best colorado barbecue

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:

Pit Fiend Barbecue – Round 2

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 9/10 and Yes. Ended up being a lunch stop for my 36th birthday this year, and it didn’t disappoint. A top 3 BBQ spot in Colorado, that is 100% worth the visit and has delivered every time I’ve gone. As Mike, Juan, & Esteban learned the Texas BBQ ways from their previous restaurant owner/boss Karl Fallenius, who learned from his Pit Master boss before him, the Legendary Aaron Franklin, Pit Fiend delivers for anyone looking for a Central Texas BBQ experience while visiting Colorado or Denver. Simultaneously nailing the classics/staples like the brisket, sausages, and mac & cheese, while also rocking one of the more experimental and unique BBQ menus out there, you’re sure to find something you like. Offering great daily specials with some seriously creative options, while also delivering tasty vegan choices such as jackfruit and mushrooms for your meat-averse friends, Pit Fiend has something for everyone in the group. Would recommend and will be back again

Date Visited: 10/30/2025

Address: 2826 Larimer St, Denver, CO 80205

Day of the Week: Thursday

Time of Day: 11:10 AM. Open at 11:00 AM

Owner: Michael Graunke, Juan Pablo Llano, & Esteban Gallardo

Website: https://www.pitfiendbbq.com/

Number of Years in Business: May 20th, 2022. Was previously Owlbear Barbecue

Number of People in Line: 0, but 8 people came in after me

Regional Style of BBQ: Central Texas, but experiment with several other styles as well

Total Cost: $80.59 with Tip. 1/2lb brisket, half rack of ribs, 1 Garlic sausage, and for sides Mac & Cheese, and Coleslaw

Type of Wood: Post Oak

Type of Smoker: Custom-built Off-sets

Type of Seasoning: Salt & pepper for brisket and then several others depending on the meats

Best Dish: Brisket

Best Sauce: Owlbear

Best Side: Mac & Cheese

Interior Description: Small little walk-up spot, tucked in off the road behind Our Mutual Friend Brewing. Similar to when it was still Owlbear, they have kept the Dungeons and Dragons theme going with characters lining the walls and the names of their BBQ sauces. Interior has classic walk-up cafeteria-style ordering, with daily specials not found anywhere else, in addition to rice bowls, sandwiches, & meats sold by the pound. Can seat maybe 10-15 max inside, but you can order and walk next door to OMF Brewing and grab a table there with your tray, as long as you’re buying a beer from them that is

Pro Tip: Rare sighting of smoked Jackfruit, so would recommend ordering. Can’t go wrong with their brisket or burnt ends, but they are also always experimenting with something new regularly. Also, make sure to get the pickles too, as they are really well balanced for acidity, snap, and saltiness

Brisket

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt and pepper

Description: Ordered a half pound and got one big chunk of fatty and then some nicely sliced lean. Had a really nice bark to it where you could see salt and pepper, as well as a half-inch red ring around almost every piece. Lean was super juicy and was well seasoned with both the salt and the pepper, but could use a little more smokiness and just a dash more pepper. The fatty piece was super tender, similar to the lean, and was very well trimmed. It was just slightly tough, but it was really enjoyable and still a top 3 in Colorado overall. Would get again with confidence each and every time

Pork Spare Ribs 

0/10 Ranking: 8.75 to 9/10

Seasoning: Salt, pepper, potentially others

Description: These were fall-off-the-bone tender while still having a light bite to them. Well seasoned with salt, pepper, and some other spices that give it a nice sweetness. Looks like they probably do a light layer of barbecue sauce near the end of the smoke. When I asked the staff, they said they smoke with only a dry rub, then drizzle a little apple cider vinegar on the ribs to help make the bark, and then drizzle the paper when they wrap, and a light drizzle on top too. The result was that the ribs had a great overall flavor, with a nice meat-to-fat ratio, and were some of the better cut ribs I’ve had in Colorado in a while. Would absolutely order these again, with the only critique being that they could use a little more smokiness to them and maybe a little more pepper. That said, these are still some of the best ribs in Denver

Sausage – Garlic

0/10 Ranking: 8.25 to 8.5/10

Description: This had a nice little bit of heat and seasoning to each piece, which is served sliced up for you. Big chunks of garlic were visible in most of the pieces, but they don’t overpower it or make it too much. Interior texture was a little too creamy and crumbly, but still really enjoyable. They also still had a light snap to the casing, as well as a nice smokiness that comes through with the heat. Would get this again 

