigued by the entire experience. I loved the food and I loved the atmosphere that surrounded it.
I returned home from Vermont that day with a newly found passion for barbecue. I recall visiting the NH state offices later that year and explaining to them that I had found a dirt lot in Manchester and I wanted to start selling barbecue out of it. They were very quick to inform me that would not be happening. I would need an actual building and commercial kitchen with sinks, bathrooms, floors, and of all things, a paved parking lot. “But over in Vermont” I quipped... they were having none of it.  Looks like it was back to the drawing board for KC’s Rib Shack.
Fast forward 10 years to 1998. My business partner, Greg, and I had both found ourselves at a crossroads in our careers. I suggested opening a barb