While it’s easy to think of barbecue as expensive, it’s probably one of the most undervalued foods on the market. If your lunch required you to wake up at 2 a.m. that morning to check on your meal, would you do it?
Aside from the considerable cost of wood, pitmasters invest a considerable amount of time overnight making sure the heat doesn’t get too high or low. Such patience and care is rewarded with succulent, tender meat with beautiful bark.
Here’s the list of barbecue restaurants in Tucson. We’re excluding steakhouses and other restaurants that happen to offer barbecue.
BBQ Rush
5151 S. Country Club Rd.
Although the restaurant is located in an RV park, it still has a loyal local following with its blend of post oak and mesquite. The Central Texas-style barbecue restaurant features family recipes passed down through generations. The wings are smoked and fried for a tender, crunchy treat.
Favorites: Honey Hot BBQ Chicken Wings, St. Louis-style Ribs, Beef Ribs
For more information, visit bbq-rush.com.
BBQ Shack
7230 E. 22nd St.
Local catering company R & R Family Kitchen expanded their brick-and-mortar space to a 2,600-square-foot restaurant called BBQ Shack in 2019.
The ribs fall into fall-off-the-bone territory. The chicken was the unanimous office favorite.
For more information, call (520) 258-9994 or visit rrbbqtucson.com.
Brother John’s Beer, Bourbon & BBQ
1801 N. Stone Ave.
This large restaurant also features a large menu with southwestern influences. The draft beer and whiskey selections are also massive. Pecan, applewood, and occasionally peachwood are used for the smoke.
Favorites: Beef Brisket, Blistered Shishito Peppers, BroJo’s “Piggy” Pastrami Sandwich
For more information, visit brotherjohnsbbq.com.
BrushFire BBQ Co.
2745 N. Campbell Ave. • 7080 E. 22nd St.
BrushFire uses a blend of mesquite and pecan for the smoke. If you want to visit the ice creamery, visit the east location.
Favorites: Messy Mac & Cheese with Pork Belly, Smokey Chipotle Sticky Ribs
For more information, visit brushfirebbq.com.
BxQ (Bronx BBQ) at The Boxyard
238 N. Fourth Ave.
BxQ, located at Fourth Avenue shipping container development The Boxyard, features a small menu with barbecue, sandwiches, mac and cheese, and pie.
Favorites: Catfish Sandwich (trust us)
Operating hours are noon-midnight.
Keep up with Bronx BBQ on Facebook.
Catalina Barbeque Co. & Sports Bar
3645 W. Starr Pass Blvd.
https://www.instagram.com/p/BhFcCOkgxwJ/
Catalina Barbeque highlights its oak and pecan wood-smoked barbecue in a sports bar environment. Go for the One – Three Meat Platter, with options that include beef brisket, smoked pulled pork shoulder, ribs, smoked chicken, and burnt ends (brisket tips charred in BBQ sauce).
Favorites: Catalina Cheese Burger, Baked Mac n’ Cheese (with smoked meat)
For more information, visit marriott.com.
Fire N’ Smoke Wood Fired Pizza & BBQ
6502 E. Tanque Verde Rd.
https://www.instagram.com/p/BknW3-vDqyb/?utm_source=ig_embed
The smoke used here depends on the meat; hickory for beef and chicken, peach wood for pork. They also offer wood-fired pizza, so Brisket Pizza is an option.
Favorites: St. Louis Ribs, smoked Pulled Chicken Sandwich, Barbecue Pizza
Read our January 2020 article Lindy Reilly joins as partner at Fire N’ Smoke, expands menu.
For more information, visit firensmokebbqnpizza.com.
Holy Smokin’ Butts
6940 E. Broadway Blvd.
Holy Smokin’ Butts earned its following with its pecan wood-smoked, Austin-style brisket, and medium/medium-rare tri-tip.
They relocated to 6940 E. Broadway Blvd. in May 2019. The 7,000-square-foot restaurant, triple the space of their original location, features a full liquor license.
Favorites: Fatty Brisket, Tri-Tip, Potato Salad
For more information, visit holysmokinbutts.com.
Ken’s Hardwood Barbecue
5250 E. 22nd St.
Ken uses Sahuarita-sourced pecan wood for his diverse range of barbecue styles. The authentic Southern sides and Soul Food Sundays are the main draws.
Favorites: St. Louis Pork Ribs, Fried Chicken (only available sometimes as a Sunday special), Ken’s Rye Pale Ale (collaboration with Green Feet Brewing)
For more information, visit kenshardwoodbbq.com.
Kiss of Smoke BBQ & Catering
663 S. Plumer Ave.
Meats are smoked with pecan and cherry wood for a milder smoke taste, while chicken includes mesquite in the wood mix. Vegetarians can indulge in smoked jackfruit over macaroni and cheese.
Favorites: Brisket, Jackfruit, Fatties
For more information, visit kissofsmokebbq.com.
Mr. K’s Original BBQ
6302 S. Park Ave.
This long-time Tucson staple uses mesquite wood smoke for their barbecue.
Favorites: Hot Links, Brisket, Texas Beans
Read our 2019 article Mr. K’s Original BBQ: No frills ‘cue since 1997.
For more information, call (520) 792-9484 or visit mr-ks-original-bbq.business.site.
Smokey Mo
2650 N. First Ave.
Tiny barbecue joint Smokey Mo chooses mesquite as their smoke wood of choice. Their menu is influenced by Kansas City and Texas styles with some adaptation to local Tucson tastes.
Favorites: Pulled Pork Sandwich, Chicken Wings
For more information, visit smokeymo.com.
Tay’s BBQ
16461 S. HOUGHTON RD.
In 2019, Tay’s Brew House expanded to include a barbecue restaurant (with a bar) on site.
The menu features Meat Plates (choice of one to three meats and two sides), Sandwiches, Kids Meals, Family Ranch Packs, or individual meat servings—brisket, pulled pork, and pulled chicken.
For more information, visit taysbbqaz.com.
Two Boots BBQ Shop
1830 S. Park Ave.
https://www.instagram.com/p/BgH3bc9lLw3/
Two Boots features mesquite wood-smoked barbecue and a handful of soul food dishes.
Favorites: Chicken Quarters, Hot Links
Keep up with Two Boots BBQ Shop on Facebook.
Have a favorite barbecue spot? Let us know in the comments.
[This article was written on June 5, 2019, and most recently updated on February 20, 2020.]
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
