Chef Donald Smith
At 16 years old, Donald Smith was looking for a part time job after school that worked perfectly with his schedule. Smith found that job at Baker's Ribs as a jack of all trades. And 24 years later, he still remains where he is now but has climbed the ranks to expert BBQ Pit Master and Manager for the location in the Deep Ellum part of Dallas, TX.
“My parents told me that my great grandfather owned his own BBQ place before I was born,” Smith said. “BBQing is in my blood, so that's where I started my job search in high school.”
Because of Smith's dedication and loyalty to the Deep Ellum location, he has become the face of Baker's Ribs and takes pride in knowing every single person that walks through his store on a daily basis. By starting many of his days at 6 a.m. and staying, as Smith would like to say, “until the job is done,” he has perfected the art of the BBQ.
“I'm excited when I come in and cook the ribs for day,” Smith said. “I get the chance to make them a little bit spicier and a lot of our customers like them that way. Let's just say, they know if they are eating the ribs I cooked or if they are eating the ribs someone else cooked.”
Baker's Ribs-Dallas has recently just moved three blocks down the road, but Smith spent 22 years learning the ins and outs of the business and developing a relationship with owners Suzanne and Ronald Joe Duncan at one location. “Employees like Donald Smith are what have made Baker's Ribs a successful company,” said Suzanne Duncan. “Donald is family and we are lucky to have him in our company.”
Visit www.bakersribs.com to learn more!!
Barbecue Pork Shoulder
Combine ingredients and marinate the roast overnight.
Place hickory chunks (1 package) in smoker and let burn for 15 minutes.
Place roast in the smoker for 5-7 hours.