The Aftermath

Took about half the time you think it did to create this scene.

Couple of notes I forgot above: food is cooked only one day in
advance. If they miscount, or you get there late, bad news for you - I
was there about 7:00 and they were already out of turkey.
There is sauce at the table, but the ribs themselves are smoked
completely dry, rub only (4-6 hours). I now know I am a dry-rub rib guy.
All of the (good) rib places I've stopped at are tiny little places
with the menu on the wall and maybe a dozen seats. No tablecloths,
menus, ect. In fact, from what little I've learned so far, if a place
has metal silverware, it doesn't have elite BBQ