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Franklin Barbecue – Review 2, Round 3

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 10/10 and Yes. This is the institution who has captured my love of BBQ like no other and still reigns supreme as the best I have ever had. In all honesty, the entire trip was built on the slightly traitorous optimism that someone might actually be able to knock them off as the best of the best, but no such fantasy ended up existing or coming true over the course of our tour. I had wondered for years if they would still be able to deliver on my memory of that first transcendent brisket experience I had with them all the way back in 2021 and then again in 2023, and was only too happy to have the chance to try them again, this time with my two pit hardened taste veterans that I brought with me on the trip. As a fun side note, my Dad actually decided to join for the Texas leg of the tour, as he had never been to the state before and was all too curious to experience Franklins after years of listening to me rant about them. With that in mind, I wanted to make sure we had the first meats and cuts of the day, so we went to bed early the night before and rolled up to get in line bright and early at 7 AM.

We got in line and got to check off the bucket list of being the 1st at Franklin’s, at the low cost of being here 4 hours before they opened. Around 8 AM, we had about 15 people behind us, as I noticed the first doors of the day open. The Franklin’s team members had started eating breakfast together at the end of the patio around 8:10, with the staff starting to come alive inside the restaurant as well. While we waited, we met a group from Arizona right behind us in line (by only 3 minutes) who worked at/owned Caldwell County BBQ at the original location. They were super friendly and had some overlap with our tour as well, so I added them to my list to check out next time I’m in Phoenix. Anyway, back to Franklins. While waiting in line in the perfectly shaded western facing patio, you get to save your legs and feet by using the free patio chairs that Franklins has available for the early faithful that have arrived long before opening. It’s crazy that after almost 20 years, there is still thus much fan devotion and following, with the lines dramatically already beating Interstellar. Right at 9, music started coming through the speakers and the staff was cleaned up from breakfast and in full swing for setting up service. Bathrooms officially open up inside (the outdoor porta potties are always open) as well if they are needed. Around 10ish, we had a team member come by and take our pre-order who then went down the line to everyone else, which is how they gage when they will sell out for the day. From the first interaction to the last, the customer service of the team members was fantastic and creates a super friendly and enthusiastic environment, getting you pumped for the feast soon to come. Right at 11, they unlocked the entrance and we made our way through the hallowed door way. We then gleefully placed our order and grabbed a table in the main dinning area.

From the first bite, it was apparent to everyone at the table that Franklins brisket is still in a category of its own, with everyone having their own internal come to God moments respectively. The second and third bites only continued to confirm our beliefs, that this is truly the best brisket on the planet even after all these years of searching and smoking. This sentiment was then immediately echoed by everyone regarding the ribs, as not a single member of the tour could name a better one they had ever had. This led the group to basically agree in unison, that it was almost criminally unfair that they can make the best brisket and ribs of our lives both under the same roof, so for any law enforcement reading this, please disregard or at least go easy on them when it comes to sentencing. In terms of the rest of the meal, the Texas Trinity was officially completed by a delicious jalapeno cheddar sausage, which was only slightly outdone by its Garlic & Black Pepper counterpart. The sides were a perfect addition to the meats and both the coleslaw and potato salad were some of the best we had on the entire trip. When it comes to Texas BBQ, they still hold the crown as the best of the best.

Overall, it was a super memorable experience to not only be first in line, but also have my Dad join me for his first taste of Texas BBQ, of whom I have probably unfairly ruined for life for any brisket or ribs he has after this (sorry not sorry). There is clearly a reason that Franklin has been so universally sought after for his craft and knowledge, and why he has been able to put out a Masterclass series, 3 books of BBQ mastery, and a full PBS TV show as well. Aaron being all to willing to share his secrets and never once having even an ounce of an ego about it, is just one reason of many as to why he is still the top of his craft and beloved by his devoted fan base. Retaining his title as the King of all BBQ, Franklins continues to be the holy land for any brisket or rib disciples and needs to be on every enthusiasts list as their number one destination to visit

Date Visited: 5/14/2026

Address: 900 E 11th St, Austin, TX 78702

Day of the Week: Thursday

Time of Day: 7:00 AM. Open at 11:00 AM

Owner: Aaron & Stacy Franklin (Husband & Wife)

Website: https://franklinbbq.com/

Number of Years in Business: Opened food truck in 2009, opened the current brick-and-mortar location in 2011

Number of People in Line: 0 at 7 AM (First in line baby!!!), then 6 at 7:03, and then 2 more at 7:41, 19 people behind us at 8:45, 29 at 9:15, at 10:25 it was at 56, by 10:35 it was at 72, and finally by opening they were over 100 deep

Regional Style of BBQ: Central Texas

Total Cost: $210.59 with tip. Ordered 1.5 lbs of brisket, full rack of ribs, 1/2 lb of pulled pork, 1 garlic pepper sausage, 1 jalapeno cheddar sausage for the mains, and then a side order of the coleslaw and the potato salad, with 4 beers.

Type of Wood: Post Oak

Type of Smoker: Custom built wood-fired offset smokers

Type of Seasoning: Salt & pepper for beef, other blends for other meats

Best Dish: Brisket

Best Sauce: Original

Best Side: Coleslaw

Interior Description: Small seating area, with the line wrapping around the outside of the dining room on the right side. You order your meats cafeteria style, slide down to pay, and then grab a table either inside, or on one of the exterior picnic tables. Not a big area at all, with seating inside for about 45-50. It has a minimalist interior, with corrugated metal ceilings, wood tables with red leather chairs, and only a few photos aligning the walls for decoration to go along with their wall of merch, that while simple, delivers a super cozy almost BBQ diner feel to it. Again, the focus here is on the meats, but the customer service and ambiance are top notch

Pro Tip: If you don’t feel like waiting in line, you can place an order ahead of time and pick it up, but I believe the minimum order is 5 lbs. If you do get there early and want to earn your order by waiting in line, they provide folding chairs for you to use or feel free to bring our own. If you also like to make it a little bit of a tailgate, similar to ourselves, feel free to bring your own beers or beverages to sip while you wait, with Franklins opening up drink orders starting at 9:00 AM (beer included). Order at least a minimum 1 lb of brisket and at least a half rack (ideally a full) of the ribs

