Craving barbecue on a Tuesday? Bad news.
You are going to have to wait. This New Jersey BBQ spot currently opens only Friday, Saturday, and Sunday, which makes timing part of the meal plan.
Once the weekend arrives, the menu turns to smoky comfort food with brisket, pulled pork, ribs, chicken, wings, cornbread, and familiar sides ready for hungry customers.
The setting keeps things casual, too, with outdoor picnic-style seating that fits the backyard name nicely.
There is something fun about a restaurant that does not try to be available every waking hour. Three days.
That is your window. Miss it and those ribs become next weekend’s problem.
So check the clock, gather whoever takes barbecue seriously, and arrive hungry enough to make the limited schedule worth working around.
Three Days, Then Gone
Timing is everything at this little smokehouse. The pits come alive only on Fridays, Saturdays, and Sundays, and the rest of the week the roadside goes quiet.
That short schedule is part of the charm, but it also means you need a plan.
Fridays are the shortest day, running from 3 PM to 7 PM. Saturday stretches the longest, from 11 AM until 7 PM, while Sunday opens at 11 AM and wraps up at 6 PM.
Mark those hours somewhere you will actually see them.
Here is a small tip that saves a lot of disappointment. Low-and-slow barbecue takes hours to make, so once a batch of ribs or chicken is gone, it is gone.
Showing up near closing time can be a gamble, especially on a busy summer weekend.
So what works best? An early afternoon visit on Saturday gives you the most breathing room and the best shot at the full menu.
Honestly, a weekend road trip built around lunch here sounds like a pretty great idea to me.
Follow the Smoke on Route 40
Your nose will find this spot before your GPS does. The smell of wood and charcoal floats out over Route 40, and it has a way of making drivers ease off the gas and pull over just to see what is cooking.
Mizpah is a small, unincorporated Pinelands town in the Mays Landing section of Hamilton Township, out in Atlantic County. It is not a place with flashy signs or crowded shopping strips.
Tall pines, sandy shoulders, and long stretches of quiet road set the mood.
That calm backdrop makes the barbecue aroma even more noticeable. There is nothing else competing for your attention.
Just trees, sky, and smoke.
If you are heading toward the shore or coming back from a day trip, this stretch of highway makes an easy detour. Roll the windows down a few miles out.
It sounds silly, but catching that first whiff of smoke is half the fun, and it builds up the appetite nicely before the first bite ever happens.
Pits Big Enough to Turn Heads
Picture the hood of a school bus. Now imagine a smoker about that size, and you have a good idea of the equipment working behind the scenes here.
These giant cookers are not just for show either.
Long brick pits handle much of the heavy lifting. Meat sits over wood smoke and charcoal for hours, slowly soaking up flavor while the fat melts and the texture turns tender.
It is a process that cannot be rushed, which is exactly why the menu tastes the way it does.
What surprised me most is how simple the seasoning is. Instead of piling on heavy rubs, the cooks keep things light so the meat and the smoke can shine on their own.
That choice takes confidence.
If you are curious about how barbecue actually works, take a moment to look around while you wait. Seeing those massive pits puffing away explains a lot.
It also makes the wait for your plate feel a little more exciting, kind of like watching bread rise through an oven window.
Ribs That Barely Hold On
A gentle tug is all it takes. The spareribs here are tender enough that the meat slides off the bone with almost no effort, which is exactly what good ribs should do.
Deep smoke flavor runs all the way through each bite. On top of that comes a sweet and zesty sauce that lifts the meat without covering it up.
Ribs are easily one of the most talked-about items on the menu, and it is not hard to see why.
Portion planning matters with these. A half rack can fill up most people, while a full slab is better for sharing or for anyone who loves leftovers.
No shame in either choice.
One practical tip is to grab extra napkins before you sit down. Sauce has a way of ending up on fingers, chins, and sometimes shirts.
Wear something you do not mind getting a little messy.
Pair the ribs with a couple of sides and you have a meal that feels like a proper weekend reward after a long week.
Chicken With Real Flavor
Smoked chicken often gets overlooked at barbecue joints. That would be a mistake here, because the slow-cooked chicken has a natural, honest flavor that stands out on its own.
The secret is not complicated. Light seasoning, wood smoke, and charcoal do most of the work.
Instead of drowning the bird in spice, the cooks let the meat taste like itself, just deeper and richer from hours over the fire.
The skin picks up a lovely color, and the inside stays juicy. It is the kind of dish that works for picky eaters and serious barbecue fans alike.
Kids tend to love it too.
If you are visiting later in the day, keep in mind that chicken can sell out. Once those smokers empty, there is no quick backup batch waiting in a freezer somewhere.
