Little Miss BBQ-University
Barbecue restaurant · Tovrea
4301 E University Dr, Phoenix, AZ 85034
Highlights
Central Texas-style BBQ, brisket, ribs, sausage, jalapeño grits
Central Texas-style BBQ, brisket, ribs, sausage, jalapeño grits
"Scott and Bekke Holmes get Phoenix diners as close to Texas barbecue nirvana as you can get in the Copper State. They focus on simple, unadorned smoked meats. Butcher paper. White bread. No sauce needed, though the homemade mustard sauce is more than welcome. Scott welded his own smokers. He feeds them precise blends of woods, including oak and Arizona pecan. His brisket is renowned — tender and peppery, melting like a meat pudding. Other standouts include a juicy turkey, spicy sausage, pastrami (special), and beef short ribs (special). For dessert, don’t miss Bekke’s smoked pecan pie." - Chris Malloy
"Scott Holmes’s indoor-outdoor barbecue joint by the airport stars Central Texas-style meats — simple but sublime — cooked low and slow on giant offset smokers Holmes designed himself. Naturally, beef is king here, whether it’s fatty brisket, short rib, or pastrami, but everything is worth trying over several visits, including homemade sausage links, creamy macaroni and cheese, and the smoked pecan pie. The larger satellite location on Seventh Street features an enclosed patio. Best for: Fall-apart brisket and proving great barbecue exists in Phoenix." - McConnell Quinn
"Scott Holmes’s indoor-outdoor barbecue joint by the airport stars Central Texas-style meats — simple but sublime — cooked low and slow on giant offset smokers Holmes designed himself. Naturally, beef is king here, whether it’s fatty brisket, short rib, or pastrami, but everything is top-notch, including house-made sausage links, creamy mac and cheese, and smoked pecan pie. The larger satellite location on Seventh Street features an enclosed patio." - Mcconnell Quinn, Chris Malloy, Nikki Buchanan
"Head to the original University location of this Texas-style barbecue spot for some of the best pork ribs, sausage links, and brisket in Phoenix. Sure, you’ll likely have to stand in line before calling dibs on one of the outdoor picnic tables, but that’ll give you some time to sort out your game plan: sandwich or a plate? Pulled pork or ribs? When they’re on the menu, get the oversized beef ribs and try the pastrami brisket. And whatever you do, don’t skip the sides—we love the jalapeño cheddar grits, red potato salad, and ranch-style beans. " - lauren topor
"In a tiny lot by the airport, several giant smokers welded from old propane tanks emit the smells of woodsmoke. Even in the summer heat, a line of an hour-plus stretches, unless you’ve arrived at least 20 minutes before the 11:00 a.m. opening time. Laidback music plays, some people wait at picnic tables, watching pit masters (who have been on the clock since not long after midnight) check on papered brisket—all signs scream that you’ve entered an intense temple of barbecue. Scott Holmes serves barbecue in the Central Texas style: beef-centric, meat seasoned minimally and plated without sauce. If you opt for brisket, be sure to request fatty slices, which dissolve in your mouth. The real secret, though, is that there are two menu items superior to even Holmes’ 10/10 brisket. First, pastrami, a Thursday special with a cult local following. Second, a Flinstonian beef short rib offered most Fridays and Saturdays. To round out your tray with other meats and taste what else Holmes can do, consider a juicy smoked turkey breast, flavor-brimming sausage made from meat trimmings, and jalapeno cheddar grits." - Lizbeth Scordo, Chris Malloy
