Baker’s Ribs – Weatherford

1921 S Main St.
Weatherford, TX 76086

Phone: (817) 599-4229
Hours: Daily 7-9
Website: www.bakersribs.com/location/weatherford/
Twitter: @BakersRibs
Facebook: www.facebook.com/pages/Bakers-Ribs-Weatherford/279796872100981

Opened 2000
Pitmaster Brian Krier
Method wood-fired smoker with hickory

TMBBQ Rating: 3.5

TMBBQ Buzz

Comments from our joint finder app.
Stanley's - Tyler Ribs - beautiful, perfectly pink. Soft, almost oddly mushy, but with a tasty sweetness that I enjoyed. Brisket - well cooked, tender, but a bit dry and not much smoke flavor at all. The bark was thin, as was the smoke ring. Overall good, but nothing to really make it stand out. Gets a 'meh' B from me.
Scott Jarvis @ Stanley’s Famous Pit Bar-B-Q, 2014-09-18 18:14:00
Had the brisket ribs and sausage all very good. Sides are over the top good. Smoked jalapeño app is amazing.
Roman @ Two Bros. BBQ Market, 2014-09-18 16:53:37
Went for "My Ribs" and "Your Ribs". Both good but latter wins out. Brisket definitely dry; was hard for me to get into. Sausage was okay. Definitely try key lime pie. Enjoyed the decor. Overall a good, not great Q place.
Rahul Yaratha @ Big Boys Barbecue, 2014-09-17 23:24:47
Brisket sandwich was good. And that's all she wrote as there is nothing else (chicken, sausage, turkey, potato salad, etc). Not even my friends who all went to Tech even heard of this place. Scratching my head on such a high TM ranking.
Rahul Yaratha @ Tom and Bingo’s Hickory Pit Bar-B-Que, 2014-09-17 23:21:48
We had Friday night dinner here. Brisket was tender and delicious. A little too much fat for my husband, but my daughter and I thought it was PERFECT. Good seasoning and good bark. No sauce needed. Homemade creamed corn is the best I have ever had. Coleslaw is delicious and not overdressed. We finished the meal with the homemade fried strawberry pies - one of the tastiest desserts I have ever put in my mouth. Live music. Dishes served family style. <$40 for 3 people including soft drinks and several beers. Definitely will go back!
Marcy Newman @ Two Bros. BBQ Market, 2014-09-17 22:16:13
Just average
David Monasmith @ Crossroads Smokehouse, 2014-09-17 17:42:33
Brisket was good, pulled pork over sauced. Over all it was ok at best. Prob won't be back here. I was surprised it made the TM list, I think they missed it on this list.
epp @ Lamberts Downtown Barbecue, 2014-09-15 17:43:26
Amazing! Every time!
John Brotherton @ Snow’s BBQ, 2014-09-13 13:22:59
More Buzz →

Review

October 8, 2013

It’s a long drive from Deep Ellum to Weatherford, but repeated pleas from the owner of this Baker’s Ribs west of Fort Worth had convinced me that they were doing something a little different than their forebearers in Dallas. The owners posted photos of hormone-free, antibiotic-free briskets they’re using from Creekstone, the pork rib photos looked good, and then there are the fried pies – so many fried pies.

IMG_1619

The Fried Pie Shoppe is located within this (and a few other) Baker’s Ribs locations. They make all of the pie dough fresh and fry up about two or three hundred a day. It’s getting to be fall so they had just added pumpkin to the mix. It wasn’t noon yet, so I started there. Even though it wasn’t hot from the fryer (presumably they are when they open at 7:00) the pie tasted lighter than I expected. It wasn’t greasy and there was just enough of the spiced filling. I needed a few more to take home and they travelled well. I also got some barbecue.

IMG_1618

As I was being served it was great to see them pull a chunk of pork off of a whole shoulder before commencing to chop. There’s no dry pre-chopped meat here. The generous serving was moist and smoky, and needed none of the sauce. I asked for fatty brisket slices and I got four thick ones. I’m not sure why they shaved off every bit of the crust before serving, but the meat was still tender and well cooked. The flavor was just flat without the boost of smoke and seasoning that was thrown out with the crust. I was puzzled why they’d think someone asking for “fatty brisket” would be offended by exterior bark and fat. Specify that you’d like the crusty pieces when you order, and the ownership assures me you’ll get it.

IMG_1610

The name of place is Baker’s Ribs, and they did well by the St. Louis cut ribs they’re serving. A bite of rib came away cleanly from the bone showing the perfect texture. A big boost of sugar and cayenne in the rub made for a sweet and spicy flavor that melded well with the smoke. These are some good ribs. I’m familiar with the dill potato salad, beans and slaw, so I went for scalloped potatoes and green beans. Both were better than average, but I’d choose the potato salad over either.

IMG_1611

Just as I was taking the rib photo, the owners walked up to my booth. They asked about the food, and I was honest. Brian quickly came back with some end-cut brisket. It was much improved, but I wish that’s what I’d been served initially because that’s what I have to base this review on. It wasn’t until I tried two other local barbecue joints that I knew how good that brisket was for the area. Crusty brisket or not, this joint near the interstate beats their Weatherford competition pretty easily, and they have those fried pies.

Comments