Sauces – Didn’t review, but several in-house made sauces are available

Sides – Mac & Cheese

0/10 Ranking: 9 to 9.25/10

Description: Al dente penne pasta, in a nice creamy sauce, which had a crispy cheesy crust with plenty of extra seasoning on top. This is one of the best mac & cheeses I’ve had in a long time, and might be the best I’ve had in Denver so far. Even though it has a creamy texture, the pasta provides some nice structure in the seasoned crunch. If you’re lucky enough to get some of the crunchy bits from the bake, it pushes it over the top for deliciousness, and consider yourself lucky. 100% ordering next time I’m here

Sides – Coleslaw

0/10 Ranking: 9 to 9.25/10

Description: White cabbage, mostly with a little bit of shredded carrot and toasted black sesame seeds. Comes off as a much more of an Asian style coleslaw, which is very refreshing and cuts the meat perfectly. Light vinegar and no mayo to it, from what I can tell, makes it a non-typical, but very enjoyable coleslaw. While I would get it again, it also needs a little salt or a dash more of acid. Very sesame seed-forward in the flavor, with sesame oil being the main flavor driving forward. If you’re looking for a traditional coleslaw, this ain’t it, but it’s still really good overall and a rare Asian influenced option in Denver

Interior & Menu Photos:

Jabo’s Bar-Be-Q

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 7 to 7.25/10 and No. Located down in Greenwood Village, Jabo’s was one that was recommended to me heavily on a Reddit thread a few months ago, so I wanted to make a point of trying them out. Sitting in a small strip mall, there’s not a ton of ambiance or smell inviting you in from the parking lot, but not a requirement either. Once inside, the experience started with Jabo coming out and walking me through his sauce process, with 6 rotating options available that he makes in-house and then allows you to blend and choose the spice level. This is 100% unique and not something I’ve ever experienced before. That said, I can’t say that it added much value to the experience, especially as someone who isn’t big on sauced BBQ. However, Jabo is a super-friendly owner with a personal touch and has been here for 25 years, so it is certainly one of the more historic BBQ options in the state. As I waited for my food to arrive, there was light blues music playing, which created a sit-down dinner vibe that seemed more like it used to be a pizza joint, but was converted to BBQ. Red walls and red leather booths and chairs blend with black trim and black and white tiled floors, which was fine, but not the typical BBQ vibes you see. A light and pleasant smoke smell was in the air, but nothing overpowering. I was also warned multiple times about the portion sizes, and they were certainly larger than expected. However, even though the portions were large, the meat itself fell flat in terms of flavor and quality, and the sauces could only salvage so much. So while the service is great, and the owner is very friendly, sadly, the food quality didn’t match, so not one I’d come back to 

Date Visited: 11/11/2025

Address: 9682 E Arapahoe Rd, Greenwood Village, CO 80112

Day of the Week: Tuesday

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

Owner: Dwight “Jabo” Lawson & Susan “Utah Sconut” Queen

Website: http://www.jabosbarbeq.com/

Number of Years in Business: Opened in 1992

Number of People in Line: Two people were already sitting down, and one came in after me, with one to-go order picked up

Regional Style of BBQ: Oklahoma/Louisiana

Total Cost: $101.15 with tip. Ordered the 2 Meat Platter and a side of ribs. Came with brisket, pulled pork, ribs, coleslaw, and mac & cheese, plus a sweet tea to drink. One of the pricier options in Denver

Type of Wood: Unsure

Type of Smoker: Unsure, but I think electric

Type of Seasoning: Multiple

Best Dish: Pulled Pork

Best Sauce: Mesquite or cherry

Best Side: 5-Cheese Mac

Interior Description: Red walls and red leather booths and chairs blend with black trim and black and white tiled floors. Along the main wall when you walk in, you’ll notice several framed articles about Jabo’s success, but all seem to have been from long, long ago. Somewhat rundown interior, and not the typical BBQ environment or ambiance you would expect

Pro Tip: As a heads up, no alcohol served here, but they do have soft drinks and a good sweet tea

Brisket

0/10 Ranking: 7.25 to 7.5/10

Seasoning: Salt, pepper, others

Description: Chopped into cubes, so no bark to speak of or red ring anywhere. Strongly peppered with slight smokiness and saltiness. While it was somewhat tender, it was over-salted and a little tough for some pieces that were cubed. Okay flavor overall, but not traditional brisket by any means, especially at almost $40 a pound, making it one of the priciest in Denver. Skip it  

Pork Spare Ribs 

0/10 Ranking: 7/10

Seasoning: Unsure

Description: Not trimmed and slightly overcooked, as they fell off the bone in some areas, but were also tough in others. Weird aftertaste to them as well. All of this, combined with sloppy presentation, makes this an easily passable dish to avoid if you stop in  

