Slow Bone BBQ — Restaurant in Dallas

EDIT to add reply to sweet little Slow Bone's response: Yes, we did order another sandwich that had regularly prepared meat thus the review that this was not a TX traditional way to BBQ. I understand y'all think it is and there are regulars that love it...it's just not that great. I only added the description of that money sucking sandwich because it was so gross and WAY over priced not to have a side included. The condiment bar is standard at every BBQ joint I've ever been to but they don't over build in into their prices like you have.

Okra shouldn't be made that way. It might be nice to add descriptions to your menu so first timers know how your items might differ from the norm or even just a heads up of ingredients. That way the people who haven't been there before won't think they're getting it the right way and CAN ask to remove your sweet coating like your 2 regulars who know they need to! Communication is everything!

As for running out of food close to closing time, meat is totally understandable. But sides and bottled drinks? Y'all don't have a case of Topo in the back for Saturday's customers that you can't grab a bottle out for someone standing in front of you? It was clear things were being wrapped up an hour before you were closing and if it were just the meats running low, I wouldn't have said anything. But if you don't have food to serve or have shut your kitchen down early, you shouldn't be open to pawn the remnants off on unsuspecting customers.

I'm glad you have regulars. Good for you. I posted my honest opinion of your food and you can explain it away however you'd like, but it was not good. We won't ever be back...doesn't sound like you care about that though ;-)

ORIGINAL REVIEW: Atmosphere and servers get the stars here. We wanted to like this place, but sadly, our stomachs experienced a slow death from the slow bone. The brisket was way too fatty and smothered with sauce and onions in the sandwich my husband ordered. It tasted like sweaty socks. This is not how TX BBQ should taste. The fried okra was just awful. You do NOT add sweetness to fried okra...you just don't. $17 for a sandwich that has no sides included, $5.50 for each side ...it's just WAY too expensive for what it is. I don't know if those who left high rated reviews aren't from TX to know this isn't how it's supposed to be or it's been so long since they had good BBQ that they've forgotten. But I can assure you, it's not right at this place. Head on over to the 8 and you'll get some real TX BBQ at fair prices.

OH, and if you decide you'd like to torture your stomachs also, don't go here before they're going to close. Most of everything was out of stock or had been sitting there aaaaallll day and when asked if they had more, the answer was unmistakably "NO". Mind you, there was an hour left of their day but I guess they'd rather not be bothered with making...

Lunch at Slow Bone in Dallas, TX earlier this week. I have tried this BBQ restaurant several times over the past few years and have seen it as a good option to cure a flavorful BBQ fix.

The location is close to Downtown Dallas just outside of the Design District. It is a convenient lunch spot for those traveling through downtown or working on the South West side that is open every day from 11am-3pm.

My impression from the visit was great, when arriving I saw that the entry of the building was under construction. Once inside several of the unique wall art pieces were removed to repaint for a fresh update and the ordering and portioning process remained the same.

Ordering was simple with a large menu overhead for non displayed meat selections. Ask for something specific and it is pulled from a warmer and sliced and weighed how you order it. All of the sides are on display allowing you to see and select them as you make your way through the process. A plastic lunch tray is used vs the more common metal tray. It works well to separate individual portions.

Brisket- The bark was flavorful and the smoke ring was shallow. I opted for an "in the middle" cut which has the flat and point so lean and moist portions are included. Each bite was moist from being wrapped like it had been submerged slightly in tallow. I also added a slice of the end as well in case the flavor was not as pronounced and it did not disappoint.

Pork rib- Plenty of flavor and light crust on the outside with a consistency from end to end. Half of the meat pulled from the bone easily, the rest was left with just enough pull to require a bite to remove. Sauce was not needed but using their house bbq sauce was perfect. Their additional chimichurri and smoked Sriracha sauces were great accompaniments to use.

Jalapeno cheese sausage- The grind was smooth and the jalapeno pieces were small so the flavors were easier to distinguish. The cheese on the ends was smooth, the middle was slightly cooler but still melted enough.

Banana pudding- The bottom of the cup has a small amount of peanut butter with crushed vanilla wafers on top. The banana pudding has slices of banana and the whip on top was torched to give a light crust and dramatic visual effect. Pulling a bite from top to bottom with all layers was great.

Cornbread- A free piece of cornbread is offered with each plate. The top crust is consistent and slightly sweet with the middle being smooth and slightly moist. This cornbread was one of the best I have had.

Overall, with the slight improved changes since previous visits I will return again. #dallasbbq #texasbrisket #bbq #porkribs #jalepenocheesesausage #bananapudding...

“Slow Bone BBQ: Where pork chops are measured in pounds, not ounces, and fried chicken makes you rethink life choices.”

TL;DR: Bring your appetite and maybe a wheelbarrow. Order the pork chop, brisket, ribs, hush puppies, horseradish potato salad, and for heaven’s sake, the fried chicken. Save room for the Fluffer Nutter Banana Pudding, or prepare to negotiate dessert rights with your spouse when you get home.

For the 16th stamp on my Texas Monthly Top 50 BBQ tour, I pointed the truck toward Dallas and rolled into Slow Bone BBQ on a Sunday afternoon. The lunch rush had come and gone, but the pits were still working like champions, serving up award-winning meats that have made this place a Dallas staple for over a decade.

I walked in and felt like a kid staring at the world’s most glorious meat counter. Brisket? Check. Pork ribs? Oh yes. And then, like a sign from the BBQ gods, the Sunday special: a pork chop the size of a cowboy’s saddle beckoned me. I didn’t hesitate. On the side, I wrangled some horseradish potato salad that had a kick like a mule and a serving of “Brussels Flower” au gratin that I picked up to take home for the Side Dish Queen herself. Toss in some hush puppies, and I was one happy man. Dessert? The Fluffer Nutter Banana Pudding. If this thing didn’t make it home, I’d be sleeping in the truck.

Pitmaster Jeffery Hobbs himself stopped to chat, and let me tell you, this man is not just a pitmaster, he’s a brisket whisperer. My tray arrived, and the pork chop was a showstopper: perfectly smoked, juicy, and thick enough to be a meal for two but destined to be conquered by one determined Uncle Sean. The ribs were tender and rich with smoke, the brisket melted like butter, and that potato salad had just enough horseradish bite to make me grin like a fool.

I boxed up the leftovers, proud of my restraint, only to remember I had not secured any of their legendary fried chicken. I stormed back in, ordered two pieces, and the staff fried them up fresh on the spot. That chicken? Pure magic. Crispy, juicy, seasoned like it had been blessed by a grandmother who’s been running cast-iron skillets since 1930. I made it home without taking a single bite, and my wife and I shared it like royalty unwrapping treasure. Best fried chicken either of us had tasted.

Passport stamp achieved. T-shirt stamp earned. Sunday well spent, belly full, wife happy. I’ve got 34 more stops to go, and if they’re anything like this one, I may need a bigger truck and a looser belt.

They call it Slow Bone, but my appetite worked through that tray at...