Other

Check Out the 2 Best Racks of Ribs Residing in Dallas


The votes are in: Smoke and Pecan Lodge serve some of America’s very best ribs

You’ll find some drool-worthy ribs in Dallas.

In order to compile our most-recent list of our nation’s best ribs, we supplemented our editors’ and city editors’ personal rib-eating experiences across the country and three years’ worth of research by digging through online reviews and combing best-of lists that were published since our 2014 rib ranking to make sure we haven’t missed any great new places. Next, we asked readers to give us their recommendations on where to get killer ribs.

We then divided more than 100 spots by region and asked over 40 rib experts — like Culinary Ambassador for the State of Virginia, chef, and journalist Patrick Evans-Hylton and legendary Charleston chef Louis Osteen — to weigh in and vote. We proudly presented the 35 that came out on top, and two can be found in Dallas.

The Pecan Lodge has been only been around for about five years, but it’s made quite the name for itself on the national barbecue circuit. The smokers are fired up around the clock with a mixture of mesquite and oak, and it offers both beef and pork ribs on their menu, but we hear you need to arrive early to get your hands on the beef kind, which is always a good sign. The pork ribs are both peppery and sweet with a crunchy bark and tender meat, so you know what to do: Get in early, order both beef and pork ribs, and launch yourself into barbecue bliss.

Pecan Lodge came in at #14 on our list of 35, placing higher than Smoke, which still placed at the impressive #21 spot. So, according to over 40 rib experts, these are the best ribs in Dallas.


Dutch Oven Barbecue Ribs

It’s the Dutch Oven Chef here! I hope you had a restful weekend! I thought I’d share with you one of my favorite, stand by recipes — dutch oven barbecue ribs.

You’ll notice that my barbecue ribs have a little bit of char on the top of them as if you were cooking your ribs on the grill. To achieve the char effect, just add some extra coals on the top of the dutch oven.

Prep Time

Cook Time

Difficulty

Equipment Needed – Dutch Oven Barbecue Ribs

    (8 quart)
  • charcoal sufficient for two or possibly three refreshes
  • newsprint (for charcoal)

Ingredients – Dutch Oven Barbecue Ribs

  • 5 lbs. short ribs or baby back ribs
  • 1 1/2 40 ounce bottles Sweet Baby Ray’s Barbecue Sauce
  • 1/2 cup extra virgin olive oil
  • Salt
  • Pepper

Here’s the recipe. It starts by purchasing the best quality spare ribs or baby back ribs you can find. You’re looking for ribs with a good amount of meat and not too fatty.

Next, I salt and pepper the ribs and coat them with olive oil. Once your coals are ready, I brown the ribs it takes about 10 to 15 minutes.

Then, I take my favorite barbecue sauce, Sweet Baby Ray’s and I add about 1 1/2 – 40 ounce bottles — the size bottle you’ll typically find at Costco.

I put the lid on the dutch oven and cook the ribs for three hours in my eight quart, 12 inch deep dutch oven. I use 10 coals on the bottom and 17 to 20 on the top replenishing coals on the top every one to one and half hours.

Never lift the lid no matter how tempted you might be. You’ll be rewarded with ribs that fall right off the bone.

I’d love to hear from you! What is your favorite dutch oven barbecue ribs recipe? What are your favorite weekend recipes?

Share your recipe in the comments section below. If you like this recipe please like it and share it with friends and family.


Dutch Oven Barbecue Ribs

It’s the Dutch Oven Chef here! I hope you had a restful weekend! I thought I’d share with you one of my favorite, stand by recipes — dutch oven barbecue ribs.

You’ll notice that my barbecue ribs have a little bit of char on the top of them as if you were cooking your ribs on the grill. To achieve the char effect, just add some extra coals on the top of the dutch oven.

