These ribs don’t whisper — they command your full attention.
At Big Mike’s Smokin’ BBQ, there’s no flashy facade, no over-the-top gimmicks. Just smoke rolling from the pit and the kind of aroma that stops you in your tracks before you even reach the door.
Inside, trays land heavy with slow-smoked ribs lacquered in sauce, bark crackling at the edges, meat so tender it barely clings to the bone. The first bite is messy in the best way.
Sweet. Smoky.
A little fiery. Completely worth it.
Lemont Furnace might seem quiet at first glance. Then you taste what’s happening here.
Word has spread for a reason, and locals don’t gatekeep this spot for long. When barbecue hits this level, modest surroundings only make the discovery sweeter.
The Ribs That Started the Legend
Some people drive two hours for a plate of ribs, and at Big Mike’s Smokin’ BBQ, that kind of dedication makes complete sense. Reviewers consistently call these the best ribs they have ever tasted, and the praise doesn’t feel exaggerated.
One customer described them as “smoky, moist, and with a great crust” — the holy trinity of truly excellent BBQ.
What sets these ribs apart is the wood-smoking process. Big Mike uses just one type of wood, which creates a consistent, signature smoke flavor you won’t find at chain restaurants.
The meat pulls cleanly from the bone without being mushy, hitting that perfect sweet spot that pitmasters spend years chasing.
The bark — that dark, flavorful outer crust — forms naturally during the low-and-slow cooking process. It locks in juices while adding a slight chew that balances beautifully with the tender meat underneath.
Regulars say the ribs taste incredible even reheated the next day, which speaks volumes about quality. Whether you order a half rack or go all in with a full rack, these ribs are the main event at Big Mike’s and the reason most people make the trip.
A Hole-in-the-Wall Worth Finding
First-time visitors often say the same thing: “You’ll miss it if you’re not paying attention.” Big Mike’s Smokin’ BBQ sits at 238 Mt Braddock Rd in Lemont Furnace, PA, tucked away from main roads and easy to overlook. But that low-key exterior is actually part of its charm — it’s a genuine, no-frills BBQ shack that lets the food do all the talking.
The inside feels lived-in and real, with a history that shows on the walls. Customers mention the smell of wood smoke the moment they step near the building, which is the best kind of first impression a BBQ spot can make.
There are no flashy signs or gimmicks here, just honest food cooked the right way.
Blue-collar workers, road-trippers, and locals all mix together at this spot, creating a casual, welcoming atmosphere. One reviewer noted he knew he had found the right place when he saw construction workers lined up for pickup orders at noon.
That word-of-mouth reputation, built over years of consistently great food, is what keeps Big Mike’s thriving. Sometimes the best restaurants are the ones you have to search for.
The Brisket That Earns Its Own Nickname
Big Mike’s calls it the “Braddock Brisket,” and the name alone tells you something special is going on. Named with local pride, this slow-smoked beef brisket has earned its own fan club among regulars who say it is “out of this world.” Juicy, tender, and deeply flavored, it represents everything great brisket should be.
Brisket is one of the hardest cuts to cook well. It requires hours of low, steady heat to break down the tough muscle fibers into something silky and rich.
When it goes wrong, it’s dry and chewy. When it goes right — like at Big Mike’s — each slice practically melts on contact with your tongue.
Multiple reviewers specifically called out the brisket as their favorite item on the menu.
The combo meal is a popular way to experience the brisket alongside other meats. One visitor described the brisket as “very juicy and tender,” paired with a BBQ sauce that is well-balanced rather than overpowering.
Not every review is perfect — a few found it just “decent” on certain visits — but the overwhelming consensus is that this brisket is a standout. Order it while it lasts during the limited weekly hours.
The BBQ Sauce That Stands on Its Own
A great BBQ sauce can elevate good meat to something unforgettable, and Big Mike’s house sauce has developed a loyal following all on its own. Customers describe it as balanced, sticky, and cooked to perfection — not too sweet, not too tangy, and definitely not the kind of watery, generic sauce you get from a bottle.
One reviewer called it “one of the best BBQ sauces I’ve had.”
What makes a great BBQ sauce? It needs to complement the smoke flavor without covering it up.
Big Mike’s sauce hits that balance, adding a glossy coating to the ribs and brisket without overwhelming the natural meat flavor. A few visitors even recommended buying extra sauce to take home, noting that the restaurant doesn’t apply it heavily — likely because they want the quality of the meat to remain the star.
The sauce has a slightly sticky quality that clings to the meat and caramelizes during cooking, adding another layer of flavor to the bark. It is worth noting that the pulled pork is reportedly so good that many regulars skip the sauce entirely on that particular dish.
But for ribs and brisket, a drizzle of Big Mike’s signature sauce takes the experience to a whole new level.
Legendary Corn Muffins You Won’t Forget
Nobody expects to walk into a BBQ joint and leave talking about the corn muffins, but that is exactly what happens at Big Mike’s. Multiple reviewers have gone out of their way to praise these baked goods, with one customer calling them “the best corn muffins I have ever eaten in my life.” That is a bold claim, but the comments keep rolling in to back it up.
