Smokey John's
Barbecue restaurant · Stemmons Corridor
1820 W Mockingbird Ln #18, Dallas, TX 75235
Highlights
Hickory-smoked BBQ, soul food, and friendly service since 1976
Hickory-smoked BBQ, soul food, and friendly service since 1976
"This Dallas icon has been a staple of the smoked meats scene for decades, and that expertise shows. The brisket is tender and juicy, the ribs are fall-off-the-bone and smoky, and the cooks here absolutely cannot be beat when it comes to sides. Chow down on collard greens, candied yams, and old-school-style potato salad, then be prepared to need a nap immediately. This is a family-run spot, run by Brent and Juan Reaves, who keep it well updated. Things are clean and new, with an industrial-style decor, while the service is counter-style. And out in West Dallas, there’s always plenty of parking available." - Courtney E. Smith
"Recommended as a strong, convenient barbecue choice for visitors due to its proximity to the airport, making it an easy option for those with limited time or travel constraints." - Courtney E. Smith
"The barbecue holiday pack here includes two whole chickens, a slab of ribs, two half-pound sides of your choice, and one gallon of iced tea or lemonade. Orders must be placed by Monday, December 18." - Courtney E. Smith
"“Two Black men doing extremely well, getting their seasoning in stores now — Smokey John’s barbecue. What I like about them too is that they are always having a promotion and I think they are really doing a lot to let people understand ‘Hey, we’re here.’ I didn’t even know they’ve been open since 1976. I wasn’t even living here at that time. I love that they do Black History Month catering packages too, because of all the education that comes along with what they are doing.”" - DeQuilla Henderson
"A South Dallas barbecue spot that became the year‑round production and partnership base for Ruth Hauntz after her restaurant closed, this kitchen handles large‑scale tamale production and daily home‑style offerings while partnering on state‑fair concessions. Under the late owner John Reaves and now his sons, the operation turns out smothered pork chops, turkey and dressing, chicken and dumplings, peach cobbler, pot roast, and a famous chicken tetrazzini, with Hauntz contributing creative control, daily specials, mentoring, and recipe consistency; the partnership aims to grow the business, reduce kitchen waste, and maintain the homestyle cooking that supports both retail and fair workloads." - Caroline Hatchett
