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.
Brisket and Rib plate was very good. Brisket have a nice bark and great smoke flavor. Ribs had a nice smoke ring and were cooked perfectly. Tender but didn't just slide off of the bone. Sides would be my only complaint but the meat was so good, I didn't eat much of the sides. Wendy, our waitress, was awesome!
Caleb Barnett @ joe allen's, 2015-06-29 22:45:54
Smoked turkey and a spicy kielbasa both good love this old place
doug_wallace @ Riscky’s Barbeque & Deli, 2015-06-29 17:56:12
Outstanding brisket! Ribs were below average but I would put the brisket up there with the best. Mac and cheese was great... Pretty much all the sides were good
kyle craven @ The Slow Bone, 2015-06-28 17:56:12
Brisket and ribs were amazing! My girl was a bit let down they were out of sausage and lean brisket but that just left more of the fatty stuff on the table for me!
Adam Murray @ City Meat Market, 2015-06-27 19:49:28
Had beef ribs. Decent amount of met and not fatty. It was a few minutes overdone based on pull needed and chew but still flavorful with only a small amount of sauce to add extra punch. Brisket was quite good with only 1 piece that disappointed. I think it was sliced wrong way and was very hard to chew. Our waiter was fabulous as he saw meat did not look like 1/2 lb before I said anything and brought us more. I would say 5 of 5 for service. 4 of 5 for food-1 star off for over cooking rib a bit
Terry r @ The Salt Lick Bar-B-Que, 2015-06-27 16:39:49
Brisket is A+. Jalapeño sausage is the best I've ever had! Pecan cobbler is the perfect way to top off a great meal!
Jeff Overton @ Black’s Barbecue, 2015-06-26 18:09:17
I'm at silver saddle smokehouse in Bellville. Have to try brisket. Melt in mouth good.
Terry r @ , 2015-06-26 18:08:26
Love the folks that work here! Had a beef rib today and can't stop licking my lips!
Adam Murray @ Southside Market & BBQ Bastrop, 2015-06-26 16:44:08
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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