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Opie’s Barbecue

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BBQ Rating

4.5

  • Opened

    1999

  • Pitmaster

    Seth Glaser and Marina Sanchez

  • Method

    Mesquite; indirect-heat pit

The prime rib at Opie’s is so tender you almost feel sorry for it. How will it protect itself? It lacks the brisket’s seasoned black bark, the baby back ribs’ sweet, chewy crust, or the all-pork jalapeño sausage’s threatening heat. Also try the tater tot casserole and the homemade, bigger-than-a-child’s-head cookies. Sauce is smoked in a pot alongside the meats, giving it an unusual mesquite-infused bite.

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