Taste Local

ADDRESS: 1060 SW 4th Street WEBSITE: raysbbqok.com HOURS: Sunday – Monday 11am – 8pm

In the mid-late 70’s All-American Darrol Ray was stirring things up on the field at OU and later, setting records as a New York Jet. These days he has traded in his helmet and pads for a chef’s apron at Ray’s Smokehouse BBQ. Instead of memorizing a playbook, you’ll find him tweaking recipes, seasoning meat, mastering a smoke pit and talking to customers.

The excellent news for barbeque fans and Ray fans alike is that Ray’s drive for excellence and competitiveness is just as evident now, as it was on the field. Now, we aren’t just spectators to Ray’s talents, we’re participants, and our taste buds and stomachs reap the results.

Moore’s new spot is Ray’s second location. The original site had become a familiar favorite for Norman residents since 2008 when it opened at a former Pizza Hut on Lindsey.

Ray’s BBQ is known for their ribs and brisket. In fact, customers have said the ribs are so tender that the meat falls off the bone.

“The restaurant is famed for its southern hospitality, family atmosphere and most importantly, its tasty BBQ. “We do brisket very well,” Ray said. We do ribs very well. Our motto is, "A rib so tender, you don’t need teeth!”

“Everything we serve - we try to meet or exceed expectations. We strive for excellence and consistency in our food, plate presentation, and customer service. We use delicious, quality meats. We refuse to skimp on that. The meat is so good that we are as proud of our bologna as we are of our brisket.”

Along with St. Louis Style ribs, brisket, and bologna, you’ll find shredded pork, smoked sausage, hot links, smoked turkey and smoked half-chicken headlining the smokehouse menu.

In addition to potato salad, cole slaw, and smokehouse beans, customers can enjoy such sides as corn cobbettes, seasoned green beans, collard greens, fried okra, homemade macaroni and cheese, BBQ bread and more. You will also find burgers and fries and kid’s favorites, grilled cheese and corn dogs on the menu. Barbeque sauces add the crowning touch to the perfect barbeque meal with mild, hot and ‘damn hot/XXX’ options.

Topping off all this smoky, flavorful goodness are the desserts. We're talking homemade ones like chocolate, strawberry and red velvet cake. 2-Ton cake, Ray’s unique version of an Italian Crème cake, with tastes of coconut, pecans, and homemade cream cheese frosting, is a big-time customer favorite.

Ray’s name may be the one folks remember, but he says it’s the dedication and hard work of his home team, that has brought them success. His team roster includes his wife Diane, daughter Kendall and son-in-law Evy along with manager Michael Fisher.

Ray gives much of the credit for the restaurant's success to Diane. “She has a big footprint here. She’s raised the bar very high. She is all about cleanliness, neatness and offering great plate presentation. “ He said. “She does her thing in a fashion that leaves no room for error. A little slack leads to a bigger deal.”

“My deal is in the back, making sure everything is done the same over and over. It’s not an exact science. It all depends on the density of the wood, gas pressure, and how the meat is processed. We have to pay close attention to quality and consistency. If it were easy, everyone would do it.”

Ray understands that folks vote with their wallets. That’s why serving up excellent food consistently is so essential. And, he says even though they serve food, he tells his employees, they are really in the people business.

“We sell food, but we are in the people business. To be successful in the people business, you have to understand that the bottom line is, you have to take care of people.”

He applies this principle to both serving customers and mentoring young staff members.

Despite rumors and the public perception these days that kids are going sideways, Ray believes that most kids are good and honorable. He said kids just need some clarity of vision, and that you just have to be upfront with them and tell them what you expect.

He teaches young employees that if you serve your fellow man, are polite, and act as if you care, success will come. “You won’t have to chase the money, it will come to you…this applies in all aspects of life.”

Ray’s drive to always bring your best is evident the moment you walk into the restaurant and are mesmerized by the tempting aromas that fill your senses. You will see it when the staff greets you at the counter. And, you will experience it the moment you bite into your sliced brisket created by a famous football legend-turned Chef.

You can visit Ray’s Smokehouse BBQ Monday-Sunday 11 am – 8 pm. They are located at SW 4th & Santa Fe, across from Walmart Neighborhood Market.