Nothing quite says “summer” like a rack of tender smoked ribs slathered in tangy sauce and spices.

Locals looking to get a taste of that and other authentic barbecue dishes will soon be in luck, as a pair of brothers are
preparing to fire up their smoker and get to work grilling up ribs, tips and chicken.

Earl and Larry Collins will soon open the doors of their new downtown restaurant, “Earl’s BBQ,” located behind Underwood’s on Commercial Street. The two are looking to launch the new spot next Friday.

The brothers have been looking to get the project off the ground for a few months, since Earl moved to Dowagiac around nine months ago. The sons of longtime restaurateurs, Earl and Larry decided that now was a good point in both of their lives to embark on a new venture in their hometown.

“We’re getting older,” Larry said. “We need more things to do and we have the time to do them. It’s a win-win situation.”

Earl has spent nearly 40 years honing his skill behind the grill, barbecuing for friends and family in Dowagiac, as well as other places he has lived including Mississippi and Georgia.

“Cooking is something that [he] loves to do,” Larry said. “He loves barbecuing, but he is tired of doing it for only a few people at a time. He wants to put his stuff out there for everyone.”

For Larry, the process of opening and running a business is familiar territory. Collins started his own business, Creekside Greenhouse, 15 years ago, and has overseen it ever since.

The main challenge the two had encountered since moving ahead with their plans was finding a suitable place to set up shop. After discussing their plans with the city, they eventually chose the old storefront behind Underwood’s, which provided space indoors for service and space outdoors for the grill.

“I think the location is perfect for what we want to do,” Larry said.

On Wednesday, the Collins brothers conducted a dry run of their operation, setting up a temporary location of the newly opened Dowagiac Farm and Artisan Market on the lawns of the Dowagiac Area History Museum. The stand attracted a number of hungry visitors, even before noon.

“This town needs some good barbecue,” Earl said.

The owners plan to operate on Friday and Saturday, from 11 a.m. to 11 p.m. At first, orders will be available for pickup only, though they plan to expand their schedule and layout in the future, Larry said.

While the opening is still a week off, Larry said positive word of mouth about the new place is already spreading among locals. Even with the pent-up demand working for them, Larry said he and the other employees continue perfecting their dishes before the planned launch next week.

“Right now, we’re concentrating on the tenderness of our ribs,” he said. “If we can get our ribs and our sauce just right, the people will start coming out.”