You can smell the hickory from two blocks away before you even see the sign on West Murphy Street. That’s usually the first sign a BBQ joint isn't faking it with liquid smoke or electric cabinets. In the case of Full Speed Chicken and Ribs, the air in Raleigh’s Social District has definitely changed. It’s heavy. It’s salty. It makes you want a cold beer and a stack of napkins.
When Ashley Christensen and her MWS (Make It Work Shop) team announced they were flipping the old Chuck’s and Beasley’s space into a dedicated chicken and rib spot, people were skeptical. Why? Because Raleigh is a city that takes its smoked meat personally. We have legacies here. We have old-school pits that have been running since before the internet existed. But Full Speed isn't trying to be a dusty roadside shack. It’s a high-energy, fast-paced intersection of traditional North Carolina smoking techniques and the kind of crispy, fried perfection you’d expect from the person who built a literal empire on fried chicken at Beasley's.
It’s loud inside. It’s messy. It’s honestly exactly what the downtown scene needed after a few years of feeling a bit too polished.
What Full Speed Chicken and Ribs Actually Gets Right
Most places try to do everything. They have brisket, turkey, salmon, and twenty sides. Full Speed stayed narrow. By focusing almost exclusively on the "Speedway" style of service and a tight menu, they’ve managed to avoid the "jack of all trades, master of none" trap. The ribs are the standout, and if you're expecting fall-off-the-bone mush, you're going to be surprised.
Real BBQ experts know that "fall-off-the-bone" is actually a failure of technique. It means the meat was oversteamed. At Full Speed, the ribs have tug. You bite, the meat comes away clean from the bone, but it still has texture. It’s a Saint Louis cut, trimmed tight, seasoned with a rub that leans heavy on the black pepper and just enough sugar to caramelize under the heat.
Then there’s the chicken. Look, Christensen already mastered the fried chicken game years ago. The twist here is the variety. You’ve got the classic fried version, but the smoked chicken—often the "diet" afterthought at most BBQ pits—is surprisingly succulent. They aren't drying it out. They're hitting it with a vinegar-based mop that keeps the skin from turning into rubber. It’s a delicate balance.
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The Sauce Debate is Very Real Here
If you grew up in Eastern NC, you want vinegar and red pepper flakes. If you’re from the Piedmont, you want a little tomato in there. Full Speed plays it smart by offering a range, but their signature "Speedway" sauce is where the character lies. It’s tangy. It’s got a kick that lingers on the back of your tongue but doesn't blow out your palate.
Is it better than the legendary spots in Lexington? That depends on what you value. If you value consistency and a vibe that feels like a party, then yes. If you want to sit on a plastic stool in a room that hasn't been painted since 1974, you might find it too "urban." But the flavor is undeniably rooted in local tradition.
Why the Location Matters More Than You Think
Being at the corner of Martin and Wilmington streets puts Full Speed Chicken and Ribs at the literal heart of Raleigh’s foot traffic. It’s a strategic move. You have the business lunch crowd hitting it at 12:15 PM, looking for a quick plate that won’t put them in a coma for their 2:00 PM meeting. Then, at 11:00 PM on a Saturday, it transforms.
The "Social District" rules in Raleigh mean you can walk around with a drink, but you still need solid food to anchor an evening. This isn't fine dining. There are no white tablecloths. You are eating off trays. You are getting grease on your phone. This accessibility is what makes it work. It’s one of the few places in the city where a tech CEO in a Patagonia vest is sitting next to a college kid who just spent their last $20 on a half-rack of ribs.
The Side Dishes Aren't Just Fillers
Most people ignore the slaw. Don't do that here. It’s crunchy, not soggy. The mac and cheese is, as expected, a heavy hitter. It’s rich. It uses high-quality cheddar that actually tastes like cheese rather than that yellow plastic sauce you find at chain restaurants.
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- The Collards: They have a smoky depth that suggests they've been simmering for a long, long time.
- The Fries: Crinkle-cut. Why? Because crinkle-cut fries have more surface area for salt and seasoning. It’s basic science, really.
- The Beans: Thick, sweet, and loaded with bits of burnt ends.
Facing the Critics: Price and Portions
Let’s be real for a second. There has been some chatter about the price point. We’re living in an era where "cheap" BBQ is basically a myth because the cost of raw brisket and pork has skyrocketed. Full Speed isn't the cheapest meal in town. You’re paying for the sourcing, the downtown real estate, and the brand.
Some regulars from the old Beasley’s days miss the specific "hot chicken" focus, but the trade-off is a much more versatile menu. The portion sizes are fair. You aren't going to get a mountain of food that feeds a family of four for $15, but you will leave full. If you’re looking to maximize your dollar, the "Family Style" platters are the way to go. It’s basic math. You get more meat per dollar when you buy the bulk packs than if everyone orders individual sandwiches.
The Operational Flow
The name "Full Speed" isn't just a marketing gimmick. The kitchen is designed for high output. When you walk in, the energy is frantic but controlled. It’s like a choreographed dance with more smoke and aprons. This efficiency is critical for the lunch rush. You can get in and out in thirty minutes if you’re focused.
However, don't expect a quiet, romantic date spot. It’s loud. The music is usually up, the kitchen is shouting orders, and the floor is buzzing. It’s an "experience" in the sense that it feels alive. It’s the opposite of a sterile corporate cafeteria.
Dealing with the Crowds
If you show up at 6:30 PM on a Friday, you’re going to wait. That’s just the reality of a Christensen spot in Raleigh. The trick is the "off-hours." 3:00 PM on a Tuesday? You’ll have the place to yourself.
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They’ve also leaned heavily into the takeout and delivery game. The packaging is actually thoughtful—they use vented containers so your fried chicken doesn't steam itself into a soggy mess during the ten-minute drive home. Small details like that are what separate the professionals from the amateurs.
Final Verdict on the Smoke and Steam
Full Speed Chicken and Ribs isn't trying to replace the historic BBQ cathedrals of North Carolina. It’s trying to be a modern evolution. It’s accessible. It’s consistent. It’s located exactly where you want to be on a weekend night. The ribs have the right bite, the chicken has the right crunch, and the atmosphere has the right amount of chaos.
Whether you’re a local or just passing through the Oak City, it’s a necessary stop for anyone who wants to see where the Southern food scene is heading. It’s less about "the way it’s always been done" and more about "the way we want to eat right now."
Actionable Tips for Your Visit
To get the most out of your experience, keep these pointers in mind:
- Order the Ribs Dry: Ask for the sauce on the side. The dry rub is good enough to stand on its own, and you can control the moisture level yourself.
- Try the Seasonal Sides: They rotate things based on what’s fresh in North Carolina. If they have a corn salad or a specific seasonal vegetable, get it.
- Parking Strategy: Don't even try to park on Murphy Street. Use the parking deck on Wilmington Street; it’s a one-minute walk and saves you thirty minutes of circling the block.
- The "Sammie" Hack: If you aren't feeling a full plate of bones, the pulled chicken sandwich is the most underrated item on the menu. It’s fast, clean, and carries the smoke flavor better than almost anything else.
- Check the Socials: They occasionally run specials that aren't on the printed menu, especially regarding limited-run smoked meats like wings or special brisket cuts.