Daniel Vaughn

"St. Louis-cut ribs had more than a subtle glaze. This one was pretty thick with black pepper and possibly honey providing an enjoyable flavor. Brisket was sliced from the flat end and was very tender. Even if only small pieces could reach my mouth, the flavor was excellent. The meat really took on the flavor of those mesquite coals unlike I’ve seen before. The sweet black pepper rub was a good complement."

Drew Thornley

"The chopped beef, along with pickles and sauce, made a good sandwich. I favored Her Ribs, which had a sweet-and-tangy glaze. Big Boy's is worth the stop, if you're in the Sweetwater area."

Jared Kocurek

"Each bite was packed with tons of flavor and a slight smokiness, despite being cooked directly over mesquite coals rather than being smoked. This direct-cooking method is more in line with the West Texas style of barbecue, and the meat itself was very tender.The ribs had a beautiful crust which looked perfectly caramelized. The sugary glaze was a great combination of the Texas and Memphis styles of barbecue. The sweetness also did a nice job of balancing out all of the black pepper."

Nicola Dall'Asen

"Finding a spot will get you a well-deserved award of succulent Texas-style smoked meats. Ribs barely stay on the bone, and sauce-slatered briskets give way to a fork alone."