Poor Red’s Bar-B-Q

Poor Red’s Bar-B-Q
6221 Pleasant Valley Road, El Dorado,
530-622-2901, poorreds.com 

This made-from-scratch, beloved barbecue joint boasts award-winning Texas-style ribs that have had locals returning since 2016. Their meticulous process begins with lathering a 12-spice rub on the ribs for 24 hours, then slow cooking them for four hours, before placing them on a pit BBQ over local oak and fruit hardwoods from Woodyard Placerville. “We also supplement with fresh mesquite from Texas and Arizona, which helps give it that true Texas flavor, as mesquite is quite prevalent to Parker County, Texas,” says Executive Chef Dean Hiatt. With all their spices, dressings, and sauces made in-house, along with fresh and raw protein provided by local businesses, Poor Red’s has successfully created their own unique flavor while ensuring consistent quality every visit. 

Back Forty Texas BBQ

Back Forty Texas BBQ 
1201 Orlando Avenue, Roseville, 916-726-4040, backfortyonline.com; 3977 Durock Road, Suite 205, Shingle Springs, 530-676-4040, backfortytexasbbq.net

Founded by a Texas native, Back Forty brings a taste of the Lone Star State to the West Coast. Serving up authentic Texas-style smoked meats—tender brisket, juicy ribs, flavorful sausages—plus scratch-made sides and desserts (don’t sleep on the banana pudding!), they’re committed to quality ingredients, traditional smoking techniques, and friendly service. With a cozy atmosphere and loyal following, Back Forty has become a beloved BBQ spot for hungry patrons seeking a true taste of Texas with a side of Southern hospitality.

Hog Wild Bar-B-Que & Catering

Hog Wild Bar-B-Que & Catering 
38 Main Street, Placerville, 530-622-3883, hogwildbarbque.com

Recently featured on Guy Fieri’s show Best Bite in Town, Hog Wild uses premium meats that are cooked low and slow over cherrywood on Texas oiler smokers, giving it a bona fide Texas taste. “This is an arduous process,” says owner Mary Fulmer. “Our pitmasters have perfected it. The brisket alone can take up to 16 hours, but it’s worth the wait!” Last (but certainly not least), all their Southern-inspired sides—mac & cheese, sweet cornbread with honey butter, coleslaw, etc.—are made daily in-house, promising authentic Texas-style flavor in the heart of Placerville.

Back Forty Texas BBQ photo by Jyo Bhamidipati ©stylereadersmedia. Other photos courtesy of their respective restaurants.

J. Wild’s

 J. Wild’s
614 Sutter Street, Folsom, 916-353-0140, jwilds.com

This popular Folsom locale smokes their meats daily with minimal spices, bringing out its true flavor as they cook it low and slow over wood-fired smoke. Though this is typical for any Texas-style barbecue, “our menu is much more than just Texas BBQ,” explains owner Samantha Youmans. “The flavor of the smoked meats can be enjoyed on a BBQ plate by themselves, accompanied with any four of our house-made BBQ sauces, or featured in one of our menu items—many with Mexican or Southern influence.” With options aplenty (even vegan and vegetarian!), we recommend washing whatever you order down with a craft cocktail or cold beer.

Buckhorn BBQ + Grill

Buckhorn BBQ + Grill
5430 Crossings Drive, Suite 104, Rocklin,
530-387-5115; 250 Palladio Parkway, Suite 1339, Folsom, 916-496-9649, buckhorngrill.com

Celebrating 25 years of success with nine locations throughout Northern California, Buckhorn brings California flavor and flair through their signature certified Angus beef char-roasted tri tip. “We’re proud to carry on the tradition of serving high-quality food and service through scratch cooking,” says marketing manager Eileen Le. Their vast menu has something for everyone, from Southern-inspired Cali mac salad and roasted tri tip sandwiches to signature cocktails and family feasts.

Bounty Hunters Grind & Grill

Bounty Hunters Grind & Grill
406 Vernon Street, Roseville, 916-772-0406, bountyhunterscafe.com

It’s all in the sauce at this downtown Roseville favorite. “Our meats are smoked for a minimum of three hours and finished with our homemade sweet heat BBQ sauce,” says owner Rob Dick. Bounty Hunters specializes in Kansas City-style barbecue, a process where slowly smoked meats are topped with thick and delicious tomato-based, flavor-packed sauce. The love and care they’ve put into their barbecuing process has earned them the Splash Award for “Best Food” the past two years, and rightfully so. From baby back ribs and smoked pulled pork to tri-tip, you can enjoy a taste of Kansas City (without having to book a flight!).  

by Bella Nolen

Back Forty Texas BBQ photo by Jyo Bhamidipati ©stylereadersmedia. J Wild’s photo by Samantha Youmans. Other photos courtesy of their respective restaurants.