Guide to Barbecue in Tucson

Bubb's Grub serves Texas-style barbecue in Catalina, just north of Tucson. The family-owned restaurant offers a rustic country atmosphere with a full bar.

Regulars come for the burnt ends and the mustard-based barbecue sauce. Additionally, the Friday fish fry and Saturday prime rib remain longtime customer favorites.

Bubba-Que Smokehouse BBQ and Tex-Mex Catering opened its first brick-and-mortar restaurant on May 2. Owner Benjamin Levine took over the business in 2020 from original owner Rich Park, who launched the food truck in 2010. Levine built his barbecue skills through Park's mentorship, and the move to a permanent location allows the restaurant to lower its menu prices compared to the food truck's pricing. The restaurant seats 120 guests and blends Tucson's Mexican food traditions with classic Texas barbecue.

Share a bowl of queso dip for a Tex-Mex experience. Dino ribs sell out within a few hours most days, so arrive early if that's the goal. Round out the plate with pulled pork, brisket, collard greens, and their baked beans.

Don Ribs BBQ brings Latin-style barbecue to Tucson through a family-driven food truck. The operation serves guests at Gibson Market downtown and the Tanque Verde Swap Meet. Fire, spice, and street-food attitude define the casual, no-frills setup.

Don Ribs BBQ brings Latin-style barbecue to Tucson through a family-driven food truck. The operation serves guests at Gibson Market downtown and the Tanque Verde Swap Meet. Fire, spice, and street-food attitude define the casual, no-frills setup.

Holy Smokin' Butts BBQ serves Texas-style barbecue on Tucson's east side. The family-owned restaurant offers a clean, farmhouse-style interior with booth seating. They use traditional custom-built Texas offset smokers with locally sourced pecan wood. For the Santa Maria-style grill, they use mesquite.

Reviewers consistently praise the brisket and pulled pork for their tender, smoky flavor. The potato salad also draws frequent recognition as a standout side. Additionally, the restaurant offers a Texas-sized burger and hand-cut steaks on Friday and Saturday nights.

Kiss of Smoke BBQ began as an award-winning competition barbecue team. The family-owned restaurant now operates from a small cinderblock building tucked away in a neighborhood just south of the Roy P. Drachman Track & Field Stadium.

Regulars come for the brisket, pulled pork, and Friday St. Louis pork ribs. Bacon makes its way into their Western Beans and chipotle bacon coleslaw.

Mr. K’s Original BBQ delivers classic Southern barbecue in a casual, counter service setting. Owner Ray Kendrick has been delighting patrons with his no-frills approach to barbecue since 1997.

Popular items on the small menu include beef ribs, hot links, and brisket. The candied yams also stand out.

This no-frills spot on First Avenue produces Kansas City-style barbecue. The friendly chef/owner is often on-site to greet customers if he’s not tending the grill.

Stand-outs include the baby back ribs, fried okra, and peach cobbler ice cream.

The Horseshoe Grill centers its menu around live mesquite fire cooking. The restaurant uses a J&R charbroiler that runs strictly on mesquite wood for all steaks, burgers, and fish. Inside, the space carries a casual Western feel, with wood paneling, mounted decor, and an open layout that keeps the energy of the grill visible from the dining room.

Meat lovers can indulge in the THG Meat Sampler Plate with pulled pork, sliced brisket, baby back ribs, and Polish sausage on a single platter with ranch beans and Texas Toast. Enjoy the mesquite-grilled steaks any day of the week, but visit weekends for surf-and-turf specials.