Pulled Pork

0/10 Ranking: 7.75 to 8/10

Seasoning: Unsure

Description: Really juicy pulled pork with some bark mixed in. Good meat-to-fat ratio and nicely seasoned, but could use more smoke and pepper. Similar to the ribs, it had a slightly off aftertaste that I couldn’t put my finger on. Probably the best meat I had and would maybe order again 

Sauces – 6 Rotating options that you customize

Description: Tried the mesquite and cherry, but didn’t do a full review

Sides – Coleslaw

0/10 Ranking: 7.25/10

Description: Green and red cabbage, with carrot and mayo-based dressing. Not overly heavy on the mayo, but also nothing special about it, and just average in general. Skip ordering

Sides – 5 Cheese Mac

0/10 Ranking: 7.75 to 8/10

Description: Sauce added to the pasta, but the pasta was a little overcooked. Needs some more seasoning and flavor, as it was just a little bland. Better with some of the pulled pork. Could skip as well

Interior & Menu Photos:

Wayne’s Smoke Shack – Round 2

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.5/10 and Yes. Worth a stop, but not the best in Colorado in anything outside of maybe their garlic mashed potatoes. Wayne’s is located out in a nice suburban strip mall, nestled between Boulder and Denver in the town of Superior, and is open only on Fridays and Saturdays. Admittedly, I was reviewing this for a second time due to a recent Reddit post regarding my Colorado BBQ rankings, where a lot of people had some strong opinions that Wayne’s was the best brisket and BBQ in the state. As such, I recognized I hadn’t been there in almost 5 years, and my original review was one of my first ever, so I wanted to give them a second chance to see what everyone was raving about. Walking up to the front door, I was hit with a nice smell of smoke and an unexpected number of people already waiting in front of me. For it only being 6 minutes past opening, I was pleasantly surprised to see 28 people ahead of me in line. Upon entering, I noticed they have frozen BBQ meats also available for takeaway, which is a unique option not really available at other Colorado locations. They also have grab-and-go take-away side dishes as well. As a heads up, they don’t have a liquor license, so only fountain drinks and sweet tea here. Friendly staff, though, and can serve down to 1/4 lbs of any of the smoked meats. I got the Wayne special, which came with 1/2 lb meat option plus a side and drink, and I added in a wide range of additional meats and sides. While the steady flow of people was nice to see, I found myself confused, because while this is better BBQ than I remember, it’s also not worth the premium price they charge compared to other locations. Add in that they don’t have Shiner Bock or Lone Star (Central Texas BBQ staples) or any other beers I can enjoy with my barbecue, and I find myself sticking closer to my original review than what my local Reddit enthusiasts think. Although, to be fair, they were better than I remember and do have a good BBQ vibe and ambiance to it, with solid customer service and improved sides, so I bumped them up 14 spots in my state ranking and 17 nationally. While the food was better than I remember, none of the meats blew me away, with some leaving me underwhelmed. Overall, it is worth stopping in for a visit, as they do have some unique flavors compared to other locations across the state, but I have a hard time putting them in a top 5 in anything outside of their garlic mashed potatoes

Date Visited: 5/24/2025

Address: 406 Center Dr, Superior, CO 80027

Day of the Week: Saturday

Time of Day: 11:06 AM. Open at 11:00 AM (Only open Friday & Saturday)

Owner: Wayne & Sam Shelnutt (Husband & Wife)

Website: https://www.waynessmokeshack.com/

Number of Years in Business: Opened in 2011 and expanded in 2017. Suffered severe smoke damage on December 30th, 2021 in the Superior fire, re-opened June 6th, 2023

Number of People in Line: 28 before me, and 22 came in behind me. Took about 20 minutes to get through ordering

Regional Style of BBQ: Central Texas Style

Total Cost: $93.70 with tip already included or built in. Ordered the Wayne Special, which is a 1/2 lb of any meat, a side, and a fountain drink, but I went for the $3 brisket up charge as well. Also ordered 2 ribs, 1 brisket burnt end sausage, 1 chicken quarter, 1/4 lb of turkey, and then garlic mashed potatoes and the Smoke Shack BBQ Chili for an extra side. Came with free white bread as well, but the sauces are $1 a piece, with three options available

Type of Wood: Post Oak

Type of Smoker: Upright Electric or Gas-powered smokers, I think, but I need to verify

Type of Seasoning: Salt, pepper for brisket, and then a ton of others for ribs, chicken, and turkey

