Slow Bone BBQ
Barbecue restaurant · Dallas Market Center ·
Brisket, ribs, fried chicken, and amazing sides served cafeteria-style
Brisket, ribs, fried chicken, and amazing sides served cafeteria-style
"A stalwart of Dallas’s barbecue scene, the Slow Bone’s prime brisket, smoked ribs, and pulled pork just can’t be beat. Order a two-meat plate, or consider the pork rib sandwich, a saucy and messy open-faced offering that won’t disappoint. The intensely smoky smells coming out of this bright-orange building in the Cedars are known to drive locals and passersby in the neighborhood wild — if it catches your attention while driving by, stop and enjoy a platter on the patio or inside the warm, wood-paneled dining room. It is open for lunch only." - Courtney E. Smith
"Set your sights on this bright-orange beacon of barbecue, then line up cafeteria-style to order heavily seasoned brisket and juicy, St. Louis-style pork ribs that are dark pink with smoke and fall off the bone with ease. The Pit sandwich stacks a mound of burnt ends and other beefy pieces crisped up on the plancha onto bread, and it makes a fine meal if you don’t mind the mess. Add the chunky potato salad spiked with green herbs and peppery horseradish to cut through all the richness. If that fails, there’s also an ice tub filled with cans of Colt 45." - kevin gray, nick rallo, rosin saez
"Set your sights on this bright-orange beacon of barbecue, then line up cafeteria-style to order heavily seasoned brisket and juicy, St. Louis-style pork ribs that are dark pink with smoke and fall off the bone with ease. The Pit sandwich stacks a mound of burnt ends and other beefy pieces crisped up on the plancha onto bread, and it makes a fine meal if you don’t mind the mess. Add the chunky potato salad spiked with green herbs and peppery horseradish to cut through all the richness. If that fails, there’s also an ice tub filled with cans of Colt 45." - Kevin Gray
"Smoked turkey has become a thing in barbecue, and this spot serves some of the best in town. No need to stop there, though. It has top notch brisket, sausages, and pork ribs. The food is served cafeteria-style, and the interiors are loaded with photos and Texas-style decor. This isn’t a spot that gets overhyped, and you might not even have to wait in line to get a plate. It’s for the real ones who know." - Courtney E. Smith
"Order barbecue if you must, but the Slow Bone’s fried chicken is the stuff of legends. Chef Jeffrey Hobbs starts off by smoking a pan of water for the brine, letting the chicken chill overnight, then deep fries the birds to crispy, crunchy perfection." - Courtney E. Smith