Red’s Smokehouse + Tap Room, located at 943 E. University Blvd., features a mix of Carolina, St. Louis, and Texas style barbecue.
Ramiro Scavo, 2009 Iron Chef Tucson winner and owner of Pasco Kitchen & Lounge, opened Red’s Smokehouse + Tap Room in late 2015.
“True barbecue to me is time, love, and smoking over real wood,” Scavo said. “It’s the next great trend. It’s a great trend, and it really is American food.”
The smoker at Red’s, which doesn’t require gas, is 100% wood-smoked with woods from Arizona.
One of the dishes on the menu is brisket, which is prepared in 6-8 hours with a salt and pepper dry rub. Brisket can often take 10-12 hours, but the brisket at Red’s is made from grass-fed beef, which is smaller than average.
Dishes featured in video:
- St. Louis style baby back ribs with a hickory sauce
- Salt and pepper Arizona brisket with grilled vegetables, bourbon and corn macaroni salad, and potato salad
- Main Gate Tray, including six smoked and grilled wrings, bacon-wrapped corn on the cob with cheese sauce, onion rings, and burnt ends
For more information, visit redsuofa.com.
