Johnny’s Bar-B-Q

316 N. Big Spring
Midland, TX 79701

Phone: 432-683-4581
Hours: Mon-Thur 11-7, Fri & Sat 11-7:30

TMBBQ Rating: 2

TMBBQ Buzz

Comments from our joint finder app.
Great beef ribs
David Monasmith @ Stiles Switch BBQ & Brew, 2015-01-26 02:18:46
Lean was tender with good smoke flavor, just wished it had more bark.
David Monasmith @ Hammond’s Bar-B-Que, 2015-01-25 19:05:06
Dinner!
Ed Dravecky @ North Main BBQ, 2015-01-25 00:27:23
Was in Georgetown for Soccer and decided to make my way to Louie Muellers. I'm typing this in a beef induced stuper
mike_meehan @ Louie Mueller Barbecue, 2015-01-24 22:13:11
Cold rainy January day. Great way to get brisket. Got there at 10:am doors opened at 11:am and eating the best brisket on the planet at 12:00 great way to start the day.
Kevin Wiggins @ Franklin Barbecue, 2015-01-22 18:44:47
Had brisket, ribs.
Roman @ Smoke Shack, 2015-01-22 18:39:49
Not good TM. Cold sides and bitter brisket!
Bubba Schmidt @ Big Al’s Smokehouse Barbecue, 2015-01-21 19:13:26
what do you do when you drive by ad there's only a 45 minute line? you getting line
Stephen Powell @ Franklin Barbecue, 2015-01-20 20:33:55
More Buzz →

Review

January 10, 2013

The smoke was thick coming out of the Oyler smoker in the back of this joint, and the neon was bright over the door as we entered. Toward the back of the room was a long cafeteria style counter with the meats on display, but the bright red heat lamps did little to make it look appetizing. Watching the knife man cut the brisket reminded me of the carving station at a hotel banquet. Until I got my tray and headed over to a booth in the dining room, I had no idea what the meat really looked like.

The stringy dryness of the ribs was startling. These long thin spare ribs had dry meat and a drier crust covered in salt. There wasn’t much to like. A fatty commercial sausage had been split open and warmed on the flat top. Chewy brisket with large white orbs of unrendered fat didn’t make for a pleasant meat finale. Not even the sauce could help this stuff.

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

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