Best Dish: Burnt End Sausage

Best Sauce: Didn’t try or review any, but they are each $1 a piece

Best Side: Garlic Mashed Potatoes

Interior Description: Wood paneled shaker shingles align the walls, with the Colorado flag painted over it, and a black corrugated open ceiling with clean ductwork visible. Comfortable table seating with padded chairs and wood booths or wooden picnic tables and polished concrete floors. On the far wall, they have black and white photos of Central Texas legends and pits for a nice old meets new age BBQ vibe. They have sauces, but charge $1 per sauce, so I skipped them. Had classic and present-day rock music playing. Metal picnic tables out front for about 50-60 people, with seating inside for about the same, but more lined up family style, with the interior picnic tables being connected in two long rows

Pro Tip: Get the garlic mashed potatoes and a reminder that they are only open on Fridays and Saturdays. And if you want a beer with your BBQ, get it as a to-go order, as they don’t have a liquor license

Brisket

0/10 Ranking: 8.5 to maybe 8.75/10

Seasoning: Salt, pepper, maybe garlic

Description: They use grass-fed beef I believe, as they had several signs mentioning it. Juicy brisket with good smoke and pepper coming through in each bite. Lean pieces did start to crumble, though, and it was just slightly overcooked, but really good overall. Minimal smoke ring, but a nice bark with a nice punch of salt and pepper. Similar for the fatty piece, while it was really good and pretty juicy, it was a little tough and was slightly overcooked, making it crumble, and causing it to be a little mushy to the bite. While this was better than I remember, it’s not the best in the state, especially for still being the highest-priced option anywhere. Pit Fiend, Post Oak, Smok, Hogback, Scooter’s all above it, same with others, but probably in the Top 10 in the state. The pieces were also thickly cut, which was also needed with it crumbling apart. Would order again, but it’s also the highest priced brisket in the state, so just a heads up

Brisket Burnt End Sausage

0/10 Ranking: 8.75/10

Description: Smoky flavor right when you bite in. Not much of a snap to the casing, but a nice, balanced interior that holds together well and has a nice, fat-to-meat blend, leaning heavier on the meat for the ratio. Would like some more seasoning and spice to it, but a delicious sausage overall, and would order again. Served sliced or whole, depending on preference 

Wayne’s Signature St. Louis Ribs 

0/10 Ranking: 8.25 to 8.5/10

Seasoning: Blend of a lot of seasoning, including brown sugar. Sweet blend

Description: Heavily seasoned, with a visibly crunchy bark on them. Literally fell off the bone when I tried to pick it up. A sweeter rub and rib, with, I believe, brown sugar crystals being present on the outside. The meat literally slid off the first bone and was really juicy, but just a little overcooked, similar to the brisket. Would like a little more bite to it for texture, but still enjoyable. Leaning more fatty than lean, good taste overall, but not much smoke flavor or pepper coming through. Meat itself doesn’t give a ton of flavor, but the bark makes up for it. Solid rib and would get again, but only one is needed, not one I’d get a whole rack of

24 Hour Smoked Pulled Pork

0/10 Ranking: 8.5/10

Seasoning: Multiple and then mixed with a Carolina mustard

Description: Really juicy pulled pork, with a Carolina mustard flavoring coming through right away. Not much in the way of smoke coming through, and definitely a sweeter pulled pork. Good overall, but if mustard isn’t your thing, you’ll probably want to order something else. No real bark there either, but would get again  

Slow Smoked Chicken Quarters

0/10 Ranking: 7.75 to 8/10

Seasoning: Mixed blend, but not a fan

Description: Very juicy chicken quarter, with a nice crunchy skin. Sprinkled with a slightly sweet seasoning that was okay but not great. Not much smoke or flavor in general to the chicken meat itself. Probably not one I’d get again, which is a shame, because while it was super juicy and cooked perfectly with the crunchy skin, the flavor just wasn’t that enjoyable. Would skip for the next time 

Brined Boneless Turkey Breast

0/10 Ranking: 7.75 to 8/10

Seasoning: Mixed blend, same as the chicken

Description: Really juicy turkey breast, thickly cut. I think similar seasoning as the chicken, and while cooked well, it was also lacking in smokiness and flavor. Unfortunately, the overall cohesion of flavors just doesn’t stand out and isn’t anything special. Better turkey at several spots in Colorado, so skip this one for something else. Seasoning just isn’t my favorite and brings its rating down, but still really well cooked, so 50/50 on if I’d get it again  

Sides – Garlic Mashed Potatoes

0/10 Ranking: 9/10

Description: Best thing I ate here today. Creamy, buttery, and velvety with a large punch of garlic in each bite, these are some of the best mashed potatoes I’ve had in years. They leave some of the skins in it, which provides a nice texture to the dish, with fresh black pepper blended in each bite as well. Absolutely order again, and would get an extra side order to take home  

