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The smoker out back is a salvaged propane tank, and the brisket it produces comes out in thick, wide folds that smell of mesquite and barely hold their shape. Eric's is a cafeteria-style BBQ joint in Avondale where the wood-only smoke method is a point of pride, and the smoked turkey and dry-rubbed ribs carry it through. Sides like cheese-dusted elote keep the backyard cookout spirit intact. Phoenix New Times named it among the top 50 restaurants in the metro.
One honor, in evidence:
The record strongest first
- Phoenix New Times The top 50 restaurants in Phoenix right now
One number, weighted & current 65
How we scoreThe dishes from the writeups
- Brisket Phoenix New Times
- Ribs Phoenix New Times
- Pulled pork Phoenix New Times
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