Prep Time

Cook Time

Difficulty

Equipment Needed – Dutch Oven Barbecue Ribs

    (8 quart)
  • charcoal sufficient for two or possibly three refreshes
  • newsprint (for charcoal)

Ingredients – Dutch Oven Barbecue Ribs

  • 5 lbs. short ribs or baby back ribs
  • 1 1/2 40 ounce bottles Sweet Baby Ray’s Barbecue Sauce
  • 1/2 cup extra virgin olive oil
  • Salt
  • Pepper

Here’s the recipe. It starts by purchasing the best quality spare ribs or baby back ribs you can find. You’re looking for ribs with a good amount of meat and not too fatty.

Next, I salt and pepper the ribs and coat them with olive oil. Once your coals are ready, I brown the ribs it takes about 10 to 15 minutes.

Then, I take my favorite barbecue sauce, Sweet Baby Ray’s and I add about 1 1/2 – 40 ounce bottles — the size bottle you’ll typically find at Costco.

I put the lid on the dutch oven and cook the ribs for three hours in my eight quart, 12 inch deep dutch oven. I use 10 coals on the bottom and 17 to 20 on the top replenishing coals on the top every one to one and half hours.

Never lift the lid no matter how tempted you might be. You’ll be rewarded with ribs that fall right off the bone.

I’d love to hear from you! What is your favorite dutch oven barbecue ribs recipe? What are your favorite weekend recipes?

Share your recipe in the comments section below. If you like this recipe please like it and share it with friends and family.


Dutch Oven Barbecue Ribs

It’s the Dutch Oven Chef here! I hope you had a restful weekend! I thought I’d share with you one of my favorite, stand by recipes — dutch oven barbecue ribs.

You’ll notice that my barbecue ribs have a little bit of char on the top of them as if you were cooking your ribs on the grill. To achieve the char effect, just add some extra coals on the top of the dutch oven.

Prep Time

Cook Time

Difficulty

Equipment Needed – Dutch Oven Barbecue Ribs

    (8 quart)
  • charcoal sufficient for two or possibly three refreshes
  • newsprint (for charcoal)

Ingredients – Dutch Oven Barbecue Ribs

  • 5 lbs. short ribs or baby back ribs
  • 1 1/2 40 ounce bottles Sweet Baby Ray’s Barbecue Sauce
  • 1/2 cup extra virgin olive oil
  • Salt
  • Pepper

Here’s the recipe. It starts by purchasing the best quality spare ribs or baby back ribs you can find. You’re looking for ribs with a good amount of meat and not too fatty.

Next, I salt and pepper the ribs and coat them with olive oil. Once your coals are ready, I brown the ribs it takes about 10 to 15 minutes.

Then, I take my favorite barbecue sauce, Sweet Baby Ray’s and I add about 1 1/2 – 40 ounce bottles — the size bottle you’ll typically find at Costco.

I put the lid on the dutch oven and cook the ribs for three hours in my eight quart, 12 inch deep dutch oven. I use 10 coals on the bottom and 17 to 20 on the top replenishing coals on the top every one to one and half hours.

Never lift the lid no matter how tempted you might be. You’ll be rewarded with ribs that fall right off the bone.

I’d love to hear from you! What is your favorite dutch oven barbecue ribs recipe? What are your favorite weekend recipes?

Share your recipe in the comments section below. If you like this recipe please like it and share it with friends and family.


Dutch Oven Barbecue Ribs

It’s the Dutch Oven Chef here! I hope you had a restful weekend! I thought I’d share with you one of my favorite, stand by recipes — dutch oven barbecue ribs.

You’ll notice that my barbecue ribs have a little bit of char on the top of them as if you were cooking your ribs on the grill. To achieve the char effect, just add some extra coals on the top of the dutch oven.

Prep Time

Cook Time

Difficulty

Equipment Needed – Dutch Oven Barbecue Ribs

    (8 quart)
  • charcoal sufficient for two or possibly three refreshes
  • newsprint (for charcoal)

Ingredients – Dutch Oven Barbecue Ribs

  • 5 lbs. short ribs or baby back ribs
  • 1 1/2 40 ounce bottles Sweet Baby Ray’s Barbecue Sauce
  • 1/2 cup extra virgin olive oil
  • Salt
  • Pepper

Here’s the recipe. It starts by purchasing the best quality spare ribs or baby back ribs you can find. You’re looking for ribs with a good amount of meat and not too fatty.

