The pit masters at Woody's Bar-B-Q paint plates with smoked and slow-cooked pork, tangy barbecue sauces, and classic southern comfort fare. Smokers gradually heat racks of Woody's signature baby back ribs to ultratender conditions before brushes coat them with a secret glaze recipe more mysterious than a Hardy Boys novel written in invisible ink. Chefs tug strands of juicy meat from a slowly cooked pig to construct hearty portions of the Carolina pulled-pork dinner. Each dinner moseys to the table with cornbread and a choice of two sides, such as coleslaw, mac 'n' cheese, or fried corn on the cob, all cooked with oil that is free of trans fat and taxation without representation.