Sides – Smoke Shack BBQ Chili

0/10 Ranking: 8.75/10

Description: Loaded with pulled pork, kidney beans, green chili, and onions, this is a solid side dish option to go with. It has a little bit of a kick to it for spice, but the flavors are balanced, with the beans having just a little bit of tooth to them for a nice textural experience. Would get this again too

Sauces

I didn’t have any or review them, but I believe they have 3 options available in Original, Texas Hot, & Carolina Mustard for an additional charge of $1 each

Interior & Menu Photos:

Sugarfire Smoke House

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 7.75 to 8/10. Maybe. Rolling in, I had my hesitations about the place, based on its location in a suburban planned strip mall development, but also with it being a chain from out of state, as this is 1 of 12. That said, when I walked in the door I was pleasantly surprised, as I was instantly hit with a nice waft of oak floating through the air. In traditional BBQ or fast casual fashion, you order cafeteria line style, choosing between individual meats, combo platters, sandwiches, burgers, and even salads. Opted for the Meat Daddy platter, as it was a taste of pretty much everything and was a pretty affordable price for how much food you get. Started with the brisket, which shocked me at how good it was, but after that, all of the meats mostly let me down, with a small upswing at the end with the cheesy garlic mashed potatoes. Service was on point, and the place had a laidback chill environment/vibe to it, with 90’s-2000’s rock and alternative playing at a low volume, while the staff cracks jokes with each other. Not the best place to get BBQ in Colorado, but certainly not the worst either. Without a ton of close other options in Westminster/Thornton, it’s a okay spot to stop at, but isn’t worth a special trip on its own either. Would come back if people invited me, but also not making a stop unless it’s directly on my way

Date Visited: 5/4/2025

Address: 14375 Orchard Pkwy #100, Westminster, CO 80023

Day of the Week: Sunday

Time of Day: 11:15 AM. Open at 11:00 AM

Owner: Mike Johnson and Chad & Jamie Green

Website: https://sugarfiresmokehouse.com

Number of Years in Business: Opened June 2018

Number of People in Line: 2 people were already sitting down before I walked in and 23 came in after me over about 45 minutes

Regional Style of BBQ: Blend St Louis/KC/Memphis/Texas

Total Cost: $44.99 with tip. Ordered the Meat Daddy Platter. Came with 1/4 lb brisket, 1/4 lb of pulled pork, 1/4 lb of turkey, 4 ribs, 1 sausage, and two sides. Choose the brisket mac & cheese and the cheesy garlic mashed potatoes. Also came with a fountain drink, so I got sweet tea and ordered a Gravity Amber on the side (separate charge at the bar)

Type of Wood: Oak & cherry

Type of Smoker: Electric or gas? (Unsure, as I didn’t see a trailer or pit out back and couldn’t see into the kitchen)

Type of Seasoning: Salt, pepper, in-house blend

Best Dish: Brisket

Best Sauce: Texas Hot

Best Side: Cheesy garlic mashed potatoes

Interior Description: Sitting inside a newer built strip mall, in a planned suburban shopping district, there is seating for probably close to 100 between the indoor and outdoor options. Inside has concrete polished floors running throughout, with a combination of black corrugated steel, brick, and stained/reclaimed wood aligning the walls and the ceiling. It has a new age BBQ vibe to it, without being overly corporate or cookie-cutter about it. You order traditional cafeteria line style, leading you into the fountain drinks, sweet tea and BBQ sauce station, before flowing past a fully stocked bar into indoor and outdoor seating options. BBQ sauces and paper towels adorn every table, with mostly metal chairs, stools, and wooden benches available for seating

Pro Tip: Stick to the brisket and cheesy garlic mashed potatoes and avoid the pork options

Brisket

0/10 Ranking: 8.5 to 8.75/10

Seasoning: Salt & pepper

Description: Served as lean slices for the platter, the brisket has a nice smoke flavor that comes through with each bite, and was well seasoned, but could have used a little bit more. That said, they did have a nice peppery finish to them.  Even though the lean slices were from the end, they were all juicy and well trimmed, with just enough fat to them. Minimal smoke ring to each piece, but a really solid brisket overall and would get again. For being a St. Louis style BBQ spot, I had slightly lower than average expectations for the brisket, so was pleasantly surprised when it was as good as it was

Baby Back Ribs 

0/10 Ranking: 7.25 to 7.5/10

Seasoning: Salt, pepper, others (maybe paprika or the house rub)

