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Good BBQ in Seattle?

Is there any good/authentic Southern BBQ in Seattle? I will take any style. Thanks!

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  1. Jones is good. Ribs are better than the brisket, although I usually get the brisket. Their sauce is really good, although they're of the school that dumps the sauce on before the customer sees the meat, which is too bad.

    The Pecos Pit has its adherents, but I've never been. The Steel Pig had nice crispy catfish, but we didn't really like anything else there.

    10 Replies
    1. re: Evan

      anyone know how jones sources its ingredients? i think their grub is great, but am scared to find out where they get their meat. it might mean never going back...

      1. re: Evan

        The thing I reallty like at Steel Pig is the pig wings. Smoked chicken wings [the whole wing, 3 parts] that are then fried. Get the sauce on the side. They are one of the best wings I 've have in Seattle.

        1. re: Evan

          Has anyone tried (or seen open) the Jones BBQ in SoDo?

          1. re: cburnsi

            The one across from the Starbucks office? I've been for weekend lunch many times.

            1. re: Lauren

              I've been for lunch a few times...the food tastes good, but I always feel terrible afterwards. I'm not sure if the 'cue is to blame or if I am...

                1. re: cstefan206

                  both - they are just 2 long blocks apart, with Pecos on First and Jones on Occidental.

                  1. re: mrnelso

                    Didn't that branch of Jones close a while back?
                    I think all that's left is the West Seattle location.

            2. re: Evan

              Another vote for Pig Iron! We got an assortment to go and were mighty happy when we got it home (as was mom-in-law, whose tastes are not as adventuresome as we kids). The counter chick was way cool, and even gave us extra sauce samplings, all labeled as to flavor. PS - don't miss Slim's Last Chance next door for a great sampling of local brews and some of the best obscure tequila -- the take-out BBQ from Pig Iron will be fine in the car while you get one @ Slim's "for the road."

              Pig Iron Bar-B-Q
              5602 1st Ave, Seattle, WA

              1. re: tartlette

                Big fan of Slim's, less a fan of Pig Iron...
                I don't know, I've always found their stuff to be a little dry...

            3. Second the Jones' recommendation. If you want pulled pork, the sandwich at Maple Leaf Grill ain't half bad, either.

              1. Try Mama Williebelle's at Lake Washington off Madrona. Summers only.


                2 Replies
                1. re: ssusu

                  I went and tried Mama Williebelle's last week. Wow! This place is really bad. The ribs and chicken were dry, the greens had too much vinegar, and the yams were too sweet. They need to change their catch phrase to SHO IS SLOW!!! I waited in line for 20 minutes while to girl fumbled with orders and needed things repeated to her several times before getting it right. The food took just as long to prepare.

                  1. re: bravo_one

                    Good to know. (I haven't tried it yet, but have always been intrigued....)

                2. after ardent searches and many a plate of awful stuff, it is obvious that there is simply no decent barbeque in seattle. jones is the best in town (with longhorn a close second) but that is a bit like identifying the best cajun restaurant in tel aviv...

                  1. Concur with Howard 1st - there's no good Q in this part of the world. At best you can find OK pulled pork at a few places. Run screaming from BBQ ribs or brisket in Seattle.

                    2 Replies
                    1. re: terrier

                      Hello to the great northwest my name is big D and I'm from kansas city mo. home to the best BB'Q in the world and I just happen to be a chef and yes there is some great BB'Q in the auburn wa. area

                      1. re: soulfood123

                        Can you describe in more detail where to find "great BB'Q in the auburn wa. area", or would that amount to self-promotion which the CH authorities wouldn't approve of?

                    2. I used to like Willie's House of Smoke on Beacon Hill -- is it no longer any good? though, for the most part, I concur that there has been no good Q in Seattle since Hills closed.

                      1. I have to agree with the comments above. BBQ in the Seattle area is bad to terrible.

                        1. You've got to go see The General. He used to be off Madison, now he's down south of IKEA, General's Bar-b-que 19249 84th Ave. South, past Southcenter. In the same neighborhood (kinda) is another institution--the Caveman (Cave Man Kitchens 807 West Valley Highway, Kent). The Caveman's pulled pork sandwich and Beef w/ au jus almost make an IKEA visit worth it. I find these to be the best of the bar-b-que offerings in this area. Both have a hint of the K City molasses style but are definitely more on the sweet and hot vinegar side of Que.

                          Do yourself a favor and mapquest these before you go off all half-cocked.

                          1. Try Pig Iron BBQ in Sodo/Georgetown area, my gf who used to live in Texas said it is just like the places down there and I really really enjoyed it. Plus, they have Shiner Bock beer on tap...


                            4 Replies
                            1. re: jdestes

                              Anyone try the BBQ place in Granite Falls? The owner apparently has been involved in some BBQ competitions. There's also a BBQ caterer based in Monroe.

                              When offering opinions about BBQ places, it would help if you mentioned the meats you tried, and types of sauces. Also what kind of BBQ you expect (Kansas, Texas, Memphis, Carolinas, east and west, etc).


                              1. re: paulj

                                Sorry about that, we tried the ribs and the brisket, and there 3 sauces on the table to add if you like. If i remember right, there was a mustard based sauce, a regular, and a spicy sauce. From my limited knowledge, I would have to say this was real similar to Texas BBQ even in the decor of the place

                                1. re: paulj

                                  at the risk of sounding like a little old lady whose corset is too tight, barbeque has NOTHING to do with the sauce - it is ALL about the meat. really good barbeque (meaning fat meats smoked slowly and at low teperatures) can - nay, should - be served without sauces which get in the way of the wonderful flavors of smoke and meat and grease. as for what kind of meats, it is really of no matter as a place that does one well will do them all with competence. i am fan of ribs (and of mutton and goat where available) but would gladly dine on good beef brisket or pork shoulder over bad ribs. i repeat - THE SECRET IS NOT IN THE SAUCE; IT'S ALL ABOUT THE MEAT.

                                  1. re: howard 1st

                                    I have to agree, hence, my first posting said nothing of the sauce...

                              2. Thanks for all the feedback! I tried Willie's House of Soul yesterday and it was very very ok. He closes @ 8pm and I got there @ 7:50 so Willie wasn't so siked to see me ( I should have left then!).

                                1 Reply
                                1. re: heathj

                                  I think that's "House of SMOKE." Willie (if that is his name) has his good days and bad, demeanor-wise.

                                2. There is a decent spot on Front Street in Issaquah as well, but due to a terrible case of alcoholzeimer's I can't remember the name. It's definitely white folk's barbecue, but they have a really beautiful smoked brisket, sauces are pretty good.

                                  3 Replies
                                  1. re: Wanda2day

                                    Wildfire Ranch? Yeah, not too bad.

                                    1. re: mchang

                                      Wildfire has actually been gone for probably a year now, I believe the BBQ Wanda is referring to is Stan's BBQ - which would be my recommendation to others on this board seeking good BBQ. Although I must say that I'm more of a Pulled Pork and brisket fan than Ribs - so I can't really speak to their ribs.

                                      1. re: Chrome_CW

                                        well, that's what I get for moving from Seattle and still posting here :)... lol.

                                  2. Okay, Q-hounds, y'all are looking in the wrong place. You need to head north, just beyond the Seattle city limits in Lake Forest Park. Upon the recommendation of a friend I stopped at a place called Greg's Roadhouse BBQ. It's tucked behind an espresso stand on Lake City Way (actually called Bothell Way in that part of town). I ordered a beef brisket sandwich and it was heavenly. A generous portion of real, wood-smoked brisket (cut and trimmed to order) on a sesame seed bun topped with a tasty, reminiscent of sloppy-joe, sauce. Not too sweet -- the way I like it. Because I need a bit more fire I asked for a side of their "hot" version. My-oh-my, sphincter-on-fire, it was good! A little bit goes a long way, so be forewarned. Those who like it hot will love that sauce.

