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Spiced Right Smokehouse Barbecue Restaurant Review: A persistent column of smoke emanating from a black metal box assures prospective customers that the ’cue at owner Rob Holloway’s joint is smoked. So does the faint pinkness in the meat---the smoke ring. But smoking isn’t enough; you have to season meat appropriately, and this simply lacks punch in that department. Once cooked, the ribs are kept in a hot box, so the meat “falls off the bone.” The under-seasoning necessitates a boost from the rather tasty and not excessively hot “hot” sauce. We do like the fact that the ’cue comes without sauce pre-slathered on it so one may choose which to use. The corn soufflé makes an unusual side dish that's custardy and appealing, and the Brunswick stew is fresh tasting and well seasoned. Beer is available, the right quaff for this food, but the sweet tea is very good, too.