I am watching my weight, however, Off the Bone is the treat I give myself once a month. The food tickles my taste buds and ignite fireworks of delight. Well worth the drive from the OC area!
Best Barbecue - 2009
Off the Bone Barbeque
For decades Dwight Harvey held down a real, corporate-type job, cooking barbecue on the weekends. He and his son eventually turned this into a casual catering venture and, finally, a full-fledged barbecue joint. The Harveys are particular about their wood, using pecan to slow-cook brisket, ribs and the other usual suspects. Their rub lends a strong, sweet-spicy character to the meats. If there's a downside, it's the cramped space. A set of tables out front provide seating, but you must force your way to the counter to place orders, especially during the lunch rush. There's a large contingent of downtown cubicle dwellers who frequent the place. For those who want to run the south-side-after-dark risk, Off the Bone stays open late—as in 2 a.m. late—on weekends.
Some of the best BBQ in the metroplex! Ribs were fantastic! Potato salad was great! Baked beans are to die for! Now for the bad, outside dining, BUT I was informed by the staff that the patio would be enclosed and air conditioned this fall. Final note: the chocolate cake could pass for my grandmothers, God rest her soul.