Brisket

0/10 Ranking: 10/10

Seasoning: Salt & pepper

Description: For the full pound, they gave us some lean and fatty cut, making sure everyone at least got a slice of each. In terms of the appearance, it was perfectly trimmed and it had a smaller 1/4 to 1/2 inch of red ring to the entire brisket, whose flavors once again instantly delivered as the best I’ve ever had. It had the perfect blend of smokiness, as well as seasoning, with just the right amount of pepper that comes through in each bite, and is truly is the definition of balanced. Whether it was a lean or fatty cut, the slices were perfectly rendered, balanced in its seasoning, and had the exact right amount of post oak smoke coming through in each mouthful. This all created a bark that was second to none on our entire trip and delivered a fantastic salty and peppery crunch, which was a perfect accent to the insanely tender and juicy meat itself that was literally melting in our mouths. Franklin is still delivering the best of the best for smoked meats and it was an instantly unanimous decision by the group that it was better than Interstellar’s (and every other brisket the rest of our trip for that matter as well). This is the must order anytime you’re going to be coming through and still reigns as the champ until it is been dethroned. We will continue to make the pilgrimage for years to come, as this is still the Holy Grail of brisket and once again delivered 10/10 for flavors and the experience

Pork Spare Ribs 

0/10 Ranking: 9.5/10

Seasoning: Salt, pepper, light brush of BBQ sauce

Description: Peppery and tangy are the best way to describe these ribs. They were perfectly cooked yet again, and were just to the point fall off the bone, but with good structural integrity and a nice tenderness to the. The sauce is obviously a breakaway from typical Texas barbecue, but with a massive pepper blend mixed in, it is a really nice compliment and an enjoyable little tangy addition which helped cut the meat richness beautifully. Still probably at minimum a top three or top two rib of any that I’ve ever had and worth an immediate order once again. Just do yourself a favor and order a full rack of them, as they keep great for leftovers (if there are any) as well

Pulled Pork

0/10 Ranking: 9.25 to 9.5/10

Seasoning: Salt, pepper, in-house pork seasoning blend

Description: A very juicy pulled pork, that had a peppery finish similar to the ribs. For its mixture, it had nice red meat pieces, blended in with good chunks of bark as well. No sauce needed here, as it’s solid on its own. It was very pepper forward and with a nice structural integrity, while somehow still being tender. It could use just a little more smoke, but hard to say it needs much beyond that. Worth an order, even in Texas  

Jalapeno Cheddar Sausage 

0/10 Ranking: 9.25 to 9.5/10

Description: Creamy interior with a great casing snap. Perfect blend of spiciness to it with the cheddar cutting the jalapeños really well. Creamier than the garlic sausage, I would like it a little firmer as my only critique, but great otherwise. Order this as the last part of the Texas Trinity and enjoy  

Garlic Black Pepper Sausage

0/10 Ranking: 9.5/10

Description: Great snap to both sausages, but this one definitely comes across as a beefy flavored option, with a nice meat-to-fat ratio with great taste inside. Super juicy while somehow still being very compact with the interior mixture, this was almost a perfect sausage and will absolutely order again

Sauces

Description: Didn’t review, but there are 4 available on the side wall for Original, Espresso, Vinegar, & Spicy

Sides – Coleslaw

0/10 Ranking: 9.25/10

Description: White and red cabbage blend for this slaw, it had a light zesty snap to it, with just a hint of mayo while being more acid forward. It was crisp and refreshing and a perfect side for the meats of the day. It is an easy yes on if it’s worth ordering again

Sides – Potato Salad

0/10 Ranking: 9 to 9.25/10

Description: Really creamy and mustard forward potato salad, this was one of, if not the best I’ve ever had. Love the hit of mustard and then the little bit of vinegar snap that it provides, with really well cooked potatoes and a delicious velvety texture that was creamy without being runny or mushy and had a great overall flavor. Even as someone who normally doesn’t like this, I would actually order this again as it was simply that good. Would recommend for yourself or for the table

Interior & Menu Photos:

Stiles Switch BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.75 to 9/10 and Yes. We rolled in later in the afternoon around 2:30, and we could tell from the weathered sign as we entered the parking lot, that they have been doing this for awhile. They have also been on Texas Monthly’s Top 50 list multiple years, including in 2025’s rankings, so we had some high expectations for the stop. When we walked up, there was a nice pleasant smell of smoke as we stepped inside the main doors. Once inside. we lined up along the right wall and ordered cafeteria style, with the food then being served on steel trays and butcher paper in traditional fashion. As far as customer service goes, the staff was friendly when we ordered and watched them slice up our spread, but then once you sit down you are on your own, so just a heads up. In terms of the meal itself, it was solid BBQ and had a good high floor across the board with its offerings, but no specific meat wowed as the best of the best or demanded a return visit if not a local or in the area when a craving hits. That said, this was quality BBQ with great laid back overall vibes and super family friendly environment that comes without the waits of other places, making them worth a visit if you are in the area and want a quick taste of authentic Texas BBQ at a reasonable price. Originally, this place was not on our BBQ tour list, but after hearing from several locals that it was worth a stop, as well as getting Daniel Vaughn’s recommendation in his book, The Prophets of Smoked Meat, albeit in 2013, I decided to add them in just a couple of days before we started our trip out of Denver. After eating there, I am extremely glad that I added them in, as they have clearly been doing this for years now without losing their touch and are now becoming one of Austin’s older institutions who have been doing this for decades plus. Great spot that offers no frills, standard right down the middle Texas BBQ, that is worth stopping at or picking up a to-go order for home or a tailgate

Date Visited: 5/13/2026

Address: 6610 N Lamar Blvd, Austin, TX 78752

Day of the Week: Wednesday

Time of Day: 2:25 PM. Open at 11:00 AM

Owner: Shane Stiles is the owner working with his Pitmaster Lance Kirkpatrick (worked with Bobby Mueller of Louie Mueller Barbecue)

Website: https://stilesswitchbbq.com/

Number of Years in Business: Opened in 2011

Number of People in Line: 4 ahead of us and 20 already sitting down. 10 more came in after us and a few to go orders picked up.

