Dangit, Wayne’s is good. It’s Texas-style barbecue served up simply — on a platter — with your choice of sides and sauces. Most meats will sell out by early afternoon, so get there early to have your pick of the menu. We opted for slow smoked pork shoulder, St. Louis ribs and candied pork belly. The ribs have a tremendously textured and smoky-flavored bark with tender meat falling off the bone. The pulled pork shoulder is succulent, almost juicy. But, wow, the candied pork belly is as good as it sounds — slightly sweet, maple-tinged bark with unctuous, melty, fatty meat on the inside.
Barbecue Plate. Wayne’s Smoke Shack, 406 Center Drive, Superior, 303-554-5319, waynessmokeshack.com