A good corn muffin should have a slightly crispy edge, a tender crumb inside, and just enough sweetness to complement savory smoked meat. Big Mike’s version apparently nails all three qualities.
One reviewer admitted to regretting not ordering more, which is the ultimate sign that a side dish has made a lasting impression. They pair naturally with the smoky, rich flavors of the BBQ meats.
Side dishes often get overlooked at BBQ restaurants, where the meat tends to steal all the attention. But at Big Mike’s, the corn muffins have become almost as talked-about as the ribs themselves.
If you visit and skip the muffins, you are genuinely missing out on something special. Grab an extra order to go — you will be glad you did on the drive home after a satisfying meal.
Wood-Smoked Chicken Done Right
Smoked chicken is tricky to get right. Too much heat and the skin turns rubbery.
Not enough smoke and it tastes bland. Big Mike’s wood-fired approach produces chicken with genuinely good flavor, and it shows up repeatedly in customer reviews as part of the popular sampler platter.
Cooking over a single type of wood gives the chicken a consistent, clean smoke character.
The sampler platter — which includes ribs, chicken, brisket, and pulled pork — is one of the best ways to experience the range of what Big Mike’s kitchen can do. Chicken is included for good reason: it holds up well next to the heavier beef and pork options, offering a lighter alternative that still carries that signature smokehouse flavor.
Most reviewers rate the chicken highly as part of the overall experience.
One review did mention that the chicken came out a bit dry on a particular visit, which is a common pitfall with smoked poultry if timing is off. However, the majority of feedback points to well-executed, flavorful chicken.
If you are visiting for the first time, the sampler is the smart move — it gives you a full tour of the menu and helps you decide what to focus on during your next visit.
Combo Meals and Sampler Platters Worth Every Penny
Value is one of the most talked-about qualities at Big Mike’s, and for good reason. The restaurant is listed as budget-friendly, yet the portion sizes are anything but small.
Customers consistently praise the combo meals and sampler platters for giving them a full, satisfying experience without breaking the bank. In a world where BBQ restaurants often charge premium prices for small portions, Big Mike’s stands out.
The sampler platter is particularly popular with first-timers. It typically includes multiple meats — ribs, brisket, pulled pork, and chicken — along with sides and those beloved corn muffins.
Getting to taste everything in one sitting makes it easy to figure out your favorites and plan your next order accordingly. Several reviewers mentioned that the generous portions were a pleasant surprise.
For a restaurant with a price point marked as “$” on Google, the quality-to-cost ratio at Big Mike’s is genuinely impressive. One reviewer compared it favorably to pricier spots, noting it was not “mighty dollars like some of these places around me.” That honest, working-class value is part of what makes Big Mike’s feel like a community treasure rather than just another restaurant.
Good food at a fair price is a combination that never goes out of style.
Friendly Staff and a Welcoming Atmosphere
Walk into Big Mike’s and you are not just a customer — you feel like a guest. Reviewers from all over the region consistently mention the warmth of the staff as a highlight of the experience.
One visitor from western North Carolina noted that the staff was “very sweet and friendly,” which added to the overall impression of a place that genuinely cares about the people who walk through its door.
That personal touch is rare in the restaurant industry, and it is especially meaningful at a small, independent spot like Big Mike’s. The owner actively responds to Google reviews — both positive and critical — with thoughtful, sincere replies.
Whether thanking a customer for kind words or apologizing for a disappointing visit, the engagement feels real rather than scripted. That kind of accountability builds trust.
The hospitality extends beyond pleasantries. When food doesn’t meet expectations, the staff encourages customers to speak up so they can make it right.
One review even mentioned a fun, quirky touch: Big Mike sometimes carves names into hot dogs, especially for kids with short names. Little details like that turn a simple meal into a memorable experience.
At Big Mike’s, the people behind the counter are just as much a part of the appeal as the food on the tray.
Limited Hours That Make Every Visit Feel Special
Big Mike’s Smokin’ BBQ is only open Wednesday through Saturday, from 11 AM to 5:45 PM. No Sunday brunches, no late-night orders, no Monday pick-me-ups.
Those tight hours might seem like a drawback at first, but they actually signal something important: the food is made fresh, in limited quantities, with real care. You cannot rush good BBQ, and Big Mike’s schedule reflects that philosophy.
The limited availability also creates a sense of occasion around every visit. Knowing that the restaurant closes before dinnertime and shuts down for half the week makes each trip feel intentional.
Regulars plan their week around it. Road-trippers reroute their drives to make the window.
One reviewer admitted living 15 minutes away for years before finally making it in — and immediately regretted waiting so long.
It is worth calling ahead or checking the website at bigmikessmokinbbq.com before making the drive, especially since occasional closures for construction or other reasons have surprised a few visitors in the past. The phone number is 724-277-4800 if you want to confirm they are open.
A little planning goes a long way when the destination is worth it — and at Big Mike’s, it absolutely is. Mark your calendar and make the trip.