Barbecue is quintessentially American as hot dogs or baseball. Each region has their own version of what constitutes barbecue, as well as different types of BBQ sauces. I visited Mission Valley’s Wood Ranch BBQ & Grill recently and they have many styles of BBQ including St. Louis-style ribs, Carolina-style pulled pork and Texas-style brisket, along with burgers, desserts, and cocktails. It was already a great start when the complimentary pillowy soft garlic rolls arrived at our table.
Our server recommended “Tennessee Peach” cocktail which was the perfect amount of sweet and I was surprised by the freshness of the drink.
Next we had their artichoke dip and there’s no tastier way to start a meal. I had to remind myself to slow down before the rest of the food came!
We needed all the room for the colossal BBQ meat combo, where we got to choose two types of meat and two sides. Our server recommended the tri-tip and baby back ribs. The tri-tip had a robust and perfectly sweet flavor to it because of the BBQ sauce. I ordered it in a medium rare, and the juices from the meat were perfect. The ribs were glazed by their house BBQ sauce and the meat pulled right off the bone.
For the two sides, I ordered the market vegetables and of course, the loaded baked potato. The baked potato was my absolute favorite, with cheddar, bacon, sour cream and butter. It was overflowing goodness and I couldn’t be happier.
Overall, the decor was beautiful but not stuffy, our server was friendly and informative, the drinks were delicious and so was the food. I highly recommend you go to your nearest Wood Ranch BBQ & Grill but go hungry!