This Alabama BBQ Spot’s Pulled Pork Sandwich Is Still A Local Legend
I first stumbled into Big Bob Gibson Bar-B-Q on a rainy Tuesday in Decatur, skeptical that any sandwich could live up to nearly a century of legend.
One bite later, all doubts disappeared in a puff of hickory smoke. The pulled pork was tender enough to melt, kissed with just the right balance of tangy sauce and slow-cooked depth that speaks to decades of practice and pride.
Since 1925, this humble barbecue joint has been feeding generations of Alabamians with flavor that feels like home—each sandwich a smoky, savory love letter to North Alabama’s proud pitmaster tradition.
Meet the Legend Behind the Smoke
Big Bob Gibson opened his backyard pit in 1925, probably with no idea his name would one day hang on trophies at Memphis in May. A century later, his Decatur operation runs two locations and a legacy that helped put North Alabama barbecue on the map.
Walking into either spot feels like stepping into a time capsule where smoke and history blend. The trophy case alone tells stories of competition wins and community loyalty that money can’t buy.
In 2025, the restaurant is celebrating its 100th year, proving that staying power and staying delicious aren’t mutually exclusive. Locals don’t just eat here—they grew up here, brought their kids here, and plan to keep the tradition rolling.
Open Doors and Ready Pits
As of October 30, 2025, both Decatur locations are firing on all cylinders. The 6th Avenue spot runs seven days a week, with dine-in service until around 8:15 p.m. and a drive-thru that stays open fifteen minutes longer for last-minute cravings.
Danville Road keeps a Monday-through-Saturday schedule with similar hours, so your weekend barbecue fix is always within reach. Their Facebook page stays active with daily specials and holiday updates, which is handy when you need real-time intel.
Still, I always double-check hours the day I plan to visit—because showing up to locked doors when you’re dreaming of pulled pork is a heartbreak no one deserves.
Pork Perfection Piled High
Hickory smoke wraps around every shred of this hand-pulled pork shoulder like a warm blanket on a cold night. The meat is tender enough to fall apart at the slightest fork nudge, yet it holds just enough chew to remind you it was cooked low and slow over live wood.
Piled high on a toasted bun, the sandwich invites you to add crunchy slaw for texture contrast that borders on genius. Pricing stays hometown-friendly, which means you can afford to come back next week—and the week after that.
You’ll spot this beauty front-and-center on every menu, online and in-house, because Big Bob’s knows exactly what keeps folks coming through the door.
Sauce Stories Worth Telling
Live hickory logs feed the pits, but the real plot twist lives in the sauce bottles. Big Bob’s original Alabama white sauce—a tangy, peppery mayo-vinegar blend—was born here and later became a statewide signature that other pitmasters envy.
The house red sauce came along to give pork lovers a sweeter, tomato-forward option, and together they form a tag team that covers every craving. Order your sandwich naked and experiment at the table; mixing both sauces is a local move that feels like unlocking a secret level.
I’ve watched tables debate white versus red with the passion of a playoff game, and honestly, there’s no wrong answer when both are this good.
Sides and Surprises Beyond the Bun
Sure, the pulled pork sandwich steals the spotlight, but sleeping on the sides would be a rookie mistake. The BBQ-stuffed baked potato is a carb-loaded masterpiece that deserves its own fan club, and the Brunswick stew brings a hearty, veggie-packed warmth that balances all that smoke.
House pies rotate but always deliver that homemade sweetness your grandmother would approve of. If you’re feeding a crowd, grab a half-pound of pork by the pound or add a turkey plate to the order and turn dinner into a sauce-passing party.
Locals treat this place like their extended dining room for good reason—it’s built for sharing, lingering, and coming back for seconds.
Timing Your Visit Like a Pro
Lunch rush and Friday nights turn this place into a packed house where patience becomes a virtue. If you value elbow room and shorter waits, aim for that sweet late-lunch window between 2 and 3 p.m. when the crowd thins and the pork is still fresh off the pit.
The drive-thru runs slightly later than dine-in, making it a smart escape hatch when you’re short on time. Game weekends bring heavier traffic, so ordering ahead for pickup can save you from standing in line while your stomach stages a protest.
I’ve learned the hard way that showing up hungry and unprepared on a Friday evening tests both willpower and sanity.
Fast Facts for Your Barbecue Pilgrimage
Two locations anchor your barbecue adventure: 1715 6th Ave SE and 2520 Danville Rd SW, both planted firmly in Decatur. Online pickup ordering is available, which means you can skip the line and still get that smoky goodness in your hands faster than you can say “extra white sauce.”
The restaurant’s Facebook page is your best friend for day-to-day updates, surprise specials, and holiday hours that might catch you off guard. Bookmark it, follow it, and check it before you roll out.
Whether you’re a first-timer or a regular who knows the staff by name, these details make the difference between a smooth visit and a frustrated detour.