If you had guests coming from out of town, where would you take them to get the best BBQ in metro OKC? Now these folk are from Kansas, so, they are familiar with the Arthur Bryant's, Gates, Oklahoma Joes, type places in KC.

personally, i think iron starr on nw 36th & shartel is a great mix of food and atmosphere. i'd say it's barbecue "dressed up" which, to me, makes it a great venue to bring out of town guests. -M

Billy Sims (Edmond) serves some decent food. Meats and sides both good. You order at the meat cutting counter, round the corner order sides (one for a sandwich, two for a meal), and pay the cashier. There is no TIP jar at the register or anywhere else. Bottles of bbq sauce for sale are stocked on the shelf, including a sugar-free. Your table has hot and mild sauce.

The napkins are a cross between a single toilet paper sheet and a kleenex tissue. These are located in dispensers located around the dining area, not at your table! We always bring leftover napkins from another place, or a roll of paper towels. In a pinch you can make a restroom run and grab some hand towels. Billy cares more about throwaway plastic cups bearing his image than a nobrainer like decent napkins at a bbq joint, or so it would seem.

You bus your own table. Staff seems to keep everything wiped down and ready for the next guest.

This isn't necessarily my favorite bbq, but we always like what we order and the service is fine.

BBQ is very personal. What someone might think is out of this
world another may think is awful.

I like Steve's on W. Hefner and N. Rockwell. I also like the pulled
pork at Kamps. I wish Leo's was consistient. At one time I
thought it was the best.

Arthur Bryant and Gates in Kansas City are my all time
favorites.

I don't care for Earl's and didn't like County Line at all.

I don't think OKC has a "premiere BBQ destination(s)" like KC has, what it does have is a nice mix of places of different styles. Living in Austin for 8.5 years I found tremendous meat but many of the places were lacking in variety of sides and types of sauce.

Leo's is my favorite but have to agree with Prune about them being inconsistent, we pretty much try to go there when we are back in OKC if we have the time. Today for lunch I had Rudy's BBQ (went to the Colorado Springs location on Saturday) with Leo's sauce. I went to Bubba's new location when I was back at Christmas, it was still good but the potato recipe changed some. The others that I went to when I lived there 99 years ago was Oklahoma Station (my house was close to there and the Bubba's when he was on 39th). I also liked Hickory Tree but they have since closed. I remember when Steve's Rib was started in the entry of the Safeway/Homeland at Edmond Road and Santa Fe, Steve was an architect by trade before going into the BBQ biz, we went to his store location after he opened it and it was pretty good. Earl's is OK, nothing special but they do have a great burger. County Line was good, I only went to the locations in Austin once but the OKC location was always a nice environment, better than the food.

Fiorella's Jack Stack BBQ in KC (the warehouse location) is my favorite there.

Earl's is OK, nothing special but they do have a great burger.
I ate at Earl's twice before I realized it was supposed to be BBQ.
Didn't care for it either time.
Maybe they should stick to burgers.

Iron Starr hands down. Sounds like Billy Sims is not clean. Earl's is not a destination place. Steve's Ribs is too greasy for me. Etc. Etc. Etc. :)

Might want to check out many of the posts here. This is not a new topic.

http://www.okctalk.com/showthread.php?t=9340&highlight=bbq

nm

Prunepicker,
I agree about BBQ and other styles of food for that matter. All you/we can do is give our opinions. Have you ever tried Jack Stacks in Kansas City? We really enjoyed the BBQ and the portions were very nice too. Earl's Cheddar burger is very good but I don't care for the BBQ. We need another Tom's Oak Lawn, Portland, and Pulliam's in OKC. I don't like talking about County Line. I never had anything I cared for there so I quit trying it years ago. Oops, I forgot Hans, I don't know anybody that didn't like Hans.
C. T.

BBQ is very personal. What someone might think is out of this
world another may think is awful.
Arthur Bryant and Gates in Kansas City are my all time
favorites.

I don't care for Earl's and didn't like County Line at all.

Bluedogok,
Posted to Prunepicker before I read your post. So, I repeated your Jack Stack remark. Oklahoma Station is pretty good, I've been there a couple of times in the last year. There is also a pretty good one in the Mid/Del area and I think it's called Mr. Spriggs. There is also one on Waterloo and it might be Mr. Spriggs also. The Del City place is on Air Depot at about South East 10th. Another pretty good place is JT's on Sunnylane just South of Reno.
C. T.

