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Stubby's Hik-Ry Pit Bar-B-Que

3024 Central Ave, Hot Springs, AR - (501) 624-1552
Posted By Michael Stern on May 24, 2010 5:11 AM
Since Richard "Stubby" Stubblefield, Jr. opened it in 1952, Stubby's has become a benchmark of great barbecue, not only in Hot Springs but in all the South. Now in the capable hands of Chris Dunkel, whose parents bought it from Stubby in 1977, it is a place where everything is done the old-fashioned way. Sauce is brewed daily in the back room. Meats are slow-smoked over hickory and carved to order as you watch from the short cafeteria line.

Ribs are big and meat-laden; ham is sweet and swanky; ruggedly-hacked pork ranges from velvet-soft white meat to chewy bark. Even the brisket is Texas-tender and dripping juice. Chicken, which in our book of barbecue tends to be a secondary consideration, is absolutely first class here, its skin glazed dark, its meat moist and ludicrously tender.

No matter what meat you choose, two side dishes are essential. The smoked pit potato is a pound-plus spud that emerges from a long, slow heat bath with insides that are fluffy and delicious even before massive amounts of butter and sour cream are applied. (It is possible to get the potato loaded with barbecued beef or pork.) Stubby's pot-o-beans is larded with hunks of smoky ham and blanketed with sauce. The sauce is one of the nation's best: tangy, peppery and so beguilingly spiced that even after the meat on your plate is only a glowing memory, you may find yourself using white bread to mop the last of it from the bowlful that comes with every meal.
5 star rating
Overall Rating
Ultimate Platter
Pot O Beans
Half Chicken
Smoked Pit Potato
Sauce
Pork BBQ Sandwich
Supreme Potato

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Posted By ruth on February 14, 2013 8:12 PM
What a wonderful roadside stop! My family and I are on a cross-country move and stopped in for some local flavor, and we're thoroughly impressed. What a huge portion of baked potato, and we even received free peach cobbler because it was our first time here. Stop in if you can.
0 star rating
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