                                    I have not yet had the opportunity to check out his other offerings (ribs, pulled pork, chicken, hot links, even a stuffed potato), but I'll be back. I'm curious to hear from other Q-hounds what they think of this place. For the record, his BBQ is Kansas City style.

                                    Greg's Roadhouse BBQ
                                    15030 Bothell Way
                                    Lake Forest Park, WA

                                    1. Anybody tried the new BBQ place downtown under "Happy Plaza," home of Cafe Zum Zum and Happy Teriyaki?

                                      3 Replies
                                      1. re: not the bad Steve

                                        Replying to my own:

                                        I went yesterday. It's (inexplicably, but for being on Madison Street) called Mad Oven BBQ. Sauce is good and tomato-ey, but kind of bitter for my taste--I prefer sweeter, more along the lines of Pecos.

                                        Sandwiches are big, but I wasn't a fan of the meat: chicken breast was a little too chewy, and beef brisket was pulled and stringy (?!?!).

                                        I doubt I'll be back.

                                        1. re: not the bad Steve

                                          Seven years late, I know, but it's called Mad Oven because the owner's name ins Madeline. Perhaps an unfortunate choice of name one block from Madison Street., but I get it.

                                          1. re: not the bad Steve

                                            Dickie's (the Texas Chain) is much better than both Mad Oven and Hole in the Wall. For that matter Dickie's is better and more consistent than most local attempts at BBQ. They have several locations in the Puget Sound Area with more on the way.

                                            So far I've found R&L and Greg's Roadhouse to be the best local places. On a bad day they are no worse than Dickie's and on a good day they remind me of the better BBQ I've had in the South.

                                        2. i second the rec for greg's. pretty good. jones/willies/pecos-avoid at all costs. i have heard great things a bout a small shack spot on lake city way just south of ne 80th. haven't tried yet. the best bbq choices in the puget sound region imo are branks in sumner, depot cafe and smokehouse in everett, or texas smokehouse bbq in woodinville. in addition to the bbq, all three have great homemade potato salad. you can thank me later.

                                          1 Reply
                                          1. re: bighound

                                            That's Willie's BBQ on Lake City Way. It's not really that good. It's about average for Seattle.

                                          2. Smoking Pete's on 65th in Ballard has great ribs...and brisket too. And I think they use natural meats.

                                            5 Replies
                                            1. re: sally

                                              OMG HELL no! Pete's is barely OK at BEST! Not to mention, the stoned crew gave me something like grease trap oil when I asked for some kind of chile sauce or hot sauce. I told the owner about it and he didn't do shit. I offered to send him the "sauce" and he didn't even reply. Bad BBQ with even worse service. You know it's bad if there's never a line. I've only ever seen "a few" people in there at once.

                                              I'd hit the Frontier Room all day long before I could even be talked into having to go into Pete's ever again.

                                              R&L is hands down the best and I've eaten at every place in king county that puts smoke on meat. 18th & Yesler can't be beat!

                                              1. re: Mr. Knuckles

                                                Smokin' Pete's can be OK, but the planets have to be in the correct alignment or you have to know the owner. Even then it runs to the greasy side. The slacker/stoner crew largely doesn't give a shit with the health code violations and poor customer service to show for it.

                                                I have to agree R&L is the best in the area. Unlike most places in King county they manage to be consistently good.

                                                1. re: cstefan206

                                                  Smokin Pete's has closed for regular walk-up business. If you want Pete's, you'll need to order 24 hours ahead. It appears to exist primarily as a caterer at this point. They still occupy the same spot.

                                                  1. re: BallardFoodie

                                                    I haven't been to Smokin' Pete's in a while. My most recent exposure has been via lunches/dinners brought in by work.

                                                    When my boss (who knows the owner) orders the food tends to be OK, when the admin assistant orders, not so much.

                                                    1. re: cstefan206

                                                      I liked their food a lot when the restaurant was open. Now that they just do catering, I've had it once, at a 4th of July event. It was BAD--big letdown. I hope it was an aberration, but I have to say, I'll be less excited next time I see them on the event as the caterer.

                                            2. I found a pretty decent place that is only open from 11-2pm and has a very limited menu but close to the office and isn't bad for a quick fix!

                                              Hole in the Wall Barbecue
                                              215 James St
                                              Seattle, WA 98104-2211
                                              (206) 622-8717

                                              1 Reply
                                              1. re: heathj

                                                They are better than Mad Oven or most other local attempts at BBQ, but they aren't really that great.

                                                R&L kicks their ass.

                                              2. What do Seattle 'hounds think of this BBQ?
                                                Longhorn BBQ in Pioneer Square:
                                                103 1st Avenue, Seattle, 98104. The phone number is 206-341-9696.

                                                We're on our way to a family reunion and will pick up BBQ on Saturday.

                                                3 Replies
                                                1. re: Cynsa

                                                  The pulled pork is decent, everything else is bad (including the sides).

                                                  1. re: Cynsa

                                                    Cynsa, Longhorn is bad even by Seattle standards. I suggest takeout from the International District instead.

                                                  2. What about R & L on Yesler?

                                                    Although I'm posting from out of town, having leftt Seattle in '96, but I lived in the CD and we used to enjoy R & L, also Catfish Corner, Thompson's Point of View and Sam's Super Burger. The General Barbeque was good too. And although it's not barbecue, there's always Ezell's chicken.

                                                    1 Reply
                                                    1. My vote goes for Bodacious BBQ in Granite Falls. I have always contended that good BBQ should stand alone without any sauce, and that's the end product at Bodacious. The rub they use on the ribs gives a nice hot spice to them. Cut into them, you can see the smoke layer into the meat. My favorite by far is the pulled pork. Sides are great, prices reasonable. They have catered a friend's party and we have eaten there after many sporting clays shoots at the GF Sportsman's Club. It's a stretch from Seattle Metro, but if you are out hiking Pilchuck or farther, stop in, you will be surprised

                                                      Bodacious Barbecue
                                                      402 East Stanley - Granite Falls 98252

                                                      1 Reply
                                                      1. re: urika

                                                        Sorry. I have been there. Their meat is stringy with no noticable smoke flavor. The sides? Right out of a bag or can. As a Southerner moved to the PNW, Bodacious is yet another so-called BBQ that passes its food off as BBQ to the largely unsuspecting locals.

                                                        Bodacious Bbq
                                                        402 W Stanley St, Granite Falls, WA 98252

                                                      2. I've been out here for 2 1/2 years and have been trying desparately to find decent Q. I'd be willing to drive out to Granite Falls if they are even half the place that's in my hometown in Iowa.

                                                        I'm used to good Louisiana/Texas style delicious barbeque and everyone out here thinks that it needs to be candied pork stewing in sauce all day.

                                                        1. I love the bbq pork sandwiches at Pecos Pit BBQ on So. 1st, across from Sodo Starbucks. Mon-Fri, lunch only. The owners are from Texas and what they serve is better than I had in Texas.

                                                          1 Reply
                                                          1. re: itsonlyfood

                                                            We second your Pecos Pit BBQ!!! We live in Kitsap and come over on the ferry just to have that pulled pork!!

                                                          2. Gabby's Q, in the alley between the nail shop and the Beachcomber Tavern in Skyway, (12600 block of Renton Avenue South)maybe the best barbecue in the area. It's takeout only, and the area is less than inviting, but a true chowhound would risk gunshots for good ribs, no?
                                                            The owner is from Alabama, and the ribs and pulled pork are tender and smoky. The coleslaw is very unusual, almost a sauerkraut-coleslaw spicy hybrid.

