BBQ in Durango, Colorado

In the last few years I have dicovered that I have a passion for good Bar-B-Que. Everywhere I go, one of the first things I look for are good restaurants, especially BBQ joints and seafood houses. Since Oregon got some of the spotlight on the seafood side of things, now I thought I would share some BBQ places in . . . No not the usual places you think of when you think of BBQ, like Memphis and anywhere in Texas (although Memphis and Texas have incredible BBQ). But good old Colorado. . . Durango, Colorado to be exact. Located on the Colorado, New Mexico border, this place is one of the best kept secrets in the country and has some great culinary highlights . . .

The First Timer’s Guide to Durango BBQ

First on the list is a place that was a unlikely choice.  I usually like to go to new places that look busy or have alot of parking, so that I know they are a hot spot, but this place had niether.

J.BO Pizza and Rib co. is the classic college hangout, in every sense.  I mean, what food staple describes college kids better than “pizza.”  With the dining room adjacent to a bar, and various table games scattered throughout, the place screams come on in and chill out.  But let’s focus on what’s important . . . The food.

Now, I love Pizza and I love Ribs, and so this was a great thing . . . So much so that I didn’t have an empty hand the whole time. 

Beautiful baby back ribs, served “saucey” and wet with BBQ sauce, cooked in a pizza oven.  That’s right, 400 degrees for just a short period of time and then grilled briefly, these babies come out as tender as can be.


Pizza, is good, but lots of toppings on pizza is better.  This particular pizza, that they call “The Mountain,” has pepperoni, sausage, sundried tomatoes, olives, green peppers, mushrooms, red onions, fresh tomatoes, jalapenos and artichokes . . . just to name few.  You may be asking, is there such thing as too much?  Yes, yes there is . . . But not in this case, the pizza was fantastic.

Pizza and Ribs, what a great idea!

You want to go?

Now how about some Serious Texas Bar-B-Q 

Voted Best BBQ by Sunset Magazine, this BBQ did not disappoint.

When you think of a BBQ “smokehouse” type of restaurant, this is just about as cliche as they come.  Tin exterior, smokey smell, extra large people coming out . . . Or in this case going in.

Southern College football memorabilia adorning the walls and lots of random stuff cluttering up the place, yeah that sounds like some Serious Texas BBQ joint to me. . . The cliche continues!


Now here’s something not quite so cliche, just look at the view from the patio (complete with river rafters)!  If the food wasn’t good, I would probably come here just for this view. . . I just wouldn’t buy any food.


The food here was awesome!  My wife kept saying it tasted like “a campfire” in her mouth (that is a good thing).  Tender, juicey and smokey good. . . Just what good BBQ is all about.  Oh, and the sauces and sides were good too . . . 

Want to go?

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.


  1. Lesli Bucher on 08/01/2008 at 4:03 AM

    My, you people really get around!

  2. Kalina on 08/01/2008 at 1:59 PM

    Where’s the pile of bread? We don’t eat BBQ here in TX without a stack of white bread, jalapenos, and onions…especially for making sandwiches!

  3. US · on 08/03/2008 at 10:20 PM

    […] News » News BBQ in Durango, Colorado2008-08-03 17:20:13Share spotlight on the seafood side of when you think of when you think of when […]

  4. BBQ in Durango, Colorado · on 08/04/2008 at 3:54 PM

    […] News » News BBQ in Durango, Colorado2008-08-04 10:54:50Some New Mexico border, this place is one of the Colorado, New Mexico border, […]

  5. Joe on 10/09/2009 at 2:33 PM

    I’m a little upset there aren’t more pizza/rib joints around.

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