Popular barbecue chain closing almost half of its locations

While the rest of the world has embraced it, barbecue has been largely an American phenomenon. Still, cooking and preparation techniques can vary across different areas of the country.

“Barbecue varies more from region to region than any other of the national foods,” Lolis Eric Elie, a television writer and author, told Charlotte Magazine.

He noted that other foods can be cooked in different ways, but it's not the same.

“Fried chicken — there are individual styles, but you can’t tell me what Chicago fried chicken tastes like compared to Mississippi fried chicken,” he added.

Barbecue as a sort of national American cuisine traces its roots back to the Cold War.

"Despite its native origins and Eastern European connections, its status as a ‘frontier’ practice allowed it to be claimed as a symbol of U.S. exceptionalism — and, by extension, as a mark of American identity," historian Alexander Lee shared with History Today. "Anyone who enjoyed barbecue meat, the logic went, must be ‘one of us.’"

Multiple regions of the United States — Texas, Memphis, and St. Louis, to name three — have distinctive styles. Some barbecue chefs, however, mix multiple traditions.

That's what chef James Anderson's Ray Ray's Hog Pit has done.

Ray Ray's uses multiple barbecue traditions

Anderson opened Ray Ray's Hog Pit in 2009 and tried to mix cooking techniques.

"What makes us different is our love for American barbecue traditions and how we combine that old-school smoke with new-school magic. From the beginning our approach has attracted dedicated barbecue fans because they trust three things about Ray Ray's," he shared on the chain's website.

• Our consistent quality [is] born from disciplined adherence to methods and patience.
• We give them a genuine roadside barbecue experience.
• We surprise them with awesome original items and menu collaborations.

These approaches have led the chain to become a bit of local legend, according to a profile in Ohio Magazine.

"Starting first as a humble truck in Columbus’ Clintonville neighborhood, Ray Ray’s Hog Pit has grown to a central Ohio institution, with five locations throughout the region. While Ray Ray’s introduced a new 'meat and three' sit-down concept to Granville in the spring of 2021 and has a drive-thru in Westerville, it’s still known for the perfect pairing of barbecue and beer," according to the magazine.

614Now.com also notes that Anderson is not just any barbecue chef.

"Anderson was also named a James Beard Award semifinalist for Best Chef in the Great Lakes region in 2020. While this distinction is impressive for any chef, it happened before Ray Ray’s opened its first brick and mortar spot and was still operating solely as a food truck," the website posted.

Ray Ray's is closing multiple locations

Now, Ray Ray's Hog Pit has made the difficult decision to close three of its seven locations.

"We have some bittersweet news to share. Our Johnstown and Marion locations closed their doors on November 12, 2025, and our Linworth location will also close later this month," the company posted on Instagram.

Anderson tried to spin the shutdowns as a "back to our roots" move for the company.

"This change allows us to refocus on what we do best — serving award-winning BBQ quickly to the people who love it most. We want to put our full energy into the locations you know and love, continuing to create the flavors, experiences, and memories that make our BBQ special," he wrote.

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Fans of the brand were upset, but also supportive.

"We love love love the Linworth location. So sad," posted hannahb91.

ThatSandwichDude pledged his loyalty to the remaining locations.

"We’ll support you guys always," he shared.

Rays Ray's Hog Pit timeline

• 2009: Ray Ray’s Hog Pit is founded by chef James Anderson in Columbus, Ohio.
  Source: Ray Ray's Hog Pit
• Early years: The brand grows from its original truck/stand format into multiple locations (food trucks, trailers, drive-thrus) across Central Ohio.
  Source: Ray Ray's Hog Pit
• May 2025: Ray Ray’s announces the opening of its first full-service restaurant (not just a truck/stand) at 138 S. Main St., Marion, Ohio. The new location features dining room/bar and an expanded menu including smoked turkey, brisket, ribs, burgers, etc.
  Source: 614NOW
• November 12, 2025: The Marion and Johnstown have closed their doors, while Linworth will be closing at the end of November.
  Source: Instagram.com

"At Ray Ray’s, the smoker’s the star. Parked food trucks glow under neon, and the smell alone is enough to stop traffic on High Street. It’s rugged, relaxed, and absolutely unpretentious," Ever After in the Woods shared.

The review noted that Anderson's barbecue incorporates multiple styles.

"Pitmaster James Anderson built his name on whole briskets, slow-smoked over local oak and hickory. The result is dark bark, tender middle, and edges so crisp they almost snap. The Carolina-style pulled pork deserves its own cult following," it added.