Dink's Pit Bar-B-Que

2929 E. Frank Phillips Blvd., Bartlesville, OK - (918) 335-0606

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Posted By Michael Stern on October 31, 2008 4:23 PM

A Bartlesville barbecue beacon since 1982, Dink's cooks brisket, spare ribs, and pork tenderloin over hickory smoke in an outdoor pit. When plated, the meat is brushed with a judicious amount of marvelous red-orange sauce that has a deep, tangy flavor, but not so much punch that it in any way detracts from the elegant flavor of what it adorns. A hotter version of the sauce is available, and we liked it so much that we dipped our toasted bun in the bowl, bite for bite.

The spare ribs were so good that we left only denuded bones on the plate; the brisket, while a bit dry, had a deep smoke flavor, and was fully revived with a squirt or two of Dink's sauce. Both are served, curiously, with a single green onion as a garnish on the plate. Subjects for future research on our return include the pig dinner – pork loin cooked in smoke 4-6 hours, smoked ham, smoked sausage, and a Dink's burger (the last, only because Oklahoma hamburger standards are so high everywhere in the state).

It's a big, multi-room establishment, occupied the night we dined by a widely varied clientele of couples and families, a large group of festive square dancers, a table of local ambulance personnel, some guys in overalls, others in pressed slacks and button-down shirts. Décor is cowpoke style, meaning mounted steer horns, pictures of hunters, cowboys, and Indians, and displays of the "Barbed Wire that Fenced the West."

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