Regional Style of BBQ: Central Texas

Total Cost: Will add in once confirmed. Ordered the 3 Meat Platter with 2 sides. Went with the Texas Trinity with the brisket, ribs, jalapeno cheddar sausage foe the mains, and then got the serrano glazed Brussels sprouts and the coleslaw for sides and 3 beers

Type of Wood: Post Oak

Type of Smoker: Wood-fired offset smokers (Klose pits from Houston)

Type of Seasoning: Salt & pepper

Best Dish: Sausage

Best Sauce: House Sauce

Best Side: Brussels Sprouts

Interior Description: Exposed ceilings with the HVAC showing and concrete polished floors give it that industrial conversion feel to it. With Christmas lights hanging, beer signs and framed photos of Austin and its artists aligning the walls, all while light music was playing in the background, it creates a typical BBQ ambiance. For seating options, they had wood tables and chairs creating that smalltown neighborhood joint vibe, even while being in the middle of Austin. They also had a massive covered exterior picnic table area available four outdoor or overflow seating too. And for the non-beer drinkers, they had fountain drinks and sweet tea stations available inside

Pro Tip: Try the sauce, but get in the side and make sure to get the brussels sprouts. This is also the original of three locations, with the other being up in Cedar Park on the northwestern outskirts of Austin and the last one being a little drive west in Dripping Springs

Brisket

0/10 Ranking: 8.75/10

Seasoning: Salt & pepper

Description: The brisket had a good 1/2 to 3/4 inch smoke ring and was well trimmed with a nice bark to it too. The lean cut was juicy and pretty tender, with a mild smoke flavor and seasoning, but needed more of both. Really well cooked though and deserves an order, similar to all of their other meats, just not the best in Texas where the bar might be unfairly high when it comes to brisket. That said, this is one you can get without having to wait in long lines for and at a more affordable price than several of the other spots around. Traditional Texas brisket that’s worth ordering

St Louis Style Spare Ribs 

0/10 Ranking: 8.75/10

Seasoning: Salt & pepper

Description: Well trimmed and cooked, with the meat coming off the bone easily, but could have also been a little more tender. It was lightly seasoned and smoked, and while it was a tasty and well cooked, it was not the best of the area. Still worth an order, but there are better ribs to be found around Austin. However, this is a solid Texas neighborhood rib and easy one to add to any stop or pick up order if you find your way here

Sausage – Jalapeno Cheddar

0/10 Ranking: 8.75 to 9/10

Description: Served sliced up, it had a taut snap left in the casing and a nice creamy and blended interior, with several pockets of cheddar and spice mixed in. Nice heat to it without being over the top, it could have used a little more smoke flavor and maybe a little more firmness to the meat blend, but a solid Texas sausage overall. Great sausage and would order again 

Sauces – Didn’t review any, but they had some available on the table and some came in the middle of the plate for dipping as well

Sides – Serrano Glazed Brussels Sprouts

0/10 Ranking: 9 to 9.25/10

Description: Super juicy and flavorful sprouts with a nice tasty heat from the Serrano pepper. For the texture, soaked is the word that comes to mind in terms of the glaze/sauce they use, while somehow also still having some crunchy pieces mixed in too. Some of the best I’ve had in awhile, whether at a BBQ spot or a typical restaurant, and an easy must order for next time 

Sides – Coleslaw

Ranking: 8.75 to 9/10

Description: Mostly white cabbage with a little bit of red and carrots mixed into this lightly mayo-based slaw. Nice light flavor while staying crunchy, it’s was a refreshing and enjoyably light slaw and would order again 

Interior & Menu Photos:

Interstellar BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9.5 to 9.75/10 and Yes. Interstellar has actually been on my list of places to try for years, so it only seemed fitting this be the first spot we start at in Austin. As one of the only pits that has been consistently mentioned to me as allegedly having better brisket than Franklin’s, no BBQ tour was going to be complete until we visited and put their meats to the test. That in mind, we ended up rolling into north Austin around 8:30 PM after a full day of driving from Denver and grabbed a beer right next door at Slacker’s Brewing Co. This led us to walking over to Interstellar to check out our destination for the morning and to take a few pictures for a unique night shot. What we didn’t expect, was that the pits are right out front in the parking lot, where we met Joel their nighttime pit boss, who happened to be in his truck and hopped out once he saw us walking around taking photos. Joel was super friendly and gave us a quick tour of the pits and even popped a few open for some pics and smells. He said to talk to Andy and Phil in the morning and mention we are on a BBQ tour to get some additional recs on where to go. We left for the hotel smelling like post oak smoke, only to return a few hours later the next morning at 9:30 AM. This put us number 3 in line behind two gentlemen visiting from College Station. As we waited and my two buddies held our spot in line, I walked over and chatted with Andy and got some great recs for Austin and the tour in general, including Memphis and Alabama spots that were worthy of a stop. Once again, super nice guy and great customer service.

As far as the spot itself, it sits in a common strip mall that could be easily missed from the road, if not for the the massive smokers they have directly across from the entrance in the parking lot. The smell hits you no matter where you park and invites you in by getting your nose sniffing and your mouth salivating. We sat down behind the two guys who beat us in line, on wooden benches which sit under a covered entrance, making sure the early arrivals are protected from any bad weather. As we were waiting, the GM came out around 10ish to open up access for bathrooms and their coffee bar if desired. People started flowing in steadily after 10-10:15ish with almost 50 people behind us by 10:45. The doors open right away at 11:00 and we walked in and placed our order in traditional Texas cafeteria style and watched them carve up our order right in front of us. We grabbed a table and dove right in. From the first look and bite, we knew this was going to be a great meal and it did not disappoint. While the brisket may not have been better than Franklin’s, it was easily a Top 5 I had ever eaten. Combine that with how well all the other meats and sides delivered and it was easy for us to see why they have won a Michelin Star for two straight years and are consistently in Texas Monthly’s Top 10 list every four years. 100% worth making a visit and one of the best BBQ spots to be found anywhere in Texas

Date Visited: 5/13/2026

Address: 12233 Ranch Rd 620 N suite 105, Austin, TX 78750

Day of the Week: Wednesday

Time of Day: Here at 9:30 AM. Open at 11:00 AM

Owner: John Bates & Brandon Martinez

Website: https://www.theinterstellarbbq.com/

Number of Years in Business: Opened February 21, 2019

Number of People in Line: 2 in front of us at 9:30, who got there about 5 minutes before us. By 10:30, we had 19 people behind us and then 44 at 10:45. Probably close to 80-90 by the time of opening and a steady stream coming in the entire time we were there

Regional Style of BBQ: Central Texas

Total Cost: $195 with tip. Ordered 1/2 lb of brisket, 1 beef short rib, 1/2 lb of ribs (2 ribs), one beef kielbasa sausage, one lamb sausage merguez, and 1/2 lb of the peach tea glazed pork belly (4 pieces) for the mains. Then the four cheese mac and smoked scalloped potatoes for the sides, along with three soft drinks

Type of Wood: Post Oak

Type of Smoker: Multiple off-set smokers, which are in the parking lot right out front

