Rickards Roadside Barbecue: Slow-Smoked Meat and Lowcountry Sides in Walterboro

What to expect at Rickards Roadside Barbecue

Rickards Roadside Barbecue sits on Highway 15 in Walterboro, a straightforward barbecue restaurant where the meat is smoked over wood and the sides follow Lowcountry tradition. The restaurant operates as a casual counter-service spot—you order at the front, find a seat in the dining room or on the porch, and the kitchen brings your food out. The menu centers on pulled pork, ribs, and brisket, each smoked in-house, with a standard set of sides: collard greens, mac and cheese, cornbread, and beans. Sauce comes on the side, letting you control how much you want.

The space itself is unpretentious. Wood paneling, simple tables, and a view of the parking lot set the tone—this is the kind of place where the food matters more than the décor. On weekends, especially around lunch, the dining room fills up quickly, so arriving before noon or after 1 p.m. means shorter waits. The restaurant does not take reservations, so groups should plan accordingly.

Key Takeaways

• Rickards smokes all its meat in-house daily, with pulled pork and ribs as the most consistent offerings.
• Sides include collard greens, mac and cheese, cornbread, and beans, all prepared in Lowcountry style.
• The restaurant operates counter-service only, with no reservations, so timing your visit around peak lunch hours helps avoid long waits.
• Rickards is located on Highway 15 in Walterboro, about 60 miles west of Charleston, making it a reasonable stop if you are traveling through the Lowcountry.

The smoked meat and how it is prepared

The barbecue at Rickards comes from a wood-fired smoker that runs throughout the day. Pulled pork is the house specialty—the meat shreds easily and absorbs smoke without becoming dry, a sign the pit master is not rushing the process. Ribs come either as a half-rack or full-rack, with meat that pulls cleanly from the bone. Brisket appears on the menu when available, though availability varies depending on what the kitchen smoked that morning.

The sauce is thin and vinegar-forward, typical of South Carolina barbecue tradition. It does not coat the meat heavily; instead, it cuts through the smoke and fat. Many regulars order their meat with sauce on the side and apply it sparingly, letting the smoke flavor remain the main event. If you prefer a sweeter or thicker sauce, ask what the kitchen has available—some barbecue restaurants in the region keep multiple sauces on hand.

Sides and what pairs with the meat

Collard greens at Rickards are cooked low and slow with a bit of pork fat, giving them the tender texture and subtle saltiness that defines the dish in the Lowcountry. Mac and cheese is creamy and mild, designed to balance the smoke and salt of the meat rather than compete with it. Cornbread comes as a square, slightly sweet, and substantial enough to soak up sauce or gravy.

Beans—usually a mix of pinto and kidney beans—round out the plate. The standard order is one meat and two sides, which gives you room to try different combinations across visits. Many people order pulled pork with collard greens and mac and cheese, then switch to ribs with beans and cornbread the next time. Portions are generous, so one plate often satisfies two people if you are sharing.

Location and timing your visit

Rickards sits on Highway 15 in Walterboro, roughly 60 miles west of Charleston and about 30 miles east of Beaufort. If you are driving between Charleston and Savannah, or exploring the inland Lowcountry, Walterboro is a natural stop. The restaurant is easy to spot from the highway, and parking is ample.

Lunch service runs from around 11 a.m. to 2 p.m., and dinner from 5 p.m. to 8 p.m., though hours can shift seasonally or if the kitchen runs out of smoked meat. Weekday lunches are quieter than weekends. If you are traveling with a group, calling ahead to ask about wait times is worth doing, even though the restaurant does not take reservations. The dining room can fill up in 20 minutes on a Saturday at noon.

What to know before you go

Rickards is cash-friendly but also takes cards, so either payment method works. The restaurant does not offer a drive-through window, so you will need to come inside to order. If you are in a hurry, plan for at least 15 to 20 minutes from the time you order to the time you eat, depending on how busy the kitchen is.

The menu does not include many options outside barbecue—no sandwiches, no salads, no vegetarian plates. If someone in your group does not eat meat, this is not the right stop. Drinks are basic: sweet tea, unsweet tea, soft drinks, and water. Dessert is not served, so if you want something sweet after, plan to stop elsewhere.

Why Rickards fits into Walterboro's food scene

Walterboro has a small but solid collection of restaurants, many of them tied to the town's history as a crossroads between Charleston and Beaufort. Rickards Roadside Barbecue represents the kind of place that has served the same food the same way for years—not trendy, not trying to reinvent barbecue, just doing it well. The restaurant draws locals who know the menu by heart and travelers who stumble in because they saw the sign from the highway.

The Lowcountry barbecue tradition that Rickards follows is distinct from the heavier, sweeter styles you find in other parts of South Carolina. Here, the smoke is the star, the sauce is thin, and the sides are vegetables cooked with restraint. If you are new to the region and want to understand how barbecue tastes in the coastal South Carolina tradition, Rickards is a good place to start.

Frequently Asked Questions

Can I order barbecue to go?

Yes. You order at the counter and can take your food with you. The restaurant provides containers and napkins, though if you are driving more than 20 minutes, the meat may cool down. Calling ahead to place a to-go order is not always possible, but asking at the counter if the kitchen can have your order ready in 10 minutes usually works.

What time should I arrive to avoid a long wait?

Arrive before 11:30 a.m. or after 1:30 p.m. on weekdays, or before 11 a.m. on weekends. Peak lunch is between 12 and 1 p.m., when waits can stretch to 30 minutes or more. Dinner is typically quieter than lunch.

Do they have vegetable sides only, or do I have to order meat?

The restaurant is built around smoked meat, and sides are sold as part of a plate with meat. If you want to order just sides, ask at the counter—some restaurants will accommodate this, though it is not the standard order.

Is there outdoor seating?

Yes, there is a porch with seating. It is first-come, first-served, so on busy days you may end up inside. The porch is pleasant in mild weather but can be hot in summer and cold in winter.

How far is Rickards from Charleston?

Rickards is about 60 miles west of Charleston, roughly an hour and 15 minutes by car via US-17 or US-78. It is a reasonable detour if you are exploring inland Walterboro or traveling between the coast and Beaufort.