Next, I salt and pepper the ribs and coat them with olive oil. Once your coals are ready, I brown the ribs it takes about 10 to 15 minutes.

Then, I take my favorite barbecue sauce, Sweet Baby Ray’s and I add about 1 1/2 – 40 ounce bottles — the size bottle you’ll typically find at Costco.

I put the lid on the dutch oven and cook the ribs for three hours in my eight quart, 12 inch deep dutch oven. I use 10 coals on the bottom and 17 to 20 on the top replenishing coals on the top every one to one and half hours.

Never lift the lid no matter how tempted you might be. You’ll be rewarded with ribs that fall right off the bone.

I’d love to hear from you! What is your favorite dutch oven barbecue ribs recipe? What are your favorite weekend recipes?

Share your recipe in the comments section below. If you like this recipe please like it and share it with friends and family.


Dutch Oven Barbecue Ribs

It’s the Dutch Oven Chef here! I hope you had a restful weekend! I thought I’d share with you one of my favorite, stand by recipes — dutch oven barbecue ribs.

You’ll notice that my barbecue ribs have a little bit of char on the top of them as if you were cooking your ribs on the grill. To achieve the char effect, just add some extra coals on the top of the dutch oven.

Prep Time

Cook Time

Difficulty

Equipment Needed – Dutch Oven Barbecue Ribs

    (8 quart)
  • charcoal sufficient for two or possibly three refreshes
  • newsprint (for charcoal)

Ingredients – Dutch Oven Barbecue Ribs

  • 5 lbs. short ribs or baby back ribs
  • 1 1/2 40 ounce bottles Sweet Baby Ray’s Barbecue Sauce
  • 1/2 cup extra virgin olive oil
  • Salt
  • Pepper

Here’s the recipe. It starts by purchasing the best quality spare ribs or baby back ribs you can find. You’re looking for ribs with a good amount of meat and not too fatty.

Next, I salt and pepper the ribs and coat them with olive oil. Once your coals are ready, I brown the ribs it takes about 10 to 15 minutes.

Then, I take my favorite barbecue sauce, Sweet Baby Ray’s and I add about 1 1/2 – 40 ounce bottles — the size bottle you’ll typically find at Costco.

I put the lid on the dutch oven and cook the ribs for three hours in my eight quart, 12 inch deep dutch oven. I use 10 coals on the bottom and 17 to 20 on the top replenishing coals on the top every one to one and half hours.

Never lift the lid no matter how tempted you might be. You’ll be rewarded with ribs that fall right off the bone.

I’d love to hear from you! What is your favorite dutch oven barbecue ribs recipe? What are your favorite weekend recipes?

Share your recipe in the comments section below. If you like this recipe please like it and share it with friends and family.


Dutch Oven Barbecue Ribs

It’s the Dutch Oven Chef here! I hope you had a restful weekend! I thought I’d share with you one of my favorite, stand by recipes — dutch oven barbecue ribs.

You’ll notice that my barbecue ribs have a little bit of char on the top of them as if you were cooking your ribs on the grill. To achieve the char effect, just add some extra coals on the top of the dutch oven.

Prep Time

Cook Time

Difficulty

Equipment Needed – Dutch Oven Barbecue Ribs

    (8 quart)
  • charcoal sufficient for two or possibly three refreshes
  • newsprint (for charcoal)

Ingredients – Dutch Oven Barbecue Ribs

  • 5 lbs. short ribs or baby back ribs
  • 1 1/2 40 ounce bottles Sweet Baby Ray’s Barbecue Sauce
  • 1/2 cup extra virgin olive oil
  • Salt
  • Pepper

Here’s the recipe. It starts by purchasing the best quality spare ribs or baby back ribs you can find. You’re looking for ribs with a good amount of meat and not too fatty.

Next, I salt and pepper the ribs and coat them with olive oil. Once your coals are ready, I brown the ribs it takes about 10 to 15 minutes.

Then, I take my favorite barbecue sauce, Sweet Baby Ray’s and I add about 1 1/2 – 40 ounce bottles — the size bottle you’ll typically find at Costco.

