Friday, December 16, 2011

Reed's BBQ

1811 S Buckner Blvd

Dallas, TX 75217


Open M-Sat 11-9, Sun 12-9

On a previous visit, I really thought this joint had some promise. I quickly realized on this return trip that I wasn't in for a good meal. The ribs bones slid apart as the dripping meat was fished out of a warming tray. Along with the fat and crust, all of the brisket's flavor was swiped away with the edge of a long thin knife. At least the green beans and collard greens looked good.

The ribs tasted as if they had been stored in that pan for some time. The meat was mushy, devoid of any positive flavors and altogether smoke free. In short, they were awful. Brisket also lacked smoke, but wasn't on the same level of bad as the ribs. The meat was dry yet tough, and the only flavor came from a dip in the sauce. Let's just say my lunch mainly consisted of greens and beans.

Rating *

2008: This joint in South Dallas has a classic BBQ joint look complete with a windmill. The ribs here were big and meaty with perfect tenderness and nicely rendered fat. The great crust had a hint of smoke, but the remaining meat did not. Overall it could have used more flavor from a heartier rub. The brisket was pull-apart tender with a nice black crust, but no smoke ring. It had decent flavor, but again, no smoke beyond the crust. What it did have was a nice sugar cookie on the fatty end of the unexpected bonus. With a little extra smoke, this place could be a standout.

Reed's BBQ on Urbanspoon

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Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.