                                                            1 Reply
                                                            1. re: ira

                                                              Ira, I have to agree with Landguy. I just got back from a Dallas trip where I ate at Sammy's BBQ. (30 minutes after getting off the plane.) There's no "Q" in the Pacific Northwest that compares. But since my favorite Tacoma Mexican place has 5 police locks on the doors, bars on the windows and extra drive through patrols, I have to assume, therefore, that Gabby's might be worth checking out.

                                                            2. dixie's bbq is almost the greatest thing ever, they have one at safeco field, try some of "the man sauce"

                                                              2 Replies
                                                              1. re: willis

                                                                When Dixie's was new they were OK. When they became "cool" they went downhill. Bad service, bad attitude, so-so bbq, but they did have "the man" so they were cool. I recommend Jones. Great food, good service, nice people.

                                                                1. re: georgebharvey

                                                                  Dixie's hasn't been the same since Gene Porter stopped manning the pit every day.

                                                                  I started going there when it was still mostly a transmission shop. They started going downhill when the last service bay was converted to seating and really went to crap once Gene died.

                                                              2. How about the OK Corral on Greenwood? I think it's Seattle's best BBQ and authentic Southern food; down to the attitude. :)

                                                                1. As I got further and further down this, I was beginning to wonder why no one had mentioned OK Corral...unfortunately I couldn't remember the name of the restaurant, just that the owner, Otis, is the most fantastic guy ever. He barely has a menu, you just kind of walk in and ask him for some food.

                                                                  He also has done some catering for events for us (I don't know if this was as a favor to my family or if he does it as a business) but it was always a huge hit for beach picnic parties and the such!

                                                                  1 Reply
                                                                  1. re: dagoose

                                                                    I'll second the vote for OK Corral. In a miserable BBQ city, Otis is about as good as you'll find.

                                                                  2. Try Kau Kau's in the International District. It has BBQ Pork, Duck, Ribs that taste nothing like the regular BBQ you get at Chinese restaurants. It's amazing. They have it all hanging in the window so you can see from outside how great it looks.

                                                                    2 Replies
                                                                    1. re: stacykz

                                                                      along these lines, for a slightly different take on bbq pork ribs, try the wild boar ribs (from Texas) grilled to order at Joule...for those who like their ribs juicy/moist, as opposed to crispy/burnt...the boar is darker and richer tasting than the usual pig (their marinade and rub may have something to do with this also, of course)

                                                                      1. re: stacykz

                                                                        Best Chinese BBQ in Seattle. (probably the whole state!) Forget that dry disgusting BBQ pork from the Chinese restaurants. Kau Kau has flavorful and juicy BBQ pork that is the best I've ever had.
                                                                        Ger your food to go. I'm not a huge fan of their restaurant menu. (or else they would have received 5 stars from me)

                                                                        Kau Kau Barbeque Market
                                                                        656 S King St, Seattle, WA 98104

                                                                      2. Has anyone been to Willie's in Lake City? It's pretty good for Louisianna style BBQ and it's open til like 2am on the weekends.

                                                                        1. C'mon, people! Have you never heard of Roy's in Columbia City? Great pulled pork sandwiches. Try the Georgia Gold (pulled pork with mustard BBQ sauce) - yummy.
                                                                          The place is tiny, with only 3-4 tables,so if there's no place to sit it's wrth the wait or great for take out.
                                                                          4903 1/2 Ranier Ave. S

                                                                          1 Reply
                                                                          1. re: chuckitb

                                                                            Roys is yummy. We went there the first day we arrived in Seattle, totally enticed by the smell. I know we had the pulled pork sandwich and I think we had brisket. The pups and I inhaled both.

                                                                            Haven't tried Jones yet but sounds good.

                                                                          2. Agree with the rec for Roy's. Had a good brisket sandwich and also had a really good smoked oyster po'boi.

                                                                            1. My best friend, a fine dining chef, and myself have a soft spot for Q. We spent last summer trying all the Q in the city. I'm sure we missed one or two, but not many. We dove into the crumbling downtown suburbs, the highway strip malls and everywhere we found Q offered. We were almost always disappointed. The ONLY Q worthwhile in this city is The Pig Iron, in a funky old house in the middle of the industrial area of 1st Ave. S., everything is so damn good there. I even love the jailhouse tins you eat off and the endless selection of old fashioned sodas. Otherwise, you can get great cuban sandwiches at Paseo in Fremont, it's close to bbq and you'll feel like you need to be hosed down after you eat one. Mmmmmmm.

                                                                              1. I've got to respont to the idea that Seattle is a terrible place for BBQ. There are a few places that would compete in parts of the great southern states.

                                                                                Roy's is a great choice for BBQ in Seattle or even ,dare I say, in the hill country of Texas. We recently had a brisket sandwich and the Carolina gold. Both had the perfect white bread rolls from the Columbia City Bakery.(Sure beats the Texas traditional wonder bread.) The brisket was correctly sliced, tender, but not mushy due to the use of the Texas crutch - aluminum foil. I'd have liked a more pronounced smoke ring on the meat, but this is Seattle. The Carolina pulled pork is a 10 out of 10, It's that good. The cole slaw is an excellent home style with long slices of cabbage. Roy's also serves beer which beats half of Texas with its dry counties.
                                                                                I also enjoy Jones' ribs when they're having a good day.They're around the corner from Roy's so Columbia City is like being in Lockhart. And the BBQ joint in Granite Falls is superb as well.
                                                                                I'd say the scene has changed remarkably from 10 or 15 years ago when Seattle was a bbq wasteland.

                                                                                1 Reply
                                                                                1. re: fiddlerose2

                                                                                  Addendum to above. We just tried Pig Iron BBQ today and had their brisket. Not bad for low roast brisket like grandma made, but it wasn't BBQ. No smoke ring, dry (which means they trim too much fat off) and little flavor. The presentation was ok and I appreciate the side sauces. Bread was stale, beans were texas style doctored canned beans. Cole slaw was good; rough cut with a tangy cream sauce.
                                                                                  Perhaps people like their booze and beer selection plus their staff with tatoos and piercings, but that's still not what bbq is about.

                                                                                2. Don't any of you get up to Everett? The Depot Smokehouse (by the depot, surprise) is really awesome - big hunks of falling-apart tender meat, great beans and coleslaw. The only things I don't like about it is the cornbread is sweeter than I like it and he doesn't do collard greens - but then, no-one else does around here, either.

                                                                                  The OK Corral is good, too, except that I'm not a big Kool-Aid fan, and there wasn't a single other thing to drink. Great hushpuppies, though.

                                                                                  4 Replies
                                                                                  1. re: Freida

                                                                                    i completely agree on depot. i am a bbq contest judge and think he really knows his stuff. i also recommend branks bbq.

                                                                                    1. re: Freida

                                                                                      I tried the OK a couple of years ago. The ribs were very tough, poorly and unevenly cooked and not very flavorful. The side dishes were simply worn out and old with little flavor, funky presentation and pretty sad. (They had corn on the cob that day; cattle feed corn.)

                                                                                      I enjoyed watching the pit person taking a rack of ribs off the grill and leave them on the fence to cool. Yep a bit of paint and flies sure helped my appetite. I also didn't like the Kool-Aid in the mason jar to drink. All in all it seemed very hoky with some sad grill work and stale side dishes. Seattle has much better to offer.