Type of Seasoning: Salt & pepper as the base, but then use multiple blends

Best Dish: Brisket

Best Sauce: Didn’t try any

Best Side: Smoked Scalloped Potatoes

Interior Description: Checkered floors when you walk in and order cafeteria style with the big black board menu. They have wooden tables with black metal chairs all over the dining room with a separate area for pick up online orders. They have their Michelin stars hanging from the wall for 2024 in 2025 and have a very clean and family friendly environment with sweet tea and sauces along the wall for your enjoyment. Also, a big selection of merch options are available to buy on the side as well, right by the coffee bar

Pro Tip: Michelin-Star winner in 2024 and retained it again in 2025, as well as Texas Monthly’s 2025 #6 ranking across all Texas BBQ. Also, no alcohol served here as a heads up. For the food, you must order the Peach Tea Glazed Pork Belly, as not something I’ve ever seen anywhere else and they are super delicious

Brisket

0/10 Ranking: 9.5 to 9.75/10

Seasoning: Salt and pepper

Description: The brisket had a nice 1/4 to 1/2 inch red ring and was perfectly trimmed. Seasoning and smoke are are point with almost a perfect blend of each, but could still use more of both. Super tender and juicy slices, that were almost to the point of falling apart, but then sprang back with the the remaining integrity it had. Thick and dark crust, with large pepper fakes visible as you bit in. Top 5 brisket I’ve ever had, but might be slightly behind Franklin’s still, as it literally melts in your mouth. Could use just a little more smoke and pepper, but similar texture to Franklin’s and 100% worth ordering when you visit 

Pork Spare Ribs 

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt, pepper, maybe others?

Description: Better than the beef rib option. The pork ribs were lightly seasoned and maybe a light brush of sauce near the end of smoking. They had a nice glaze to them and were evenly trimmed with a nice meat-to-fat balance, but also were a little thin too. That said, they were pretty much perfectly tender, with good smoke and seasoning flavor blend in each bite. Similar to the brisket, they needed a little more smoke and flavoring to come through, so they weren’t the best of the best, but they were fantastic ribs to enjoy by the group. Worth ordering again

Beef Short Rib 

0/10 Ranking: 8.75/10

Seasoning: Salt, pepper, and a chimichurri sauce on top

Description: This was served with chimichurri on top, and had nice thick crust to it. Looked great last night at 10:15 PM when we got a sneak peak at the smokers, so ordered today to try out. It was thickly covered in bark and seasoning, but not much of either comes through, which is sadly not what you would expect. As far as the tenderness, the meat was just a little tough, but still pretty juicy and enjoyable. Can’t say this is better than Post Oak or Louie Muller’s. Nice 1/2 inch of smoke ring, but somehow the flavor and smoke essence was very is light, making us think the chimmi might be added to cover it up a bit. That said, still a really good beef rib and worth ordering, but not the best I’ve had in Texas 

Peach Tea Glazed Pork Belly

0/10 Ranking: 9/10

Description: Sweet tea flavor hits you right away, in a meaty, but tender bite. The peach tea flavor lives up to the name and makes itself known in each piece you bite into. Good balance of meat to fat ratio in each chunk, and something super unique to them and not a dish I’ve ever seen anywhere else. The smoke flavor comes through in an enjoyable way too. Would get again, but only to split. 1/2 lb (4 pieces) would be way too rich for me alone 

Lamb Sausage Merguez

0/10 Ranking: 9/10

Seasoning: Served with mint labneh & harissa sauerkraut

Description: Served in a ring, and about half the thickness as the normal sausage. Looks like it was served with a tzatziki type sauce, and a harissa sauerkraut. Casing had a nice snap to it and had a solid internal consistency. It was creamier than the normal sausage and had a nice warm and slightly spicy flavor to it, almost like there was some cinnamon or allspice added. The tzatziki sauce was a nice way to cut the heat and had a nice subtle flavor to it as well that doesn’t completely overpower the lamb. The sauerkraut added a nice acidic snapback to cleanse the pallet and created a very cohesive dish that was super unique for a Texas BBQ spot. Absolutely worth ordering

Beef Kielbasa Sausage

0/10 Ranking: 9 to 9.25/10

Description: Super thick sausage, with a taut casing that was almost crunchy. Inside was a meaty blend that was just lightly creamy and a had nice light smokiness to it, while also still having good structural integrity. Gamey beefy flavor comes through that was super enjoyable, but the only critique was that it was ever so slightly overdone and needed just a little more moisture. Would get again though for myself or the table  

Sides – Four Cheese Mac

0/10 Ranking: 9 to 9.25/10

Description: Shell mac & cheese, with a creamy and velvety sauce, and a nice garlicky flavor to it. Crunchy onions and chives on top, this was cooked perfectly al dente and a great dish. Would get again 

Sides – Smoked Scalloped Potatoes

0/10 Ranking: 9.25/10

Description: Smoky and delivering on its name, the potatoes were perfectly cooked and had a nice layer of crunch. Not really a fan of these normally, but would get again and would recommend as they were some of, if not the best scalloped potatoes I’ve had. Order with confidence  

Interior & Menu Photos:

Tyler’s Barbeque

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.75 to 9/10 and Yes. Tyler’s was the first stop of on our BBQ road trip, where we were hitting 19 BBQ pits across 6 states over 13 days. Having been featured on several TV shows, barbecue books, and being given general recommendations from other enthusiasts I’ve talked to, we had high hopes after our 7 hour drive from Denver. Rolling up and starting in the parking lot, we were hit with a nice smell of smoke as we walked in. Upon entering, the smoke smell still lingers in the most pleasant of ways, as you wrap around to the right and order cafeteria style, with a friendly staff ready to assist you. Typical Texas beers and soft drinks are available, plus tea and sweet tea stations too. Very traditional BBQ ambiance, that makes for a fun atmosphere to enjoy your order, which comes served on the typical butcher paper atop metal trays. There’s also an outdoor seating area as well, with plenty of picnic tables available for groups of all sizes. As far as the meal and meats themselves, I would say it is pretty comparable to the one I had at Evie Mae’s BBQ on my last visit, and is a solid first or second option if you are in northern Texas and craving good BBQ. The brisket was for sure the highlight, along with the coleslaw, and was a great first taste and stop along our Texas BBQ leg of the tour. Really good food overall, with everything being a high floor with the flavors, but also a lower ceiling too, outside of maybe the brisket. Would absolutely be back again and a great stop on a road trip/lunch break from Denver. Would return for the brisket and coleslaw alone 

Date Visited: 5/12/2026

Address: 3301 Olsen Blvd, Amarillo, TX 79109

Day of the Week: Tuesday

Time of Day: 1:13 PM. Open at 11:00 AM

Owner: Tyler Frazer

Website: tylersbarbeque.com

Number of Years in Business: Opened May 25th, 2010 at original location and moved to current spot in 2019

