Where to find some of the best BBQ ribs in Albuquerque

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mkb070117f/metro/Marla Brose This is a plate of ribs, dripping in sauce and and fried okra from Pork and Brew in Rio Rancho, N.M., Saturday, July 1, 2017. The 14th annual event continues through Monday. (Marla Brose/Albuquerque Journal)

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Few dishes rival the experience of well-prepared BBQ ribs.

And Albuquerque is a great place to be for this traditional comfort food.

Here are five spots to try the next time you’re craving BBQ ribs. This list was put together with the help of Google reviews.

Duke City BBQ

For authentic taste and well-sized portions, head to Duke City BBQ. This local business was started on passion and hospitality.

A customer review: “I have to say something about this place. Probably the best brisket I ever had, the best plate rib I had it was like a brontosaurus rib. The coleslaw and other sides were delicious.”

Address: 5500 San Mateo Blvd. Northeast

Hours: Saturday - Thursday 11 a.m. - 8 p.m. and Friday 8 a.m. - 8 p.m.

Golden Pride

With several locations in Albuquerque, this old-school spot is known for its all-day breakfast burritos, along with BBQ, chicken and ribs. The customer reviews are consistent across locations, that this is a perfect place for ribs.

A customer review: “One of the best breakfast burritos in town! Ribs are good and the French fries are some of the best you will ever have! You really can't go wrong with anything here!”

Address: Multiple locations

Hot Mess BBQ & Soul Food

This BBQ joint serves up South Carolina style BBQ, with a side of Southern hospitality.

A customer review: “I have seen the smoker outside and I knew these guys were serious about their bbq. First off my fried okra was cooked perfect. There was a lot of things i appreciated about this potato salad too. Now the meat. The ribs were excellent. Fell right of the bones, and tender but still had a great texture which is what good ribs are all about. I would have liked a little more smoke but these ribs are solid. Arguably some of the best around town. “

Address: 1301 Eubank Blvd. Northeast (505) 298-4012

Hours: Closed Monday and Saturday. Open Sunday, Tuesday, and Wednesday 11 a.m. - 5 p.m. and Thursday - Friday 11 a.m. - 7 p.m.

Mr. Powdrell's BBQ House

Renowned for their traditional slow-cooked ribs and a variety of sauces, Mr. Powdrell's has been a favorite among locals for years.

A customer review: “What a gem. The best barbecue I've ever tasted! The pork ribs are cooked to perfection. The catfish filet is exactly like I like it: crispy on outside and melt-in-your-mouth on the inside. Incredible potato salad. I can go on and on... And the woman who took my order made sure I knew exactly what to expect as a first-time customer. Excellent service and food! I can't wait to order again.”

Address: 5209 4th St. Northwest (505) 345-8086

Hours: Open Tuesday 11 a.m. - 7 p.m., Wednesday 11 a.m. - 6 p.m. and Saturday 11 a.m. - 7 p.m.

The County Line of Barbeque Albuquerque

Welcome to County Line, where large portions of barbecue meats, plus regular live music, is served in a homey setting. With multiple locations across Texas, Albuquerque is the only one in New Mexico.

Pro-tip: Reservations can be made online and will definitely save some time during busy intervals.

A customer review: “Some of the best ribs in town! Only place I know of where you can get beef ribs. They are amazing, as is all their BBQ!”

Address: 9600 Tramway Blvd. Northeast (505) 856-7477

Hours: Closed Monday, open Tuesday 5 p.m. - 8 p.m., Wednesday - Thursday 11:30 a.m. - 2 p.m. and 5 p.m. - 9 p.m., Friday-Saturday 11:30 a.m. - 9:30 p.m. and Sunday 11:30 a.m. - 9 p.m.

