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.
Trending in BBQ
- Vera’s Backyard Bar-B-Que Named an American Classic by James Beard Foundation
- Dayne’s Craft Barbecue’s “Bacon Brisket” and Sausages Are Worth the Wait
- LaVaca BBQ’s Smoked Tamales Are a Unique Tex-Mex Barbecue Specialty
- Where to Find Great Surf and Turf, Barbecue Style
- Invented in Fort Worth, Pork Belly Burnt Ends Have Gone Global