Everything You Need To Know About Barbecue in Las Vegas | Eater Vegas

"With roots in Long Beach and a presence in the Las Vegas area (notably Green Valley Ranch and a location at Red Rock Resort), Lucille’s Smokehouse Bar-B-Que leans Southern while incorporating elements from other barbecue regions so diners can try Texas-style beef ribs and brisket alongside Carolina-style baby back ribs; baby back ribs are the biggest seller. The operation smokes meat in a dining room smoker for two to 24 hours using seasoned hickory logs (about half a cord of wood per week) and moves large volumes weekly—about 2,000 pounds of brisket, 2,000 pounds of chicken, 2,500 racks of ribs and 500 pounds of burnt ends—while going through roughly 500 gallons of Lucille’s Original BBQ Sauce each week. Popular sides include mac and cheese, honey-roasted peanut slaw and roasted garlic mashed potatoes (about 200 servings of each per day), and the kitchen bakes more than 1,000 homemade biscuits daily; combo platters let you sample baby back ribs, pulled pork, burnt ends, chicken or sausage, and the décor is meant to evoke a down-South, homey feel." - Eater Staff