by Steven Doyle
Ten50 BBQ in Richardson is about to celebrate three years of smoke later this summer after already going through a series of makeovers, most notably the bar which is in sprite condition with its long row of stools ready to BBQ and beer its guests.
General BBQ wisdom sets sites on the pork ribs at Ten50, where they serve tender St Louis style which carries more meat-to-bone ratio than say baby backs, but with the same luster and bite. Hickory is the wood of choice, but we did spot a stack of post oak which is known for its long burning flavorful hard smoke.
Service is cafeteria-style with lines forming outdoors under misting breezes which cuts through the warm Texas sun. Lines are common at this popular Richardson, Texas hot spot and for excellent reasons. Large stacks of freshly sliced brisket, both fatty and lean, ribs from cow and pig, turkey and chicken choices, and those little delicious bites Ten50 calls Torpedoes – bacon wrapped jalapenos.
Sides are not an after thought as can often be in BBQ haunts. Instead you will find what we claim as the very best ranch-style beans packed with spicy flavor and chunks of meat. These beans could very well serve as appetizer, entree and side dish in the proper circumstance. The Cole slaw was a bit on the ordinary side, a staple, as is the mac and cheese. Tasty in their own right, but could use the same treatment of love given the beans. The potato salad was chunky and spot on.
The bar is now full service and well stocked with a wide assortment of whiskeys, tequila and more. The restaurant always supported our local brewing economy and with the newly upgraded bar guests will find fantastic crafted cocktails which pack a punch.
Desserts are a strong point at Ten50, look for one crazy good key lime pie and one of the better versions of banana pudding save Dean Fearing’s. This is an honor among men who slice haunches of beef for an honest living.