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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.
The awards 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
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Smoked turkey
“At Eric’s, smoked turkey (one true test of a pitmaster’s skill) is subtly flavored and tender as can be, thanks in part to an infusion of sweet tea.”
Phoenix New Times -
Ribs
“Aggressively dry-rubbed ribs tingle with pleasantly warm spicing.”
Phoenix New Times -
Banana pudding
“Low-key sides and desserts, such as cheese-dusted elote and banana pudding, call to mind the backyard barbecue fiestas from which this West Valley gem was born.”
Phoenix New Times
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