                                                                                      The ribs in the photo below are my own done on a texas hibachi

                                                                                      1. re: fiddlerose2

                                                                                        Has anyone tried Smokin' BJ's BBQ in Lynnwood, I keep driving by but I haven't stoped yet. Any info would be nice. They had a decent reveiw in the Times, but I don't know if that means anything

                                                                                        1. re: idkwid

                                                                                          I’ve gotten food from there a couple of times, no seating except a outdoor picnic table (brrrrr) I really enjoyed the pork as well as the chicken. They serve the sauce on the side which is nice cuz you can control how much and really taste the pig.

                                                                                    2. I notice that nobody has mentioned Floyd's in lower Queen Anne. I was very disappointed with the ribs - low on smoke, not very tender. I wouldn't return.

                                                                                      6 Replies
                                                                                      1. re: chimaychimaynot

                                                                                        People looking for some good Tennisse/ Texas bbq try Burney Brothers BBQ! Its amazing! This little place has everything you can think of. Tender brisket juicy pork, chicken and turkey, spicy hot links, down to the best giant stuffed potatoes and homemade texas meat chili. They even have these cute little loafes of cornbread. In my opinion best bbq in washington! And Iv been to a lot of them! I highly recomend trying it out next time your in the Lake Forest Park area! Or wait till May, they are opening a new location in Crossroads!

                                                                                        Purrrdy Dang Good!

                                                                                        17171 Bothell Way NE
                                                                                        Lake Forest Park, Wa. 98155

                                                                                        Phone - 206-417-6200

                                                                                        1. re: BBQ Queenie

                                                                                          i gotta go with jones ,there ribs are awsome.wilies taste of soul isnt bad,but i get heartburn from liquid smoke.heard of another place the outher day up somewhere around marysville, called sticky fingers. anybody been there yet.

                                                                                          1. re: mics

                                                                                            I love Stickey Fingers BBQ. It is located next to subway a block north of 88th street. They have the most tender ribs ever. I am a huge sauce person, but there food doesn't need it. It is owned by a guy named Kelly Jermyn who has a long family history of bbq and bbq competitions. They have pork, brisket, kielbasa, chicken, and ribs. In order to get ribs fresh off the smoker go after 5. try the New York Kielbasa sandwhich it is so good.

                                                                                            1. re: TinkFreak

                                                                                              88th Street and what cross street? What city are you in?

                                                                                              1. re: TinkFreak

                                                                                                While there is a chain of BBQ restaurants in the South named Sticky (not Stickey) Fingers, there seems to be one named Stickey Fingers in Marysville on State north of 88th next to a Subway. Is this it? Is it connected to the chain or just ripping off the name similarity?

                                                                                                1. re: TinkFreak

                                                                                                  Yet again we have somone trying to pass meat loaded down with overly sweet, probably bottled BBQ sauce as "BBQ", to an unsuspecting local population who have never had the real thing. This stuff doesn't even TOUCH real BBQ.

                                                                                                  Stickey Fingers Bbq
                                                                                                  9214 State Ave Ste C, Marysville, WA 98270

                                                                                          2. In the summer, I like to go to Pecos Pit BBQ for BBQ Sandwichs. They are the best, gooey, sloppy and yummy. It is on 1st Avenue South (just north of Starbucks Corporate, on the other side of 1st) . . . parking can be a pain around noon, so go a liitle early or a little late. Only outdoor seating.

                                                                                            Don't know their weekend hours, if any as I am always there on week days.
                                                                                            Pecos Pit BBQ
                                                                                            Neighborhood: SODO
                                                                                            2260 1st Ave S
                                                                                            Seattle, WA 98134

                                                                                            1 Reply
                                                                                            1. re: sushibabe

                                                                                              > Don't know their weekend hours, if any


                                                                                            2. I'll second the R & L Home of Good BBQ on Yesler. It always amazes me that no one seems to know about this Mom and Pop (they are they only ones I ever see there). The "Home" as we call it has the best brisket in Seattle hands down. I get the brisket dinner with hot BBQ sauce (it's actually hot) with a side of hot sauce so that I can dip my brisket sammies (they give you a couple slices of wonder bread to make brisket tacos with) in. I'm a beans man myself, but i've heard good things about their potato salad. Try the sweet potato pie, too.

                                                                                              Hot tip: Get the bits and pieces for you dog. The last time we were there we the "small" and she brought out a 10 pound box of dried out ends/bones of various cuts of meats. My dog hasn't been the same since. It was like 3 bucks.

                                                                                              1. Make the drive to Issaquah and check out Stan's BBQ. Brisket is fantastic.

                                                                                                1. Jones is closing up shop in the Crossroads Mall. I was sad to hear that they are giving up on the Eastside.
                                                                                                  It seems that Burney Bros. BBQ is taking over the spot. They presently have a location in the mall at Bothel Way and Ballinger. I tried them based on one of the posts here and was not impressed. I got the brisket and the BBQ pork (pulled?). Altho both were moist and tasty, neither had much of a smoky taste and NO smoke ring on either meat. The brisket was absolutely lean - how it stayed moist is a mystery to me. Their sauces also disappointed. The mild was just sweet and the hot was only slightly spicier.
                                                                                                  All in all, I'd say that the Eastside loses in this trade.

                                                                                                  3 Replies
                                                                                                  1. re: kirkj

                                                                                                    i second everything you say! burneys in my book doesn't qualify as bbq. it's cooked(smoked?)meat slopped in sauce. i wouldn't feed my dog with it. they will die a fast death taking over in the jones space. my wife and i are at crossroads quite regularly and jones is usually busy-too bad.
                                                                                                    my opinion still is that the only decent bbq on the eastside proper is at texas smokehouse bbq in woodinville but even they are hit and miss.

                                                                                                    1. re: bighound

                                                                                                      Theres a BBQ(use to be in downtown Sumner) in Algona called "BRANKS BBQ" My husband and I would drive cross country for this place. Seriously you need to eat here!!

                                                                                                      We also love caveman chicken.

                                                                                                      1. re: bighound

                                                                                                        Just got back from an accidental encounter with Burney's at Lake Forest Park Towne (sic) Center. Pulled pork was served with sauce on the side, which I appreciated and which let me taste the smoke. Not much, byt something, at least. Not a bad start, but the slippage commenced immediately. Brisket was more smoke-free than a Seattle tavern and not flavorful, though with a good texture. On the side was "Texas Chili," made by ruining some of that perfectly acceptable pulled pork with a fistful of supermarket canned chili powder and what I believe to have been a hard shake of Worcestershire sauce. Too bad on so many counts. Oops, I just remembered the "not link." Forget it (I did not know oscar meyer made "hot" links) .

                                                                                                    2. The best bbq in seattle just closed this week. Rhodie's, a hole-in-the wall takeout attached to a gas station at Denny & Broad. Their pulled pork was the best I've ever tasted, and I've been everywhere. Rich and complex, many different flavors jockey for position but ultimately blend harmoniously for barbecue bliss. Their beans are also superb but can be a touch heavy on the molasses. For what it's worth, they won 'Best Seattle BBQ' at the Bite the last two years, beating out the mighty (and overrated) Jones. I wish I'd found this site earlier to convince folks to check it out---maybe they could have stayed in business. They still have a place in North Bend though.

                                                                                                      4 Replies
                                                                                                      1. re: joeleejoel

                                                                                                        I pulled into the lot Friday, hoping for some of that good smoky brisket and got the rude shock. Ouch.
                                                                                                        Location kills again...

                                                                                                        1. re: mrnelso

                                                                                                          According to their website they will be opening a Marysville location soon, in addition to North Bend. Unfortunately for the downtowners, those places are a goodly drive away, but something to keep in mind when taking trips north on I-5 and east on I-90.

                                                                                                          1. re: Roo

                                                                                                            Or going to the outlet malls!

