I've been doing Atkins since the beginning of the year, and have dropped 30 pounds thus far. I haven't eaten out too much lately, but its nice to see at least some of the major chains offering low-carb alternatives.
BBQ restaurants can easily capitalize on the low-carb trend with subtle additions/changes to their menu.
A few things to consider -
1) We typically don't eat bread, potatoes, or beans. Offer a salad as an alternative. (lots of green leafy veggies... no carrots) Have salad dressings that are low in carbs. Or sides like aspargus, celery sticks, cukes, etc. If you want to be on the "edge", offer a "mock" mashed potato dish by using cauliflower. (i'm very serious...there are great recipes on-line)
2) Butter, please, not margarine. No trans fatty acids.
3) We try to avoid sugar, as well as aspartame, saccharin, etc. We use Sucralose (typically sold in brand name Splenda) for sweetening. Consider using this in your rubs and bbq sauces.
4) Keep the water flowing. We're supposed to drink a minimum of 64 oz per day.
5) We CAN have a glass of wine, bourbon, or even low-carb beer once in a while. (Michelob Ultra, Coors Light.
6) We don't do caffeine. Offer decaf coffee and tea. (and decafe ice tea, not sweetened)
see? It's not that difficult. And it should help bring your restaurant some of the "low carb" traffic.
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