I put the lid on the dutch oven and cook the ribs for three hours in my eight quart, 12 inch deep dutch oven. I use 10 coals on the bottom and 17 to 20 on the top replenishing coals on the top every one to one and half hours.

Never lift the lid no matter how tempted you might be. You’ll be rewarded with ribs that fall right off the bone.

I’d love to hear from you! What is your favorite dutch oven barbecue ribs recipe? What are your favorite weekend recipes?

Share your recipe in the comments section below. If you like this recipe please like it and share it with friends and family.


Dutch Oven Barbecue Ribs

It’s the Dutch Oven Chef here! I hope you had a restful weekend! I thought I’d share with you one of my favorite, stand by recipes — dutch oven barbecue ribs.

You’ll notice that my barbecue ribs have a little bit of char on the top of them as if you were cooking your ribs on the grill. To achieve the char effect, just add some extra coals on the top of the dutch oven.

Prep Time

Cook Time

Difficulty

Equipment Needed – Dutch Oven Barbecue Ribs

    (8 quart)
  • charcoal sufficient for two or possibly three refreshes
  • newsprint (for charcoal)

Ingredients – Dutch Oven Barbecue Ribs

  • 5 lbs. short ribs or baby back ribs
  • 1 1/2 40 ounce bottles Sweet Baby Ray’s Barbecue Sauce
  • 1/2 cup extra virgin olive oil
  • Salt
  • Pepper

Here’s the recipe. It starts by purchasing the best quality spare ribs or baby back ribs you can find. You’re looking for ribs with a good amount of meat and not too fatty.

Next, I salt and pepper the ribs and coat them with olive oil. Once your coals are ready, I brown the ribs it takes about 10 to 15 minutes.

Then, I take my favorite barbecue sauce, Sweet Baby Ray’s and I add about 1 1/2 – 40 ounce bottles — the size bottle you’ll typically find at Costco.

I put the lid on the dutch oven and cook the ribs for three hours in my eight quart, 12 inch deep dutch oven. I use 10 coals on the bottom and 17 to 20 on the top replenishing coals on the top every one to one and half hours.

Never lift the lid no matter how tempted you might be. You’ll be rewarded with ribs that fall right off the bone.

I’d love to hear from you! What is your favorite dutch oven barbecue ribs recipe? What are your favorite weekend recipes?

Share your recipe in the comments section below. If you like this recipe please like it and share it with friends and family.


Dutch Oven Barbecue Ribs

It’s the Dutch Oven Chef here! I hope you had a restful weekend! I thought I’d share with you one of my favorite, stand by recipes — dutch oven barbecue ribs.

You’ll notice that my barbecue ribs have a little bit of char on the top of them as if you were cooking your ribs on the grill. To achieve the char effect, just add some extra coals on the top of the dutch oven.

Prep Time

Cook Time

Difficulty

Equipment Needed – Dutch Oven Barbecue Ribs

    (8 quart)
  • charcoal sufficient for two or possibly three refreshes
  • newsprint (for charcoal)

Ingredients – Dutch Oven Barbecue Ribs

  • 5 lbs. short ribs or baby back ribs
  • 1 1/2 40 ounce bottles Sweet Baby Ray’s Barbecue Sauce
  • 1/2 cup extra virgin olive oil
  • Salt
  • Pepper

Here’s the recipe. It starts by purchasing the best quality spare ribs or baby back ribs you can find. You’re looking for ribs with a good amount of meat and not too fatty.

Next, I salt and pepper the ribs and coat them with olive oil. Once your coals are ready, I brown the ribs it takes about 10 to 15 minutes.

Then, I take my favorite barbecue sauce, Sweet Baby Ray’s and I add about 1 1/2 – 40 ounce bottles — the size bottle you’ll typically find at Costco.

I put the lid on the dutch oven and cook the ribs for three hours in my eight quart, 12 inch deep dutch oven. I use 10 coals on the bottom and 17 to 20 on the top replenishing coals on the top every one to one and half hours.

