Ronnie Killen was already known for his Pearland steakhouse when he turned a former school district cafeteria into a barbecue hall, and it quickly became the place that convinced Houston it could compete with Central Texas. The room is big and cheerful, with communal tables and a line snaking toward the cutting board. The beef rib is the reason to drive south: a slab of Snake River Farms beef with a salt and pepper bark and a silky, smoky interior. Brisket and the house all-beef sausage are strong, and pork belly burnt ends come glazed with pepper jelly. Sides like collard greens and brussels sprouts get real attention, and the crème brûlée bread pudding is a dessert people plan around.
What to expect
- Grab a tray, order meat at the counter, then sides and dessert, and pay at checkout.
- A covered patio adds seating beside the dining room, and dogs are allowed out there.
- Beer and wine are sold.
What to order
- Beef rib
- Brisket
- Pork belly burnt ends
- Crème brûlée bread pudding
- Ronnie KillenOwner
- Former Pearland school cafeteriaBuilding
- Snake River FarmsBeef