© J. Adrian Wylie

Bonanza in Dexter

Hotel Hickman's Chuck Wagon BBQ

by Sally Mitani

"I get up at 2 a.m. to load the ribs into the smoker so they'll be ready for lunch. There's no cheatin' if you want 'em done right. I've heard some people put ribs in the oven with a little liquid smoke--well, we don't even know what that stuff is," says Scott Thomas, owner of Hotel Hickman's Chuck Wagon BBQ, which has recently put a roof over its head in