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.
Legacy Christian Academy is holding their post game 5th quarter football gathering here tonight. Ready for some good Texas bbq.
Mark Kelley @ Rudy’s Bar-B-Q, 2014-11-01 02:47:45
Combo plate brisket and sausage both good lean on the brisket and the sides were great they bring sauce hot in a little pot nice folks checked on me twice this place is always crowded with neighborhood folks or people from Halliburton
doug_wallace @ Hickory Stick Bar-B-Q, 2014-11-01 00:05:00
Ribs never do you wrong at Tyler's
Craig Hutchinson @ Tyler’s Barbeque, 2014-10-29 18:22:17
Had the ribs, brisket,turkey and sausage. All excellent. The special pastrami ribs are worth waiting to come on a Tuesday.
Roman @ The Granary ’Cue and Brew, 2014-10-28 17:33:33
Monday night all you can eat ham Ribs and chopped everything was great except beans
doug_wallace @ Sammie’s Bar-B-Q, 2014-10-27 23:20:59
Stanley's BBQ brisket was terrific as usual
johnny_rndd @ , 2014-10-27 11:29:07
Lean sliced and polish sausage both great fantastic lunch
doug_wallace @ Angelo’s, 2014-10-24 17:20:57
Great ribs today. Perfect smoke and candied on the outside
Craig Hutchinson @ Tyler’s Barbeque, 2014-10-24 05:08:08
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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