Baker’s Ribs

3303 Main
Dallas, TX 75226

Phone: 214-748-5433
Hours: Mon-€“Thur 6-€“8, Fri 6-€“9, Sat 8-€“9, Sun 8-€“4.
Website: www.bakersribs.com/locdeepellum.html
Twitter: @BakersRibsBBQ

TMBBQ Rating: 3

TMBBQ Buzz

Comments from our joint finder app.
Beef so tender it's difficult to keep in the fork
Bill coons @ Mumphord’s Place, 2014-09-02 18:09:44
Plenty of food!! Ribs are great, brisket was a little on the dry side. Sausage had a heavy pork flavor that I liked but may not be for everyone!
Caleb Barnett @ Loco Coyote Café, 2014-09-02 12:19:49
Brisket is really good and tender! Has great smoky flavor. This place also has a butcher!
Nathaniel Cox @ Vincek’s Smokehouse, 2014-08-31 18:30:40
The hunt for the best barbecue continues with the second joint today. This is a small victory as I have always wanted to hit more than one restaurant on the Texas Monthly Top 50 BBQ establishments in a single day. Billy's Old Fashion Barbecue happens to be number 9. I have a hair less than four years to visit the other 41 before the list is updated. I have my work cut out for me as these places are as far at 500 miles from home. I wasn't hungry when we rolled into Jasper, but I was here to eat barbecue. I knew I wanted brisket and when we found the dilapidated restaurant, I knew we were going to experience some magic. I chose the sliced brisket sandwich. I wasn't expecting this monstrosity as it was quite large. Topped with pickles and onions, this sauce soaked sandwich was perfect. I only wish I had ordered the sauce on the side. The sauce was decent, but I came for the meat. The sliced brisket was very nice. It was juicy and the fat was rendered beautifully. It was a bit toothsome, but it certainly wasn't tough. I had forgotten to ask for untrimmed meat, so I was pleased when I saw that the crusty bark was intact. The meat had a mild flavor. Not too much smoke, and it wasn't overpowered with seasoning. It was a simple, beefy masterpiece. At only 2 1/2 hours from home, I can see myself loading up the family for a nice meaty adventure. This is easily a 4.0/5.0. Well done, Texas Monthly. This BBQ doesn't disappoint.
Theodore Luoma @ Billy’s Old Fashion BBQ, 2014-08-31 01:12:51
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:06
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:05
Third in line pound of lean got two ends and a sausage PERFECTION worth the drive ft worth good food good folks
doug_wallace @ Louie Mueller Barbecue, 2014-08-30 15:38:00
KB north of Victoria Very good. High prices try the pineapple salad
Bill coons @ , 2014-08-29 17:29:48
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Review

September 26, 2012

You may have been familiar with the Baker’s Ribs location in Deep Ellum. It stood for decades in a brick building on Commerce Street with a large pig painted on the side. They leased that building but were looking for a permanent home, so they bought a building just a few blocks away in the same Deep Ellum neighborhood. I made a couple of stops to see just how well they’ve dealt with the transition.

Some things have changed for the better, like the addition of the Original Fried Pie Shop inside the restaurant (more on that later), and some things have thankfully remained, like the all-hickory-fired Bewley smoker that they brought over from the old location. It was so clean and shiny I thought it was new, but the lady doling out the food orders said they just gave it a good cleaning.

I’ve always liked the brisket here from a smoke standpoint. Baker’s knows how to get the smokiness into the meat, but it’s harder to also keep the meat moist and tender. The beef on this day was no different than I’d expected, which is to say that it had a great-looking black crust and ruby-red smoke ring along with a strong smoky flavor, but it also lacked good seasoning, good fat, and it was just too dry. An unexpected meat option of fried turkey was outstanding. They smoke a seasoned turkey breast then dunk the whole thing into a fryer to finish it off. The result is juicy turkey whose slices have thick crispy edges. It was some of the better smoked turkey I’ve had. No word whether or not fried brisket will make it on the menu.

The ribs were also excellent. The meat was moist and came from the bone perfectly. A subtle sweet rub allowed a good dark crust to form and the meat was very smokey. I included the photo above to show how a well-cooked rib will look after a bite is taken. The bone should be exposed easily, but the meat on either side of the bite should remain intact. It should not fall off the bone entirely, nor should there be meat left on the bone where the bite was taken.

On a subsequent visit I ordered a plate of both lean and fatty brisket. If they could just mix the supple texture and richness of the moist brisket with the smokiness of the lean slices, then they’d be onto something. Neither cut was great on its own, however. All of the sides here are good, from a simple creamy mac and cheese to crispy coleslaw and a potato salad heavy with dill. Don’t forget about dessert either.

If you want one of these famous fried pies, you have to order them at a second counter at the back of the restaurant and pay for them separately there. A wide array of filling options are offered and all pies are made to order. This allows you to create flavor combinations, which is actually encouraged. The lady frying the pies on this day confirmed that I could combine any fillings together in one pie since it would be made fresh. Brisket and pulled pork are filling options and I really wanted to try the shredded beef in pie form. I thought pecan and blackberry might be complementary flavors so I asked for what was probably their first order of a brisket, blackberry, and pecan fried pie. This masterful combination of ingredients landed on the table just as we were polishing off the barbecue. It was hot, flaky, and rich from the overflowing filling. The sweet blackberry, nuttiness of the pecan, and the smoky beef were a better match than I’d ever imagined. This was an excellent dessert but could easily double as a hearty main course. I’m thinking apricot and pulled pork for my next visit.

(This review originally appeared on Full Custom Gospel BBQ.)

Comments

  • Anonymous

    Sadly, the only Baker’s I have not been to in the Dallas area is the Deep Ellum location.

    Most recently I went to the Rowlett (Lakeview Parkway) location. This one has always been hit or miss for me. The last time there was a miss. The high school kids who were taking my order clearly had better things to do even though I was the only one ordering anything. I came to this conclusion due to the sullen and annoyed stares on their faces as I decided what to order, then ordered and then paid. No simple “Hello”, no “thanks for coming”, no words at all other than “what size” for the sides. The Smiths “Heaven Knows I’m Miserable Now” would have been a fitting soundtrack had it been playing in the background. I will say that I have had good service here most times but it seems to be dependent on who’s watching over the kids.

    I ended up getting us a pound of ribs and a pound of brisket. The brisket had nice smoke but was a good bit dry. Not bad but not great. The ribs have been better most visits. The bark had congealed then dried into one hard jerky textured piece while the lukewarm inside was a bit goopy/mealy and had zero adherence to the bone. The sides of mac & cheese and pasta salad were nice.

    Again, I would like to state that I’ve been there on other occasions when all was good. When it comes to food though, I don’t like to gamble. That being said, when in the Garland/Rowlett area I’ll go to Meshack’s. As for Baker’s Ribs, I’ll stick with the other locations and at some point get over to the Deep Ellum location.

    ~SRC

  • http://www.blogger.com/profile/12067732086403645198 Don O.

    Their potato salad is my favorite.

  • http://www.blogger.com/profile/01546271914221742133 Michael

    I’ve always preferred their Greenville Avenue location.
    I love their ribs and pulled pork.
    But, their brisket can’t compare with Pecan Lodge.

  • Anonymous

    The sausage,egg & cheese and bacon, egg & cheese fried pies make for a great breakfast. The fried pie shop is open hours earlier than the main dining room.

  • http://barbecuefiend.blogspot.com/ The Barbecue Fiend

    I didn’t try their pies, but the peach cobbler was incredible!