Virgie’s Bar-B-Que

5535 N. Gessner
Houston, TX 77041

Phone: 713-466-6525
Hours: Tue 11–2, Wed–Fri 11–6:30, Sat 11–5:30
Website: virgiesbbq.com

Opened 2005
Pitmaster Adrian Handsborough
Method Oak; indirect-heat pit
Pro Tip Virgie's is named for Handsborough's mom, who taught him the art of smoking.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50

TMBBQ Buzz

Comments from our joint finder app.
must have come on a bad day; meat was tough. however, great flavor on the ribs and smoke on the brisket.
Stephen Powell @ Virgie’s Bar-B-Que, 2014-03-12 13:56:58
I stopped there before a JV fb game on Thursday . Had the baby back rib dinner. The ribs were on point!! Excellent flavor and smoke! The owner was very hospitable and friendly. This will always be a stop for me when I'm in the area!
scott_moody @ Virgie’s Bar-B-Que, 2013-09-29 21:58:03
Stopped for a sample. Ordered brisket moist and a few ribs. Ribs were baby backs and beautiful. Tender with flavor but the brisket took the show. Deep smoke ring with melted fat throughout the slice. Flavor carried all the way through. Not smokey but well seasoned. Slight tug tore the meat. Pitmaster Adrian sat with us and talked about smoking meats. Very humble man who made the visit even more enjoyable.
Hank Mangum @ Virgie’s Bar-B-Que, 2013-09-25 16:53:19
I was able to get the 3 meat barbecue trinity at virgie's. I was very disappointed by the portion size or lack there of for the cost. I ordered moist brisket as I always do and a couple slices of very dry brisket came out with a thin fat cap. My son, who came along for the ride and is being baptized in the Texas barbecue doctrine, took one bite and refused anymore. The "link sausage" was sliced so that says it all for me. The one glorious bright spot was the pork rib. It was magnificent. The bark was exceptional and the it was very meaty. If you are in the area and a fan of ribs drop by virgie's but if you will have to ride 15 minutes or more then you can probably find a better barbecue haven than virgie's.
Rashad See @ Virgie’s Bar-B-Que, 2013-06-22 16:59:47
Finger licking good ribs! Brisket was delicious also!
Lisa Moody @ Virgie’s Bar-B-Que, 2013-06-20 13:41:15
Ribs are legit!!! The brisket a bit overdone but with a GREAT smokiness and fat rendered down was like butter!!!
scott_moody @ Virgie’s Bar-B-Que, 2013-06-20 13:36:03
Chewy moist brisket. Fat not completely rendered. Pretty good taste. Lean brisket cooked fine. Under seasoned rinse
John Brotherton @ Virgie’s Bar-B-Que, 2013-06-14 14:01:42
Very good ribs today
scott7 @ Virgie’s Bar-B-Que, 2013-06-04 13:57:01
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Reviews

May 15, 2013

The brawny pork ribs that emerge from the big metal smoker set a standard for the genre. They are massive, pink, and delicious, their meat lightly clinging to the bone until you grab a bite with your teeth and give a light tug. A heavy, salty-peppery crust, without a trace of sweetness, lends depth of flavor to each piggy bite. There is no way to be genteel when consuming these monsters, so pile up some…

July 10, 2010

Update: This joint had a fire on 03/11/11, but they have reopened and are back in business.   BBQ Snob: “Who is your hot link supplier?” Virgie: “That’s my secret. Are you folks food critics or something?” BBQ Snob: “That’s our secret.” This is how my experience at Virgie’s began with the amiable proprietor and pit master, Adrian Handsborough. Pierson’s down the road has a big fan in Robb Walsh, while Virgie’s counts the Houston…

May 21, 2008

Three-plus years ago, Adrian Handsborough converted the neighborhood convenience store his mom, Virgie, ran for 35 years and began cooking over oak and pecan in two small barrels. His brisket, only a tad fatty, smokes for ten to fourteen hours; we could cut ours with a plastic fork. Well-seasoned pork ribs boasted a generous meat-fat ratio, and beef sausage came on slow but strong. Host and dining room were both cheery and inviting.

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