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Are you looking for a rib ticklin' pork ribs recipe? Well Mr. Dickey has got you covered! In his new cookbook, "Mr. Dickey's Barbecue Cookbook" he gives a
savory recipe for Pork Ribs with Sweet Barbecue Sauce.

 1 rack of pork ribs


 3 ounces of Dickey’s Rib Ticklin’ Rib Run


 Sweet Barbecue Sauce


 -Rub down the pork ribs with Rib Rub.


 -Using a smoker, smoke the ribs for 3 to 3.5 hours, maintaining a temperature between 270 and 295 degrees F.


 -Remove ribs from smoker and coat with Sweet Barbecue Sauce.


 -The best way to check the doneness of the ribs is to pick up the ribs with tongs on one end and if they bend nicely in the middle with the meat on top of the bones breaking a bit then they are
 ready to serve. For more mouthwatering recipes, go to www.Dickeys.com to purchase your copy of "Mr. Dickey’s Barbecue Cookbook."

Mr. Dickey's Barbecue Cookbook: Rib Ticklin' Recipe

Dickey’s new promotion is starting just in time for the annual brouhaha surrounding the NCAA men’s basketball tournament. Dickey’s Barbecue is starting off March Mania with a SLAM DUNK with $5 Westerner on Mondays throughout the month.
Dickey’s Westerner Sandwich is piled high with a choice of two meats, like slow smoked chopped brisket and savory sausage. The meats are stacked on a buttery roll along with cheese, pickles, onions and Dickey’s signature barbecue sauce.
While you’re watching the final weeks of college basketball and hoping to win that office pool, why not celebrate with Dickey’s hearty meal for only $5.

March Mania at Dickey's Barbecue

<img src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/02/Jerrell-183x300.jpg" alt="Jerrell"/>We sat down with Jerrel Denton to ask him a few questions about himself and his vital role at Dickey’s.
<ul>
 <li>How long have you been with Dickey’s and what made you want to sell barbecue franchises?</li>
 <li>I started at Dickeys in September of 2005. Initially, I worked in construction and design. I quickly realized the huge value that we offer at Dickey’s and wanted to share that opportunity with as many people as possible!</li>
 <li>What qualities do you look for in potential Dickey’s franchise owners?</li>
 <li>I’m impressed by the prospect that wants to be a “hands-on operator” and is a real “people person”. We are passionate about the art of great barbecue but, this is a people business on both sides of the counter. You must be relatable to your employees, a good leader and have a desire to build a relationship with your customers.</li>
 <li>In your opinion, what one thing sets Dickey’s apart from other franchises?</li>
 <li>One of our best features is the lack of any, straight up, competition in the “quick-serve” barbecue segment. Also, most of the great territories are still open and available to new franchisees. Many of the people I have sold franchises have no previous restaurant experience and that is their concern. However, these owners often become our best operators because they just follow our system and our system works.</li>
 <li>What markets would you like to see Dickey’s expand into?</li>
 <li>I’m shooting for Global Domination. Hot areas right now are on the West coast, North Carolina and almost anywhere in the Midwest.</li>
 <li>How many franchises have you sold in your career here at Dickey’s?</li>
 <li>I have sold 114 units for Dickey’s.</li>
 <li>What motivates you about selling Dickey’s franchises?</li>
 <li>I’m motivated by the knowledge that if our new owners work hard in their business and follow our system, they will prosper and in about a year they will give me a call about starting their next location.</li>
 <li>If roles were reversed, would you buy a Dickey’s franchise? Why?</li>
 <li>Yes for all the reasons I have given. It’s a great brand and a supportive system.</li>
 <li>What do you love most about your job?</li>
 <li>I love the fact that I am able to use my experience as a franchisee, to help people get out of dead-end careers and to help them prosper in their own businesses.</li>
 <li>What is your favorite thing on the menu?</li>
 <li>It’s a huge “toss up” between the great pork ribs or the beef brisket!</li>
</ul>

Q&A with Dickey’s Director of Sales Jerrel Denton

Some people love barbecue and some are true barbecue fanatics. John Thomson is the later and he is spreading the love of slow smoked Dickey’s
Barbecue across Utah and Colorado. This week Thomson is opening his thirteenth Dickey’s Barbecue location in Sandy and has eight more in the works in Utah, Colorado and Idaho. We sat down with JT to
find out why he’s so passionate about Dickey’s Barbecue.

