The brisket is the second showcase item and more affordable than the beef rib. A full brisket (point and flat) is smoked for 14+ hours, resulting in meat that's tender enough to cut with a fork. The bark is dark and slightly charred, the smoke ring is visible and pink, the interior is pale and moist. The fat has rendered through evenly. Reviewers consistently praise the brisket as having few equals outside Texas. It's sold by weight and comes sliced thin, which makes it easy to order a measured amount.
Tips from diners
Get a ½ pound of brisket with two sides — it's a perfect lunch portion.
The beef rib is the restaurant's calling card and the most expensive item on the menu (sold by the pound, typically $18–$25 per pound). A single rib is massive — 4–6 inches thick, weighting 1–2 pounds. It's smoked for 16 hours in the open warehouse smoker, resulting in a dark bark on the exterior and a pale pink smoke ring beneath. The flesh is charred at the edges and melting at the center. The fat has rendered completely. Multiple reviews call this the best beef rib in Miami — better than many Texas barbecue joints. There's nowhere to hide with beef this simple and large: the quality of the meat and the skill of the pitmaster are on full display.
Tips from diners
Order this as your first visit — it's what the restaurant is known for. Expect to eat quickly because the heat drops fast.
A single rib easily serves two people. If dining alone, consider ordering a half rib or pairing with lighter sides.
Order multiple ribs and let people share — the size makes it natural for communal eating.
Simple cornbread that doesn't try to be more than it is. Baked fresh daily in-house, it's golden and slightly sweet from the corn, with a delicate crumb. It's served warm with a pat of butter. This is a side that feels luxurious because it's made correctly — not dry, not dense, not oversweetened.
Tips from diners
Get cornbread as a side instead of coleslaw — it's the signature side at Hometown.
The barbecue sides are often forgotten, but Hometown's mac and cheese is noteworthy. Pasta is cooked just past al dente, folded into a cheese sauce made from scratch (multiple cheddar and Gruyère blend implied), and served without a breadcrumb crust. The cream is rich but not heavy. The cheese flavor is present but not aggressive. This side is comforting and substantial enough to complement the richness of the smoked meats.
Tips from diners
Order this as one of your two sides — it's the best side option on the menu.
The pork ribs are equally impressive as the beef but cook in less time (6–7 hours vs. 16). They're St. Louis-cut (trimmed for consistency), smoked until the meat is very tender but still holds slightly at the bone. The bark is dry and slightly spicy from the smoke. The fat has rendered but the meat isn't falling apart — it still requires a bite to separate from bone. Reviewers note these are the best pork ribs in South Florida, better than most dedicated barbecue chains.
Tips from diners
Order a half rack to share — ribs are fun finger food and easier to handle than beef.
Hometown Barbecue is the second location from celebrated Brooklyn restaurateur Billy Durney, who trained on Austin, Texas pitmasters' techniques. The restaurant occupies an open warehouse space in the Miami Produce Center in Allapattah, with a large central smoker visible from the dining area. The pitmaster philosophy is straightforward: source premium beef and pork, smoke them low and slow (the beef rib gets 16 hours), season with salt and black pepper only, and serve with house-made barbecue sauces on the side rather than baked in. The food arrives quickly — Durney's operation is known for speed despite the long cooking time. The space is casual and industrial: order at the counter, grab a table, eat.
Arrive hungry and plan to eat quickly. The food cools fast and is best enjoyed immediately after serving.
Reservations are accepted for dinner service (5 pm start) for parties of 2–10. Walk-ins are always welcome but expect waits after 6 pm.
The prices are higher than typical barbecue joints but justified by ingredient quality. Plan $18–$30 per person before drinks.
No table service — order at the counter, grab a table, and eat. The space is warehouse-style and casual.
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