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.
Deer sausage is a unique must, as issue dirty rice. Ribs we're fall off the bone and delicious. Brisket was perfectly flaky, though not popping with flavor. All was terrific!
Scott Jarvis @ Gatlin’s BBQ, 2014-03-27 12:57:04
Tender brisket. Perfect ribs. Homemade sausage is the way to go & don't miss the dirty rice.
bigdaddychilds_ @ Gatlin’s BBQ, 2014-01-04 15:44:45
Surprising good brisket and ribs. The spicy sausage packs a punch! Outdoor seating can get crowded, but the incredibly friendly service makes you soon forget.
Rick Toumbs @ Gatlin’s BBQ, 2013-11-30 00:16:33
Solid brisket & pulled pork.
Robert Lerma @ Gatlin’s BBQ, 2013-10-12 16:46:19
Would really like to give them 5 STARS but the ribs just a little overdone. Ribs nice smoke and taste. Brisket excellent top notch. BBQ sauce very good not an over sweet brown sugar sauce but a nice sweet vinegar sauce that complements the meats. Only get the baked beans if you like Campbell's Pork n Beans.
Bubba Schmidt @ Gatlin’s BBQ, 2013-09-04 13:29:39
Best I've had! So far...
Jeff Lichon @ Gatlin’s BBQ, 2013-08-17 19:02:33
1st time...arrived at 1040. There was about 12 people ahead of me. I ordered the ribs and brisket along with the dirty rice and green beans. The meats were warm but tasted like it was reheated. I must have gotten the burnt/dry part of the brisket. The sides were great. All of the staff were nice and courteous. I'll give them another try later.
Tim Suan @ Gatlin’s BBQ, 2013-07-06 13:03:33
Sausage was my favorite...Had the spicy sausage and the deer sausage, I think I liked the deer sausage best...The brisket had a great bark but was a little over cooked and crumbled in my plate with a fork....Baby back ribs were cooked perfect, no complaints there....I'm usually not a big sauce guy but loved their sauce, it had a nice tangy kick to it.....
Jarrod Frenzel @ Gatlin’s BBQ, 2013-06-29 14:05:24
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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.