 What is the best part of owning a Dickey’s Barbecue franchise?


 Barbecue is good business! Meeting new people and introducing them to great barbecue is a fun way to make a living.


 Why do you think Texas BBQ is so popular in Utah?


 Texas barbecue is good anywhere and the good folks in Utah know something good when they eat it.


 What is your best-selling item?


 Pulled Pork is a best seller in all of my stores.


 What do you do in your spare time when you’re not smoking meats or opening new stores?


 My family likes to kick back at our cabin and ride ATV’s and hike.


 Any BBQ pit masters in training at home?


 I don’t know yet, but I sure know they enjoy eating it!

Utah Barbecue King

Valentine’s Day is fast approaching and you know what that means? People are scrambling to score the biggest box of chocolates and ripping their hair out planning the perfect date night with their
sweetie!

 <a href="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/02/Share-the-Love.png"><img class=" wp-image-502 alignleft" title="Share the Love" src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/02/Share-the-Love-300x178.png" alt="" width="300" height="178"></a>I don’t know about you, spending a mini fortune on
 Valentine's Day is not in the cards this year. I’m looking for really awesome, for less.


 Dickey’s Barbecue is going to make it easy for you this Valentine’s Day! Dickey’s is giving customers who eat at with us on Valentine’s Day a $5 off coupon to use towards their next purchase or
 share with someone they love anytime during the month of  February (while supplies last).


 Dickey’s is asking you to be our Valentine this season! Come eat at one of our 280 locations nationwide and receive this smokin’ hot card that proclaims your love for Dickey’s and that other
 special Valentine in your life…Who will you be sharing the love with this Valentine’s Day? Tell us on <a href="https://www.facebook.com/dickeysbarbecuepit">Dickey’s Facebook
 Page</a> or on <a href="http://twitter.com/dickeys">Twitter</a> and make sure to include the hash tag #iheartsauce

For the Love of BBQ

Mr. Dickey spent the morning with the nice folks at Fox Good Day Dallas. He shared his favorite Super Bowl party recipes that are not only delicious, but also easy to make.
The crew enjoyed Mr. Dickey’s Idiot Sticks and Smoked Brisket Queso. Both mouthwatering recipes can be found in “Mr. Dickey’s Barbecue Cookbook.”

TOUCHDOWN! Mr. Dickey Stops by Fox Good Day

Do you know today is? We all know about Valentine’s Day, but have you heard of National Spouses Day? Well it just so happens to be today, January 26! Put that
paper bag down and just breathe, Dickey’s has got you covered!

 Take your spouse (and kids) to Dickey’s Barbecue for some mouthwatering pit smoked BBQ! Dickey’s has something for everyone, tender pulled pork, juicy brisket and chicken and delicious home-style
 sides. Your spouse will be happy that they don’t have to cook and that they can enjoy barbecue and free ice cream!


 Let Dickey’s do all the hard work for you this pre-Valentine’s Day holiday! Show your spouse you love them with smokin’ hot mouthwatering barbecue! <a href="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/01/1MeatPlate.jpg"><img src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/01/1MeatPlate-300x200.jpg" alt="" title="1MeatPlate" width="150" height="100" class="aligncenter size-medium wp-image-468"></a>

Dickey’s Wishes You a Happy National Spouses Day

Don’t get sidelined—let Dickey’s help you score big at your Super Bowl XLVII party. We’re all tired of the same old chips and salsa at the annual Super Bowl party! Bring your game face this year and let Dickey’s do all the work!
Dickey’s Barbecue is ready to tackle game day catering with mouthwatering Tailgate Packs. This mammoth of a meal will certainly fuel your team; it includes 3 smoked meats, 3 medium home style sides, rolls and signature barbecue sauce.
Lace up and show your team spirit with Dickey’s Kickoff Game Day contests. On Tuesday, January 22 and running through Thursday, January 31, Dickey’s is asking customers to go head-to-head on Facebook and Twitter in the “Are You Dickey’s Biggest Fan?” contest.
Twitter (@Dickeys) Contest:
Dickey’s is asking fans to list in 140 characters or less why they are the Dickey’s biggest fan and include the hashtag #Teamdickeys &nbsp;in their entries. The best tweet will have a chance to win a $50 gift card to Dickey’s Barbecue Pit. To get the ful list of rules click here.
Facebook Contest:
Dickey’s is asking fans to submit photos wearing their favorite team jersey while holding a Dickey’s Big Yellow Cup. &nbsp;The best entry will have a chance to win a $500 gift card to Dickey’s Barbecue Pit.
Call 1-866-BARBECUE to score that TOUCHDOWN!

