Gatlin’s BBQ & Catering

1221 W. 19th
Houston, TX 77008

Phone: 713-869-4227
Hours: Tue-€“Sat 11-€“7 or till meat runs out
Twitter: @gatlinsbbq

Opened 2010
Pitmaster Greg Gatlin
Method Hickory; indirect-heat pit
Pro Tip The Cajun dirty rice has a fan base.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

More Reviews

January 6, 2012

It was the end of a long day. My friends Nick and Clark had stayed with me bite for bite through six other barbecue joints and we were on our way to Houston to eat at this mightily heralded joint in northwest Houston that’s just over a year old. Greg Gatlin had his heyday on the gridiron as a defensive back for the Rice Owls, but barbecue is his game now. He was manning the…


Comments from our joint finder app.
When you go, check out the cool Christian art on the walls. This family's faith is at the root of what they do
paul_umlove @ Gatlin’s BBQ & Catering, 2015-02-21 02:41:08
Definitely one of Houston's top 5 .. More dirty rice and ribs please!
paul_umlove @ Gatlin’s BBQ & Catering, 2015-02-20 20:07:57
Going with the usual, moist brisket and ribs! Looking to it.
Wade Edington @ Gatlin’s BBQ, 2014-10-16 21:57:01
As posted St. Louis ribs, brisket, deer sausage spicy and smoked sausage amazing nice people all in all a great place for BBQ an special 10 for the tender and sweet oak ribs wow breathless
icelee72 @ Gatlin’s BBQ, 2014-09-06 03:18:38
The dirty rice alone was worth the 1.5 hour wait. Brisket was very good; deer sausage really hit the spot. Top it off with some fresh peach cobbler by Mama Gatlin, and we had the makings of a great Saturday lunch.
Rahul Yaratha @ Gatlin’s BBQ, 2014-07-18 06:37:00
Excellent ribs, brisket and venison sausage. Very good potato salad. Large portions. Well worth the wait.
George Caflisch @ Gatlin’s BBQ, 2014-07-02 07:00:47
4pm and out of dirty rice, baby back ribs, and bread pudding! The spare ribs, brisket, and spicy sausage more than covered up my sorrow. Parking was tough but the meat was like butter. Robyn fell for the potato salad, too.
Ed Dravecky @ Gatlin’s BBQ, 2014-06-27 17:38:57
Got here late the brisket was a little dry but the smokey flavor was amazing perfect with the slightly spicy sauce. The sausage was slightly sweet. The sides were a really find the green beans are my standard order and are usually pretty boring. This place make them with peppers and bits of sausage. Very good
Jeevan Gowda @ Gatlin’s BBQ, 2014-05-08 19:08:41
More Buzz →


Pitmaster Greg Gatlin

May 15, 2013

Greg Gatlin is in charge of the smoker, but he also bustles around taking orders and tidying up. So does his mom, who is responsible for the fine bread pudding and other sweets. After a wait—which is often lengthy—you’ll receive plates neatly stacked with precisely sliced meat. In case you’ve ever wondered what the deal is with different ribs, you’re in luck: Gatlin’s has two kinds. Side by side, you’ll see that the baby backs are shorter and more curved, with a rounder bone and more of the meat on the top. Now compare the St. Louis ribs. They’re bigger, and the bone is flatter and straighter, with more highly marbled meat. (If a little flap of meat and cartilage called the rib tip had been left on, you’d have a sparerib.) Arguments can get heated about which is better, but we thought they were both excellent and exceptionally moist. Our lean brisket, covered in a crust as black as midnight, was also impressive, though it did need more salt. But it was the three kinds of sausage that got our attention, especially the venison, with robust flavor and a shiny, snappy natural casing. The chicken, sad to say, was very dry. Carry your order to a picnic table outside or settle down in the small room adorned with snapshots and a painting of a white-robed Jesus holding a miniature model of Gatlin’s in his hands.


1 Comment

  • Johnnie Taylor says:

    I’ve been to nearly every bbq restaurant in Houston and Gatlin’s is easily one of if not the best. The meat is as advertised, but the sides with the soul food twist is what sets it apart. The lines form early so be patient and you’ll be in for a treat.

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