This is "moist" brisket at Killen's Barbecue.
Photo by Mai Pham
This is "moist" brisket at Killen's Barbecue.

Killen's Barbecue

The ribs are beautifully crusted with this crisp sear.
Photo by Mai Pham
Chef Ronnie Killen was already well known for his acclaimed steakhouse but when he put his competition barbecue skills to work in a restaurant setting, suddenly Pearland became the epicenter of the Houston barbecue revival. The brisket receives a lot of accolades but our favorite items are the giant beef ribs and the bone-in pork belly. Both are a meat lover’s fantasy. The beef ribs are tender to the bone and always have a fair amount of crunchy char on the exterior, while the bone-in pork rib wins over diners for its succulent rendered fattiness. The creamed corn and green beans are usually outstanding. Sometimes the macaroni and cheese is, too and other days it falls a bit flat. It’s going to be really difficult, but try to save room for the banana pudding, bread pudding or a slice of pecan pie. The choicest items run out quickly—expecially the ribs. Killen’s Barbecue veterans know to get there early so they don’t miss out. If they happen to have chicken fried steak or fried chicken on the menu, check it out, even if you have to get a to-go box for your barbecue.

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