[TLDR]A local no-frills family-owned bbq joint with reasonable prices and some truly excellent pulled pork, only open on Friday[/TLDR] Yep - they are only open on Fridays. Don't bother heading to the former location of Detroit Joes in Newport any other day of the week, because the husband and wife team running the place took the advice I get every time I try to sing and kept their day jobs, and they take the weekends off. It is certainly an unusual arrangement for a restaurant, but they've been making it work for about a year now. There are no menus - you order at the counter in the front room off a huge chalk menuboard with all the available eats that day, and items are scratched off as they run out. Tables are mostly communal picnic tables. Plates are wax-paper lined baskets, silverware is limited to the much-maligned spork, and every table sports a roll of paper napkins and squeeze bottles of their two sauces - hickory (KC Style) and vinegar (Carolina style). If you are able to get down to Newport on a Friday (and try to go for lunch, some items sell out well before dinner time) you are in for a treat. They smoke 6 meats - pork, pork ribs, brisket, turkey breast, chicken wings, and sausage - every Friday and offer a single serving of any of these for 6 bucks, and all meats are also available by the pound. Sides are 1.50, and a piece of cornbread will run you just 75 cents. Canned sodas are a buck, or 1.50 if you prefer a bottle of that regional specialty, Ale-8-One. Desserts - they usually have a fruit cobbler available - are excellent and just 2 bucks. As of my initial review, have tried all of the meats except the wings and the sausage, and every one of them has been good to very good. The best of the bunch is the pulled pork, which comes in fewer but larger pieces than at Eli's; and I mention Eli's here because I love Eli's puled pork and I think the pulled pork here is its equal. The brisket is also quite good, though a bit chewier, less tender than I'd prefer. The ribs are quite a bit meatier but not as moist and tender as Elis, and its worth mentioning that the same 6 bucks that gets you two bones at Elis gets you three here. It is sad however that a full slab will cost you the same per bone - $24 a slab is quite a bit on the pricey side. The turkey was decent, but a bit dry with a hard outer crust and not much smoke flavor. As of my second review, I have also tried the sausage and the wings. I love the sausages - rough-ground pork, smoked in house, excellent snap, delicious. I think the wings might be an acquired taste for some, because they are not breaded, not fried, and not tossed in sauce; all of which seemed to be required elements for wings here in Cincinnati. These are rubbed and smoked (and I think grilled briefly just before plating? thats just my guess, though) and not tossed in sauce. Like everything else here, nothing is pre-sauced, but it can be added. The smoke flavor on these is very subtle, but they were nonetheless decently good, particularly with a little of both of the sauces dripped onto them I liked both of the sauces, but I can't say that that I'd choose either one as one of the best in town. The hickory is a thick smokey catsup based sauce like what most of us think of as BBQ sauce, and the Carolina sauce is a very tangy thin sauce made primarily with vinegar plus a little tomato paste and some spices, similar to what you'd get when served bbq in Lexington, NC. I didn't like the sides nearly as well, but the jalapeno cheese grits were decently good and not as spicey hot as one might expect.. To be fair, I saw folks come in specifically for the mac-n-chese both times while I was there, but I was unimpressed with this side and recommend you skip it. The peach cobbler for dessert is a terrific, but I did not like the blackberry nearly as well - the owner (Joe) assures me this was an aberration and I should try it again next time I am in. And I will. I don't usually include safety tips in a review, but the steps in front are a little weird/choppy, so watch your step when entering/exiting here. Parking is a bit difficult, but the unmarked log behind the building is your best bet if you can find a spot. The majority of the other spaces nearby are metered Recommended read more