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.
My first time to Miller's Smokehouse. The sausage is outstanding (4.8/5.0), Chicken (4.5/5.0), Ribs (4.3/5.0) and Brisket (4.3/5.0) are all very good and the desserts are out of this world - we had Hurricane cake, Southern Pecan Praline cake, apple cobbler and home made cookies.
Jeff Overton @ Miller’s Smokehouse, 2015-05-24 03:45:31
Great place! Brisket was solid. Try the slaw and broccoli salad. When you order jalapeño sausage you expect heat, they have it. Definitely a top 50 in my book.
Shea Woodall @ Hashknife on the Chisholm, 2015-05-24 01:57:57
You have to know how it works to order. They will move you along. Good moist brisket. Nice and salty like the beans. Pork rib was good as well. Lacking some smoke.
Hank Mangum @ Cooper’s Old Time Pit Bar-B-Que, 2015-05-24 00:32:42
I really enjoyed this place it reminds me of the 183 Flat Country Store, sausage was the best of ribs, and brisket.
@ TC’s Ponderosa, 2015-05-23 21:44:01
Love this place! Close to home and serves up quality meat with great smoke, flavor and ambience. Clean, organized and great Texas music to make you feel right at home.
Adam Murray @ Two Bros. BBQ Market, 2015-05-22 19:18:38
Lined up at 1230 and already sold or of everything but links... Maybe next time!
kyle craven @ Meshack’s Bar-B-Que Shack, 2015-05-21 17:32:20
I know these guys catch a lot of flack for "institutional" BBQ, but I always find their moist brisket consistently yummy and really like their spicy sausage. Good prices and always friendly employees, too!
Adam Murray @ Rudy’s Bar-B-Q, 2015-05-20 17:24:24
Chopped beef sandwich was below par and pork ribs were a 6.5 out of ten. Not sure how this one made the list
kyle craven @ Bartley’s Bar-B-Q, 2015-05-20 16:44:24
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Reviews

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…