Number of People in Line: 30 people already sitting down, with probably 15 coming in after us

Regional Style of BBQ: Central Texas

Total Cost: $98.59 with tip. Ordered the 4 Meat Platter with Brisket, Pulled Pork, Jalapeno Cheddar Sausage, & Smoked Turkey, plus a 1/2 rack of ribs. Came with two sides and we went with the coleslaw and the green beans, served with Texas Toast as well. Ordered three beers as well

Type of Wood: Mesquite

Type of Smoker: Wood-fired Fixed-racked Cabinet Smokers. J&R 250 Smokemaster

Type of Seasoning: Salt & pepper

Best Dish: Brisket

Best Sauce: Didn’t try any, but had one in-house

Best Side: Coleslaw

Interior Description:  Concrete, polished floors with road signs, cowboy hats, and Texas Farm steel aligning the walls. Metal cattle grates guide you to ordering cafeteria style, with metal stools and mix matched wooden tables, making an eclectic, put together feel, and one which certainly delivers on the vibes of a Texas BBQ joint that you would hope to find and expect. Was a little oddly quiet, as no music was playing, but beyond that, couldn’t ask for a more traditional setting for enjoying some tasty BBQ

Pro Tip: Make sure to order the brisket and the coleslaw, and if feeling like some poultry instead, go with the turkey, per our and the staff’s recommendation

Brisket

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt and pepper

Description: Minimal red ring, but good smoke flavor running through a super juicy and tender piece of fatty cut. Nice bark to it that was well seasoned, but needed a little more pepper. Thickly cut slices and seemed like it was possibly shoulder clod when I watched him carve it, but really good overall. Would absolutely order again and it delivered for our first Texas brisket of the road trip

Pork Spare Ribs 

0/10 Ranking: 8.75/10

Seasoning: Salt, pepper, barbecue sauce

Description: Sweeter ribs with light seasoning and a light barbecue glaze to them. Well trimmed and more meat than fat for their ratio. Cooked almost perfectly for the tenderness, but not much smoke flavor to speak of. Needs more seasoning and smoke, but a solid rib overall and worth ordering  

Pulled Pork

0/10 Ranking: 8.5/10

Seasoning: Unsure

Description: Good overall flavor and probably the smokiest meat we had here. That said, slightly dried out and overcooked, but just barely. It had some nice bark blended in for some good texture as well. With that in mind, it’s still really good on its own if you are craving pulled pork, but the ribs and brisket were better. Worth ordering though

Sausage – Jalapeno Cheddar

0/10 Ranking: 8.75/10

Description: Very creamy, but still with some slight snap to the casing. Served sliced up, with big chicks of cheddar visible in each bite. It had a nice little bit of heat to it without it becoming a fire alarm in your mouth. Would get again, but would like a little less creaminess to the interior

Turkey

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt, pepper, maybe others?

Description: Almost perfectly cooked for tenderness, it was a super juicy turkey with good seasoning and light smoke. Needed more of both though, especially the smoke. Worth getting some for the table and was a quick selection over the chicken when I asked the staff which of the two was better, with the three of us having to agree with them on the turkey after tasting it

Sauces

0/10 Ranking:

Sides – Coleslaw

0/10 Ranking: 9 to 9.25/10

Description: Mainly white and a little bit of red cabbage, with a light mayo-based slaw. It had a nice pepper seasoning blend to it that I haven’t had in a while and was a pleasant way to start off the road trip and sides, especially with the stereotype that Texas doesn’t care about them (which we found to be anything but true). Very enjoyable crunch to each bite, especially since it wasn’t swimming in mayo, making for a nice refreshingly crisp pairing to cut the meats. 100% would order again 

Sides – Green Beans 

0/10 Ranking: 8 to 8.25/ 10 

Description: Standard green beans, with some bacon added to them. Good overall, but nothing special either. No need to order again 

Interior & Menu Photos:

Southern Pit Memphis Style BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 7.75 to 8/10 and Yes. In a semi-permanent location just off I-25 in Thornton lies Southern Pit, tucked away next to a steam and sauna business. Upon leaving your car, you are hit with a pleasant smell of smoke as you make your way to the entrance. Mario has his smoking trailer right next to his prep and serving truck, which is decked out in corrugated steel and random nick knacks, similar to what you might find in the south at a smaller roadside stand. I ordered the rib combo plate with two sides and two rolls, a hot link how he likes it and it came with mustard, onions, BBQ sauce, coleslaw, and jalapeños added to it, on a hotdog bun. Just as a heads up, there is no alcohol served here, only Coke, Diet Coke, and Sprite. There was also a pulled brisket plate and sandwich option, but opted not to get it. In a more unique offering, he also has several hotlink options such as the Crave Dog, Junkyard Dog, Mac Daddy Dog, and Pepper Boy Dog. Additionally, in typical southern style, he also has turkey legs and chicken, with the ability to covert them to rice bowls as well. Outside of the food, the customer service was very on point, and even more impressive with the fact that it’s just him doing everything on his own. That said, even with taking and filling orders, he was still coming out and checking on all of the guests, making sure everything was tasting good. Super friendly guy and offers a nice barbecue ambience and environment with some R&B and hip-hop playing in the background, which is a large shake up from the typical options in Colorado. While the ribs were a little sloppily cut and over-sauced, similar to the pulled pork, Southern Pit still delivers an enjoyable and unique BBQ experience, especially as the state’s only Memphis-Style BBQ option as far as I can tell. Would come back again to get the pulled pork and coleslaw for sure, just making sure to get the sauce on the side

Date Visited: 4/12/2026

Address: 8476 Pearl St, Thornton, CO 80229

Day of the Week: Sunday

Time of Day: 12:45 PM. Open at 12:00 PM

Owner: Mario Childs

Website: https://www.instagram.com/southern_pit/

Number of Years in Business: Opened at this location in November of 2025, but has been operating as a food truck for years

Number of People in Line: 2 in front of me, and 10 after

Regional Style of BBQ: Memphis Style

Total Cost: $68.90 with tip.

