Evie Mae's BBQ

The 20 Best BBQ Spots In Texas - The Infatuation

"A lot of the best barbecue joints in Lubbock look like they’ve been around since the ’60s, held together with plywood and corrugated metal. Evie Mae’s is a different story. Set in a shiny, modern building on the edge of town (technically, Wolfforth), it manages to feel both polished and unpretentious. There’s a cowboy trough full of free beers near the entrance, and a few minutes after making your way through the short line, you’re eating smoky, deeply flavorful turkey, snappy sausage, and pulled pork. The brisket might not be destination-worthy, but you’ll still want a slice or two to round out your plate. And since Evie Mae’s is closer to New Mexico than Central Texas, you’ll also find subtle regional influences, like hatch green chile in the grits and the sausage. It’s a reminder that great Texas barbecue can take many forms." - nicolai mccrary, kevin gray, nick rallo

Evie Mae’s BBQ - Review - Lubbock - Lubbock - The Infatuation

"A lot of the best barbecue joints in Lubbock look like they’ve been around since the ’60s, held together with plywood and corrugated metal. Evie Mae’s is a different story. Set in a shiny, modern building on the edge of town (technically, Wolfforth), it manages to feel both polished and unpretentious. There’s a cowboy trough full of free beers near the entrance, and a few minutes after making your way through the short line, you’re eating smoky, deeply flavorful turkey, snappy sausage, and pulled pork. The brisket might not be destination-worthy, but you’ll still want a slice or two to round out your plate. And since Evie Mae’s is closer to New Mexico than Central Texas, you’ll also find subtle regional influences, like hatch green chile in the grits and the sausage. It’s a reminder that great Texas barbecue can take many forms." - Nicolai McCrary

How One of Texas’s Evie Mae’s, Makes Their Distinct Take on Ribs | Eater

"Located outside Lubbock, Texas, this barbecue destination is widely regarded as some of the best in the state, serving classics like green chile cheese sausage, brisket, and notable pork ribs. Pitmaster Arnis Robbins prefers to remove the foil during the cook so the ribs' surface dries rather than remaining wet; his method seasons and smokes the ribs for about two-and-a-half hours, wraps them in foil for a couple more hours, then glazes them with a house-made sauce and returns them to the smoker briefly so the glaze sets. These careful, technique-driven steps underscore a craft barbecue approach that emphasizes small nuances." - Avery Dalal

Oak‑smoked brisket and beef ribs that sell out daily made Evie Mae’s a Texas Monthly Top 10 barbecue pick in 2025. Gluten‑free sides, a bakery case, and a fiercely local following make this the region’s must‑eat smokehouse.

A short drive from Lubbock, this independent smokehouse draws serious fans for its brisket and beef ribs. A Texas Monthly Top 50 alum, it keeps to a sell‑out schedule and embodies the region’s craft‑barbecue spirit.