                                                                                                        2. I found Wicked Rack Bar-B-Que in Lake Stevens and it's FANTASTIC!. Look for the Hertz Rentals and Wicked Rack is in the same complex across from the gas station.

                                                                                                          Website is: http://www.wickedrackbbq.com

                                                                                                          1. Not in Seattle proper. For a kid who grew up in Texas Hill Country I now know that you have to get out into the country, namely the city of Granite Falls WA to get what you and I deserve. Hit BODACIOUS BBQ in downtown Granite Falls. This place is awesome. I ate my way there...Burney Bros-Lake Forest Park, Wicked Rack-Lk. Stevens, Three Pigs-Snohomish, Rhodies-Seattle, Big Easy-Everett, Stickey Fingers and MO's- Marysville, The really lame one in the old Everett train depot building run by an equally lame proprietor that thinks his BBQ sauce is outstanding-Give me Kraft from the bottle instead, Pecos Pit-Seattle, Mother Willoughby's-Seattle, Jones BBQ, Pecos and Jones are honorable mention, but the othersl listed are lousy. Mike and Sharon Doyle have been in business in Granite Falls in a small comfortable restaurant setting for 5 years now carefully preparing the best Q in this area. I eat there about twice a month a 30 mile drive round trip for me. Mike has a "Peter Klose" pit manufactured in Houston, TX and is a graduate of a famous pitmaster school. The finished product in the form of the best pork ribs, mouth watering chicken, hot links, pulled pork and brisket you have ever tasted is the result. This is Q that is so good, that you need not add ANY BBQ sauce for fear of ruining the awesome smokey flavors. I add some on the side just for grins, but use it sparingly. His sides are outstanding too. The cherry on top is "Prime Rib Sunday" though. It only happens about once per month (Get on the Email list to know the schedule) and is the finest smoked to perfection Prime Rib that you will ever sink you teeth into. Call them first before you drive there, as often in the summer they are catering large crowds of hungry Q fans. They have take out too, are open Wed thru Sunday and close at 8 PM or when the food runs out. You want good Q? Go see Pit Master Mike, the drive home will have you shaking your head as to why you ever went anywhere else but here. 360-691-5007.

                                                                                                            4 Replies
                                                                                                            1. re: HunterFisher

                                                                                                              Here's what you all are looking for. It's call R&L BBQ. Up on Yesler. Find it here: http://seattle.citysearch.com/profile...

                                                                                                              Best BBQ in Seattle.

                                                                                                              1. re: blackjsus

                                                                                                                I wholeheartedly agree!!! R&L is the best by FAR! I've never had a bad "Q" there and I think the quality of meat is among the best I've had. Home stuffed links, tasty greens and top it all off with a giant slice of sweet potato pie. I used to live in Ballard and would drive all the way to R&L because I got a hankering that nothing else could remedy.

                                                                                                                The only other Q I do in a pinch is Frontier Room - their chili rocks!!!

                                                                                                                Just my &0.02

                                                                                                              2. re: HunterFisher

                                                                                                                Coming from GA, this stuff was a HUGE disappointment. The beans came from a can. The coleslaw wasn't hand cut and was basically tasteless. The pork did NOT have the flavor of smoke. The ribs were tough and had no smoke ring.
                                                                                                                Basically, so far, the only BBQ that has been worth buying so far has been Rhodies in Marysville...his pork TASTES like it was smoked...Also there is a new smokery in Smoke Point that does brisket worthy of the state of Texas. There pork isn't done long enough. Not worthy, but the brisket is yummy.

                                                                                                                Bodacious Bbq
                                                                                                                402 W Stanley St, Granite Falls, WA 98252

                                                                                                                1. re: HunterFisher

                                                                                                                  Should probably mention that Bodacious BBQ in Granite Falls appears to have been closed for at least a year or so now.

                                                                                                                2. Casper's on Lake City Way in N. Seattle, though it's known for their Floridian gator, serves up some very decent beef ribs and sandwiches. They also have great service and prices, to boot.

                                                                                                                  1. If you just want ribs, Tony Romas makes good ribs. I can make them good as well, so I only go when they have all you can eat ribs. Also, it's very easy to make pulled pork and bbq chicken, so I do that as well. Nothing like home cooking when you do it right.

                                                                                                                    1. Article in Seattle PI on local BBQ author and owner, Julie Reinhardt (Ballard's Smoking Pete's BBQ). Most of the comments relate to home BBQ:


                                                                                                                      1. Jones BBQ is the best, located in SODO! Looks very business park-y but is actually VERY VERY good!

                                                                                                                        1. Great BBQ at a new place in Arlington, WA called Moosecreek BBQ, 3617 - 172nd ST NE SUITE 5
                                                                                                                          ARLINGTON, WA 98223, 360-651-2523. Sandwiches are pricey but huge. Never thought I could split a BBQ sandwich and be full! They do close early if they run out of meat, so call first if you are coming from out of the neighborhood. www.moosecreekbbq.com.

                                                                                                                          1 Reply
                                                                                                                          1. re: bbqchick

                                                                                                                            Their brisket is yummy. Beans are to die for. Their ribs are tough as is their pork butt. I suspect they start the brisket the night before but the pork in the morning and it doesn't get enough time in the smoker. I go there for the BEEF only.

                                                                                                                          2. Nobody mentions Roro in Freemont? Been there twice and thought the BBQ and sides were really good. Looks like they have a second location in Wallingford too but haven't been to that one. The Freemont one is tiny, not much seating and was packed on the weekend we went. Worth the wait though.

                                                                                                                            2 Replies
                                                                                                                            1. re: nwhophead

                                                                                                                              I actually had a fairly good pulled pork sandwich at the Wallingford location not too long ago.

                                                                                                                              My vote for best in Seattle has to be Hole in the Wall BBQ on James St. Great brisket sandwiches and the beans are the best I've had in a while. Check it out if you haven't yet.

                                                                                                                              1. re: nwhophead

                                                                                                                                We visited Roro on 15th (was Zesto) recently and came away convinced that we'd eat there every day, if we were in high-school across the street, but just the sides. We loved the cornbread - moist, with a mysteriously subdued sweetness, good tooth, corny, caramelized, nice. Garlic mashed potatoes, fries, and mac & cheese were a good value and substantial.

                                                                                                                              2. Dang...nobody has mentioned Carolina Smoke in Bothell? The brisket is INCREDIBLE. Great pulled pork. Several types of BBQ sauce...all of which are fantastic. Smoked mac & cheese...collard greens...

                                                                                                                                Oh...and the best corn bread I've ever had hands down.

                                                                                                                                Carolina Smoke
                                                                                                                                23806 Bothell Everett Hwy, Bothell, WA 98021

                                                                                                                                6 Replies
                                                                                                                                1. re: lucasaevans

                                                                                                                                  Based on this post and your other one, I went right out and tried Carolina Smoke last night, but was pretty disappointed. Details are here:


                                                                                                                                  So today I went out to where Greg's used to be located -- it's been closed for years now, replaced by a succession of joints -- and found that the place is now called Rainin' Ribs. It's been there for about a year and a half and has been mentioned in other threads but not, so far, in this one. The ridiculously young kid who runs the joint (he's 23 or 24 -- I could barely see him behind the huge stacks of hardwood logs and the massive smokers he says he built himself) says they use Apple, Cherry and a bit of Alder and smoke their Brisket for 17 hours.

                                                                                                                                  Overall I was impressed. Was it slap-your-mammy good, as good as the best you can get in the south? No, but it was certainly respectable. The Spare ribs were moist, meaty and very smoky, and thankfully (to my mind, at least) still had the rib tips on (i.e. were *not* trimmed St. Louis style). Brisket was moist if not juicy, with a pronounced smoke ring at least 1/2" deep and a smoky flavor to match. Pulled pork was mildly smoky but nicely seasoned and was still moist, and tasted as if it had been lightly tossed in a little vinegar, perhaps. Perhaps not.

