Shane’s secret: ‘Steamed and smoked’

Just across the state line on S.C. 521 is a barbecue restaurant with origins that started with a run-down dwelling on the outskirts of Georgia, complete with a dirt floor, a window cooling unit and a screened door that hits you on your backside on your way out.

A shack, if you will.

Shane’s Rib Shack.

The original Shane – Shane Thompson – left his white-collar job in 2002 to pursue his dream of opening up his own barbecue restaurant. And though the fast-casual restaurant chain has grown from its modest roots – it now boasts 80 locations scattered mainly throughout the Southeast – staying true to its beginnings is a key aspect of Shane’s business model, members of management say.

“We don’t want to lose that sort of Southern charm and culture,” said Mike Davis, director of Charlotte-area operations. Davis oversees the Indian Land restaurant as well as the University and Northlake locations.

The University location has been around since 2004 and the Indian Land store opened in the strip mall in front of Walmart on S.C. 521 in 2012. A Rock Hill location, in a strip mall in front of the Newport Walmart, is currently in the works. Shane’s is closed just three days a year – Easter, Thanksgiving and Christmas.

“It’s almost like I’m working with my family,” said Indian Land store manager Robbie Huntsman, the longest serving employee in the Charlotte market. Huntsman has been the manager at three Charlotte-area stores during his tenure.

“I firmly believe in our products,” he said.

Shane’s, one of the local stops on the S.C. BBQ Trail, takes pride in how it cooks its ribs, said Robb Stamey, owner of the Indian Land store and the two Charlotte locations.

“We steam ‘em and smoke ‘em. The smoke gives them the flavor and the steam keeps the moisture in them,” Stamey explained. “Keeps ‘em juicy.”

Though ribs are featured in the chain’s name, chopped pork is actually the restaurant’s bestseller. Ribs claim the No. 2 spot.

“People eat (chopped pork) for lunch too,” Davis said. “Ribs are more of a large (dinner) plate.”

The signature “Big Dad” sandwich is a half-pound of chopped pork between two thick slices of bread.

“A half-pound is kind of the most you’ll ever see on a barbecue sandwich,” Stamey said.

And don’t forget about the chicken and the salads.

“(The chicken) is absolutely a signature item for us,” Davis said. “From a diversity point of view, salads are so important. Pulled pork barbecue on a salad is just the best combination.”

It’s more than just a job to Huntsman, who says the franchise believes in investing in its employees as people.

“We realize not everyone is going to be at Shane’s forever. So we think, ‘What can we do to help them as they go forward?’ ” Huntsman said.

Huntsman “absolutely” plans to stay in the restaurant business as a career, adding that he loves the customer service part of managing the store.

“There’s always a good conversation” to be had with customers and “the clientele’s always so different,” he said.

“I’m always intrigued with ‘What’s the story behind (the customer)? What’s brought them to Shane’s?’ ” Huntsman said.

And making sure customers leave happy is his No.1 goal.

“How can we make their day better? That’s something we take a lot of pride in.”

So much so that Huntsman challenges colleagues to a bit of in-house competition from time to time.

“I say, ‘How many smiles can we get today? You get me 15 smiles today, I’ll buy you lunch. Things like that,’ ” Huntsman said.

Shane’s is interested in partnering with local organizations to help however they can, because giving back is one of the pillars on which the franchise was founded, Davis said.

“If we can help, we want to help,” he said. “We ask you to support us 362 days a year, so we want to support you.”

This story was originally published September 25, 2015 at 5:07 PM with the headline "Shane’s secret: ‘Steamed and smoked’."