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

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

More Reviews

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.


Comments from our joint finder app.
Ribs were great as usual. Brisket we just ok. Lacks flavor but still not bad. Brisket at this place is a hit or miss. Still one of my favorite in Houston. Friendly place.
Scott Callaway @ Virgie’s Bar-B-Que, 2016-04-07 13:01:13
Tried the spare ribs, brisket, & beef links (out of baby backs). Ribs were pretty good but I don't think I would consider great and the brisket and links were too dry for me. The ribs are definitely worth trying if in the western part of Houston. The staff was very friendly and I will go back again for the ribs.
cvalen9 @ Virgie’s Bar-B-Que, 2015-12-10 12:44:29
Ribs were above-average but I'm not understanding the rating they achieved here with Texas monthly.
Jarrod Frenzel @ Virgie’s Bar-B-Que, 2015-10-17 16:25:57
Great ribs and brisket.
Scott Callaway @ Virgie’s Bar-B-Que, 2015-09-30 17:02:53
Great ribs! Brisket is Ok
Kyle030390 @ Virgie’s Bar-B-Que, 2015-08-08 18:26:06
It's the full pork ribs here that steal the show! Nice bark, not too thick or dry, good smoke ring and perfectly tender. One if the finest pork ribs in Tx. Chopped brisket and sausage were good. Service was excellent and the restaurant was very clean and well run.
Jim Males @ Virgie’s Bar-B-Que, 2015-07-30 00:06:43
The ribs and brisket real good some of the best barbecue in Houston small mom-and-pop place
Alex Cuellar @ Virgie’s Bar-B-Que, 2015-06-06 16:46:56
Had the brisket and pork ribs. Both excellent. Just the right amount of smoke.
scott7 @ Virgie’s Bar-B-Que, 2015-05-02 01:18:59
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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 extra napkins and dig in. They need no condiments, but the sweet sauce, with a hint of smoke and heat and a bit of a fruity undertone, provides a worthy complement. The brisket is satisfying, if less memorable than the ribs. It looks the part, with a jet-black outer crust, not too thick, and a good half-inch-deep smoke ring shading from red rose to soft pink, giving way to the warm brown of well-smoked meat. But it dries out pretty fast. The building itself is a humble affair, a long, low dining room painted beige with cedar wainscoting. It’s the folks inside that make Virgie’s something special: they’re Texas friendly and make you feel right at home.Pitmaster Adrian Handsborough


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