The BBQ Ribs at This Colorado Tavern Are So Good, Tourists Make Detours for Them

If you’re driving through Colorado and craving barbecue worth rearranging your route for, I suggest pulling off at Piggin’ Out Smokehouse in Lakewood. The full-rack ribs keep drawing praise from visitors and locals who know their smoke.

I went in with high expectations and still left surprised by how balanced and memorable each bite felt. Keep reading and I’ll show you the small details that make these ribs detour-worthy without the fuss or hype.

Slow-Smoked Method With Real Hardwood

The pit crew at Piggin’ Out Smokehouse loads the smoker early and keeps a steady fire with real hardwood. I watched the pitmaster track color and bark rather than rush for speed. The ribs come off with a deep mahogany tone and a clean smoke ring that tells you the fire stayed honest.

Reviews often say tender, plenty of smoke flavor, great seasoning, and my plate backed that up. The smoke does not overpower. It lifts the pork and lets the rub breathe. I noticed a light sweetness at the edges and a savory pull near the bone. That balance shows hours of practice.

Denver Westword mentions the pork ribs as a best bet, which adds some proof from the local press. The patio fills up, so I arrive early and enjoy the smell from the pit drifting across the tables. If you care about technique, the timing feels right and the touch feels confident. I left with sticky fingers and zero regrets about the extra miles.

Rub That Lets Pork Lead

The rub at Piggin’ Out Smokehouse tastes simple at first, then shows layers. I picked up salt that sits right, pepper with gentle heat, and warm spices that do not shout. The team seasons evenly, so every bite stays balanced instead of random. Multiple reviews note great seasoning, which lines up with what I tasted.

The bark snaps slightly under the tooth but does not turn crusty. That texture comes from careful sugar control and steady heat. The pork stays front and center, which feels rare when many spots chase big, loud flavors. I noticed how the bark locked in juices without leaving the meat mushy.

Denver Westword’s nod to the pork ribs as a best bet adds a nudge of outside validation. On a busy day, I sit near the back patio and catch that spice smell on the breeze. It sets up the meal before the plate lands. The rub does its job and then steps aside, which is exactly what a good rib deserves.

Consistent Tenderness Without Falling Apart

Tender ribs often slip into mush. These do not. The bones release with a gentle tug while the meat holds its shape. I like that level of doneness because it keeps flavor in the bite instead of on the plate. Online reviews repeat tender in the same breath as plenty of smoke flavor, which matches my experience.

The kitchen hits that window through tight temperature control and rest time. After the ribs leave the smoker, they sit until the juices settle. That pause matters. It prevents dryness and helps the bark stay crisp. I took a rib and sliced it cleanly without tearing. The knife told the story before my taste buds did.

On busy weekends, arriving early helps because the patio seats go fast, and I prefer eating ribs fresh off a high-turnover rack. Colorado has many barbecue spots, but few hit this consistent tender mark day after day. This place keeps it steady, which keeps me coming back.

Back-Patio Vibe That Enhances Flavor

The outdoor patio at Piggin’ Out Smokehouse makes the meal feel relaxed and unhurried. Denver Westword points people to the patio, and I do the same. I arrive early to catch shade and watch smoke drift from the pit. That smell primes your senses before the first bite.

Conversations hum, kids shift between tables, and plates land with a soft clink. The setting nudges you to eat with your hands and enjoy the moment. I ordered ribs first and sides later so the meat stayed hot while I focused on texture and bark.

The patio keeps the air moving, which means the ribs cool just enough for clean bites. In a state like Colorado with steady sunshine, this setup works most days of the year. It turns a quick stop into a small break. I left feeling satisfied and unhurried, which is how good barbecue should feel.

Sides That Earn Their Place

Ribs lead here, but the sides show care. The mac and cheese arrives creamy with a mild tang that cuts the fat from the meat. The cornbread has a tender crumb and a crisp edge that loves rib drippings. The restaurant’s site and many reviews call both worth it, and I agree.

I like to start with a small portion, then go back for more after I test the ribs. That way the sides support rather than distract from the main act. The balance matters on a road trip through Colorado, where altitude and dry air can tire your palate. A spoon of mac resets the taste buds.

A bite of cornbread adds texture and sweetness. I finished with both and had no regrets about saving room. It all fits the plate without turning the meal heavy. That kind of restraint shows a kitchen that cares about harmony.

Local Validation From Press And Diners

Before I visited, I checked sources. Denver Westword called the pork ribs a best bet, which carries weight in the metro area. Reviews use the same language again and again. Tender, plenty of smoke flavor, great seasoning. That kind of repetition hints at consistency rather than chance.

The restaurant’s own site highlights returning customers who choose ribs when family visits. I put stock in repeat behavior. When locals steer guests to the same plate, it says a lot about reliability. I also saw travelers praise the ribs for beating their expectations between Denver and the mountains.

That matches my experience on the Front Range. Colorado diners know good smoke, so praise does not come easy. This place earns it in a quiet, steady way. I came away trusting the crowd and the critics, and I plan to return.

Smart Road-Trip Stop With Easy Access

Finding the place feels simple. The address is 9987 Morrison Rd., Lakewood, CO 80227, and parking did not feel stressful during my visit. I like that it sits within reach of city errands and mountain drives. If you plan a loop near Denver or the Front Range, it fits without much detour.

I check hours online and show up early for the back patio when the weather behaves. The line moves quickly because the team keeps a focused menu and strong rhythm on the cutting board. This matters when you travel and want a sure thing.

I grabbed ribs first and carried them outside where the light made the bark glow. That moment sticks with me after a long drive through Colorado’s open stretches. Good food plus easy logistics is a win.

Honest Value In The Rib Experience

The best part lands on the plate. You taste careful smoke, focused seasoning, and a texture that rewards a slow chew. I came for ribs and left talking about ribs, which sounds simple but matters. Nothing tries to steal the spotlight. The staff keeps orders moving and checks in without hovering.

I saw families, solo road trippers, and neighbors settle into the same rhythm. That mix gives the room a calm energy. Tourists who stop often say the ribs out-shine what they had expected between the city and the foothills. Locals like that the flavor stays steady even as word spreads.

I appreciate a spot that respects both groups. If your route passes near Lakewood, carve out time for Piggin’ Out Smokehouse. Your GPS might suggest a straight line, but a small turn can make the meal.