Gatlin's BBQ
Greg Gatlin left real-estate appraising for his parents' pit in 2010, and the dirty rice on the tray is the Creole half of the story.
Why go
Gatlin played for the Rice Owls, took a degree in sports management and economics, and was appraising real estate when his first daughter was born and the culinary-school plan died.2 He went into barbecue with his parents instead, in 2010.2 His father taught him brisket and he has been changing the rub and the process ever since.2 The Chronicle's team calls the smoke a blend of Central and East Texas sensibilities, and the dirty rice is where the family's Creole roots land on the plate.3
Order this / avoid
- Order: the baby back ribs. The Chronicle's team calls them
letter perfect.
3 - Order: the dirty rice, every time.3
- Order: the turkey and pastrami on rye, if a sandwich is what you came for.3
- Order: breakfast. Shrimp and grits, chicken biscuits, tacos, and a
big boy
sandwich carrying three whole eggs, smoked ham, bacon and sausage.3 - Avoid: going only for brisket. The sides and the specials board are where the Chronicle puts the case, and a recent special was smoked oxtails with cabbage.3
What locals & experts say
- Houston Chronicle, Top 100 Restaurants (2024):
One of Houston's craft-barbecue originators, Gatlin's, in its modern Oak Forest-area quarters, continues to show a seasoned expertise in bang-up sides.
3 - Greg Gatlin to Texas Monthly (2014), on what built the line:
Once that hit, people were like 'If Alison Cook has given it a blessing, let's get over there and check it out.' As time went on people looked for the consistency.
2
Good to know
- Timing: Gatlin's cooks breakfast, which few Houston pits do, so an early visit is a real option.3
- Booking: walk-in, with online ordering for pickup.1
- Nearby: Gatlin's also runs Fins & Feathers in Independence Heights, a full-service Gulf Coast restaurant.3
Verdict
should-visit — The Chronicle's 2024 Top 100 calls Gatlin one of Houston's craft-barbecue originators and calls his baby back ribs letter perfect, which is the strongest thing published about him. It is the team's write-up, and no bylined critic has scored this door in anything read here. Three rosters that would settle the question do not carry him either: Daniel Vaughn's Top 50 in 2025 and in 2021, and the 2025 MICHELIN Texas selection, all three read end to end. That gap is what keeps the rung here. Breakfast is the sleeper here and the shrimp and grits are worth an 8am arrival.