Walking into Rib City Grill is like taking a mini trip to the South.

Toni Jorgensen, one of the owners of the restaurant, which recently opened in American Fork, said many times their customers arrive because they have smelled the aroma of the meat being smoked while they are visiting neighboring businesses.

The restaurant is located between Roberts Crafts and Big Lots.

"Almost all of our food is made in-house," Jorgensen said. "We smoke the meat all day, and it is made fresh every day."

They serve smoked beef, pork, turkey and chicken.

"It is just southern style barbecue," she said.

"It is a clean atmosphere with good food. We attract families. Our prices are very family affordable."

Menu items include not only their standard baby back ribs, but sandwiches, salads and children's menu items like hot dogs.

The names conjure up images of the food.

"Sloppy City Sandwich" and "The Jumbo City Melt" are examples.

There is also a separate lunch menu, and some salads may contain the smoked meats, which they guarantee to be tender.

"We are known for our baby back ribs," Jorgensen said.

"Our slogan is 'If you have to pick up a knife to eat our Baby Back Ribs, we will pick up your meal.' " They offer four types of sauces -- sweet, tangy, Carolina mustard and hot.

"All are made from special recipes," she said.

They also offer homemade pies, coleslaw and baked beans.

"We are famous for the Key Lime pie," she said. "It is from a secret recipe from Key West."

They also offer coconut cream and chocolate pies.

Rib City Grill is a franchise based in Ft. Myers, Fla. and has been in operation about 20 years. It is a family oriented franchise, however, and there are only 26 in the country. This is the only one in Utah.

"Our friends in Colorado got us interested, and we decided to open one in Utah," Jorgensen said.

She works with her husband Ron and business partner Mike Anderson.

Ron is a Pleasant Grove native and they live in American Fork.

Although they had their grand opening April 1, and were open only a couple of weeks before that, they have the experience.

"I have been in the restaurant business my whole life," Toni Jorgensen said. "I grew up in the business."

And she said she still enjoys it, despite the hard work and long hours.

"The good parts are being able to be around the customers and the staff," she said. "I even enjoy the fast pace. It keeps you young."