Dickey's will Tackle your Hunger

Question: What’s hot, spicy and makes your mouth water?
Answer: Dickey’s NEW Spicy Chicken Sandwich
&nbsp;Some people can’t get enough spice in their sandwich. &nbsp;For those obsessed with bringing the heat, Dickey’s Barbecue Pit is rolling out a NEW sandwich that will give your mouth a kick! Dickey’s Spicy Chicken Sandwich is a toasted buttery roll filled with Dickey’s juicy marinated chicken breast, smothered in zesty Louisiana hot sauce and topped with crunchy Onion Tanglers and Romaine lettuce.
We asked former chef and now Dickey’s Barbecue Director of Purchasing, Jeff Forrester, how he perfected the New Spicy Chicken Sandwich and here’s what he said:
"We really took our time perfecting the recipe for this new sandwich,: said Forrester. &nbsp;“We can’t wait for our customers to enjoy the heated blend of flavors—I know it’s one of my favorite menu items.”
Dickey’s Spicy Chicken Sandwich is packed with heat and will leave you wanting some FREE soft serve ice cream to cool off. &nbsp;&nbsp;The new sandwich will debut in February.

Dickey’s is Blazing New Trails in February

Have you ever thought to yourself, “I know a lot of random facts”--well then today is your day! Happy National Trivia Day! In honor of this fact-finding day we would like to share
with you some fun trivia about Dickey’s. So use that thing between your ears and add these facts to your arsenal…

 1. In 1941 Travis Dickey opened a building at the intersection of Knox and Central Expressway just north of downtown Dallas. The original store had sawdust on the floors and sold only beef brisket,
 ham, ribs and milk.


 <a href="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/01/old.png"><img src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/01/old.png" alt="" title="old" width="460" height="343" class="aligncenter size-full wp-image-351"></a>


 2. Dickey’s still uses its original barbecue sauce recipe developed in 1941.


 3. In 1967, brother's Roland and TD Dickey take over Dickey's Barbecue.


 <a href="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/01/bro.png"><img src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/01/bro.png" alt="" title="bro" width="216" height="349" class="aligncenter size-full wp-image-348"></a>


 4. A 40 pound block of cheddar cheese is set out on buffet for customers to help themselves at all Dickey’s locations!


 5. In 1978, Roland Dickey attends Cattle Baron’s Ball with Ronald Reagan at Phillips Ranch, near Frisco, Texas.


 <a href="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/01/ronald.png"><img src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/01/ronald.png" alt="" title="ronald" width="427" height="337" class="aligncenter size-full wp-image-349"></a>


 6. In 1979, Dickey's Barbecue brings in the soft serve ice cream!


 7. In 1988 the Big Yellow Cup was born!


 <a href="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/01/byc.png"><img src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2013/01/byc.png" alt="" title="byc" width="259" height="349" class="aligncenter size-full wp-image-350"></a>


 8. In 1991, Dickey's celebrates its 50th Anniversary by selling Big Barbecue Sandwiches for the same price as they did in 1941—only 50 cents!


 9. In 1994, Dickey's Barbecue Pit decides to add to the family--We officially become a franchise.


 10. In 2011, Dickey's launches the national catering hotline, 1-866-BARBECUE

Happy National Trivia Day from Dickey's

If you were planning on December 21st being the end of the world, then you probably don’t have a clue what you’re doing for New Year’s Eve. With only a few
days left in the month, we’re all scrambling to make deadlines, play catch-up and clean up after the relatives. It doesn’t leave much time to think about your New Year’s Eve menu. No worries. Mr.
Dickey has you covered with an appetizer straight from Mr. Dickey's Barbecue Cookbook. Here’s an appetizer that will WOW your guests and make you look like a New Year’s Eve Ninja.

