When it comes to cooking ribs and creating special sauces, Carolina Rib King is in a league of its own.
A native of Georgetown, South Carolina, Solomon Williams, doing business as “the Carolina Rib King” is recognized as one of the leading pit masters and rib specialists in North America. Competing in annual regional and national BBQ festivals throughout his 25-year career, he finished as a winner in the nationally televised “Barbeque Pit Master” series produced by the Destination American Network.
Solomon, knows as “King Solomon”, combines his love for people, his honor of heritage, and his passion for his craft to create a culinary masterpiece of both taste and experience. He clings to his Gullah heritage from the low country of South Carolina by combining low country tastes with succulent meat. Most of Solomon’s cooking knowledge came from his grandfather and his father but he created his own authenticity by adding his touches of herbs and spices.
After cooking for years, in 1996, King Solomon decided to turn his hobby into a career. He formed a cooking team of family and friends and quickly became known as “The Carolina Rib King”. In 1996, his team competed in their first cook off in Tryon, NC where they placed sixth in the whole hog competition. Later in 1998, they won their 1st championship. Since 1998, The Carolina Rib King cooking team has been sweeping the country and racking up on the awards. Today they compete in over 15 shows a year from West Palm Beach, Florida to Toronto, Ontario while stopping along the way in Charleston WV, Bismouth, SD, Cleveland, OH, Erie, PA, St Germain, WI and Sevierville, TN and more. Now they not only win in the whole hog competition, but have won in every category including Greatest Ribs, Greatest Sauce, Pulled Pork, Brisket,Chicken, People’s Choice and Grand Champion.
The company has grown from its roots of participating in only the barbecue cook offs. Today, we not only compete in the competition but also set up shop and vend to the public. With a traveling a kitchen including a walk-in freezer and hot running water servicing the public is easy. In fact you could consider us to be a moveable restaurant.
Over the years our demand has grown significantly so today we produce about 1000 slabs of ribs and 1000 lbs of pork or beef a day. To ensure our meat is always fresh, it is specially delivered to every venue where we are cooking. By turning our passion for grilling into our living, we have made our motto of “Grilling for a Livin'” a reality. As we say, “When your livin’ is on the line, your grillin’ has got to be fine”.