Never lift the lid no matter how tempted you might be. You’ll be rewarded with ribs that fall right off the bone.

I’d love to hear from you! What is your favorite dutch oven barbecue ribs recipe? What are your favorite weekend recipes?

Share your recipe in the comments section below. If you like this recipe please like it and share it with friends and family.


Dutch Oven Barbecue Ribs

It’s the Dutch Oven Chef here! I hope you had a restful weekend! I thought I’d share with you one of my favorite, stand by recipes — dutch oven barbecue ribs.

You’ll notice that my barbecue ribs have a little bit of char on the top of them as if you were cooking your ribs on the grill. To achieve the char effect, just add some extra coals on the top of the dutch oven.

Prep Time

Cook Time

Difficulty

Equipment Needed – Dutch Oven Barbecue Ribs

    (8 quart)
  • charcoal sufficient for two or possibly three refreshes
  • newsprint (for charcoal)

Ingredients – Dutch Oven Barbecue Ribs

  • 5 lbs. short ribs or baby back ribs
  • 1 1/2 40 ounce bottles Sweet Baby Ray’s Barbecue Sauce
  • 1/2 cup extra virgin olive oil
  • Salt
  • Pepper

Here’s the recipe. It starts by purchasing the best quality spare ribs or baby back ribs you can find. You’re looking for ribs with a good amount of meat and not too fatty.

Next, I salt and pepper the ribs and coat them with olive oil. Once your coals are ready, I brown the ribs it takes about 10 to 15 minutes.

Then, I take my favorite barbecue sauce, Sweet Baby Ray’s and I add about 1 1/2 – 40 ounce bottles — the size bottle you’ll typically find at Costco.

I put the lid on the dutch oven and cook the ribs for three hours in my eight quart, 12 inch deep dutch oven. I use 10 coals on the bottom and 17 to 20 on the top replenishing coals on the top every one to one and half hours.

Never lift the lid no matter how tempted you might be. You’ll be rewarded with ribs that fall right off the bone.

I’d love to hear from you! What is your favorite dutch oven barbecue ribs recipe? What are your favorite weekend recipes?

Share your recipe in the comments section below. If you like this recipe please like it and share it with friends and family.


Dutch Oven Barbecue Ribs

It’s the Dutch Oven Chef here! I hope you had a restful weekend! I thought I’d share with you one of my favorite, stand by recipes — dutch oven barbecue ribs.

You’ll notice that my barbecue ribs have a little bit of char on the top of them as if you were cooking your ribs on the grill. To achieve the char effect, just add some extra coals on the top of the dutch oven.

Prep Time

Cook Time

Difficulty

Equipment Needed – Dutch Oven Barbecue Ribs

    (8 quart)
  • charcoal sufficient for two or possibly three refreshes
  • newsprint (for charcoal)

Ingredients – Dutch Oven Barbecue Ribs

  • 5 lbs. short ribs or baby back ribs
  • 1 1/2 40 ounce bottles Sweet Baby Ray’s Barbecue Sauce
  • 1/2 cup extra virgin olive oil
  • Salt
  • Pepper

Here’s the recipe. It starts by purchasing the best quality spare ribs or baby back ribs you can find. You’re looking for ribs with a good amount of meat and not too fatty.

Next, I salt and pepper the ribs and coat them with olive oil. Once your coals are ready, I brown the ribs it takes about 10 to 15 minutes.

Then, I take my favorite barbecue sauce, Sweet Baby Ray’s and I add about 1 1/2 – 40 ounce bottles — the size bottle you’ll typically find at Costco.

I put the lid on the dutch oven and cook the ribs for three hours in my eight quart, 12 inch deep dutch oven. I use 10 coals on the bottom and 17 to 20 on the top replenishing coals on the top every one to one and half hours.

Never lift the lid no matter how tempted you might be. You’ll be rewarded with ribs that fall right off the bone.

I’d love to hear from you! What is your favorite dutch oven barbecue ribs recipe? What are your favorite weekend recipes?

Share your recipe in the comments section below. If you like this recipe please like it and share it with friends and family.