The sign of a good eatery is whether you’d go back. The sign of a great one is whether you’d go out of your way to go back. Ray’s Rib King is one of those kinds of places.
Located in Yemassee, South Carolina, Ray’s is in the SC low country near Beaufort and Hilton Head. It’s about 2 miles east of the I-95 interchange at exit 38. Yemassee is not much more than a crossroads, and most people who’d be there are probably en-route to a motel somewhere on 95 making their way south to Florida. If that’s you, book your motel stay in Yemassee. Whatever the situation, take the diversion – get off the interstate. Stop for a meal even if you have more miles to go.
Don’t expect fancy digs. It’s an unassuming brick mid-century brick building decked with picnic tables inside. Do expect classic, mouth-watering southern cooking.
All that said, do you know what’s impressive about this place?
It’s a small restaurant, in a very small village, not right on the interchange, where all the other privately owned restaurants have gone out of business! Staying open in such a small setting, that most people easily bypass, is testament to a lot of things done right.
The owner Ray greeted us with a warm handshake and took the time to talk to us. He’s proud of his restaurant and likes to share that pride – and hospitality – with his guests (how often do you get that with a corporate place?)
People deliberately forego chains as much as 12 to15 miles away to patronize his restaurant.
Good value is present as well. On our recent visit my wife and I both ordered pork BBQ platters. They came with 2 sides; easy enough, right? But, they kept asking me questions about what to put on the plate! The questions weren’t upsells – they were about the accompaniments included with the platters. There were three kinds of rice (white, yellow, red) from which to select, along with corn bread if we wanted it. We were in for big meals. Those and the sides we did order (greens, green beans, baked beans, and mac and cheese) were model southern home cooking.
BBQ over rice is probably low country fare. The fact is, I’ve never had that combination before, but it really did work well. Each of the rices was distinctive, and was a great addition to the smokey BBQ.
His name is Ray; He’s the rib king. The next time we swing east off of 95 in Yemassee…and we will…it will be for the ribs. Can’t wait for that!
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