Description: Bland is the first word needed to describe these ribs. Was surprised they weren’t sauced, especially with being St. Louis style for BBQ, but that unfortunately didn’t help its cause. While they looked appealing and well seasoning from the outside, they were unfortunately pretty flavorless, with minimal smoke or seasoning coming through. That said, they were mostly well cooked, as they were tender and had a nice meat to fat ratio, but just didn’t have enough pulled together to make it one to get again. Skip it 

Pulled Pork

0/10 Ranking: 7.5 to 7.75/10

Seasoning: Unsure, but minimal

Description:  While it was a juicy pulled pork, it was slightly overcooked and was, similarly to the ribs, rather bland. Low level of smoke coming through and have to search a bit for seasoned pieces. No bark to speak of, leaves this one on the not to order again list

Jalapeno Cheddar Sausage 

0/10 Ranking: 7.75 to 8/10

Description:  Whole sausage link, sliced up. Had a little bit of snap to the casing, but was mostly limp. Creamy interior, especially with the melted cheddar cheese, that has a nice spice kick with the jalapeño coming through on the backend. No real smoke flavor to speak or to be found, but still an enjoyable cheddar sausage for yourself or to share, but nothing special overall either 

Turkey

0/10 Ranking: 8/10

Seasoning: Looks like the house-blend

Description: Really juicy turkey that’s thinly sliced. Not a ton of seasoning or smoke coming through, but it was cooked perfectly, with it being tender and moist to each bite, but I would have liked some more smokiness to come through. Not a must order, but would get again to split with the table 

Sauces

Description: Didn’t officially review any, but tried them all with Texas Hot being the best, but they were all pretty average

Sides – Brisket Mac & Cheese

0/10 Ranking: 8/10

Description: Sauced and chopped brisket on top of the mac. Not the biggest fan of the sauce they used, but the mac was super creamy with the noodles being just slightly past al dente. Good dish, but also needs more seasoning to it. Would get again though but not a must order 

Sides – Cheesy Garlic Mashed Potatoes

0/10 Ranking: 8.75 to 9/10

Description: Heavy on the garlic in all the best ways. This one may stick with you for a while, so fair warning. That said, they are worth the potent breath, as they are velvety smooth, with some very small but enjoyable mashed pieces still finding their way through in each bite. One of the most flavorful mashed potatoes I’ve had at BBQ spots in Colorado, would absolutely order these again

Interior & Menu Photos:

Brad’s Pit BBQ

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 8.25/10 and Yes. Located in a small strip mall in Littleton, right next door to Locavore Beer Works, Brad’s started as a food truck and has since turned into a small Brick & Mortar, while still operating his catering and food truck options as well. Also, when I say a small B&M, I mean there’s no indoor seating options available, like at all. You walk in, place an order at the register and then can either sit outside on one of the 6-10 picnic tables they share with Locavore or you can head inside to Locavore (as long as you’re also buying a beer from them of course, but they have a nice tap list to choose from) to wait for and then eat your meal, which Brad’s team will walk over once it’s ready. As far as the meat goes, while I typically prefer oak over hickory-smoked, Brad does a nice job staying true to his hickory style and delivers some of the smokier meats in the greater Denver area. Where they do get a knock is for not having a current indoor seating option of their own, to truly create their own atmosphere and experience. While the staff is extremely friendly, there’s no real ambiance to speak of with its limited interior and without even a whiff of hickory smoke in the air, they are unfortunately more dependent on being good at the BBQ and letting Locavore handle the vibes/environment, especially come cold weather time. That said, they are a top option for Littleton BBQ, and with its alliance to Locavore, it still checks all the normal boxes for what you’d expect from a BBQ joint. Would come back again

Date Visited: 4/6/2025

Address: 5950 S Platte Canyon Rd Suite D 18, Littleton, CO 80123

Day of the Week: Sunday

Time of Day: 1:15 PM. Open at 12

Owner: Brad Hayes

Website: https://bradsbbq.com/

Number of Years in Business: Unsure, but I think 2021 or 2022

Number of People in Line: 0, but 6 had already ordered and 2 ordered after me

Regional Style of BBQ: Texas Style

Total Cost: $43.45 with tip. Ordered the 3 meats, two sides platter with 1/2 rack of ribs. Came with 1/4 lb brisket, 1/4 lb of pulled pork, 1/4 lb sausage, a side of fried okra, coleslaw, and included a slice of Texas Toast and pickles

