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Arkansas ’cue doesn’t always get the credit it deserves, but the state has its own rich style, with influences from nearby Tennessee and Texas. The ’cue in spa town Hot Springs is very much about the sauce, the local choice being a thin, tomato-based version spiced with a zippy array of hot peppers and chiles. It’s fantastic on pork shoulder sandwiches and beef and pork ribs, slow-smoked in open pits over hickory wood. The signature dish at McClard’s, built at an old trailer park, is a platter of spicy ribs buried beneath a mountain of French fries, while cafeteria-style Stubby’s Hik-Ry Pit Bar-B-Que has been serving hickory-smoked pork, beef, potatoes and beans with a garlicky sauce since 1952.