                                                                                                                                  They have three sauces: House, Sweet and Voodoo. All are tomato based. The house is a very nice balance of tangy and spicy (but not hot) with a touch of sweetness to balance it out. The Sweet sauce, as you'd expect, adds a significant honey/molasses flavor but doesn't overwhelm. Definitely sweet but not candy. And the Voodoo packs a wallop without punishing you.

                                                                                                                                  The sides I tried were pretty good as well. Cole slaw needed more tang, I thought, but the beans were very good -- packed with cumin and spice and nice chewy pieces of brisket, onion and carrot, if I identified them correctly. And the collard greens were remarkable: perfectly cooked in a slightly vinegary "likker" with the requisite bacon and a surprisingly spicy kick at the finish. I want more right now.

                                                                                                                                  Really an admirable showing for anywhere. Considering it's a kid in Seattle, even better. I'm going back for sure.


                                                                                                                                  Rainin' Ribs
                                                                                                                                  15030 Bothell Way NE, Lake Forest Park, WA 98155

                                                                                                                                  1. re: acgold7

                                                                                                                                    This was Skyler, who spent a year after college in Australia. Much the best is to ask him for this story, as I will surely goof it up, but I think he lived that year with a host who smoked meats. That smoke ring in the brisket - oh yeah. He'll love to show off that primo smoker, too.
                                                                                                                                    Good greens, inconsistent hush-puppies can be straight-up Alabama (or not).
                                                                                                                                    I did not ask him how.where he learnt to do greens (please tel us if you learn it) but they are good.

                                                                                                                                    1. re: mrnelso

                                                                                                                                      Oops, my comment was for Rainin Ribs, I will be back there, and intend to school him in Hush Puppy presentation.

                                                                                                                                  2. re: lucasaevans

                                                                                                                                    A friend and I had lunch a few days ago at Carolina Smoke and were beyond disappointed. We both had pulled pork sandwiches and potato salad for about $9. The pork was dry with no flavor and the potato salad tasted like Reisers though the server claimed it is homemade. I had to drown the sandwich in the sauces on the table just to get any flavor on the sandwich. Probably should have tried something else but all other lunches were over $14 for a sandwich! Don't think I can go back even to try the "incredible brisket".

                                                                                                                                    Carolina Smoke
                                                                                                                                    23806 Bothell Everett Hwy, Bothell, WA 98021

                                                                                                                                    1. re: nwhophead

                                                                                                                                      Mixed feelings to see someone else's experience parallels mine (my write-up is linked to above). I was hoping I'd hit them on a bad day. I've still got leftover pork and brisket in the fridge -- can't bring myself to eat it but can't bear to throw it away either.

                                                                                                                                      Really want to support a nice local business, and not just because I'm desperate for good BBQ wihtout having to spend a day doing it myself and making enough to feed an entire army.

                                                                                                                                      1. re: nwhophead

                                                                                                                                        We ate here last summer, hoping for good Q. Meat wasn't that tender (had brisket, I think), sides were *meh*... just wasn't feelin it. And expensive, sheesh! Ten bucks for a sammich and one side.

                                                                                                                                        Carolina Smoke
                                                                                                                                        23806 Bothell Everett Hwy, Bothell, WA 98021

                                                                                                                                    2. Have eaten and cooked a lot of Samoan barbecue in Seattle! Local Samoan Churches have "Luau" or "Malamalama" that are events open to the public with lots of eating.
                                                                                                                                      Barbecued pulled pork is always a big hit, and sometimes (If you're very lucky) you can find someone who actually manages to bury a whole pig underground. (Nothing like it)
                                                                                                                                      The sides aren't what you come to expect from Southern Barbecue, they include white rice, very green bananas baked or boiled (surprisingly good) and chicken. They also include baked big taro.
                                                                                                                                      The home-grilled chicken often seems to have been cooked over too hot a fire, so the outside might be charred and the inside undone so be careful. You wouldn't give any kind of criticism to any of these folks!
                                                                                                                                      Sometimes individuals have fund-raisers where they advertize that they're cooking and selling plates, and take orders over the internet.
                                                                                                                                      Have also been to Bosnian barbecues, where space is rented in Sammamish Park or at someone's home and they roast whole lambs on spits and serve Bosnian barbecue.
                                                                                                                                      I can't invite anyone to these barbecues because of the danger of bringing the wrong Bosnians! (Politics can be so tiresome!) Nerves are still raw in the Bosnian communities here and their barbecues are generally closed to outsiders. :-(

                                                                                                                                      1. RaininRibs on Lake City Way--Nice and helpful. Ordered 5 lbs of pork/chicken for a party this week. Just right. Tasty, made excellent "sliders" and sauced to each guests liking. Our homemade coleslaw was better though.

                                                                                                                                        1. The number of posts on this thread makes me realize that Barbecue in Seattle is probably actually pretty good, because there's clearly a great deal of interest and competition and judgment involved in it! (We must be better than we think we are)

                                                                                                                                          9 Replies
                                                                                                                                          1. re: PeteSeattle

                                                                                                                                            You've got that right...out of the many places mentioned here on this thread, I don't think there's a single one not praised to the heavens by at least one person, and condemned as not fit for dog food by another!

                                                                                                                                            I keep seeing this place every day on my way to work. It's on Airport Way just south of the West Seattle bridge. It's supposed to open in August (barring any more beams dropped on anyone's toe). It's going to be Texas-style, with the emphasis on brisket. I'll definitely be giving it a try and reporting back!

                                                                                                                                            Jack's BBQ

                                                                                                                                            1. re: MsMaryMc

                                                                                                                                              BBQ is incredibly challenging. Unlike most other cuisines, there are so many external variables in cooking that can affect even the work of even the best pitmasters. Changes in weather, external temperature, humidity, or wood can all have a major effect on cooking.

                                                                                                                                              I've been to several "Best of" places in Texas on off days where I've had only mediocre BBQ.

                                                                                                                                              Additionally, the quality of what you get is highly dependent on how long it's been off the smoker. There's no question homemade BBQ is often better than restaurant stuff because you always eat it soon after it's been pulled from the smoker.

                                                                                                                                              As I think I've mentioned before, I have this theory that many "good" BBQ are good because they are busy (as opposed to being busy because they're good). Being busy and having a consistent, steady stream of customers allows them to keep refresh off the smoker meats ready to be cut (instead of sitting under a heat lamp or in a heating drawer or, heaven forbid, reheated).

                                                                                                                                              So yeah, in a place like Seattle, where weather fluxuates constantly and we don't have a place that is able to keep a large steady flow of customers, BBQ experiences at the same place will vary wildly.

                                                                                                                                              1. re: GreenYoshi

                                                                                                                                                Being busy enough to turn over the stock of meat is important. That said I've been to plenty of busy BBQ places in Seattle with not very good BBQ even on their best day.

                                                                                                                                                It is pretty sad when the outlets of a Texas based chain (Dickie's) or the BBQ I've had in the Dallas, Houston, Atlanta, or Charlotte airports beats most attempts at BBQ I've had locally.

                                                                                                                                                While I've had great BBQ out of backyard smokers here, for some reason most places that try to run BBQ restaurants here can't seem to serve nice moist BBQ with good smoke flavor and a good crust. On top of that too many local joints seem to be using Kraft sauce and sides bought from Costco or Sysco.

                                                                                                                                                I suspect there just isn't the knowledge locally of how to successfully do BBQ in quantity or how to manage the fluctuations business from day to day. This leads to meat that is rushed in the smoker or held too long once it is smoked. The meat runs to dry and flavorless as a result.

