Virdinski’s Rub Shack

3701 Olsen Blvd. Suite B
Amarillo, TX 79109

Phone: (806) 318-3382
Hours: M-Thur 11-9, F-Sat 11-midnight
Facebook: www.facebook.com/rubshack

Opened 2013
Pitmaster Chris Virden
Method Indirect heat smoker with mesquite

TMBBQ Rating: 3

TMBBQ Buzz

Comments from our joint finder app.
Spare ribs were good.
brad_g. @ Off The Bone BBQ, 2015-03-29 00:10:27
First time and the slaw is AWSOME!
Ted hindes @ Off The Bone Barbeque, 2015-03-28 18:35:34
Arrived hungry, left with a hand cart (actually 2 lbs. of brisket & 2 lbs of pulled pork...maybe to share with my friends back home. "This is what real barbecue is!') While I was picking up my order I woofed down the pulled pork sandwich. Each bite was moist & smoked to perfection. I also had the smoked collard greens...I wish they sold these in the grocery store. The greens were done just right. Not over cooked to soggy mush, but with a slight crunch with a little pulled pork to boot. I'll be sure to visit when I'm back. I love this place.
Joe Ashbaugh @ The Granary ’Cue and Brew, 2015-03-28 16:59:54
Excellent brisket, flavorful and great tenderness.
Gabe sheffy @ Smitty’s Market, 2015-03-27 15:04:53
Good bbq. Nice side dishes. Friendly staff.
jeff hodges @ Soda Springs Bar-B-Q, 2015-03-26 19:18:41
good thing the meat is superb, because I'm not a fan of the sauce
Stephen Powell @ Louie Mueller Barbecue, 2015-03-25 19:26:45
Pork ribs are superb. Brisket was a little dry. Ribs don't need sauce which is a good thing because the sauce isn't good. Lockhart slaw has a kick and is ok. Bbq beans are fair. Overall pretty good. Glad I came but won't make any special trips back.
bbq-kel @ Lockhart Smokehouse, 2015-03-25 18:13:50
Rudys BBQ seems to be the most consistent BBQ in Waco. Moist brisket and sausage is always good. Several places to eat BBQ in Waco but always hit or miss.
Jason Holder @ , 2015-03-25 12:38:45
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Reviews

February 4, 2014

Amarillo can be a tough place for barbecue purists. Chris Virden is trying hard to make good barbecue at the three-month old Virdinski’s, but he can’t always make it the way he’d like to. In addition to his dozen years working for a local steakhouse, Virden is also a serious contender in the barbecue competition circuit. He knows competition style barbecue won’t fly in a restaurant setting. The flavors are just too bold and too…