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

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.

TMBBQ Buzz

Comments from our joint finder app.
Wow. The ribs were perfect today. Tender with just the right smoke. Brisket was moist and full of flavor. I am never disappointed when I eat here.
scott7 @ Virgie’s Bar-B-Que, 2014-09-05 00:55:05
Had to go back for more. All was good again. Ribs were the best out of all.
scott7 @ Virgie’s Bar-B-Que, 2014-07-19 15:56:03
Good ribs as usual.
scott7 @ Virgie’s Bar-B-Que, 2014-07-17 13:47:04
Virgies quickly became my favorite in Houston, and top 5 anywhere. I had the ribs and brisket. Both were buttery flaky with perfect flavor…not too peppery or salty, but just enough of both to be devoured without the need for any sauce. Incredible BBQ. Nothing special with the sides. The owner/smoker runs the whole place and was very friendly. Opened up for a group of Japanese tourists who wanted “real Texas BBQ” to come in early and sit down. Loved this experience through and through.
Scott Jarvis @ Virgie’s Bar-B-Que, 2014-07-01 22:04:24
This is one of the places where you feel like your not eating fresh BBQ and it's been sitting out before the doors open. While I think it's good BBQ, it's not that great. First the brisket was plain, not that great of a smoke flavor and needed BBQ to add some character to it. The port ribs were decent but like I said, it's been out a while and was served lukewarm.
Izzy Garza @ Virgie’s Bar-B-Que, 2014-06-10 13:59:32
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
More Buzz →

Review

TM_VirgiesFood_2013

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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