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Best BBQ Denver 2003 - Sweet Bob's Barbeque

Readers' Choice: Brothers BBQ
Bruce Harrison, the owner of Sweet Bob's, is a man on a mission. Single-handledly, he's going to reverse the curse on his doomed storefront location on Broadway by introducing his brand of BBQ to the world. Although he has dreams of nationwide franchises, for now we can be thankful that he started his first joint right here in central Denver, where he serves up the best 'cue this side of Kansas City. Harrison fruit-smokes his meats with cherry, apple, kiwi and what have you, finishes them in the shop on a rotisserie, and can have your order bagged and ready at the counter in a minute flat on a good day. But be warned: The addictive potential of his sauce and sides is high. Try them once and you may never look at another rack of ribs the same way again.
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I like Big Papa`s!! Great St. Louis ribs and ...!

Steve Body
Steve Body

Well, I'm skeptical. I used to own and operate a BBQ place in North Carolina and I've used every kind of wood imaginable, at one time or another, and I just DO NOT believe that you can get ANY sort of deep, fragrant, rich BBQ flavor smoking with fruitwoods, period. Applewood is great for a delicate flavor on fish or poultry but does absolutely nothing to pork or beef. The rest, MEH. Cherry, mesquite, pecan, oak (properly used) and the King of Them All, hickory, are the only woods to use for great BBQ. I'm going to stop in on our next trip to Denver but I strongly suspect that, eaten side by side, this place's and Yazoo's wouldn't even be a contest.

But I'm willing to be wrong...