                                                                                                                                                That said, both R&L and Rainin' Ribs have decent BBQ. R&L gets major props for both being around as long as they have and remaining remarkably consistent during that time.

                                                                                                                                                1. re: cstefan206

                                                                                                                                                  What do you order at R&L?
                                                                                                                                                  I've never had a good BBQ meal there and I feel like I'm missing something. Is there some secret?

                                                                                                                                                  1. re: GreenYoshi

                                                                                                                                                    I usually get the rib tips.

                                                                                                                                                    I think I've had most of their menu by now and have been disappointed only a couple times. The problem didn't seem tied to the menu item and was just an issue with that visit.

                                                                                                                                                1. re: equinoise

                                                                                                                                                  Not so fast... https://www.facebook.com/permalink.ph...

                                                                                                                                                  "Jack's BBQ will be closed for dinner this week and next , except for tonight and Roem Baur ticket holders this Saturday. Still open for lunch Tues-Sat. Need more cooks and floor staff!!!"

                                                                                                                                                  So I guess they've been busy, at least?

                                                                                                                                                2. re: MsMaryMc

                                                                                                                                                  I have been eagerly awaiting the opening of Jack's BBQ! I've attended two of the Seattle Brisket Experience events he's put on and really loved the food. I can't wait to hear what all the Hounds think once they've finally opened for good!

                                                                                                                                                  1. re: akq

                                                                                                                                                    Finally tried Jack’s BBQ tonight. There were glitches, but nothing I wouldn’t expect from a place that’s just opened; and there was a lot to like, and a lot of potential for more.

                                                                                                                                                    They’ve been doing lunches daily for 2-3 weeks, but the dinners have been limited to a just few nights, with reservations for a set number of guests. By dogging their Facebook page, I finally managed to get on the list for tonight before it filled up.

                                                                                                                                                    My husband and I got there about 8:15 pm. The place was lively but not jam-packed--there were several empty tables. We waited in the foyer for about five minutes, but nobody acknowledged us. Finally we flagged down one of the many servers who were hustling back and forth past us. She slowed down just a little and said “We’ll be right with you." We waited for another ten minutes...and finally, when another, larger party arrived, that seem to provide the critical mass to get us all noticed. A guy came out from behind the bar and seated us.

                                                                                                                                                    Service mostly improved after that. Our waitress was very friendly and attentive enough, if occasionally little dizzy. She took out orders pretty quickly and brought drinks and appetizers (although we did have to ask for a few things, like napkins).

                                                                                                                                                    We asked the waitress, was the Frito pie appetizer big enough to share? and she said it was. It wasn’t, not even close--but it was so good we ordered a second one. The chili on it was really tasty, mostly shredded brisket (no beans), spicy but not outrageously so. I ordered one of the specialty cocktails, the Armadillo (Mescal, blood orange liquor, pineapple-sage reduction, Ancho Reyes chile liquor). It was really good--a nice blend of flavors, complex, and potent enough, but for $11 I would have liked it to be a little bigger!

                                                                                                                                                    I got St. Louis Ribs with coleslaw and corn pudding. My husband got a two-meat combo with the brisket and a hot link, with potato salad and slaw. We both sampled everything. I’m a moderately-enthusiastic carnivore, but I’m even more a carbo-fiend. The corn pudding was my favorite part of the meal, no question. It was SOOOO good--rich and creamy and buttery and sweet and decadent. The coleslaw was crispy enough, with a slightly tart, creamy dressing--good, but not spectacular. The potato salad, we both agreed, was bland and adequate, no more--I would skip that next time, my husband might get it again but will want to try other sides first. My ribs were really nice--meaty and tender and just fatty enough. They came to the table perfectly hot, but my husband said his brisket was barely warm and the hot link was room temperature. Both were tasty, he said, but they would have been better if they were hotter. His brisket was nice and smoky and tender, and just the right balance of lean to fat. The bbq sauce (served on the side, in a bottle on the table) was good enough, smoky and slightly spicy but not really remarkable--but this is Texas-style bbq, and the sauce really isn't the point there, is it? The portions were good enough--not a huge plate of ribs, but plenty for me, and the two-meat combo was enough for my husband (who is not generally a light eater).

                                                                                                                                                    For dessert, I had the bread pudding and he had the pralines. I like chewy pralines more than the crumbly kind, and these were the crumbly ones, but they were pretty tasty for all that. My banana pudding was...odd. There weren’t enough vanilla wafers, the pudding was WAY too sweet (I like sweet, I expect banana pudding to be sweet, but trust me, this was over the top), and there were almost no fresh bananas in it—just a lot of dried banana chips. That dish definitely needs to go back to the drawing board (or back to the back of the Nabisco Vanilla Wafer box!)

                                                                                                                                                    So overall...a few things were great, a few so-so, a couple...not so much. Service definitely needs work, but you can’t really judge them too harshly after this little time. We will probably give them a month or three and try them again.

                                                                                                                                              2. Hi all, I grew up in Kansas City, so yes i am a bbq snob. I have not found any great bbq in seattle. anywhere. But, I'm told it's because in King and Pierce co. the air quality rules dont allow a brick pit bbq like they have back east. so, commercial restaurants use electric smokers, and you just cant get a good bbq flavor from a smoker, thats why they all bury the meat in sauce, to try to make up for the fact its not bbq. however, if you go down to thurston co. or maybe north to snohomish co. you might find something there. I've been to Olympia and there are a couple there that are'nt bad. Southbay Dickerson's BBQ and Ranch House BBq near Shelton. neither are bad at all.

                                                                                                                                                15 Replies
                                                                                                                                                1. re: petesgalaxy

                                                                                                                                                  Glad to bring this information an update: Rainin Ribs advertises: " ...old school smoking style...smoke our meats low and slow using only fruit woods in our...triple barrel smokers..."

                                                                                                                                                  1. re: mrnelso

                                                                                                                                                    Rain' Ribs in our experience is fantastic. Great meat and the fried okra is quite well done. Check it out.

                                                                                                                                                    1. re: c oliver

                                                                                                                                                      We have a lengthy write-up of Rainin' Ribs aboive, and are happy to second that recommendation. Quality continues to be excellent and consistent but we hear Skyler has moved on.

                                                                                                                                                      1. re: acgold7

                                                                                                                                                        We've only been there twice so don't know names. But we got a tour of their smoke house which was very impressive. I threatened to break in at night :)

                                                                                                                                                        1. re: c oliver

                                                                                                                                                          As noted above, Skyler's the kid who used to run the place.

                                                                                                                                                    2. re: mrnelso

                                                                                                                                                      Just got a takeout order of "a full rack" of spare ribs as advertised on their web menu.
                                                                                                                                                      Got home and called them up and said my order was wrong as I only got 5 ribs and not a full rack.
                                                                                                                                                      Expecting to hear, "gosh we're sorry" and be offered a partial refund, they said, "that's right, 5 to 7 ribs in a full rack."
                                                                                                                                                      No. A rack of ribs is the whole thing. All the ribs. 13 of 'em like any other mammal.
                                                                                                                                                      If you want to sell 5 to 7 ribs, say so.
                                                                                                                                                      If you put "full rack" on your menu, deliver a full rack.
                                                                                                                                                      Otherwise there's no nice way what that's called.

                                                                                                                                                      So, I sent them an email and if they make it right I'm gonna pull this posting.

                                                                                                                                                      But until then, Rainin' Ribs, That's B.S. and shame on you.

