Named after owner Gregg Herman’s young daughter, Sophie’s BBQ has taken over a prime corner spot in Ardmore. Donning his chef’s hat, Herman presides over two large reverse-flow smokers (one inside, one out), and he prides himself on his marinades. “They set us apart,” he says. “We use coffee marinade for our brisket, and mustard and honey for some of the other meats.”
Chicken is brined for 24 hours. Bigger, trimmed cuts—like pork butts and brisket—marinate for a minimum of 48 hours. The peach and cherry wood that’s burned comes from Linvilla Orchards, and it provides a hint of sweetness. The menu features dry-rub chicken, baby-back ribs, Louisiana hot links (made on-site) and pulled pork shoulder. House-made sauces include Alabama white, Kansas City barbecue and honey hot, plus sides of beans, buttermilk cornbread, sweet potato fries, an excellent baked mac and cheese, and red-bliss potato salad topped with bacon crumbles. With a dehydrator on the way, Herman is planning smoked jerky in the near future.
Other menu highlights include a smoked salmon BLT, crab cakes, and skewers with honey shrimp and hot links. Daily specials offer a smoky twist on tacos, French dip and cheesesteaks.
64 Rittenhouse Place, Ardmore, (610) 642-0100, sophiesbbq.com.