Texas barbecue spread north to South Dakota when Big Rig BBQ opened on Memorial Day weekend in 2015. Brisket, pork ribs, pulled pork and chicken are sold by the half-pound or in sandwiches. Friday and Saturday nights, prime rib is slow-smoked like the ’cue with real oak wood, also served in half-pound portions. Just like they do in Texas, owner Bob Brenner takes his meat seriously, adding extra wood every 30 to 45 minutes through the long, drawn-out cooking process. Although he makes his own sauce from scratch, Brenner adheres to a “sauce optional” philosophy. He wants guests to take a bite to sample the natural flavors of the meat before adding accoutrements to their meal.
Special Dishes: Prime Rib
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