Starting in 1969, working in the business as a youngster cookin' and tastin' in a small Missouri town of Dexter, barbecuing outside in open-pits for hours at a time, fighting to keep the smoke from getting into his eyes and making sure the fire did not get too high… as it can catch on fire in just seconds and the whole pit can burn up in minutes. Fighting all these obstacles, all the while making sure the meat cooks right was definitely a challenging job that honed his skills and positioned him well for his future calling. And having an entrepreneur spirit, our founder, Bruce Vancil, decided he had to share his special, "smokeology" talent with other folks.
So, in 1983 Dexter Bar-B-Que was officially founded as a mobile barbecue service specializing in grocery store promotions and catering. This allowed Dexter-Bar-B-Que, Inc. to build a significant reputation, over a large geographic area, for qualitative, great-tasting barbecue. This business success evolved into a 32-seat physical location in Dexter, Missouri in 1991.
Expansion plans were developed and a 76-seat location was added in Sikeston, Missouri in 1994, followed by an upgrade of the Dexter location to 90-seats in 1996. In 1999, the Dexter location moved to a new site with 146 seats. Finally, to capitalize on the ever growing market demand for our great-tasting barbecue, a new multi-million dollar, 244-seat location was built in Cape Girardeau, Missouri in 2002. In 2005, the Sikeston location was fully upgraded and modernized, including the addition of a drive-thru facility.
Customer acceptance has been proven and the quality and taste of the product is widely known and sought after. Regular and repeat customers across many age demographics, and families are frequent diners. And this continued success led to the late 2013 expansion in Poplar Bluff, Missouri and in early 2014 to Jackson, Missouri and Farmington, Missouri. And in 2019 a brand new 90-seat restaurant was built replacing the existing Jackson location.
Dexter-Bar-B-Que's history of performance, and providing quick, high-quality barbecue food service, is the model that we take pride in; and one that we will continue to improve to make sure that our loyal (and future) customers get the best good eatin' experience available and keep comin' back for more...
Folks, if you're paying for Ribs, Beef Briskets, Chickens, and Smoked Turkey, that are cooked in a little oven back in the kitchen at some hamburger joint, you just don't have all the information. Read On!
We have been mastering the art of barbecuing for 50 years using high quality meats, slow smoked (briskets up to 15 hours) in our wood burning barbecue pits. Experienced barbecue cooks and those who understand the mouth-watering goodness of real barbecue know, too, the meaning of commitment. Great barbecue doesn't just happen: it takes slow, even heat, the right blend of smoke, seasoning, sauce and patience before the savory flavor of meat is revealed. To be sure, commitment to the details matters. And our Southern Pride pits, known in the industry as the Porsche of the pit world, allows us to tend to the details. Our pits use fireplace-size logs to create that distinctive genuine flavor, aroma, color and texture; and the special convection air system recirculates the smoke and heat throughout the chamber, cooking every piece of meat slowly and uniformly, assuring that genuine barbecue flavor.
Our "Renowned" Ribs Begins With The Best Base Product We Can Find
To produce our "Renowned" Ribs, Dexter Bar-B-Que first starts with the best base product we can find, not just any old pork rib will do....we use the "back rib"....and yes, it is more expensive, but that is what it takes to differentiate us from the rest! Then each side of ribs goes through a special 3-stage preparation process; hand trimming and spicing to ensure consistency, followed by hand rubbing each slab with our special spices. Finally, they are ready for the final touch....slowly hickory-smoke them in our top of the line wood burning pits. You'll definitely taste the difference of a Dexter Bar-B-Que rib versus our competitors....no saucy "cover ups" necessary. And we insure that the same level of details that produce our ribs, goes into our beef, pork, turkey, chicken, sides and desserts.
Do you think that one of those chain hamburger joints trying to sell Ribs and Bar-B-Que can do that?
Y'all come on in and eat sum....