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.
Had the pork loin and sausage both good pork had lots of pepper
doug_wallace @ Cooper’s Old Time Pit Bar-B-Que, 2015-05-29 00:19:36
Enjoyed some sliced brisket and sausage. The lean brisket was moist and tender. Nice smoke flavor.
Mae McKnight @ Bartley’s Bar-B-Q, 2015-05-28 18:36:31
Great brisket!
kyle craven @ Casstevens Cash & Carry, 2015-05-28 16:22:21
Finally got to eat here and SO worth the wait! Brisket was amazing. No fancy rubs or magic mops, just perfectly cooked and seasoned beef with incredible texture and flavor! All served by some of the nicest folks I've ever come across in my BBQ travels. Can't wait to come back and do it again!
Adam Murray @ Prause Meat Market, 2015-05-27 18:15:23
Outstanding! Had a light lunch - 1/4 lbs of the brisket, 1/4 lbs of pulled pork. Juicy good. The brisket had a nice pink ring & awesome crust... Oh, don't forget the fried pie. I had the cherry, but you won't go wrong with any flavor.
Joe Ashbaugh @ Baker's Ribs and Fried Pies, 2015-05-27 17:37:29
A little holiday weekend feast..we told ours to go & the brisket uncut to maintain moisture---it was perfect, great bark and pepper taste to the melt in your mouth brisket. But the special surprise today were the pork ribs. Don't miss the potatoe salad, some secret ingredient (blue cheese? Sour cream?) makes it exceptional. & while it doesn't need it, the sauce is perfect--better than Louis Mueller's, which has been my long time favorite. Highly recommend.
blackska @ Stiles Switch BBQ & Brew, 2015-05-25 05:30:51
Brisket a little tough, but great flavor. Sausage on point today, overall 4.5/5 and delicious. Pro tip: spicy rice and mac and cheese for sides
Sam Thomas @ Leon’s World’s Finest In & Out Bar-B-Que, 2015-05-25 00:50:27
Amazing all the way around ... Missed the beef ribs again! Got to get here extra early for the beef ribs
kyle craven @ Pecan Lodge, 2015-05-24 17:37:05
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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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