Rays Barbeque on Lindsey Street in Norman...great !!!

My favorite is Billy Simms mainly for the pulled pork. Mr. Spriggs is a great destination for mere personality, ribs and daring somebody to eat their 9-11 sauce.

i had Rudy's breakfast for the first time last week. Their brisket breakfast burrito was awesome!

My favorite is Billy Simms mainly for the pulled pork. Mr. Spriggs is a great destination for mere personality, ribs and daring somebody to eat their 9-11 sauce.

Every time I order the 911 sauce, they always ask me if I'm sure I want it. :-) I've found Mr. Spriggs to be the best in the metro so far, but haven't eaten at tons of other BBQ places to verify. Earl's, Rib Crib, Billy Sims, OK Station are all adequate, but no more than that (and Earl's and Rib Crib are less than that). Mr. Spriggs' mini sweet potato pies are pretty good too.

Not sure if my memories are being viewed through rose-colored glasses or not, but I remember Piggy's in Bricktown as being really good BBQ, at least when they were still in that little cinder-block building, shame they're not still around....

I've thrown my hat into this ring before on another thread..... My local favorites are Iron Starr and Rudy's. That said we do Earl's probably the most often, simply because of their location.

OKC BBQ is a tricky mistress.

I think the best BBQ in town, currently, can be had at Bedlam BBQ. They just seem to fire out the most consistent, tasty meats in the city.

A year ago, I would have said George's Happy Hog, but sadly, George passed away, and the place has lost its edge since. It is still good, but it isn't the same without George.

If they like the original Arthur Bryant's, they might enjoy a trip to Leo's, it has the same "feel" that the downtown Bryant's has.

Best BBQ in Oklahoma is up the turnpike at Oklahoma Joe's in Tulsa. It is the real deal. Everytime I go there, I beg them to expand down to OKC, but Joe just laughs and says "maybe in a year or so...".

OKC BBQ is a tricky mistress.

I think the best BBQ in town, currently, can be had at Bedlam BBQ. They just seem to fire out the most consistent, tasty meats in the city.

A year ago, I would have said George's Happy Hog, but sadly, George passed away, and the place has lost its edge since. It is still good, but it isn't the same without George.

If they like the original Arthur Bryant's, they might enjoy a trip to Leo's, it has the same "feel" that the downtown Bryant's has.

Best BBQ in Oklahoma is up the turnpike at Oklahoma Joe's in Tulsa. It is the real deal. Everytime I go there, I beg them to expand down to OKC, but Joe just laughs and says "maybe in a year or so...".

As far as the sheer quality of the bbq meat cookery is concerned, Bedlam is the best in the city right now. I'm surprised to see people mention Billy Simms, which does not even appear to smoke their meats on site. I have my doubts as to whether anything they serve is actually dry smoked.

OKC BBQ is a tricky mistress.

I think the best BBQ in town, currently, can be had at Bedlam BBQ. They just seem to fire out the most consistent, tasty meats in the city.

A year ago, I would have said George's Happy Hog, but sadly, George passed away, and the place has lost its edge since. It is still good, but it isn't the same without George.

If they like the original Arthur Bryant's, they might enjoy a trip to Leo's, it has the same "feel" that the downtown Bryant's has.

Best BBQ in Oklahoma is up the turnpike at Oklahoma Joe's in Tulsa. It is the real deal. Everytime I go there, I beg them to expand down to OKC, but Joe just laughs and says "maybe in a year or so...".

Okla Joes has been open less than about 6 months in Tulsa. They weren't open in late November.

Usually with BBQ the more someone talks it up, there will be 2 more to run it down.

http://www.youtube.com/watch?v=xz1cee_94L4

Oops, I forgot Hans, I don't know anybody that didn't like Hans.
C. T.
I forgot about Han's too. It was pretty good. Glen's Hick'ry Pit
was good but sometimes not.

Every time I order the 911 sauce, they always ask me if I'm sure I want it. :-) I've found Mr. Spriggs to be the best in the metro so far, but haven't eaten at tons of other BBQ places to verify. Earl's, Rib Crib, Billy Sims, OK Station are all adequate, but no more than that (and Earl's and Rib Crib are less than that). Mr. Spriggs' mini sweet potato pies are pretty good too.

