Leon’s World’s Finest In & Out Bar-B-Que
2010: Side dishes do not usually get a high billing on the pages of this site, but Leon’s “stepped up” rice does—the combination of tender rice, stewed celery, onions, and a few other veggies along with a nice spicy kick made for one memorable dish. I placed a to-go order for ribs, brisket, greens, and the aforementioned rice. The greens were on the bitter end and had zing but paled in comparison to the rice. The meat wasn’t bad. Ribs were firm and meaty with great flavor from a black pepper rub but could have been more moist. The brisket lacked a smoke ring but had a dense black crust. There was plenty of well-rendered fat in each slice and plenty of flavor. This was some fine ’cue.
Method: Post oak; gas-fired smoker
Pitmaster: Leon O'Neal
Pro-tip: Get ready for stories; Leon is a talker.
Brazoria County native Leon O’Neal doesn’t usually dress up, but he does often don a cowboy hat, even in the summer (when the headgear is made of straw and he may be wearing shorts). Dressed up or not, he and his sister will welcome you like honored guests to their simple little blue dining room …
Traveling down I-45 into Galveston, the road quickly turns from interstate into Broadway. Just a few blocks after is a small wood sided building that could be mistaken for a house if not for the sign out front that claims not only Texas’s finest BBQ, but “World’s Finest BBQ”. I was about to find out. …