Type of Wood: Cottonwood today, but usually makes it with pecan or mesquite. Uses what he can find available

Type of Smoker: Refrigerator and custom ones he has built

Type of Seasoning: Multiple blends

Best Dish: Pulled Pork

Best Sauce: Original, but not reviewed

Best Side: Coleslaw

Interior Description: Somewhat of an open/outside design, with tabled seats and booths tucked under tent coverings. Very much a build from the ground up and from what’s reasonably available for resources, but also very limited on bathroom or typical restaurant services/amenities

Pro Tip: As a heads up, only soda and water sold here, since they don’t have a liquor license. Also, request the sauce on the side if possible

Pork Spare Ribs 

0/10 Ranking: 8/10

Seasoning: Unsure, but sauced

Description: These were some heavily sauced ribs for the platter option. That said, it came with three big ribs and the attached rib skirt/flap still attached. This was an odd trim that created some uneven texture and tenderness, as this is usually something that gets trimmed off at most places (Jabo’s BBQ being the exception). Outside of the trim, they did have a little bit of a rub on it as well, but again, heavily covered in sauce so it was hard to tell. Ribs fell off the bone when I went to pick them up, so just a little overdone. While they did have a little bit of smoke flavor coming through, the sauce flavor unfortunately dominates it overall. Finally, in terms of bite, the meat was tender and juicy, but still overdone. So while the ribs were sweeter and more sauced than I preferred, it was still an enjoyable rib and certainly one of the sweeter options in Colorado. Would split with others again, but would ask for the sauce to come on the side if possible..

Pulled Pork

0/10 Ranking: 8.5 to 8.75/10

Seasoning: Unsure

Description: I ordered a 1/2 pound, but there’s no way that it was only a half, and I’m pretty sure it came out closer to 3/4 to a full pound. Similar to the ribs, it was slathered in sauce for the 1/2 pound I ordered, which was sadly a shame, because the meat on the bottom had a nice bark and smokiness to it and was plenty juicy on its own. Will skip the sauce next time and tell him to hold off. One of the more flavorful pulled pork I’ve had In awhile in Denver, but also slightly over salted in some pieces. That said, would absolutely order again, but sauce on the side and would come back for this and the slaw 

Sausage – Beef Hot Link

0/10 Ranking: 8/10

Description: A typical beef hot link, that I ordered just on its own, but he asked me if I wanted anything with the sauces or additional things. I asked him how he likes it and he said he puts mustard, barbecue sauce, coleslaw, jalapeños on it. I told him to give it to me like you make it, to which he quickly combined everything on a hotdog bun, which I’m pretty sure might just be the Crave Dog. Seems to be a commercially produced beef hot link, that was fine, but also was clearly pre-cooked before and was barely a little bit more than a spruced up hotdog. I’m not usually a fan of everything that went on top of it as a loaded hotdog, but if that’s your thing, it’s certainly a unique option here in Denver to go and grab

Sauces – Didn’t review

Sides – Mac & Cheese

0/10 Ranking: 7.75 to 8/10

Description: This mac started off pretty runny, but solidified quickly by the time I finished tasting the meats. Looks to just be Velveeta Mac and Cheese shells with some extra seasoning tossed in. Good, but nothing special and easily something you can recreate at home. Would skip next time 

Sides – Coleslaw

0/10 Ranking: 8.5/10

Description: Red and white cabbage with carrots and seasoning sprinkled on top. Light mayo and slightly runny, it has a little sweetness to it that is followed by a nice fresh and crispy aftertaste to each bite. Seasoning on top was enjoyable as well. Would order again and was the better of the two sides and one of the better slaws in Colorado. Would recommend ordering  

Interior & Menu Photos:

Eagle BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.25/10 and Yes. Fittingly located at the bottom of Copper Mountain’s American Eagle chair lift, Eagle BBQ was a surprising gem that I did not expect to find at the end of a ski run, but was happy to review none the less. Upon descending from the slopes and walking through the doors, a nice pleasant smell of smoke hits you and gets you excited for what comes next. You line up along the wall and place your order cafeteria style, with food served on metal trays atop black butcher paper. For the order, I ended up going with the 2 meat premier platter with brisket, ribs, and the mac & cheese as the side, served with a slice of white bread and multiple homemade sauces available. After getting my food, I grabbed a seat at the bar and as a change up, ordered a Bloody Mary instead of the usual beer. Happily, this ended up being the perfect way to cut the fattiness of the meats and might be my new go to. In terms of the meal itself, the brisket and ribs were solid, especially for being at elevation and in the middle of winter, with the only side I had being just okay. In terms of the customer service, it was solid while also giving laid back mountain vibes, which paired perfectly with the rest of the ambiance. The place was also packed on a Friday, making for a super fun and lively experience far better than your typical mountain chalet restaurant. Somehow being privately owned even through they are at the bottom of the center village run, they make for a super easy and delicious stop for a mid day snack or drink with your friends and the family. BBQ fans, come here with confidence if feeling the itch for some brisket or smoked meats after a long day of shredding. Will be back again

Date Visited: 2/20/2026

Address: 214 Ten Mile Cir, Frisco, CO 80443

Day of the Week: Friday

Time of Day: 12:22 PM. Open from 8-10:30 AM for breakfast, then start serving BBQ

Owner: Darrell Walsh

Website: eaglebbqcopper.com

Number of Years in Business: Opened in 2016

Number of People in Line: people in front of me, with 15-20 coming in after me

Regional Style of BBQ: “Colorado Style”

Total Cost: $56.86 with tip. Ordered the 2 Meat Premium BBQ Platter with brisket and St. Louis Ribs with mac & cheese as a side. Had some of my brother’s pulled pork as well

Type of Wood: Unsure, but I think hickory

Type of Smoker: Southern Pride smokers outside, but might have some additional ones in the kitchen

Type of Seasoning: Mostly salt and pepper

Best Dish: Ribs

Best Sauce: Didn’t review any

Best Side: Mac & cheese

Interior Description: Full bar in the back and cafeteria style ordering when you enter and line up along a separated wood wall, which was needed due to the long line ahead of me. With beer signs and animal anatomy/butcher art aligning the walls of reclaimed wooden panels, it creates a nice mountain/BBQ/chalet environment, which invites you to grab a table and gives the legs a rest after a day on the slopes

Pro Tip: Breakfast is also served for burritos, biscuits and gravy, or biscuit sandwiches from 8-10:30. Full service bar also makes up some great Bloody Mary’s, which is a rare option to find for Colorado BBQ, but is an option/trend I hope catches on

Brisket

0/10 Ranking: 8.25/10

Seasoning: Salt, pepper, maybe others

Description: A juicy brisket, served with one thickly cut fatty piece for the platter option. Really well cooked and moist without being mushy, it still needs some more smoke and seasoning to come through in its flavors. That said, probably some of the most authentic tasting and enjoyable briskets that you can hope find at the bottom of a ski run in the middle of winter. Would order again 

