Doc's Smokehouse & Catering — Restaurant in Edwardsville

EDIT #3: (Final Update)

Well, unfortunately this will be our last time eating at Doc's. It's a shame. We used to eat here all of the time, dating back to the original building. Went in to eat today, and the ribs were absolutely plastered to the bone- not dry, just undercooked/smoked. They tasted like they were smoked for awhile and then refrigerated, followed by heating them up this morning.

How were they served? Already cut/separated out. This is because they were not tender at all. Had to pick the meat off the bone. My guess is no one is getting in early enough to start smoking the meat early. (Like Pappy's or Bogart's does). I've included a pic of how they looked (cropped image because I did eat them...I was very hungry)

I really just kept hoping for the quality I'd come to know from before. No such luck.

The folks there were nice as usual, no complaints there. But just one more establishment to add to the growing list of disappointing places to eat.

And the response from the owner to my previous concerns? Dismissiveness "others don't have the same complaints"

That's fine. You don't have to take my opinion for anything. It's a free market, and these things have a tendency to work themselves out.

Somewhat disappointing lately. I used to absolutely LOVE this place and would recommend it to all of my friends/co-workers and family. The last few visits my meat (usually ribs or pork steak) was so dried out and tough. The owner has reached out to me, which is appreciated. Hopefully its just a spell of bad luck.

EDIT: Unfortunately, my opinion hasn't changed since my previous review a few years ago. It's still a matter of luck if you end up with tender meat, regardless of entree. Sometimes it's great, sometimes it's dried out and tough. Their sides are always good. I think the quality has gone down since their move to the new location.

EDIT # 2: If I go back, I'll provide pictures of the issues described. Maybe I'm just unlucky. I'd say it's 50/50. (Dry or not). But when it's dry, you cannot put a fork in it. A glance through the reviews and it's not a...

There are certain things that can tell you that a BBQ restaurant sells really good food. Things like 5 star reviews, ordering line to the front door and running out of food early. Thankfully only 2 of these items applied to our visit yesterday. The last time we visited Doc's had been, unfortunately, over a year ago. We would definitely visit more frequently if it wasn't for the 3 hour drive to get there. That right should say enough about what I think of the place, as we pass many BBQ restaurants along the way. Our food this time was nothing less than great. From the creamy macaroni cheese and hearty baked beans, to the tender and juicy burnt ends (I was worried they were going to be out again). The 1/4 chicken was very moist and tender, for all I could tell it was pulled straight from the smoker. There wasn't too much flavor from a rub though. Everything was ate without a single drop of added sauce. Not that the sauce isn't worth tasting, but the food didn't need it. The only disappointment was that Susan hasn't had the time to make any pies. She did however, have some homemade desserts. We choose the bread pudding and the cheesecake. Holy cow were they worth it. The bread pudding is nothing like what you have ever had, almost like a cross with a cinnamon roll. The cheesecake was nice and creamy. Not real thick, but just right. I personally am not a big fan of bacon on a dessert, but it did work well with it. Doc and Susan even come out to the dinning area and talk with the guests, as time allows. They seem to love to hear what people have to say and want to make sure you are happy. Susan even talked me into getting one of their famous pork steaks to take home with me. She told me I could cut it with a plastic spoon. Well I can't verify that claim, but what I can say is that when I tried to cut a small piece off after it had been in the refrigerator, it was breaking apart as I touched it. I can see why they usually run out of it, the flavor was fantastic and could basically break it down by just moving it around my mouth. Parking is the only negative, but that isn't something within...

What did I order? Brisket, ribs, slaw, and potato salad.

How did the food actually taste? Brisket and ribs had solid smoke flavor and were tender, presumably the result of a competition-style process. However, the meat lacked bark formation and had a soft, uniform texture throughout. It didn’t have the charred edges or contrast in bite that I usually associate with great BBQ. The overall effect was more like something smoked and gently steamed. This may be technically precise, but it missed the crunch, depth, and rustic character I was hoping for. There also didn’t seem to be a dry rub, which made sauce necessary. I respect sauce as a BBQ staple, but I also value a good rub. The spicy sauce was our favorite. The sweet and smoky sauce tasted off. Potato salad was very good. Slaw was fine but basic. I had hoped for more creativity with these standard sides as that has been the trend in modern BBQ joints.

How was the presentation? Typical BBQ plating. No complaints.

How was the service? Fast casual model. Service was fine. I had to ask for a refill even though it wasn’t that busy. It wasn’t a big deal, just worth noting.

What was the vibe? Clean and family friendly. Quiet enough for conversation. Decor was simple and fit the brand.

Any unexpected positives or negatives? Based on the trophy wall and the Guy Fieri endorsement, I expected more. The concept seems to be precise technique and simplicity. I respect that, but each bite felt like it was missing something.

Would I come back? Yes. It was fairly priced and the experience was smooth overall. I didn’t love it, but I see potential and would give it...