Staci’s journey began with a strong foundation. Her parents, Danny and Bonnie Ramm, instilled a remarkable work ethic in her from a young age. Embracing this, Staci quickly earned the respect of those around her, advancing in responsibility throughout her early years. While her parents worked full-time jobs during the week, they also ran a small store with relatives, where Staci started as a cashier. By 14, her reputation for hard work landed her a job at an antique store and ice-cream parlor. Her reliability and maturity continued to shine, catching the attention of employers everywhere. During her senior year of high school, she was hired as a pharmacy technician at Scott & White. After graduation, Staci balanced her role there for six years while earning an associate’s degree at Temple Junior College, followed by a degree in Agricultural Economics from Texas A&M.

Fresh out of college, Staci took a sales representative position with ConAgra in San Antonio, and it wasn’t long before her talent earned her a promotion to sales manager in Arkansas. But as a true Texas girl, she longed to return home. She soon accepted a role as a pharmaceutical sales rep with HMR in Dallas. Around this time, Staci and her longtime boyfriend, Ronnie Schoepf, decided to tie the knot. For the next five years, the couple worked in pharmaceutical sales in the Dallas area, but as their family grew, they wanted to be closer to their roots in the Belton-Salado area. Ronnie transferred with his company to Salado, and six months later, Staci joined him, continuing their pharmaceutical careers in Central Texas. In 2007, everything changed when they purchased Schoepf’s BBQ from Ronnie’s dad. Ronnie left his job after eight years in pharmaceuticals to run the restaurant full-time. Staci followed in 2011, stepping away from her 13-year career to join him in building their barbecue legacy.

The years since 2011 have brought their share of challenges for the Schoepf family. A 100-year flood brought three feet of water into the restaurant just as they were finishing a major remodel, all while raising a growing family. “The challenges have been tough,” Staci admitted, “but one thing Ronnie and I have in common is that we’re not quitters.” She quickly learned that running a successful barbecue business demands total commitment—it becomes your life. After a few years of juggling a meat market and a home decor store alongside the restaurant, they sold those ventures to focus entirely on Schoepf’s BBQ. Determined to make it the best, Staci and Ronnie came up with a clear plan with two core goals: to be known for exceptional brisket and to provide the best possible customer experience.

To achieve this, Staci studied the barbecue industry in depth, drawing inspiration from other successful establishments while building on the strong foundation she and Ronnie already had: their tireless work ethic. They made significant changes, starting with the brisket, switching from Choice to Prime cuts, refining the seasoning, and swapping mesquite for post oak to enhance the flavor. They also adjusted the seasoning and cooking techniques for other meats like ribs, pork chops, and turkey. Before these changes, Staci noted, there was little consistency in how employees sliced brisket or presented food on the tray. Now, Staci personally seasons 99% of the briskets before they hit the pit, and she’s trained the staff on proper trimming, cooking techniques, and slicing methods. Employees now engage customers thoughtfully, asking questions to ensure they get exactly what they want, like whether they prefer moist or lean brisket.

The menu also got a major overhaul. While classics like brisket, sausage, and pork ribs (both spare and baby back) are still the backbone, the offerings now include beef ribs, turkey, chicken, quail, sausage poppers, and even ribeye for those craving something different. For the past 11 years, Staci has added a Tex-Mex flair with around 30 unique items. Many of the sides—pasta dishes, baked potatoes, catfish, and desserts—are her own recipes or enhanced with her personal tweaks to elevate the customer experience. Another game-changer came a few years back when Staci reimagined their indoor serving pit. Instead of using coals to keep food warm, she researched and converted it to an electric warmer, maintaining the heat more effectively while preserving the nostalgic look of the original pit coming out of the wall. She also added air conditioning to the serving area, a welcome relief for both customers and staff during the Texas summer.

Today, Staci and Ronnie work hand in hand to deliver the best barbecue and experience at Schoepf’s BBQ. While they both manage the business and balance their roles as parents, Ronnie also oversees one of the top outdoor music venues in the country, occasionally hosting bull-riding events for rodeo fans. They agree that either could run the business solo, but together, their combined talent and relentless drive make them unstoppable. Open seven days a week from 10:30 a.m. to 8 p.m., Schoepf’s BBQ is a must-visit on the Texas Barbecue Trail. I can promise you, if you skip this spot, you’ll be missing out on some of the best barbecue you’ll ever taste.

Staci Schoepf, with your hard work, dedication, and passion for both the craft and the business, Texas Barbecue is proud to name you the final inductee in the 2021 Women of Texas Barbecue class. You are truly among the best.