I found South Street Smokehouse in 2005 during one of my frequent visits from Texas. Located on the east side of town on State Road 26 just west of US-52, this joint is slightly hidden in a small industrial complex. With a sign stating "Real BBQ Eats" and "Dam Good," I had to pull in and try it (traditional Indiana BBQ is some pulled meat slathered with a sweet sauce, and is to be avoided).
On the counter are several containers of the specialty BBQ sauces they make, awaiting your taste buds. The Carolina-style sandwich is one of my favorites, with smoked brisket and slaw on top, in between toasted bun halves. The sandwich comes plain, without sauce; the goal is for the customer to fix it up the way they want it. The toasted buns and slaw give the sandwich a nice crunch, and the combination of the smoked brisket and slaw bring a nice smokey-sweet taste to the mouth. One of the several sauces will add more sweetness, heat, or a sweet-sour bonus.
Their onion rings and fried pickles are terrific. Using a tempura-style batter, the onions are freshly cut and thick, while the pickles are spears instead of chips; crunchy, deep-fried goodness.
The baby back ribs are tender, with the meat falling off the bone. The provided wet-naps come in handy at the end of the meal. I do wish they had a Lancaster-style BBQ. A word of warning: they do run out of certain items at times, as everything is made on site.
I recently moved back to the area, so I am slowly working my way through the menu...