All American BBQ (Barbecue) Smoked Ribs & Mesquite Fire Pit — Restaurant in Los Angeles

I walked into The All American Barbeque hoping for a meal that evoked the comforting spirit of backyard gatherings and slow-smoked traditions. It’s clear that the place is aiming high, but somewhere along the line, they’ve missed a few crucial steps. I say this with encouragement — not disdain.

The food shows promise. The pulled pork? Genuinely excellent — juicy, flavorful, with just the right amount of spice and lovingly made. The ribs were tasty, if a bit dry and light on the meat. And the tri-tip, which they claim as the best in the valley, sadly didn’t live up to the billing — dry, a bit overcooked, and lacking the tenderness that makes that cut shine. I understand the realities of prep — everything's precooked and reheated on the grill — but that shortcut strips away the heart of barbecue: patience and depth.

Service was a bright spot. The owner took our order quickly and treated us with warmth. I appreciate that — it’s the kind of small interaction that leaves a good impression. Unfortunately, the restaurant itself didn’t invite us to linger. No air conditioning on a hot night, no diners inside, and a general sense of neglect made us opt for takeout. Cleanliness matters, and I’d urge a little more attention to the dining space if they want guests to stay awhile. We originally were going to eat there but opted to take our food home.

The value? That’s a tricky one. At $140 for a family platter that mostly fed three, the math didn’t quite add up. Then came the mix-up — tri-tip was missing, chicken was given instead. I called the restaurant and the owner offered to swap it, which raises a question: once food has left your hands and gone into someone’s home, should it return to the kitchen? Probably not. The tri-tip replacement felt underweight and I weighed it when i returned home — 13 ounces instead of the promised pound. A small detail, but it speaks volumes about follow-through and value.

I’ll say this: the place isn’t without potential. There’s clearly a desire to put out good food and treat people decently. But barbecue is an art — and great barbecue demands not just effort, but precision, pride, and care. Right now, The All American Barbeque feels like a place with potential with plenty of heart that just needs a nudge to slow down, dig deeper, and give each guest the full experience...

I witnessed the manager harassing a DoorDasher, the guy was just trying to get the order and the manager was screaming like a child and making a scene. The manager seemed super confused and wouldn't give the Dasher the orders but the guy was being super nice and just trying to do his job. You could tell the manager was just a bully.

I looked at previous 1 star reviews and you can see the owners responded to an issue where the restaurant was clearly behind on an order and claimed 1 cook working.. which happens! But the owner responds blaming it on the driver? That makes no sense, time equals money, and it's apparent this place has a grudge against the people who are probably the only reason they're still in business. With everything closed during the pandemic we should be supporting drivers. Without delivery your doors would be closed.

Im disgusted and will not come back. The foods not even that good and to have to watch this pompous douche talk down to a delivery driver who doesn't even work for him? Wow.

Edit; dashers are not rushing you and we are not the reason you made the food wrong. Again you just need some responsibility for your own cooks and restraunt, again maybe stop blaming everyone in the drivers who have nothing to do with cooking it? If you gave a dasher the wrong order.....

I’ve been a lifelong BBQ fan, enjoying it all around the USA. Had a smoker for many years. Disappointed as food was not as advertised. We ordered a full slab of baby back ribs and coleslaw. For fans of sugary coleslaw it was very good, just a small portion for $7. The “slab” came cut up, wasn’t baby backs and wasn’t particularly meaty. We asked for sauce on and a side of sauce. Only got the side (have to charge 25 cents on top of a $34 ‘slab’? )Sauce was tasty. Ribs do have a nice smoky flavor and appearance but 10.5 bones with 2.5 light on the meat? They were a bit dry and chewy. Called back inquiring and got nothing but attitude (including suggesting Wood Ranch doesn’t cook their own ribs!). Was told we got “extra long-extra meaty” baby back ribs. Problem is, there’s no such thing as extra long baby backs! Was told about ‘how it is’ in Fort Worth. A friend who has eaten ribs through the D/FW area wasn’t too complimentary. I see they have their fans, maybe we caught them on an off night-but the attitude will keep me from taking another chance. Also they advertise “Voted Best BBQ in the Valley” but they don’t show up in the...