Not sure if my memories are being viewed through rose-colored glasses or not, but I remember Piggy's in Bricktown as being really good BBQ, at least when they were still in that little cinder-block building, shame they're not still around....


God, I miss Piggys. And you are right, it was better in the little building where Bricktown Burgers is now.

Dale's makes the best chopped beef...But for pulled pork and fried okra I gotta go with Earl's

Mantison, I went to George's Happy Hog a few times. Everything was good but the beans were the very best I've ever had. I always got a couple pints to go. Are the beans still the same now? I hardly ever get near the place anymore, probably not since before George died.

http://www.youtube.com/watch?v=xz1cee_94L4

This commercial has always made me happy!

Mantison, I went to George's Happy Hog a few times. Everything was good but the beans were the very best I've ever had. I always got a couple pints to go. Are the beans still the same now? I hardly ever get near the place anymore, probably not since before George died.

Speaking of beans...Braum's sells BBQ beans from Fastenil's (prob off on the name) that are crazy good

My favorite:
Ribs? Gate's on State Street in KC.
Pulled pork? Arthur Bryant's in KC and Kamp's in OKC.
Beans? Gate's on State Street in KC.
Pork Shoulder? Topp's in Memphis. That's all they serve.
Chopped beef sammich? McNeely's Interstate in Memphis.
It must have cole slaw on it!
Sauce? Pulliams, however they are long gone.

What was the name of the BBQ joint on Classen Cirlce that was a
house then a new building where the brake shop is? I only remember
BBQ on the sign. It was good!

There was another at Grand Blvd and N.W. Expressway. It was
pretty good, too.

My favorite:
Ribs? Gate's on State Street in KC.
Pulled pork? Arthur Bryant's in KC and Kamp's in OKC.
Beans? Gate's on State Street in KC.
Pork Shoulder? Topp's in Memphis. That's all they serve.
Chopped beef sammich? McNeely's Interstate in Memphis.
It must have cole slaw on it!
Sauce? Pulliams, however they are long gone.

I want to be your travel buddy.

I want to be your travel buddy.
You can't afford me! But I'll tell you what. If you can come up
with a gallon of Pulliam's BBQ Sauce, made by Pulliam himself, then
we'll go to KC and Memphis on my dime. Separate rooms. Make
that separate hotels. I've smelled the after effects...

LOL!

Mantison, I went to George's Happy Hog a few times. Everything was good but the beans were the very best I've ever had. I always got a couple pints to go. Are the beans still the same now? I hardly ever get near the place anymore, probably not since before George died.

I haven't been since before Christmas. We used to have them catter our work luncheons. The beans were awesome. I can't say if they are still the same. Will have to check it out again pretty soon. They had the best HOT bbq sauce that george would keep in the back. I am a pepperhead, and that stuff would leave me sweating.

I think Prunepicker and I eat at all the same joints, but I would have to disagree with a few of those. Texas barbq is better at some of those. Franklins, Salt Lick on a Sunday for the family meal is amazing, Meshaks in dallas is crazy for a joint that has no tables to sit at. If they are honest barbq fans that hit Arthur Bryants and those joints then they dont need to waste time here in okc eating q, it will be a dissapointment. We have to many other great places, go to Cajun King, Old Germany, Cattlemans (not for the food, but the experience). Hit up Bobos or something unique dont do barbq and then have them not be happy with the meal.

Texas barbq is better at some of those...
I've not been too impressed with Texas BBQ. While I've heard the
legendary rumors of Texas Pit BBQ I haven't been able to find a
place that serves it nor have a been to an event that served it.

There was a place in Denton that was very good, not pit. It
displayed the history of barbed wire on the walls and was in an
older, 30's or 40's, residential area.

If you want legit pitt bbq in Texas, visit Hard Eight in Stephensville, or Cooper's a bit farther south. Hill country west of Austin is big time bbq.

If you want legit pitt bbq in Texas, visit Hard Eight in Stephensville, or
Cooper's a bit farther south. Hill country west of Austin is big time bbq.
We'll see. Thanks.

What was the name of the BBQ joint on Classen Cirlce that was a
house then a new building where the brake shop is? I only remember
BBQ on the sign. It was good!

There was another at Grand Blvd and N.W. Expressway. It was
pretty good, too.

You mean the place that was just south of the hi-lo club?

Wasn't it called "Big Beef BBQ"?

