Baker’s Ribs makes Texas Monthly's menu of state's best barbecue

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During a lull in business, Baker’s Ribs owner Brian Krier holds a framed copy of the Texas Monthly’s June cover about barbecue. The article rating Baker’s Ribs a 4.25 out of 5 is in the lower left corner of the frame. The magazine called the chain’s barbecue ‘outrageous.’ Lacie Morrison/Index

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June 13, 2008

By Lacie Morrison
lmorrison@mineralwellsindex.com

Baker’s Ribs was again recognized by Texas Monthly for their barbecue when they were named in the June edition as one of Texas’ top 50 barbecue restaurants.

“It’s really exciting because it’s our family business,” said owner DeeAnna Krier. “We use the exact same recipe at all the locations.”

At their Mineral Wells location, Brian Krier holds a framed Texas Monthly magazine cover with the Baker’s Ribs’ article pasted in a corner. According to his wife, the couple learned about the recognition when her brother picked up the magazine from Wal-Mart and gave them a call.

Krier said they were taken by pleasant surprise when they found out.

“I had no idea,” he said with a quiet smile. “I was ecstatic. It’s always nice to be recognized.”

According to DeeAnna Krier, the Texas Monthly tasters visited their Dallas location in Deep Ellum.

Texas Monthly described their brisket as “outrageous” and their sauce contained “a little kick.” Though the article reported their briskets are cooked over mesquite, Brian Krier said the wood is actually hickory.

“We put the briskets on at 4 a.m.,” he said. “Some finish by noon and some finish the next day.”

“It was very exciting. They went through 2,000 barbecue restaurants,” DeeAnna Krier commented.

Of the top 50, Baker’s Ribs was one of two chain restaurants listed. Brian Krier said they have 10 restaurants that are owned by family or family friends from locations across Texas like Dallas, Houston, Weatherford and Mineral Wells to one restaurant in Minnesota.

Krier explained their Deep Ellum restaurant originated from his uncle Joe Duncan’s Pleasant Grove restaurant. From there, the business grew. Duncan has cooked barbecue for around 40 years, Krier estimated. He himself started learning the barbecue business at the age of 14 before leaving for college.

“I like to cook,” he said. After college, he returned to Baker’s Ribs. “I just needed a job after college. It just stuck but I like it.”

DeeAnna Krier said this is their second time to be recognized by Texas Monthly as a top 50 barbecue restaurant and they were also recognized by D Magazine, a Dallas-based publication, and the Weatherford Democrat.

“It was actually very exciting,” she remarked.

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