Van’s Bar BQ

2648 I-37 (exit 65)
Oakville, TX 78060

Phone: 361-786-3995
Hours: Daily 7-€“7

Method wood

TMBBQ Rating: 2

More Reviews

May 21, 2008

The combination of the frequently awesome mesquite-smoked meats and a terrific vibe have attracted barbecue hounds from far and wide for more than a quarter century. Inside, you’ll find old-timey claw-foot tables and a relaxed attitude about housekeeping, which is to say the place hasn’t seen a mop in ages.


Comments from our joint finder app.
I have been to both Van's locations. The one of 37 going to Corpus has good BBQ, but what impressed me was that they gave you seconds. The other location on US 281 had some really good ribs and a great PO-boy sandwich .
Woodwill Smokers @ Pappy’s Bar BQ, 2016-10-30 01:19:20
Former top 50. Not bad, but could be better all around.
Robert Lerma @ Van’s Bar-B-Q, 2013-09-01 20:16:38
Great "little" hole in the wall Que spot. Will go back for sure when going to Corpus. Bob Monroe, Flower Mound, Tx.
bob_monroe @ Van’s Bar-B-Q, 2012-11-17 15:02:25
marc_wills @ Van’s Bar-B-Q, 2012-10-28 11:16:47
Ok beef, great sausage and sauce. Potato salad was top rate as well. They give you seconds on anything you want which I've never seen. One of the friendliest places I've ever been!
wesly_vincik @ Van’s Bar-B-Q, 2012-03-18 12:16:20
Great place ribs were not great but the brisket was out of sight. New spot for the family on the way to the coast.
hoggystyle_bbq @ Van’s Bar-B-Q, 2012-03-14 11:59:26
Couldn't taste the mesquite smoke on anything. The meats were all poorly cooked, but the sauce was great.
BBQ_Snob @ Van’s Bar-B-Q, 2012-02-27 18:55:22
Ambience is a big thing here, with butcher paper, old photos, sweet older waitress. As for the 'cue, brisket had a good smoke but not
idighorns @ Van’s Bar-B-Q, 2012-01-26 12:46:59
More Buzz →


January 4, 2013

Van’s sits all alone along a long stretch of interstate between Corpus Christi and San Antonio. I had high hopes for this joint given the praise received from Texas Monthly in their 2008 Top 50 BBQ list, but little that they served on this day was worth returning for.

Pork ribs had no bark, little seasoning, and not much smoke. Although it came off the bone nicely, the meat tasted fatigued. A nice link of Pollock’s sausage was barely warmed with no smoke and a limp casing. Brisket looked good, but the black crust was limp. The meat tasted as if it was sitting around in its own grease for most of the day. The fat was poorly rendered and even stringy. Not even the excellent sweet and spicy mustard and tomato sauce could save it. Homemade pecan pie was also on the menu, but it was melting from too much time in the microwave. A spoon would have been needed to scoop it up, but we’d had enough.

(This review originally appeared on Full Custom Gospel BBQ.)


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