St Louis Style Ribs 

0/10 Ranking: 8.25 to 8.5/10

Seasoning: Unsure

Description: These were some leaner ribs, but mostly meat vs fat for their ratio. Pretty much fall off the bone and well seasoned with salt and pepper. Doesn’t appear to be sauced at all, unless maybe a light brush at the final stage of the smoking process. Still had a little bite to them and not mushy at all. Also worth ordering again and maybe just slightly better than the brisket 

Pulled Pork

0/10 Ranking: 8 to 8.25/10

Seasoning: Unsure

Description: Borrowed some from my brother, so thanks Brandon! Very juicy pulled pork, but just ever so slightly overcooked. Did have a few nice bark chunks for some texture, but only a few. Needs some more smoke and seasoning to it, similar to the brisket, but worth ordering for the table or for the sandwich

Sauces – Didn’t review any

Sides – Mac & Cheese

0/10 Ranking: 7.75 to 8/10

Description: A spiral macaroni, with a cheddar or American blend for the cheese. Noodles were almost al dente, but slightly under cooked. Not much flavor too them, and could use some salt and pepper, or BBQ sauce if that’s your thing. Certainly fine for the kids, but would probably skip for another option next time  

Interior & Menu Photos:

Smokin Bros Barbecue

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.25/10 and Yes. Tucked along HWY 85 in the small town of Eaton, sits Smokin’ Bros Barbecue. Driving up, you can see their food truck and pits in the back of this non-descript commercial looking property, giving you insight into their initial beginnings as a food truck/caterer. That said, as soon as you step inside, you are greeted by a friendly staff and some light casual rock music playing, with a faint smell of smoke in the air. Sitting down, we were waited on by several staff and received great customer service from all of them, and who additionally let me pop out back to take some photos of their smokers (they stick true to their KC roots, by using American Barbecue Systems Smokers, which are made outside of Kansas City.) We order the large 3-meat and side platter, along with a half rack of ribs to make sure we got the full experience. Once the food came, the presentation was fantastic and came delivered upon bright red trays and butcher paper, with pickles, jalapenos, and pickled onions on the side. In terms of the food, Smokin’ Bros has a high floor for its flavors across all of their options, but didn’t have anything that was the best of the best either. That said, we thoroughly enjoyed the jalapeno cheddar sausage, the pulled pork, and several of the sides such as the okra. While not necessarily worth making a trip to it on its own, if you are in the area, or about to head across the Midwest or north to Wyoming and find yourself craving some BBQ, this is one the last good options available for a long time

Date Visited: 2/16/2026

Address: 241 S Elm Ave UNIT 3, Eaton, CO 80615

Day of the Week: Monday (President’s Day)

Time of Day: 11:38 AM. Open at 11:30 AM

Owner: Brantley, Gavin, & Les Maitland (Brothers)

Website: https://www.smokinbrosbarbecue.com/

Number of Years in Business: Opened in 2017

Number of People in Line: 0, but 7 came in after us

Regional Style of BBQ: Kansas City

Total Cost: $84 with tip. Ordered the 3 meat platter with 3 sides and a half rack rib platter with 1 side. Came with brisket, pulled pork, and jalapeno cheddar sausage for the mains, and then had fried okra, mac and cheese, coleslaw, and cheesy corn to go along with 4 Shiner Bocks for the two of us

Type of Wood: Hickory and applewood

Type of Smoker: American Barbecue Systems rotisserie smokers

Type of Seasoning: Kansas City style, so several blends

Best Dish: Pulled pork or Jalapeno cheddar sausage

Best Sauce: Kansas City All-Purpose

Best Side: Fried okra

Interior Description: Smokin’ Bros goes for a traditional BBQ aesthetic, with red painted walls and corrugated steel welcoming you in as step foot into the building. With several TVs and beer signs aligning the walls, it also has a somewhat sports bar feel to it, but certainly creates a warm and fun environment for adults or families thinking of visiting, in addition to also having a very friendly staff

Pro Tip: Make sure to get the jalapeno cheddar, pulled pork, and the okra

Brisket

0/10 Ranking: 8/10

Seasoning: Salt, pepper, and others it appears

Description: The brisket had a 1/2 inch red ring around the entire piece and was thickly cut into three pieces, each appearing to be from the flat. It had decent bark, but nothing too crazy to it and while tender and well cooked, it needs more smoke and seasoning to it, especially for the pepper. Gives more of a steak than brisket flavor, which while enjoyable, is not the typical flavor I’m searching for from a brisket. Unfortunately, it was slightly dried out too. Would get again, but not a must have if stopping by

Pork Spare Ribs 

0/10 Ranking: 8/10

Seasoning: Unsure, but dry rubbed and sauced

Description: Diving in, the ribs were dry rubbed with maybe a little bit of sauce added at the very end for a bit of sweetness to it. Decently cut for the thickness to reach rib and not too thinly trimmed either. Not quite fall off the bone, as they still hugged the rib a little bit, but decently tender with some tooth to each bite still. They had an enjoyable seasoning and smoked flavor to them, but needed more of each. As far as the blend, they did have a nice fat-to-meat ratio to them in, similar to the brisket. They were solid, but not best of the best. That said, probably worth ordering again if stopping in Eaton, as options get very limited very quickly north or east of here 

Pulled Pork

0/10 Ranking: 8.5/10

Seasoning: Unsure

Description: Very moist pulled pork, but with a little bit of bark too. Some of the juiciest pork I’ve had in awhile, while also still having a little bit of a bite to it; somehow keeping its structural integrity intact. No sauce added or needed, but could use some more smoke flavor and seasoning to bump it up the rankings. Best meat of the day though and would order again 

Jalapeno Cheddar Sausage 

0/10 Ranking: 8.5 to 8.75/10

Description: They served the sausage sliced up and they had a nice creamy texture to the interior, without being mushy. Light snap left to the casing as well, and good balance of heat being cut by the cheese with the jalapeño and cheddar combo. Would get again. This or the pulled pork for the best meats we had

Sauces – Didn’t review, but they have several options and the Kansas City All-Purpose was our favorite of what we tried

Sides – Coleslaw

0/10 Ranking: 8.25 to 8.5/10

Description: Super crunchy slaw, with white and red cabbage and carrots mixed in. Seasoned over the top as well, it was a very light coleslaw, almost to the point of being dry, but had a nice snap to it and cuts the meat fattiness well. Would order again 

Sides – Fried Okra

0/10 Ranking: 8.5/10

Description: They had a light breading with a little bit of seasoning to them. Crunchy and almost perfectly cooked, with a nice bite on the outside, but still juicy and moist inside. Would absolutely get again 