 Pickled Shrimp (Serves 4, or double the recipe to serve 8 to 10)


 1lbs raw Gulf Shrimp, cooked, peeled, and de-veined<a href="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2012/12/shrimp2.jpg"><img src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2012/12/shrimp2-292x300.jpg" alt="" title="shrimp" width="292" height="300" class="alignright size-medium wp-image-340"></a>


 ½ cup chopped green onions, tops, and bottoms


 3 cloves garlic, chopped and mashed


 ½ cup chopped celery


 Marinade


 1 lemon


 ½ cup olive oil


 1tbsp chili sauce, or ketchup


 1 tbsp Louisiana hot sauce


 1 tbsp white vinegar


 1 tsp paprika


 Salt and pepper, to taste


 1 tsp Cajun seasoning (optional)


 -Stir together the shrimp, onions, garlic, and celery in a bowl.


 -In a separate bowl, combine all the marinade ingredients and whisk together. Pour the marinade over the shrimp, place in a tightly covered plastic storage container, and refrigerate overnight.


 -Prior to serving, drain the shrimp in a small colander to get rid of the excess vinegar and oil. Discard the excess marinade. Set the shrimp out with toothpicks to skewer.


 For more palate-pleasin’ appetizers like Chili Con Queso, Midori Melon and Ham Salad, and much more go to <a href="http://www.Dickeys.com" title="Dickey's" target="_blank">www.Dickeys.com</a> to
 purchase your copy of Mr. Dickey’s Barbecue Cookbook.

Ring in the New Year with a Delicious Appetizer

On December
12, KY3 in Springfield, Missouri aired a story about Wing Shack owner Scott Taylor who skipped town, leaving his 10 employees jobless, unpaid and worrying about the holidays. According to local news
reports, employees were told that the restaurant would be closed on Sunday because the floors were being done, but when employees came into work on Monday they found it still closed and when they
entered they found that the whole place had been gutted!

 If this wasn’t enough to spoil the holidays, Springfield Dickey's Barbecue Pit multi-unit owner is now under attack. It just so happens that his name is Scott Taylor. On any normal day, a phone
 ringing off the hook at one of our Dickey’s location would be a great thing. Unfortunately since December 12, Dickey’s Scott Taylor’s voicemail has been full of outraged community members.


 “It’s unfortunate that I share the same name with the Wing Shack owner,” said Dickey’s owner, Scott Taylor. “It’s a very strange situation, but I am going to make sure the Springfield community
 knows that I’m loyal member of this community and wouldn’t do this to valued employees.”


 Taylor is currently interviewing some of the Wing Shack employees to see if they would be a good fit for his restaurant. He is also holding a fundraiser at both of his Dickey’s Barbecue locations
 from December 19 through December 21, where he will donate 10% of his sales to those employees who lost their jobs.


 “Dickey’s Barbecue is all about the communities that we serve,” said Roland Dickey, Jr., President and CEO of


 Dickey’s Barbecue Restaurants, Inc. “We understand that losing a job during the holidays can be devastating to a family. Dickey’s is proud to honor Scott’s commitment to his community and would
 like to donate to this cause.” Taylor’s stores are located at 1360 Republic Road in Springfield and 111 N. Massey Blvd. in Nixa.

Would the Real Scott Taylor Please Stand Up

Thanksgiving is over. Your family is headed home, your pants fit a little snugger and your refrigerator is packed full of leftovers. You tried your best to send as many “to-go” containers as possible
with all of your guests, but you’ve still got 6lbs of Dickey’s Smoked Turkey. In “Mr. Dickey’s Barbecue Cookbook” there is a great recipe that turns those leftovers into a mouthwatering meal. Mr.
Dickey calls it the “Hot Brown Sandwich.” So here’s how you do it: 

 1. Place a few slices of toasted bread or buns in an oven-proof dish 2. Add a layer of that smoked turkey 3. Add a few slices of Swiss or cheddar cheese 4. Broil in oven until the cheese melts 5.
 Remove from oven 6. Drizzle on a little cheese sauce 7. Add a few pickles 8. Eat and enjoy


 The holidays are a time for family, friends and leftovers so enjoy every moment and recipe. For more delicious recipes buy your copy of “Mr. Dickey’s Barbecue Cookbook” at www.Dickeys.com.

Have the holidays left you with leftovers?

The holidays are here and that means all of our kitchens are going in to power mode whipping out Thanksgiving feasts, holiday goodies, and a STRESS. At
Dickey’s we understand the importance of family. And, let’s face it, we know the time, effort and sometime blood, sweat and tears that goes into a good hearty family gathering! We offer our Top 5
tips on how you can enjoy the holidays this year while also satisfying your clan.

