We started with a dream
and a whole lot of hard work!
If you don't know Bob, the owner, you don't know how hard he works and how determined he is. Big Rig BBQ started as a food truck, but a dream of a real sit down restaurant was always the goal. And the goal has come true and we now have a restaurant with seating for 46 on the corner of 41st and Minnesota.
The Big Rig BBQ adventure started the weekend of Memorial Day 2015 and since then, Bob and his wife Nichole have never looked back. In their short time of being open, they have won several awards and numerous online listings as the best BBQ in SD! The Travel Channel even listed them as the best BBQ in SD. This listing included the likes of Franklin BBQ and The Shed, so being listed with those amazing BBQ joints is a huge honor. In January 2017, we were able to cater for Eric Church, his band and crew!
Bob is a master of many trades. Even the Big Rig Barbecue namesake comes from one of his passions, driving big rig semis and delivering them all over the country. Nichole, a graphic designer by trade, adds her touch of skill and creativity to the venture and of course she helps anywhere else around the Rig that she is needed. On top of being a professional driver, Bob is also a contractor. With his building skills the Big Rig BBQ trailer was designed and finished with his own handy work. He even built the smoker on his trailer. Our new location was also designed and built by Bob.
With Bob's travels, he has tasted all kinds of BBQ from all over the country. His favorite BBQ joints reside in Texas, which is why he brought the taste of Texas BBQ to South Dakota. And from the comments from our many repeat Texan customers, he is spot on! He is so happy to share simple, good, quality smoked meats in South Dakota.
Bob has been grilling and smoking meats for over 16 years. His passion for making quality grilled and smoked meats goes way back to hosting large parties and walking around the party with a giant tray of meat. He knew he was onto something when within five minutes all of the meat was gone and he would have to cut more to share with his guests.
True Texas-style BBQ takes time, a real wood smoker and a passion to craft meat into tasty works of art. You won't find any propane or charcoal keeping our smoker hot at our Rig. We use real oak wood that we add to the smoker every 30-45 minutes when we are smoking our meats. It's a lot of work as any real-wood pit master will agree, but that time and energy is what makes our BBQ taste as good as it does! Our BBQ is always FRESH also. You won't get reheated smoked meats at our place.
Oh, and we don't use sugar or heavy sweet BBQ sauces to cover the taste of our meat. We believe our meat's flavor stands on it's own like great BBQ should. We do make our own tasty sauces, but believe in a "sauce optional" way to eat our BBQ. Try it first without it, and if you want it, add it.
Everything at Big Rig is scratch-made. We peel our own potatoes, soak our own beans and mix our own coleslaw too!