Where to Find the Best BBQ in DFW
Posted August 17th, 2012 | by The Update
While summer is the season for barbecuing, sometimes it’s just too hot to stand out by the grill! Thankfully, since Dallas has drawn people from all over the country, and the world), you can find a wide variety of barbecue flavors to suit anyone’s taste, from tangy Carolina to spicy Korean to good old authentic Texas-style (the best kind, of course).
Here are a few of our favorites for a lip-smackin’, finger-lickin’-good time (and don’t forget the cobbler!)
As featured in D Magazine.
Smokey John’s Bar-B-Que and Home Cooking— Locations in East and West Dallas
“Operating since 1976, and in its current location for the past 10 years, Smokey John’s is a stalwart in the local foodie scene. They’re the first joint on this list that achieves greatness with a gas-fired smoker, which is usually the first sign that you’re in for some substandard barbecue… Smoke clings to every bite of their “come back ribs.” These fine morsels of protein might not have a familiar appearance—each rib is chopped in half and piled on the plate. But the meat is perfectly tender, with a punch of flavor from a simple rub and hickory smoke.” Visit them online at smokeyjohns.com.
CT’s Real Deal Bar-B-Que — South Dallas
“In mid-2008, CT’s took over this space in South Dallas, which was previously one location of the now defunct Hardeman’s Barbecue chain. They inherited the custom wood-burning pit that takes up nearly an entire wall of the kitchen. In addition to smoked meat items, CT’s offers many soul food standards. This not only provides options for non ’cue eaters (gasp), but allows smoked meat fans to break out of “usual side-itis” and sample broccoli rice casserole, greens, and yams. A good chunk of cornbread is also a welcome change from cheap white bread.”
Bartley’s Bar-B-Que — Grapevine
“Most of the historic barbecue joints of Central Texas choose oak for their smokers, and the pit boss at Bartley’s has followed suit, bucking the Dallas trend of using hickory… Based on the slices on my plate, this pit master had a deft hand with the smoker and the knife. Each slice had a well-formed black crust and good smoke ring surrounding moist meat with well-rendered fat and smoke flavor throughout. The sweet glaze, brushed onto the ribs when they were pulled from the smoker, gave them a punch of flavor.” Visit them online at bartleysbbq.com.
Click here to check out all the top BBQ spots in D Magazine’s list “The Best Barbecue in Dallas.”
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