Really good authentic Texan-style barbeque ribs don’t just pop up on every street corner in Seattle, and it’s probably for the best. Half the fun of BBQ-hunting in this city is that the best stuff is few and far between. And Jack’s BBQ, a recent addition to the SODO neighborhood, will quietly and unobtrusively knock your socks off.
Jack Timmons, a Texan-turned-Seattleite, studied and practices the true art of historic Texas BBQ methods featuring thick meats slow-smoked to perfection. With the purchase of a smoker here in Seattle, Timmons opened his first restaurant after experience serving at BBQ raves in the Northwest.
While dining at Jack’s BBQ, plates and appetizers are simply put together with no need for food frills and garnishes to distract from the taste. Salt and pepper seasoned brisket, smoky savory pork ribs, local sausage and smoked chicken can be ordered by themselves or in pretty much any combination with each other you can think to ask for. Though it can be easy to forget about the side dishes when the heap of meat is set down, that would be an unwise decision. Classic potato salad, mac and cheese, collard greens, slaw, corn pudding and/or beans not only provide a palate cleanser from the beef and pork, but are delicious in their own right.
What about happy hour? Oh yes, Jack’s has got you covered there, too, with chili, Frito pie, pork sandwiches, drink specials and snacks to choose from. Speaking of drinks, several selections of local draft and bottled beers grace the menu, as well as white and red wines. Not to be missed: the list of deep south cocktails like their smoky old fashioned, whiskey and mezcal solutions, and of course, a margarita.
While you’re there, enjoy the overall laid-back vibe of Jack’s. With a combination of mood lights, hardwood details, friendly staff, sports television and efficient service, this BBQ joint neatly meets the standards and sets the bar pretty high for any future Seattle BBQ entrepreneurs.
Jack’s BBQ || 3924 Airport Way S, Seattle || jacksbbq.com