See these ribs that will stick to your ribs: Not just baby-back

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Richard S. Dargan/For the Journal The Hot Mess ribs blend smoky meat with tangy, sweet barbecue sauce.
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A Whole Hog Platter, featuring baby back ribs, pulled pork, beef brisket, baked beans, cole slaw, potato salad and bread from Whole Hog Cafe, 9880 Montgomery Blvd. NE, photographed on Friday January 10, 2014. (Dean Hanson/Albuquerque Journal)
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RESTAURANT CHAMA RIVER BREWING CO. Baby back ribs served with a beet-stained coleslaw.agomez@abqjournal.comTue Apr 11 09:52:27 -0600 2017 1491925944 FILENAME: 528563.JPG
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RESTAURANT Jason K. Watkins/For the JOurnal The pork spare ribs at The Quarters BBQ are tender and the ends of the rib meat was flame-seared so it has a great caramelized taste and texture.agomez@abqjournal.comSun May 27 08:48:00 -0600 2018 1527432475 FILENAME: 1132556.jpg
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mkb063018ametroMarla Brose Daniel Pepper Morgan owner of Pepper's Ole' Fashion BBQ closes the top of the grill in a custom made space shuttle barbacue pit filled with ribs during the 15th Annual Pork & Brew event at the Santa Ana Star Center in Rio RanchoNM Morgan said he was lent the space shuttle pit after his own barbecue pit was stolen last summer Marla BroseAlbuquerque Journal
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mkb070117f/metro/Marla Brose This is a plate of ribs, dripping in sauce and and fried okra from Pork and Brew in Rio Rancho, N.M., Saturday, July 1, 2017. The 14th annual event continues through Monday. (Marla Brose/Albuquerque Journal)
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em061515b/jnorthj/ Steve Schmidt, co-owner of Santa Fe Barbeque, holds a rack of pork ribs he is cooking on a barbeque grill behind his food truck in Santa Fe, Monday June 15, 2015. (Eddie Moore/Albuquerque Journal)
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Jason K. Watkins/for the Journal The baby-back barbecue ribs are marinated in a spice rub at Rock & Brews.agomez@abqjournal.comMon Nov 20 09:33:49 -0700 2017 1511195625 FILENAME: 856111.jpg
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apl112316i/VENUE/pierre-louis/JOURNAL/ 112316 The Ribs with coleslaw with mac and cheese from Marley's Texas BBQ .Photographed on Wednesday November 23, 2016. .Adolphe Pierre-Louis/JOURNAL
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RESTAURANT Jason K. Watkins/For the Journal Iberico pork ribs is served with Pit Beans, Griddled Corn and Scallion at MAS! Tapas y Vino.agomez@abqjournal.comMon Dec 03 17:11:23 -0700 2018 1543882278 FILENAME: 1340765.jpg
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BBQ-EDDIE MOORE/JOURNAL/JNORTH/BSECTION/ 9-2-06 Odra Mancia, chef at the Whole Hog Cafe, load ribs into a smoker at the cafe.
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HOG/EDDIE MOORE/JOURNAL/JNORTH/FOR ABQ/ 10-2-07 This is the full rack of ribs plate at the Whole Hog Cafe in Santa Fe.
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RESTAURANT SECOND PHOTO JOSHBBQ2/FORABQ/WINTERGUIDE/KATHARINE KIMBALL/10/03/07 Entrees at Josh's Barbeque include a three meat plate, foreground, with turkey, sausage and brisket, a full rack dinner, top left, with a dozen ribs, and a beef brisket sandwich, top right. Sides include a green chile coleslaw, corn on the cob, potato salad, cowboy beans, corn bread, and waffle fries.
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pvc060810d/6-8-10/food. A rack of ribs at Whole Hog Cafe, photographed Tuesday June 8, 2010. (Pat Vasquez-Cunningham/Journal)
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rer061010h/business//06.10.10/Roberto E. Rosales Ribs is an establishment located in Cedar Crest, New Mexico on North Highway 14 and claims to serve the best ribs anywhere around New Mexico. Pictured is owner/operator Alan Decktor (Cq) preparing to smoke some ribs. Cedar Crest, New Mexico. (Albuquerque Journal /Albuquerque Journal.)
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pvc060810b/6-8-10/food. A rack of ribs at Whole Hog Cafe, photographed Tuesday June 8, 2010. (Pat Vasquez-Cunningham/Journal)
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jt060810m/trends / jim thompson/06-08-10/ A half of rack of ribs, with mac and cheese, mashed sweet potatoes, texas toast and a cherry lemonade at the Cube BBQ restaurant on Central SE. Tuesday, June 08, 2010. (Jim Thompson/Albuquerque Journal)
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gbs060910l/ASEC/Greg Sorber - Mad Max's ribs at Pete's SW BBQ on Wednesday, June 9, 2010.
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dh011014g/arts-venue/01102014---A Whole Hog Platter, featuring baby back ribs, pulled pork, beef brisket, baked beans, cole slaw, potato salad and bread from Whole Hog Cafe, 9880 Montgomery Blvd. NE, photographed on Friday January 10, 2014. (Dean Hanson/Albuquerque Journal)
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jt013114l/a sec /jim thompson/ Daniel "Pepper" Morgan slices up a slab of ribs for a customer. Friday, Jan. 31, 2014.(Jim Thompson/Albuquerque Journal.)
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gbs060414b/FOOD -- Roger Bell shows some ribs from the smoker at his restaurant Rub N Wood BBQ at 4000 Barbara Loop SE in Rio Rancho on Wednesday, June 4, 2014. (Greg Sorber/Albuquerque Journal)
JOHN LOCKLIER BBQ JUDGE
bbq judge2/jp2/west/Marla Brose/032704 John Locklier (cq) of Mobile, Alabama, collects a sampling of ribs during Saturday's Rio Rancho Pork & Brew festival competition. Winners qualify for the American Royal Barbecue in Kansas City this fall. The meats were judge on their appearance, taste and tenderness.
PORK & BREW BBQ STATE CHAMPIONSHIP
Charlie West (CQ) of the Texas Rib Rangers brushes their special barbecue sauce on their St. Louis style ribs during the Second Annual Rio Rancho Pork & Brew State Championship in Rio Rancho Friday. DEAN HANSON/JOURNAL-03-18-05-
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Left, St. Louis-style ribs and brisket with pinto beans, colslaw, toast and red chile; right smoked chicken and brisket, fried okra, toast and french fries from Nexus Brewery + Smokehouse 1511 Broadway Blvd. SE, June 7, 2023. (Elizabeth Tucker/Albuquerque Journal)
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