Big Boy’s Bar-B-Que
Travel west or northwest from Sweetwater, in an area roughly the size of Pennsylvania, and you won’t find anything that touches the plates served here. Pitmaster Gaylan Marth cooks all his meat over mesquite-fueled pits (of his own design) in a porch behind the main restaurant. The brisket, cooked for between seven and nine hours, comes out with a salty-peppery, saliva-inducing kick and will melt in your mouth and make you forget about the dusty landscape around you.
The ribs come in two varieties, “My Ribs” and “Your Ribs.” If traditional pork spareribs are your thing, order the Your Ribs. The My Ribs are a bit different, a country-style rib cut from pork butt. Both are served with a light candied glaze that Marth makes himself and that doesn’t overpower the flavor from the salt-and-pepper rub or the delightful smokiness in each bite.
Method: Mesquite; direct-heat pit
Pitmaster: Gaylan Marth
Pro-tip: Save room for Mrs. Marth's key lime pie.
Address: 2117 Lamar, Sweetwater, TX, 79556
Hours: M-W 11-6, Thur-Sat 11-8
Year Opened: 2000
Last updated: May 3, 2013
The exceptional thing to note about Big Boy’s Bar-B-Que is the fact that it exists at all. Located in a caliche lot along a desolate road in Sweetwater next to a bowling alley turned bar, Big Boy’s has the feel of an oasis—or a mirage. Blink and it might disappear. But Big Boy’s isn’t going …
A large pickup truck whizzed along Lamar St. (State Highway 70) in Sweetwater while we sat in the parking lot of Big Boy’s enjoying some smoked meats while my newborn son ate in the backseat. The scene was only worth a glance until a State Highway patrolman followed with lights and sirens blaring . . …