7 Must-Try BBQ Joints In Pembroke Pines, Florida
September in Pembroke Pines runs on heat and smoke. I map lines, note timing, and chase consistency. Grills sing. Pit crews move like clockwork. My fork tracks bark, glaze, and yield. I log prices and portion sizes, then find the quiet details.
A steady hum says the fire is right. Tables fill, trays move, sauce bottles glint. I watch knife angles and brisket grain like a student at lab. The goal is simple. Measure, then feel.
These are seven spots where cadence holds, flavor lands, and the system works. Bring patience, arrive hungry, and follow the rhythm. Pace matters here.
1. Bare Bones BBQ & Jerk
Hickory perfume rides the air, and the smoker holds steady. Chicken gets a glaze finish, ribs show clean pull, bark stays intact.
Order at the counter, then watch trays move. Address reads 1451 N Palm Ave. Most meats are smoked in-house, then held warm for consistent throughput. Friday lines build after six.
Start with ribs and jerk chicken, then add the galaxy-famous mac. Ask for sauce on the side to track the glaze. If ribs resist, wait fifteen minutes. Turnover resets texture. Pace your bites, log the chew. Repeat once.
2. KPOT Korean BBQ & Hot Pot
The line tells you everything. Tables buzz with burners and steam. Booth lights reflect on sauce bar trays. Staff moves fast, clearing plates with tight cadence.
Grill cuts sear in seconds, then rest while broth bubbles. All-you-can-eat covers barbecue, hot pot, or both. Last seating happens one hour before closing. Hours stretch to late weekends.
I parse cravings. Start with brisket and pork belly for baseline, then switch to hot pot for contrast. Sauce bar needs restraint. Build one bowl, log flavors, avoid overload. Address lists 15995 Pines Blvd. Dinner pricing varies by location.
3. Chow One Korean Steakhouse
Knife work sets the tone. Servers track rounds, swap pans, and call last seating with precision. Ordering often runs by QR code for speed and accuracy.
Built-in grills sear brisket, bulgogi, and galbi. Several proteins arrive unseasoned, so you control salt and glaze. Dinner adds premium cuts. All items cook at the table.
Map your order in flights. Begin with brisket to calibrate heat, then fold in marinated beef and squid. Keep side dishes tight. Arrive before nine on weekdays to avoid waits. Address is 8369 Pines Blvd.
4. Smokey Bears BBQ & Catering
I logged my order like a habit after spotting smoke near a ballfield. A family asked for seconds. I timed the tray turn at six minutes.
Ribs showed a clean bend. Chicken skin rendered without tearing. Slices cut against the grain with short strokes. Heat stayed steady between batches, so texture held.
Check their schedule before driving. The truck runs limited days, often Friday evenings, then sells out. Order ribs first, then pulled pork. Bring cash as backup, and arrive early.
5. Battle Rig BBQ
Here’s the cleanest cut on the board. Brisket carries a dark bark with glistening trim. Sausage snaps neatly. Beans show smoke without syrupy glaze.
Born as a veteran-run operation, it parks west Pines and caters. Address lists 9410 NW 14 Street. Posts announce pop-ups and sellout messages. Phone contact is public.
Timing is the quiet spice. They open late week, often around four, then run until sellout. Start with brisket and sausage, add beans, then split a rib. Recent posts show Thursday through Saturday cadence.
6. Shorty’s Bar-B-Q (Davie)
Burnt ends appear as a rotating feature with limited daily yield. The chain’s been smoking meat since 1951, with Davie carrying that steady baseline.
Find it at 5989 South University Drive. Hours run late. Ordering works counter-style with trays and quick number calls. Delivery platforms mirror the menu and hours closely.
I track consistency. Ribs vary by batch, so I pair corn and beans as insurance. If ribs pull too soft, pivot to chicken and a baked potato. Arrive before dinner rush to keep waits short. Ask for sauce on the side.
7. Mission BBQ (Davie)
The room pauses at noon for the national anthem. Staff stands still, then service resumes with quick cadence. Community photos line the walls and counters.
Smoked meats rest in warmers, then get sliced per order. The line moves fast. Address reads 2411 South University Drive. Hours run 11 to nine most days.
Start with brisket and turkey, add green beans, then cornbread. Arrive before noon if you prefer a steady line. Counter service keeps throughput high. Catering is available. Refills move.