Slows BBQ

Review by: Roadfood Team

Slows BBQ is a full-menu barbecue parlor in the heart of Detroit, featuring all manner of outrageous sandwiches, including the Triple Threat: Applewood smoked bacon, pulled pork, and ham stacked high and mighty.

They use Niman Ranch products, as well as other local farmers, and have an excellent scene inside. Bar service or tables; open for lunch and dinner and they stay open late.

What should I eat at Slows BBQ?

Food is all served a la carte; you order sides along with your sandwich. You’ve got a choice of Texas toast or a Kaiser roll (I always go with the toast). Sandwiches come out dry, but there are at least five different BBQ sauces on each table for you to experiment with. The Texas toast is deliciously buttery; sandwiches are piled high. The reason is pork butt and coleslaw topped with dill pickles: absolutely delicious, with a smoky flavor.

It is a good idea to goo for lunch because it’s less busy. Most evenings Slows BBQ is packed to the gills, with a wait of an hour or more. Sometimes you can get lucky and squeeze in at the bar, but for the most part, it’s a wait. They do take reservations for groups six or larger, for what it’s worth. They also do takeout.

This is really delicious BBQ, well worth the trip.

*original post by Jacob W*

What To Eat

The Reason

The Yardbird

Carolina Pulled Pork


Triple Threat Pork Sandwich

Brisket Enchiladas



Slows BBQ Recipes


What do you think of Slows BBQ?

One Response to “Slows BBQ”

Dave O'Ball

May 20th, 2013

A rebuild is taking place in the Corktown area of Detroit where Slows has grown to the point of bursting. Long lineups are a common sight in the evening and on weekends. Arriving after 1pm on a Monday saw the place very crowded but with no line. The smallish dining room has a nice warehouse feel with exposed brick and beams, perfectly complementing the late Victorian Era exterior.

Opening the front door I was, sadly, not met with the smell of smoke hanging in the air. There was, however, the unmistakable smell of pig fat that I was more than eager to drink in. While not really a fan of the “nouveau” Q that has become ubiquitous in the northern US and Canada, if you make good food, it will overcome the pretense.


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