You can't afford me! But I'll tell you what. If you can come up
with a gallon of Pulliam's BBQ Sauce, made by Pulliam himself, then
we'll go to KC and Memphis on my dime. Separate rooms. Make
that separate hotels. I've smelled the after effects...

LOL!

Pulliam is long gone. I remember the old I-35 location, screened in porch, lunch lines out the door location, ribs dripping in sauce, so much brown sugar in the sauce you'd walk out with diabetes.
Went there in the mid to late 60s.

Then I had a chance to furnish materials to Oliver Williams when he built the new Pulliam's on 8th street, four blocks east of Eastern in the 70s. I watched them build the pit and my mouth was watering.
Here was a new air conditioned building where you could chomp without the flies. Excited, I was.

Boy, talk about disappointment. The new owners had bought Pulliam's name and supposedly his recipes, but not his technique or his patience and the food just wasn't the same.

If you like your Bar BQ mixed with a big helping of OU Football memorabilia, drop down to Norman. Not only will you find one of Billy Sims better stores (it has to be, Barry is inspecting), Sooner Legends and Ray's (both on Lindsay) compete on the ribs. Sooner Legend's has their huge cooker which is two blocks south of my office making it a pleasure to walk outside. Doug and Valerie Kennon took the old Bob's BBQ from Ada and expanded the menu. Plus, from his days as an equipment manager at OU, Doug put together the biggest collection of sports stuff outside of Owen Stadium. Enough to fill the entire hotel, which they own, also. I built their entryway, so I have an attachment in a couple of ways.

Down the street, a little more modest, but also in a building I built is Ray's Smokehouse BBQ. Their employees are fantastic, and Darrell and Diane Ray are there everyday making sure everyone is happy and the quality is consistent. I don't know anyone who doesn't like Ray's. I'm not a BarBQ expert but some who claim to be say this is among the best they've ever had.

maybe all "billy sims" aren't alike, but i was really disappointed with the one on sw 119th & western. we must have been the first order of brisket for the day since the meat was in a pre-labelled, shrink-wrapped bag when they pulled it from the warming oven... and it tasted as good as that sounds. there were no fried foods: okra, fries, etc. which leads me to believe that everything served is simply reheated. nothing appears to be prepared on site. -M

Also, no one has mentioned Van's Pig Stand... they have a location in Moore, and the original one in Shawnee. They produce some very tasty pork dishes.

Stan and I think a lot alike. I'll put Sooner Legends first, then Van's, then Ray's, but Ray's is a lot closer than it used to be to the second spot (not a fan of the chicken, but I can live w/o chicken most days anyway.)

Inside OKC proper, Bubba's on NW 23rd was great my last trip.

maybe all "billy sims" aren't alike, but i was really disappointed with the one on sw 119th & western. we must have been the first order of brisket for the day since the meat was in a pre-labelled, shrink-wrapped bag when they pulled it from the warming oven... and it tasted as good as that sounds. there were no fried foods: okra, fries, etc. which leads me to believe that everything served is simply reheated. nothing appears to be prepared on site. -M
Sort of with you on this one, there are a couple of things I like well enough to tolerate it when my mom wants to go there (she really likes their Frito Chili Pie), I usually get the Heisman sandwich which is a 3 meat thing and is tasty but a bit over priced. Think the better value for the money is the BBQ place that is across the intersection there (Dale's?) the prices are about the same but quantity and quality is better. IMO

While I have seen some folk do wonders with pre-cooked reheated grub, I don't willingly go to BBQ places that engage in the practice. I was born at night, but it weren't last night.

You mean the place that was just south of the hi-lo club?
Yes.

If you want legit pitt bbq in Texas, visit Hard Eight in Stephenville, or Cooper's a bit farther south. Hill country west of Austin is big time bbq.
Actually east of Austin gets most of the publicity, specifically the places in Lockhart like Kreuz, Smitty's, Black's and Chisholm Trail, of those I thought Black's was the best of the bunch. East of Austin I still think Louis Mueller's in Taylor is the best but Southside Market in Elgin probably has the best sausage. We would do rides to Cooper's in Llano, I am not a big pork fan but their smoked pork chops were great, always had some in the top case on the ride home. Hard 8 in Stephenville (west of Fort Worth) has been very good every time that I have stopped there, the one in Burnet has been inconsistent. Opie's in Spicewood (west side of Lake Travis) is pretty good as well. We typically went to Rudy's on 360 because it was close to us or the Salt Lick in Driftwood if we got around early enough to beat the crowds. We went down to the Rudy's in Colorado Springs last weekend and brought back some meat for the week, I have been having it with Leo's sauce.