 5. Planning ahead will keep the stress low


 Plan out what you will be serving and create a list that includes menu items, recipes and a soup to nuts market list. Think about buying pre-made items instead of cooking everything from scratch.
 Dickey’s offers holiday meal options; like the Complete Holiday Meal, which comes with your choice of Cajun-Fried Turkey, Smoked Turkey, Barbecue Honey Ham, or Spiral Cut Honey Ham, plus cornbread
 dressing, gravy, baked potato casserole, green beans with bacon and 12 buttery rolls. If you’re set on making your grandmother’s famous sweet potato casserole, then just come to Dickey’s for your
 turkey or ham—we’ll do all the work and you can take all the credit.


 4. Keep your guests in mind when planning the menu


 Uncle Joe, Grandma Betsey and little cousin Jimmy aren’t all going to want to eat the same thing—that’s just how it is. So why not offer a few different options that everyone will enjoy. Every kid
 likes Mac &amp; Cheese so add that to your order and barbecue beans should satisfy Uncle Joe’s craving.


 3. Create a set time for the festivities (and then be flexible)


 We all have that Aunt Margaret who comes an hour early and second cousin Douglas who arrives 30 minutes late and brings an extra guest. You can’t always plan around your guests’ schedules but you
 can set a definitive structure of when everything is happening and stick to it!


 2. Have “to-go” containers ready!


 The holidays are about EATING and rocking those spandex pants— oh wait no that’s not what the holidays are about! Step away from the refrigerator and whip out the to-go containers. Send home the
 love with you guests. Holiday food is great, but fitting into those skinny jeans is better.


 1. Have fun and enjoy yourself


 The holidays are a time for joy and laughter, not a time to stress over whether the in-laws are enjoying your homemade cheesecake. So pour yourself a beverage and leave the planning to Dickey’s.
 Call us today at 1.866.Barbecue or call your local Dickey’s and let us do all the freaking out for you.

Don’t Fear the Holiday Cheer

Mr. Dickey’s Barbecue Cookbook is now in bookstores just in time for the holidays. To celebrate Mr. Dickey’s first official book signing, we decided to throw
a Texas-size party on October 19 at Barnes &amp; Noble in Dallas. Thank you to everyone who came out to support Mr. Dickey and the Dickey’s Barbecue brand.

 The book signing event was a first for the brand and also for me. It was exciting to meet so many loyal Dickey’s Barbecue fanatics. Many of them had been eating at the original store for decades.
 They all had a special story to share with Mr. Dickey as he personalized books that were either holiday gifts for friends and family or the new favorite cookbook for an up and coming grill master.


 One of my favorites was the woman who stood in line to buy a book for her boss. She said, “He eats Dickey’s for lunch almost every day and will love this book.” Mr. Dickey said he hoped she got a
 raise and good luck. Most of the Dickey family was also in attendance to support their father’s first book and look on with pride as he told many of his favorite stories about working at Dickey’s
 as a kid, entertaining presidents and how to marinate a steak correctly.


 “I’m so proud of my dad’s book and where this company started,” said Roland Dickey, Jr. “It’s just amazing to look at the pictures of my grandfather in front of the first store and realize the
 legacy he started for our family and the many families who now work with us – it’s a great American success story.”


 Here are some pictures from the event (thanks to our videographer/photographer Matthew Harmel)
 <a href="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2012/11/cookbook21.jpg"><img src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2012/11/cookbook21-300x200.jpg" alt="" title="cookbook2" width="300" height="200" class="aligncenter size-medium wp-image-195"></a>


 Here is me and Jami in front of the Dickey’s smoker outside of Barnes &amp; Noble.


 <a href="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2012/11/cookbook3.jpg"><img src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2012/11/cookbook3-300x199.jpg" alt="" title="cookbook3" width="300" height="199" class="aligncenter size-medium wp-image-196"></a>


 Mr. Dickey’s table all set up and ready for him to greet barbecue fanatics.


 <a href="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2012/11/cookbook4.jpg"><img src="https://rrbi-dbri-dotcom-wp.s3.amazonaws.com/media_pit/wp-content/uploads/2012/11/cookbook4-300x200.jpg" alt="" title="cookbook4" width="300" height="200" class="aligncenter size-medium wp-image-197"></a>


 Mr. Dickey talks barbecue and cracks some jokes.