Type of Wood: Hickory

Type of Smoker: Electric or gas? Unsure

Type of Seasoning: Salt, pepper, other ingredients, depending on the meat

Best Dish: Pulled Pork

Best Sauce: Didn’t try any

Best Side: Fried Okra

Interior Description: There is no interior. You walk inside to an order window, and that’s it, not a place to sit inside, but they do have seating with 6-10 picnic tables outside that they share with Locavore Beer Works. As a heads up, they also, as of this date, don’t have a liquor license, so no alcoholic or N/A options are available, only sodas. However, you can wait and order beers inside Locavore, which has plenty of seating, and they can bring you your food when it’s ready

Pro Tip: Go for the brisket and fried okra, then go grab a pint or flight of beers from Locavore next door. As a heads up, that’s also where the only bathrooms are available

Brisket

0/10 Ranking: 8.5/10

Seasoning: Salt, pepper, and others

Description: All lean cut pieces, but each one was still very juicy and had a nice flavor in each bite. The hickory smokiness is noticeable without being too much or overpowering, with a nice pepper and salt blend for the seasoning. Not much of a smoke ring or bark to it, but one of the better briskets in Denver that I’ve had recently. Would order again

Pork Spare Ribs 

0/10 Ranking: 8.25 to 8.5/10

Seasoning: Salt, pepper, and others

Description: The hickory smoke comes through right away in each bite with these. Thick ribs that were served without sauce, and were tender but not quite fall-off-the-bone. They had a nice meat-to-fat ratio, but were slightly under-seasoned and just a little dry. That said, I would order them again

Pulled Pork

0/10 Ranking: 8.75 to 9/10

Seasoning: Unsure

Description: Chopped vs pulled pork for the meat prep, this one has some great overall flavor. Really moist with a nice smokiness and seasoning to it. It had some nice bark mixed in as well. One of the better pulled porks I’ve had in Colorado and probably a top 10 pulled pork for the state. Would for sure order this one again

Sausage 

0/10 Ranking: 7.75/10

Description: Sliced up when served, with not much of a snap to the casing. It had a lightly spicy seasoning to its sausage mix, with a nice creamy texture, but also nothing of note or that was unique for the flavor of the sausage itself. Can skip this one

Chicken

Description: Didn’t order this one, but have been since told by several people that I need to try this the next time I’m there

Sauces

Description: None reviewed

Sides – Fried Okra

0/10 Ranking: 8.25 to 8.5/10

Description: Well-cooked, where they still had a little crunch to them. A nice breading as well, with a light seasoning mixed in, but needs some more to it and a little more salt. Would order again, though

Sides – Coleslaw

0/10 Ranking: 8/10

Description: Mayo-based, but lightly dressed. Mix of carrot, green, and red cabbage. Light and crunchy, and decent overall, but also nothing too special. Would get some to share with the table, but 50/50 on an order just for myself

Interior & Menu Photos:

Nordy’s Bar-B-Que & Grill

/ Mitch Clark / Leave a comment

Overall Rating and is it worth a visit: 7.5/10. Maybe, especially with a younger family looking for affordable BBQ and a chill setting, but nothing special overall. They have an average floor for the quality across their smoked meats, but also a lower ceiling than the majority of their Colorado counterparts across all their offerings as well. That said, it was packed when I walked in mid-afternoon, leaving me to find a spot in the bar seating area. As soon as you walk in, there is a light, enjoyable smell of hickory smoke that is not too overpowering and lingers lightly and pleasantly in the air. Functioning more grill/restaurant than a traditional BBQ joint, they have a wide menu with plenty of alternative dishes such as burgers, sandwiches, and even some salad options for your meat-wary friends or family members. Service was solid, and it has a laid-back, local hangout vibe to it, which makes for a chill and casual spot to visit. While the BBQ isn’t winning any awards from me, they make up for it with a welcoming and warm environment at an affordable price

Date Visited: 4/5/2025

Address: 4360 St Cloud Dr, Loveland, CO 80538

Day of the Week: Saturday

Time of Day: 1:15 PM. Open at 11:00 AM

Owner: Eric & Shannon Nordhagen

Website: https://nordysbbq.com/

Number of Years in Business: Opened in 2008

Number of People in Line: The Place was to capacity, with a 20-minute wait for tables, but open seating at the bar. Easily over 125+

Regional Style of BBQ: Texas Style

Total Cost: $59.55 with tip. Ordered “The Feast for 1” + 1/4lb of brisket and 1 Hazer Tag IPA. The feast came with St Louis-style spare Ribs, 1/2 a roasted chicken, Carolina pulled pork, and smoked sausage. Came with three sides of Mac & Cheese, Pasta Slaw, and Fried Okra, plus cornbread tossed in