For anyone who wants something a little lighter than brisket or ribs, chicken is a smart pick. Add a side of greens and some cornbread, and you have a balanced plate that still feels like a treat.
Brisket, Fish, and Turkey Legs Too
Variety is a big part of the appeal. Beyond ribs and chicken, the menu stretches to include brisket, fish, and hefty turkey legs, so nobody in your group has to settle.
Brisket is a favorite for many visitors. It comes sliced and smoky, with that slow-cooked tenderness barbecue lovers chase.
Some folks order a brisket platter and call it a day, and that is a solid plan.
Fish might seem like a surprise at a smokehouse. Yet it fits right in with the Southern Soul cooking style here, and it gives non-meat-eaters, or just people who want a change, something tasty to enjoy.
Then there are the turkey legs. They are big.
Like, fair-food big. Holding one feels a bit like being at a carnival, only with a forest breeze instead of a Ferris wheel.
A good strategy for groups is to order a few different items and share. That way you get to taste a little of everything without committing to one dish.
Plus, trading bites is half the fun of eating barbecue together.
Sides Worth Saving Room For
Southern Soul cooking means the sides carry real weight. Collard greens, macaroni and cheese, cornbread, baked beans, and hush puppies are all part of the lineup, and they round out a plate beautifully.
Collard greens bring a tangy, earthy contrast to all that rich, smoky meat. For anyone who has never tried them, this is a fine place to start.
Mac and cheese, on the other hand, is pure comfort food.
Cornbread deserves its own moment. A soft square of it next to ribs just feels right.
Hush puppies make a crunchy little bonus too.
Here is my honest advice. Do not fill up entirely on meat before touching your sides.
Take a bite of greens, then some brisket, then some mac and cheese, and keep rotating. The flavors play off each other in a way that makes the whole meal better.
Families with younger kids will appreciate the familiar options too. Mac and cheese and cornbread tend to win over even the fussiest eaters at the table.
A Backyard Without the Cleanup
Eating here feels a lot like crashing a friendly family cookout, minus the dishes afterward. The setup is a sprawling, covered pavilion that resembles a campground more than a typical restaurant.
Picnic tables spread out under the roof, giving everyone room to relax. On hot days, fans help keep the air moving, and music often plays in the background.
The whole place is no-frills, and that is exactly the point.
Nobody is fussing over fancy plates or tablecloths. You grab your food, find a seat, and settle in.
Simple as that.
Being outdoors also means you should dress for the weather. Summer afternoons can get steamy, so light clothing helps.
Cooler months call for a sweatshirt. Bug spray is not a bad idea either, since this is the Pinelands after all.
For anyone traveling with friends or family, this open layout makes group meals easy. Pull two tables together, spread out the platters, and let the afternoon slide by at its own lazy pace.
Strangers Become Table Neighbors
Conversation happens easily in a place like this. Locals and out-of-town visitors often end up chatting across tables, swapping thoughts on what to order or where they are headed next.
That relaxed, friendly mood is something the spot seems to aim for on purpose. The goal is a backyard feeling, where family, friends, and neighbors connect over good food.
It works.
Maybe it is the smoke. Maybe it is the slow pace.
Either way, people seem to loosen up the minute they sit down with a plate of barbecue.
For solo travelers, this makes the stop even better. Eating alone rarely feels lonely when the atmosphere is this easygoing.
A simple question about the ribs can spark a whole friendly exchange.
Staff members are known for being welcoming and helpful too, which adds to the warm vibe. If you are unsure what to order, asking for a suggestion is perfectly normal here.
Sometimes the best part of a road trip meal is not just the food, but the people you share the space with.
Carrying On a Route 40 Legacy
Barbecue has deep roots along this stretch of road. Long before today’s smokers fired up, this same site was home to other well-known pitmasters who helped build a reputation for great smoked meat in South Jersey.
Charles Kingfish Bryant and Dewey A. Johnson, known around the area as Uncle Dewey, both left their mark here.
The current pitmaster bought the complex from Uncle Dewey, keeping the tradition alive instead of letting it fade away.
Knowing that history makes each bite feel a little more meaningful. You are not just eating lunch.
You are tasting part of a story that has been cooking on Route 40 for years.
That sense of continuity is rare in a world full of chains and quick changes. Places like this remind us that food can hold a community together across generations.
So when the weekend rolls around, plan your visit wisely and arrive hungry. RICKS BACKYARD BBQ &GRILL is waiting at 6931 US-40, Mizpah, NJ 08342, ready to show why New Jersey barbecue deserves a spot on every road trip list.
