Pizzitola’s Bar-B-Cue, Houston, TX
Dubbed “Houston’s place for spareribs,” the pitmasters here claim the secret is all in the salt-and-pepper rub, the Texas hickory, and the open pit. “The ribs at Pizzitola’s Bar-B-Cue are the essence of simplicity — meaty St. Louis–cut pork ribs simply seasoned with salt and pepper and smoked on their decades-old brick pits. I often imagine these as the same ribs that Houston barbecue pioneers John and Lela Davis cooked all the way back in the 1930s when this joint was founded as Shepherd Drive Barbecue,” says J.C. Reid, barbecue columnist for the Houston Chronicle.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!Back to top