The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

Smoke Daddy's Review of Bobs Smokehouse


<<Update: Apparently the joint struggled after the death of Bob Wells in 1999, but managed to stay open through our visit.  It eventually closed in 2003, but re-opened as "The Smokehouse" under new owners , the Limon family.  Kitchen staff initially remained intact.>>

MAIN FARE:Bobs Smokehouse Spread1

  • Brisket - Cut includes both fatty and lean portions; nicely done. Good bark/crust, although there's not much flavor in the rub.  Mesquite makes its presence known!
  • Spare Rib - Mesquite is strongest here.  My rib fell off the bone, was fully rendered, and the meat had good texture. Too much mesquite??
  • Hot Link - Loosely packed casing; fall-apart messy meat -- reminds me of Drexler's (Houston). This hot link is very good in this unique style!
  • Beef Rib - Mesquite! Very flavorful... but unfortunately, tough.
  • Lamb - This rib's rich meat reminds me of Sam's mutton (in Austin). Outside is firm and crusty, but you're rewarded if you work through it.


Bobs Smokehouse Pit

  • Potato Salad - green peppers add crunch to tater salad
  • Beans are good but still a little crunchy.
  • Sauce - Velvet smooth with a good kick on the finish (cayenne). Good for dipping; good w/pork rib; but tastes like ketchup with beef.


  • Been around 31 years.
  • Use mesquite to smoke using inside/outside pits.Bobs Smokehouse Firebox
  • Inside you'll find pass-through window serving area and a modest dining room... no windows in this place!


The Smokehouse on Urbanspoon

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