Sides – Mac & Cheese

0/10 Ranking: 8 to 8.25/10

Description: Elbow macaroni with a super creamy sauce. Cooked a little past al dente, but enjoyable overall. Not a lot of layers to the flavor, and could use some salt and pepper, but an approachable mac to order for the table 

Sides – Creamed Corn

0/10 Ranking: 8/10

Description: A very wet corn sauce, but the kernels still had some bite to them. Sprinkled with seasoning which adds to the flavor, it was good and enjoyable, but not a must order to have either, as it was a little too watery. That said, this is somewhat unique side for a Colorado BBQ option, so feel free to add as a side for a shakeup, however, not a must try

Interior & Menu Photos:

Turner’s Pit Barbeque

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.75/10 and Yes. A small spot in the tiny town of Berthoud, just south of Fort Collins. Walking up, there was not a ton of smoke in the air, but it was also 30-40 mile per hour wind gusts, so this wasn’t surprising. Upon entering, the first thing I noticed was that they had a very friendly staff, and it seemed to be a local gathering spot for playing Golden Tee and starting the weekend early, based on the patrons I saw.  As a heads up, it’s more of a bar/restaurant feel than a traditional/designed BBQ joint for the interior, but don’t let that stop you from heading in and placing an order. That said, I was very happy that I saw some massive offset smokers out back, so I was still encouraged that I was about to get some good smoked meats that matched the high reviews and recommendations they’ve received. Similar to when I was walking up to the restaurant, there was not much of a smoke smell upon entering, but it certainly had a laid-back, welcoming vibe to it, with just a hint of BBQ smoke in the air. Also, in addition to the BBQ, they have a full burger, sandwich, apps, and salad menu, with full bar options available as well to help wash down your meal. They even have a small stage set up as well for some live local music if that’s your jam. In terms of the food, I was pleasantly surprised at how good everything was, with each dish I ordered being extremely enjoyable and reasonably priced, but especially the brisket, which is easily the best I’ve had north of Denver. Overall, it creates a strong local hangout community feel, and while it does lean older in years for the patrons, it also creates a warm, friendly environment that is typically synonymous with happy BBQ vibes and pits. Probably a top 10 brisket and ribs in the state, and absolutely some of the best BBQ north of Denver. Would recommend and will be back for sure

Date Visited: 1/16/2026

Address: 237 Welch Ave, Berthoud, CO 80513

Day of the Week: Friday

Time of Day: 11:32 AM. Opens at 11:00 AM

Owner: Veronica and Mike Turner? (Wife and husband owners)

Website: https://turnerspitbbq.com/

Number of Years in Business: Opened brick and mortar location in December of 2024, but was a food truck and caterer previously

Number of People in Line: 0, but 12 already sitting down and about 20 who came in after me

Regional Style of BBQ: Texas-Style

Total Cost: $89.31 with tip. Ordered 1/2 lb of brisket, 1/2 lb of pulled pork, 1/2 slab of ribs, mac & cheese, garlic mashed red potatoes, and 2 Dale’s Pale Ales for drinks

Type of Wood: Oak

Type of Smoker: Custom Off-sets

Type of Seasoning: Salt and pepper for brisket, then additional ones for other meats

Best Dish: Brisket

Best Sauce: Original

Best Side: Garlic Butter Mashed (Red) Potatoes

Interior Description: Tiled floors, with wooden tables and chairs, with a full L Bar providing plenty of stool seating. Stage for live music and a nice outdoor patio with metal tables and chairs for good weather seating options. Had some light blues music playing for a laid-back atmosphere, which leans more local dive bar than a pure BBQ joint, but is an enjoyable experience overall

Pro Tip: Make sure you place a double order of the brisket and ribs. Best BBQ north of Denver so far 

Brisket

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt and pepper

Description:  For the half-pound order, it came in two thickly cut pieces and one thinly cut, with lean having a section of each. Both the fatty and lean pieces had about a half-inch of red ring around them, and the entire piece had some nice bark to it. While nothing over the top in terms of seasoning or smoke flavor, it was perfectly tender and melted in my mouth. Really well balanced between the smoke, salt, and pepper, as well as being well trimmed, even for the fatty piece. While I would like a little more pepper and smoke to come through in each bite, this is one of the best-cooked briskets I’ve had in Colorado in a while and would absolutely get it again. Would have to put them in the top five to ten in the state based on this initial visit, so will need to come back again for a follow-up. Absolutely worth ordering and making a trip for

Pork Spare Ribs 

0/10 Ranking: 8.5/10

Seasoning: Salt, pepper, lightly sauced

Description: Peppery ribs, which make their presence known right in the first bite, and something that other Colorado spots could take a page from (coming from a pepper fan). Well-cooked, being juicy and tender, but not perfectly fall-off-the-bone. They were also well trimmed with a good amount of meat on each rib. It looks like they do a light sauce right at the end of the cooking process that gives it a nice sweetness and glaze, but doesn’t overpower it with sweetness either. Every now and then, you bite into a sugar crystal for a pleasant and surprising sweet crunch, too. Really tasty rib that I would absolutely get again, and one of the more pepper-leaning options in the state

Pulled Pork

0/10 Ranking: 8 to 8.25/10

Seasoning: Unsure

Description: Juicy with a light smokiness to it. Really well cooked, but could use some more seasoning and smoke to it too, as the overall flavor was a little light. Had a little bit of bark mixed in for some texture, and was improved with just a little bit of the original BBQ sauce. Quality pulled pork, but not as outstanding as the brisket or as good as the ribs. Would get again, but not a must 

Sauces – Original

0/10 Ranking: Didn’t review

Sides – Spicy Mac & Cheese

0/10 Ranking: 8.25 to 8.5/10

Description: Shell pasta with heavy cheese sauce visible over the top. Seems closer to a queso cheese blend, with a little bit of heat and spice to it. Noodles were well-cooked, but the sauce seemed a little too close to queso than a true Mac and Cheese. That said, a unique option for the state and is worth ordering for the table, and was a tasty side overall

Sides – Garlic Butter Mashed (Red) Potatoes

0/10 Ranking: 8.25/10

Description: They used red potatoes for the mashed selection and left some of the skin on for some additional texture. It had large pepper grains, which were visible and blended throughout. That said, while they were creamy and peppery, they also needed some salt, as they were a little bland otherwise. Good touch of garlic to them without it being overpowering, leaving a balanced and tasty bite each time. Would get again, especially as a rare spot serving mashed red potatoes for the base

Interior & Menu Photos: