After making barbecue for years under the Baker's Ribs franchise, Russell Roegels noticed that Houston barbecue was changing. He closely examined what up-and-comers like Aaron Franklin of Franklin Barbecue in Austin were preaching, and attended Barbecue Camp at A&M. He returned to his Houston store, decided not to renew the franchise agreement and set out along with his wife, Misty, to make a better product. It's been worth the effort. Now, the longtime barbecue spot on South Voss attracts lines of patrons. They are there to snag slices of brisket encrusted with black pepper and salt, pork ribs with sweet-salty balance, crisp coleslaw, mayonnaise-dill potato salad and some stellar bourbon banana pudding for dessert.