A Generous Barbecue Stop Near High Street

A tray of smoked brisket, pulled pork, ribs, jerk chicken and hot link is a fine way to settle the question of what to order for lunch. At Ray Ray’s, the barbecue comes in generous portions, the sauces offer plenty of detours, and a meal can be as simple as a sandwich or as ambitious as a mixed-meat spread.

The setting stays agreeably unfussy. Counter-service ordering keeps things moving, then diners can take their food to the small indoor area or settle under the covered outdoor space, where picnic-style tables sit near the smoker. On days with music or a DJ outside, lunch can take on the loose, social air of a neighborhood gathering.

The menu revolves around smoked meats: beef brisket, pulled pork, ribs, rib tips, jerk chicken, hot links and smoked chicken wings. Brisket and pork work nicely for a straightforward sandwich lunch, while the broader lineup invites a more leisurely, taste-a-little-of-everything order.

The barbecue is richly seasoned and built around juicy, tender meat rather than a sauce-first approach. A flavorful dry rub carries much of the work, leaving room for diners to decide how much extra sweetness, heat or tang they want at the table.

The brisket sandwich is a particularly substantial route, with a juicy, fatty cut and a deep, rich texture. Pulled pork offers another familiar entry point, while rib tips and hot links give the meal a little more snap and smoke.

For a group, a hungry couple, or anyone unwilling to choose just one meat, the Meatsweats order is the obvious move. It is a generous mixed-meat meal intended for sampling across the barbecue menu rather than committing to a single sandwich.

Combinations can bring together pulled pork, jerk chicken, brisket, ribs and hot link, making it easy to compare textures and seasonings in one sitting. The portions are large enough to share, and the format turns lunch into a pleasant little barbecue survey.

A family meal offers another way to feed several people, pairing meats such as brisket and pork with sides including macaroni and cheese, greens and baked beans. It is a useful middle ground between individual plates and a full-scale meat feast.

The smoked chicken wings deserve attention beyond their supporting-player status on a barbecue menu. They arrive with a crisp, well-seasoned exterior, then give way to smoky, juicy meat underneath. The dry rub is especially noticeable here, so the wings hold their own even before a dip in sauce.

Ribs bring a more pronounced rub and a satisfying bite. Jerk chicken adds another flavor direction to the smoked-meat lineup, and the hot link provides the kind of spicy, smoky interruption that keeps a sampler plate from becoming too uniform.

There are options outside the traditional barbecue lane, too. A smoked cheeseburger is available for diners in the mood for a burger with the kitchen’s smoke-forward approach, while cauliflower burnt ends offer a meat-free order treated with the same smoked-and-sauced spirit.

Ray Ray’s keeps several sauces in play, including sweet, vinegar-style, hot, habanero, mango habanero, black cap hot and hot honey IPA varieties. The range gives a brisket sandwich or plate of wings plenty of possible personalities.

A sauce sampler can be especially helpful on a first visit. Instead of guessing which bottle belongs with which meat, diners can taste their way through the sweeter, hotter and sharper choices, then return to the one that best suits the plate in front of them.

The hot honey IPA sauce has a particularly good companion in a pork belly sandwich, where its sweet heat can cut through the pork’s richness. Those who prefer the dry rub to stay in charge can simply use sauces sparingly and let the smoke do most of the talking.

Waffle fries are a popular side for good reason: the portions are generous, and they give a sandwich or a pile of pork something crisp and salty alongside it. They are easy to share, though a full tray of barbecue may make sharing a relative term.

Macaroni and cheese is notably cheesy and substantial enough to feel like more than an afterthought. The baked beans arrive saucy and loaded with meat, putting them firmly in the hearty side-dish category rather than the small spoonful category.

For contrast, the menu also reaches beyond the usual barbecue standards with collard greens, vinegar-seasoned greens, coleslaw, pickled onions and red cabbage. A scoop of something tangy alongside brisket or ribs can be a welcome reset between bites.

Dessert stays in the comfort-food family. Pudding is available for a simple finish, while the cornbread cobbler incorporates peaches, bringing fruit and a soft cornbread element to the end of a very savory meal.

The restaurant sits near High Street and the Ohio State University stadium area, an easy enough place to keep in mind around nearby events. It shares a building with Fusion Sushi, and the large Fusion sign can be more noticeable from the road than the barbecue name itself.

Inside, tables are limited and suited to smaller parties, with reported indoor seating up to four per table. The covered outdoor picnic area provides more room and keeps diners close to the smoker, though it remains an outdoor space and is affected by the weather.

A free parking lot has been available, with free street parking also used nearby. The format works neatly for takeout, but the covered tables give a tray of ribs, fries and several sauce cups a good reason not to rush away.

The ordering style is friendly to newcomers. Staff can walk diners through the menu and answer questions about meats and sauces, useful when the choice is between a quick brisket sandwich and a much larger spread of ribs, chicken, pork and sides.

Walk-ins and counter service are the norm, without a general need for reservations. Larger groups may find the outdoor picnic tables more practical than the limited indoor seating, while a single diner can keep it simple with a sandwich, waffle fries and a sauce or two.