Type of Wood: Hickory

Type of Smoker: Unsure, maybe gas or electric, as the only smoker outside I saw was attached to a trailer and appeared propane-powered. Looked like electric smokers from what I could see into the kitchen

Type of Seasoning: No signature style I noticed, but sauced everything

Best Dish: Pulled Pork

Best Sauce: Didn’t try or review

Best Side: Corn Bread

Interior Description: More restaurant style than traditional BBQ spot, in that you check in with the host and order at your table, or you grab an open chair or table in the bar area and place it there. Large spot with plenty of seating, that has more of a sports bar meets BBQ vibe, with professional sports jerseys, beer signs, and racing hoods lining the walls. Leaning more toward traditional BBQ aesthetic, on the flip side, there was an iced tea station, along with wooden luxury vinyl floors and a modern wooden ceiling and walls that were clearly from a custom design. It’s a clean, organized, and family-friendly spot

Pro Tip: Get here early, as I was shocked to see there was a wait when I rolled in and was lucky to find the one open seat at the bar

Brisket

0/10 Ranking: 7.75/10

Seasoning: Salt, pepper, potentially more, but was sauced so couldn’t fully tell

Description: Minimal bark or smoke flavor coming through, and had about a 1/4 inch of red ring to it, which they then unfortunately, poured BBQ sauce over and sprinkled it with pepper on top (that was a new one and not in a good way, even as a pepper lover). That said, it was tender and juicy for each bite, but also nothing special overall. Skip for the next time, but if you do order it, ask for it without the sauce, as it takes over the entire flavor profile otherwise and drowns out the others

St Louis Style Spare Ribs 

0/10 Ranking: 7.5/10

Seasoning: Salt, pepper, potentially others

Description: These were some of the leanest and skinniest ribs I’ve ever had, so it admittedly didn’t start off great and didn’t get much better from there. In terms of tenderness, they were a little tough and slightly chewy and seemed to have more of a grilled than smoked taste to them. Similar to the brisket, these were lathered in sauce and really didn’t have anything special to them, as they tasted like someone grilled them on their home setup. Skip em

Pulled Pork

0/10 Ranking: 8/10

Seasoning: Unsure

Description: Very juicy pulled pork, with a little smokiness to it, and also covered in sauce similar to the other meats, and then served on garlic toast. One of the better meats here, but not typical Texas Style with the saucing and hickory, and leans more midwestern KC sweet over savory. May order this one again, but probably better as a sandwich option

Sausage 

0/10 Ranking: 7.5/10

Description: Almost tasted and looked like ring bologna vs a sausage. Had a light snap to the casing and a creamy interior texture. With basically no smoke flavor coming through, it’s not worth getting again unless you’re craving a taste of childhood with the ring bologna nostalgia

Chicken

0/10 Ranking: 7.75 to 8/10

Description: Tastes like roasted chicken vs smoked, so be prepared for that. The order came with 1/2 a chicken, and while the skin was crispy and had good flavor to it, the interior chicken was dry and pretty bland and tasteless. 50/50 on skipping for next time, especially with it not really being a true BBQ/smoked chicken

Sides – Mac & Cheese

0/10 Ranking: 7.75 to 8/10

Description: Creamy and cooked a little past al dente, it did have good overall flavor, but also nothing noteworthy or unique about it. Could flip a coin on ordering again

Sides – Pasta Slaw

0/10 Ranking: 7.75 to 8/10

Description: This one was a new one that I hadn’t come across before, so I had to try it out of curiosity. To the name, it’s coleslaw mixed with pasta, with the cabbage staying crunchy and having a light sweetness and acidity balance to it, but it might be a little too heavy on the mayo. The pasta was a slightly weird addition and partner to this dish, that my brain and taste buds couldn’t quite figure out what to do with, and left me confused on whether I enjoyed it or not, but I will probably try it again

Sides – Fried Okra

0/10 Ranking: 7.75 to 8/10

Description: Light breading to them in addition to being well fried, but had no real seasoning to each bite, and desperately needed salt or a sauce to dip them into. That said, they were cooked really well, as they still had a light bite and structure to them without being mushy, but also not the best I’ve had in Colorado. I’m a sucker for okra, so I would probably get them again and request some sauce

Sides – Corn Bread

0/10 Ranking: 8.5/10

Description: Best side I had, and it was included at no cost, so even better. The cornbread was sweet and had a nice light crunch to the top of the muffin. The interior was warm and moist, but without being undercooked and doughy, making for an enjoyable bite each time. Overall, really tasty and one of the better cornbreads I’ve had in a while, would get again

Interior & Menu Photos: