Business & Tech
Queing it Up at Tim's Rib Joint
Each week we feature a business from our hometown of Dacula.This week learn more about Tim's Rib Joint.
Tim White has been barbequeing for many years. Located at 465 Dacula Rd., offers authentic barbeque at reasonable prices, from pulled pork to beef brisket to barbeque chicken, all of White's meat is made fresh and smoked in house. I recently sat down with Tim to talk about his business.
Patch: How did you get your start?
Tim: I started with a smaller place in downtown Atlanta. It's always been a passion for me. I started out in a whole different business with a whole different life but my mom had a restaurant growing up and so we always watched her do what she did. That's how I ended up getting into it.
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Patch: What is the best aspect of owning Tim's Rib Joint?
Tim: The satisfaction I get from my customers with the product. Make no mistake about it, it's a lot of hard work with a lot of hours and a lot of dedication. But it's my passion.
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Patch: What is the most challenging aspect of owning your business?
Tim: Right now I would say the economy. It's very very very challenging.
Patch: What is unique about Tim's Rib Joint?
Tim: I think as far as barbeque is concerned we have a fine product. We pride ourselves in doing it right. What makes this particular location unique is that I'm here. As owner and operator, I'm here. I cook, I do everything, I'm the butcher, the baker and the candlestick maker. I think that separates us from a lot of people. If something happens I can step in and fill in the blanks. I think that gives us a unique experience. That and the barbeque is great. It's off the hook.
Patch: What makes the Dacula community special?
Tim: One of the things I like about Dacula is that it has a down home feel. That's where I come from, a down home little country place in Virginia. It has a small town feel to it but it's starting to diversify, as Gwinnett County is as a whole, which is cool. I like the sense of neighborhood.
Tim's Rib Joint is open from Tuesday through Friday from 11 a.m. until 9 p.m. and Saturday from 7 a.m. until 1 p.m. for breakfast and 11 a.m. until 10 p.m. for lunch and dinner.