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.
Made a quick trip from SA to check on this place. Brisket solid albeit inconsistent. Pork ribs were good; sausage and potato salad okay. Overall solid Q place to stop by if you're driving on I-35.
Rahul Yaratha @ Cowpokes Texas Style Bar-B-Que, 2014-12-19 19:10:58
Famous Dave's tukwilla Washington this was closest place had the burnt ends it was like stir fried but pretty good the hot link was terrible cold and some kind of weird meat
doug_wallace @ Mr. K’s BBQ, 2014-12-18 00:43:44
Great ribs fall of the bone with a bite. Brisket was dry hard chewy.
Rudy Rodriguez @ Baker’s Ribs, 2014-12-17 02:15:19
I only had brisket and sausage, but it was very good. It is now on my repeat visit list. Brisket: flavorful bark, very moist and tender and excellent flavor. Jalapeño sausage: good snap, consistency and flavor. I would like it even more if it was a little more spicy.
Jeff Overton @ It’s All Good Bar B Q, 2014-12-14 02:28:17
Brisket - flavorful bark, very moist and tender, and excellent flavor.
Jeff Overton @ It’s All Good Bar B Q, 2014-12-14 02:20:51
Birthday lunch pound of sliced and to regular sausages he gave three ends it was fantastic and had cobbler and ice cream for dessert
doug_wallace @ Louie Mueller Barbecue, 2014-12-13 20:10:00
Closed.
Bryan Daniel @ Baby J’s Bar-B-Que & Fish, 2014-12-13 16:29:04
Very good brisket, ribs and sausage.
scott7 @ Opie’s BBQ, 2014-12-12 18:50:17
More Buzz →

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…