                                                                                                                                                      1. re: JayDK

                                                                                                                                                        That's disturbing. I had that happen to me once at a Chili's or Applebee's (I know -- I was on the road and there wasn't anything else nearby) but I wouldn't expect this from them.

                                                                                                                                                        No way a "Full Rack" is anything less than 13, and a half less than 6 or 7. Especially when a full rack is 26 bucks.

                                                                                                                                                        I love RR and will be interested to see how this plays out.

                                                                                                                                                        1. re: acgold7

                                                                                                                                                          Wow! Just got off the phone with the owner.
                                                                                                                                                          She swears there's a difference between the number of ribs in a full rack depending if they are spare ribs or baby back ribs.
                                                                                                                                                          No I don't think so.
                                                                                                                                                          Anatomy is anatomy.
                                                                                                                                                          Anyway, acgold7, you are the only one who replied so thought you'd like to know.
                                                                                                                                                          I'll leave this up for a few more days and then probably take it down because this poor lady will just might go out of business soon enough and I really don't want to hasten that process.
                                                                                                                                                          PS The ribs weren't the worst I've had and that's the best compliment I can honestly give.

                                                                                                                                                          1. re: JayDK

                                                                                                                                                            I've been waiting to read about what happened. Did she elaborate when you said "no, I don't think so"?

                                                                                                                                                            1. re: c oliver

                                                                                                                                                              It's almost funny.
                                                                                                                                                              She kept explaining the difference between baby back ribs and spare ribs.
                                                                                                                                                              I kept saying, it's anatomy.
                                                                                                                                                              Then she went into how daily, people tell her about how they make ribs, etc.
                                                                                                                                                              I told her, I'm not talking about preparation, a full rack is ALL the ribs.
                                                                                                                                                              She just didn't get the fact that a rack of ribs, or a slab of ribs is not some mystery. Go to any grocery store and you can see this.
                                                                                                                                                              So the conversation didn't progress, but after a few rounds of this, I tried to end it by suggesting she do the google.

                                                                                                                                                              Again, she said her computer was broken. !

                                                                                                                                                              I felt it would have been too pitiful to suggest she use the cell phone she was talking on so I didn't. I really don't want to burn this woman at this point, it's just so shocking.

                                                                                                                                                              I did tell her I was posting here and let's hope she defends herself. That'd be fun wouldn't it?

                                                                                                                                                              Actually it might not be fun, more cruel, and that's why I'm sayin' I just might take these posts down. But thought you guys would enjoy it while it lasts.

                                                                                                                                                              PS Just came back from Austin eating the "best BBQ" there. It was OK, but no better than "the best" I had in Kansas City recently.
                                                                                                                                                              People wait for hours in Austin for BBQ there.
                                                                                                                                                              Insane. I'd guess that if you waited an hour for a rack of ribs in Austin, and got served 5, you would certainly take out your six shooter and even though you'd go to jail, you'd probably get a sympathetic jury and get off with time served.

                                                                                                                                                              1. re: JayDK

                                                                                                                                                                So interestingly I've been hearing that RR has been falling off recently since Skyler (the kid who used to run the place) moved on and his mom (who probably paid to set it up) took over. I'm guessing that's who you spoke to.

                                                                                                                                                                There may be some truth to what she says, however. When you look at a full ribcage, there are indeed fewer bones that make it all the way around to the breastbone than are in the back by the spine.

                                                                                                                                                                Even so, I was breaking down both baby backs and spares yesterday and every rack of spares had 10-12 ribs, easy. Not a chance a full rack is 5-7. That's half by any math.

                                                                                                                                                                I'm tempted to swing by Costco, pick up a 3-pack, and show her what I call a full rack.

                                                                                                                                                                Nah, she knows.

                                                                                                                                                                1. re: JayDK

                                                                                                                                                                  Second of all :) I don't think you can take down a post after two hours. But I think this is valuable info. I don't even remember what we had there (once eat in and once carry out) but our experience (August 2013) was fantastic. It sounds like the 'management' has changed and for the worse. I don't think you're doing anything inappropriate. Others will weigh in with their own current experiences. I appreciate your posting.

                                                                                                                                                                  1. re: c oliver

                                                                                                                                                                    <Second of all :) I don't think you can take down a post after two hours. >

                                                                                                                                                                    I think he just means flagging it and telling the mods to 86 it.

                                                                                                                                                                    1. re: EatFoodGetMoney

                                                                                                                                                                      And I don't think they'd do that either.

                                                                                                                                                      2. re: petesgalaxy

                                                                                                                                                        You can run a gas, charcoal, or wood fired pit in King and Pierce county. After all if wood fired pits were banned why wouldn't wood fired grills and pizza ovens be banned as well?

                                                                                                                                                        Sadly many of the poor local attempts at BBQ I've tried have come from wood or charcoal fired pits and smokers.

                                                                                                                                                        That said it is possible to turn out decent BBQ in a gas fired pit. I've been to 'best of' BBQ joints in the South that used gas smokers and had great BBQ.

                                                                                                                                                        I suspect the real issue is twofold:
                                                                                                                                                        1. There isn't much knowledge locally on how to do BBQ in restaurant quantities while keeping quality up.
                                                                                                                                                        2. Locals aren't very tolerant of joints that run out of various meats during the course of the day. This leads to either meat that isn't cooked long enough or meat that is held and re-heated. In BBQ country running out during the day or closing "when it's gone' is considered the mark of a decent BBQ joint.

                                                                                                                                                      3. Just wanted to let people know that Ballard is currently experiencing a BBQ boom. In the last couple months, there are two new places.

                                                                                                                                                        Bitterroot is on Ballard ave and, despite some issues with timing of my order (comped a drink and dessert), has a pretty mean brisket, greens, grits, and I like the baby back ribs my wife had.

                                                                                                                                                        I've also been a couple times to the Boar's nest. Real nice guys, smaller place, a couple TVs. I liked the pulled pork (brisket not as tender as I like) and a bunch of good sides.

                                                                                                                                                        RoRo's is moving into the old Zestos at 65th and 15th. Never been to their other locations.

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: BallardFoodie

                                                                                                                                                          boar's nest is currently my favorite place for bbq! great people, great service, and good food! the ribs and pulled pork were delicious :) and i'm a sauce gal and they do a good job on their different regional varieties. don't miss the fried mac and cheese there~!

                                                                                                                                                          excited to try bitterroot!

                                                                                                                                                        2. I can't believe no one else has mentioned this place. (maybe I missed it) We used to go here all the time when I worked in Renton. Texas Style BBQ, meat is so tender. I haven't tried anything else besides the brisket - because I thought it was that good. My friends love it, co-workers love it... pretty tasty.

                                                                                                                                                          Cedar River Smoke House
                                                                                                                                                          304 Wells Ave S, Renton, WA 98057

                                                                                                                                                          1. I had a tasty bbq chicken slider with a tamarind bbq sauce and pickled purple cabbage at the Pinky's Kitchen truck that's now parked in Wallingford. Haven't tried their more traditional offerings, and am not that familiar with what would be "od/authentic Southern BBQ" to your tastes but perhaps another Hound has tried it and could report back?

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: Brunhilde

                                                                                                                                                              I recently saw a nifty comment that barbecue is America's answer to Europe's great wines and cheeses; drive a hundred miles and you find a different one. This makes "authentic" a little tenuous. Follow your taste buds.

                                                                                                                                                              1. re: Brunhilde

                                                                                                                                                                I'm not a traditional southern BBQ expert but I do LOVE it - and I LOVE Pinky's Kitchen. Have tried every meat and love their pulled pork and tamarind bbq sauce. The mac and cheese is fabulous and the coleslaw isn't over dressed with a delish citrusy sauce. Their homemade potato chips are great. If you can't tell I love this place and so does my husband.