Mike's BBQ
Barbecue restaurant · East Passyunk Crossing
1703 S 11th St, Philadelphia, PA 19148
Highlights
Brisket, ribs, and pulled pork specialties with unique cheesesteak.
Brisket, ribs, and pulled pork specialties with unique cheesesteak.
"Since the smoked brisket and ribs at Mike's are so good, the wings might seem like an afterthought. But there are several reasons you should put in an order at the South Philly spot: they’re tender, juicy, and perfectly glazed every time. Whatever your heat and spice preference is, you can choose from hot honey, BBQ, Korean (that comes with toasty sesame and green onions), and a batch they call “better than Jersey buffalo wings.”" - candis mclean
"This East Passyunk barbecue spot makes excellent pulled pork sandwiches and some notably creamy gouda mac and cheese. But our favorite thing here is the juicy brisket that's been smoked for 14 hours. You can order it plain or covered in their sweet Carolina barbecue sauce. Both options are great, especially when the weather gets cold and you’re having summer BBQ separation anxiety." - candis mclean
"This small barbecue spot just off Passyunk is one of the most popular in all of Philly. Get here early or reserve your ’cue online because the ribs, brisket, and wings are known to sell out quickly. Don’t skip the brisket cheesesteak with Cooper Sharp Whiz. There are a handful of tables for dining inside and outside." - Ernest Owens
"This East Passyunk barbecue spot makes excellent pulled pork sandwiches and some notably creamy gouda mac and cheese. But our favorite thing here is the juicy brisket that's been smoked for 14 hours. You can order it plain or covered in their sweet Carolina barbecue sauce. Both options are great, especially when the weather gets cold and you’re having summer BBQ separation anxiety." - alison kessler, candis mclean
"Like all the tasty meats at Mike’s BBQ in South Philly, the wings here are smoked. The full story: These juicy whole wings are marinated for 24 hours, dry rubbed and smoked for two hours, and then fried to order for crispness." - Ernest Owens