I worked at Han's for a year when I was in high school.

OKC BBQ is a tricky mistress.

I think the best BBQ in town, currently, can be had at Bedlam BBQ. They just seem to fire out the most consistent, tasty meats in the city.

A year ago, I would have said George's Happy Hog, but sadly, George passed away, and the place has lost its edge since. It is still good, but it isn't the same without George.

If they like the original Arthur Bryant's, they might enjoy a trip to Leo's, it has the same "feel" that the downtown Bryant's has.

Best BBQ in Oklahoma is up the turnpike at Oklahoma Joe's in Tulsa. It is the real deal. Everytime I go there, I beg them to expand down to OKC, but Joe just laughs and says "maybe in a year or so...".

Anyone from Kansas knows Oklahoma Joes and it's pretty awesome. But Burnco is better.

Also, no one has mentioned Van's Pig Stand... they have a
location in Moore, and the original one in Shawnee. They produce
some very tasty pork dishes.
I like Van's. Very good BBQ. The ribs aren't cooked to death and
they still have some pull on the bone. I believe when the meat on
a rib falls off the bone it's not as tasty as when it has some pull.
Not a lot but just enough to have to pull it off with your teeth.

That's why I like Gate's & Son's in KC, and specifically the one
on State Avenue. Those are my fave ribs but Van's comes close.
Neely's Interstate, in Memphis, is good for a dry rub rib.

In North Carolina only go where they serve pork shoulder. Ribs?
I don't think so. They do shoulder right, like Topp's in Memphis.

Bluedogok,
Does anybody have a recipe for Han's sauce? I'm not really into a lot of sauce, but it was very good and I know people have asked about it in the past.
C. T.

I worked at Han's for a year when I was in high school.

What was the name of the BBQ joint on Classen Cirlce that was a
house then a new building where the brake shop is? I only remember
BBQ on the sign. It was good!

There was another at Grand Blvd and N.W. Expressway. It was
pretty good, too.

You mean the place that was just south of the hi-lo club?


Wasn't it called "Big Beef BBQ"?

The BBQ place is a Jimmy's Egg now

Did that ramshackle BBQ shack (redundant?) next to the I-35 under/over pass on NE10th ever reopen?
It used to be the best BBQ in OKC. Back in the 70s and 80s.

Now I like Oklahoma Station and Iron Starr.
(Although both of them are just a little too clean to be authentic.)

P.S.: Stay as far away from Prospect Ave. in Kansas City as you can. It's near 12th Street and Vine/Arthur Bryant's but risk management indicates other KC BBQ locations are nearly as good. Just my experiential advice. That's all.

(Edited to correct the spelling of "to")

(Re-Edited to add):

BTW . . . HERE is what I imagine to be The Ultimate BarBeQue Nirvana . . .
http://thescottsbbq.com/

Entire split hogs on the grate over home-made wood coals.
Not necessarily "Pit" BBQ . . . Only better.

That Snail-S*it Stuffed Worm eater on The Travel Channel (Anthony Zimmerman, "Bizarre Foods [America]") did a drive-by regarding this establishment not long ago, but the show video is a bit difficult to locate. So . . . Here's a "home movie" starring the same place.
http://www.youtube.com/watch?v=DKainCshpnI

I can't imagine better barbecue.
Especially with the right Carolina sauce.
(The sweet vinegar kind) . . .

Okay after reading this topic I gave Iron Starr a shot. It's not ugly enough to be considered 'BBQ' but it was delicious. The greens and potato salad alone are worth a trip.

Delicious? Yes.
But The Parking . . . Oy vey! =)
(just kidding . . . the parking ain't that bad)

Did that ramshackle BBQ shack (redundant?) next to the I-35 under/over pass on NE10th ever reopen?
It used to be the best BBQ in OKC. Back in the 70s and 80s.
Radicalmoderate,
That shack was Tom's Oaklawn BBQ. It is an old army building and when I first went there in the late 60's it had dirt floors. They remodeled and it had real floors. He retired about ten years ago and somebody took it over and it hasn't been the same since. I wasn't a big fan of anything but the ribs and they were the best I have ever eaten. I loved Han's, Leo's were pretty good but Tom's were smoked just right and like somebody else mentioned, the meat didn't fall off the bone, it required just the right amount of chewing. They were so tender. Another unique thing was that they put hot (heat hot, not spicy hot) sauce, both mild and hot on the table so if you used the sauce, you weren't pouring cold liquid on your hot meal. I think they closed about six months ago. Next time I get over in that area, I will check it out. I haven't seen cars in their parking lot for a long time.
C. T.

I think it would be safe to say that Tom's (Oaklawn) BBQ was about as close as OKC will ever get to Scott's BBQ over by Myrtle Beach, SC. =)

I worked for a paving company at the corner of 4th and Bryant for a few years back in the 70s (when Tom's was at it's peak) and, as good as the ribs were, the sliced brisket sandwich with fries was about as good as it got. =)

Although . . . (come to think of it . . .)
There used to be a place out there in The Hinterlands on The Cusp of Green Pastures (36th and Hiawassee, SW Corner) that I think was called "Hitchee's" BBQ.
I was a framing/remodeling carpenter at the time, and even volunteered to reframe/reroof the "unique" (falling apart) building out of which some of the best BBQ EVER emerged--at cost. The PitMaster was appreciative, but declined my offer and the building has since returned to nature . . .

I think Big Beef is the right answer. I frequented the place until they turned into a "full-service" restaurant, not long before they disappeared.

Bluedogok,
Does anybody have a recipe for Han's sauce? I'm not really into a lot of
sauce, but it was very good and I know people have asked about it in
the past.
C. T.
I like to put the sauce on the bread. Sometimes I'll put it on the meat
but only for an occasional bite. I've always thought if the meat needs
sauce the recipe needs fixing. The sauce should be an enhancer of
sorts and not the main reason.

Bottom line, if the meat isn't good without BBQ sauce then it's not
any good.

Bluedogok,
Does anybody have a recipe for Han's sauce? I'm not really into a lot of sauce, but it was very good and I know people have asked about it in the past.
C. T.
Not that I know of, I heard a few years before they closed that the owners divorced, the husband ran the restaurant when I worked there but the wife was the daughter of the founder Hans. I think they sold it off to someone else and they tried to make a go of it but closed it not long after. A friend from school that worked there with me called me the last weekend they were open so we had a last meal there before it closed.


I like to put the sauce on the bread. Sometimes I'll put it on the meat but only for an occasional bite. I've always thought if the meat needs sauce the recipe needs fixing. The sauce should be an enhancer of sorts and not the main reason.

Bottom line, if the meat isn't good without BBQ sauce then it's not any good.
Exactly.....That is one thing that I had a hard time relaying to some in Central Texas and some of the places that had no sauce or that water-like sauce, if the meat is good, sauce can make it better, if the meat is bad nothing can save it.

Although . . . (come to think of it . . .)
There used to be a place out there in The Hinterlands on The Cusp of Green Pastures (36th and Hiawassee, SW Corner) that I think was called "Hitchee's" BBQ.

That's a new one on me, I have never heard of Hitchee's. Sorry I missed it. I agree with Prunepicker, properly smoked with a nice rub and sauce is just table decoration, but once in a while a really good sauce appears and I will use it sparingly. Hans, Leo's mild mixed with hot was really nice too. I couldn't handle the hot by itself. Tom's was ok, but the heated concept was nice. As far as sauce for the house, I enjoyed the Selmon Brothers hot sauce. normally, I'm not a user of any sauces unless it is a part of the cooking process. I don't even use mustard, ketchup (catsup et al), or mayonnaise on anything. I suppose I am really odd, no mint on lamb, no lemon on seafood, no tarter sauce. My downfall is salt and pepper. I could give up salt, but fresh ground pepper is mandatory at my house.
C. T.

Bluedogok,
Posted to Prunepicker before I read your post. So, I repeated your Jack Stack remark. Oklahoma Station is pretty good, I've been there a couple of times in the last year. There is also a pretty good one in the Mid/Del area and I think it's called Mr. Spriggs. There is also one on Waterloo and it might be Mr. Spriggs also. The Del City place is on Air Depot at about South East 10th. Another pretty good place is JT's on Sunnylane just South of Reno.
C. T.

I haven't been in awhile, but some of the best ribs I've ever had were at JT's. I assume they are still only open for lunch? We would always go early to ensure we could get a table. Great service and excellent food.