A Local Letter Feature Story
A Familiar Name with a Different Story
If you’ve never eaten at a Baker’s Ribs before, you might think you know what to expect. But Tracy’s Baker’s Ribs in Caddo Mills, tucked just off Interstate 30, isn’t quite like the others. Her story – equal parts grit, grace, and good barbecue – is one that could only happen in a small Texas town.
An Unexpected Beginning
Tracy never dreamed of running a restaurant. In fact, she laughs at the thought now. “It was my ex-husband’s dream,” she’s quick to say. “I just came along for the ride.”
Back then, they both worked at a plumbing company, friends with Joe and Suzie Duncan – the founders of Baker’s Ribs. One day, Joe called with an opportunity: a vacant building just off Interstate 30, waiting for someone to bring it back to life.
They took the leap, signing a lease on a bare-bones building that had been a short-lived BBQ & burger joint. There was no air conditioning, no lights in the banquet room, and no equipment in sight. Tracy remembers spending New Year’s Eve 2010 scraping floors with her ex-husband and her daughter, Gabrielle, in the freezing cold, preparing to open their doors.
By March 3, 2011, Tracy’s Baker’s Ribs in Caddo Mills opened for business. Within the first 3 years, life had changed dramatically. Tracy’s marriage ended, and suddenly the restaurant – a dream she never asked for – became entirely hers. She remembers sitting across from the property owner, newly divorced, overwhelmed, and trying to figure out how to keep the doors open.
Faith, Timing, and a Second Chance
That’s when her story took a turn only faith could write.
“If this wasn’t God’s will,” Tracy says, “we wouldn’t still be here.”
With no savings, a house to sell, and nearly $90,000 in business debt, she prayed for guidance. The very next week, a banker she’d once gone to church with helped her secure a small business loan – approved in days, not months. On April 1, 2014, she signed the papers and bought the building outright. Sixty days before her deadline, she closed on the building — a moment she still calls “nothing short of God’s timing.”
Business flourished. Then came 2020. Like so many local restaurants, Tracy’s Baker’s Ribs in Caddo Mills was hit hard by COVID shutdowns. And just as they began to recover, years of highway construction along Interstate 30 moved in out front – blocking easy access and testing every ounce of patience.
More Than a Team — A Family
But somehow, through it all, Tracy kept showing up. Her staff, many of whom have been with her since the beginning, became her extended family. Gabrielle runs the front of house; Antonio, her general manager and pitmaster, cooks breakfast every morning before sunrise, smokes the meat, and keeps everything running smoothly.
“We’re not just a team,” Tracy says. “We’re a family that works together.”
That family feeling stretches beyond the kitchen. Regulars call the place “Tracy’s” more than they do “Baker’s Ribs.” It’s the kind of restaurant where customers are greeted by name, where laughter carries from the kitchen, and where faith is served alongside brisket and sweet tea.
Serving Faith, Flavor, and the Community
“Everyone is welcome here,” she says. “I want people to feel like they’re being hugged the moment they walk through the door.”
For many locals, that sense of warmth goes deeper than good service. Tracy quietly supports school fundraisers, first responders, and community events throughout Hunt County. Her giving isn’t for attention – it’s just who she is.
“We give because God gave to us,” she says simply. “Even when it’s tight, He always provides.”
Innovation with a Local Twist
And while she’s known for her generosity, she’s also known for innovation. Tracy’s Baker’s Ribs in Caddo Mills has become a bit of a legend for experimenting with her and Antonio’s new sides and specials – things corporate locations wouldn’t dare try.
Her now-famous whiskey-battered onion rings? A local collaboration inspired by a conversation with McDonald’s owner David Floyd. The Texas Fry? A “let’s-just-try-it” experiment that became one of their most popular items.
Then there’s the Thanksgiving & Christmas meal, which has become a Hunt County tradition in its own right. Every year, families who want to skip the kitchen but not the homemade flavor call Tracy’s. Whole smoked turkeys or bone-in hams come with all the fixings – dressing, green beans, mashed potatoes, rolls, and gravy.
“It lets people spend the day with their family,” she says, “instead of in the kitchen.”
That same care shows up in the catering side of the business, which has quietly become a lifeline during the construction slowdown. From school lunches and weddings to city events and company picnics, Tracy’s team has fed thousands. She doesn’t always publicize those events, but each one represents what she values most: relationships.
Hope Rising Beyond the Construction Cones
Despite the challenges, Tracy’s faith never wavered. When the future feels uncertain, she prays. When times get slow, she looks for new ways to serve. And when customers pull in through the maze of construction cones to order breakfast or pick up their favorite ribs, she sees it as a blessing.
“Every day we’re open is a reminder that God’s still got us,” she says.
Now, as progress finally takes shape on the long-awaited Interstate 30 project, Tracy can see the light ahead. The restaurant’s fifteenth anniversary is approaching this spring, and she’s already planning for the future — one filled with more faces, more laughter, and a few less orange cones out front.
Because for Tracy, Baker’s Ribs in Caddo Mills isn’t just a restaurant. It’s a mission, a gathering place, and a living example of perseverance with purpose.
And if you’ve never been to this Baker’s Ribs — the one where faith and family flavor every plate — it’s worth the detour.
“Around here,” Tracy says, “we don’t just serve barbecue — we serve people.”