Blu's Barbeque

Blu's Barbeque 17630 Preston Rd. Dallas, TX 75252
Between Frankford and Campbell RD

Nominated Top 5 BBQ in Dallas by the Observer! www.BlusBarbeque.com
(371)

Before the knife separates the bones, this is the moment we look for. 🔥A full rack with the seasoning set into the bark,...
10/01/2026

Before the knife separates the bones, this is the moment we look for. 🔥

A full rack with the seasoning set into the bark, deep color from the smoker, and just enough glaze to catch the light without covering up the pork underneath.

Good ribs are not supposed to fall apart before you touch them. We want them tender enough to pull clean from the bone, but strong enough to pick up and eat the way a rib should be eaten.

That texture comes from managing the fire and giving the rack time—not from rushing it until the meat gives up.

Come get your hands messy and grab some while today's ribs last! 🍖

Order online at BlusBBQ.com

📍 17630 Preston Rd., Dallas, TX 75252
📞 972-316-7478

The sound of beef hitting a hot griddle is the beginning. Those dark, crisp edges are the reason we smash it. 🔥🍔Each pat...
09/30/2026

The sound of beef hitting a hot griddle is the beginning. Those dark, crisp edges are the reason we smash it. 🔥🍔

Each patty gets pressed onto the flat top so more beef makes contact with the heat. That is how the crust develops—deeply browned around the edges while the middle stays juicy.

Then the cheese goes on while everything is still hot, melting down over every ridge and filling the space between the patties.

It is not trying to be delicate. It is hot beef, crisp edges, melted cheese, and the kind of burger that requires both hands.

Come grab yours today while the griddle is hot!

Order online at BlusBBQ.com

📍 17630 Preston Rd., Dallas, TX 75252
📞 972-316-7478

This is what a tray of wings looks like before everybody suddenly becomes protective of their side of the table. 🔥🍗Smoke...
09/26/2026

This is what a tray of wings looks like before everybody suddenly becomes protective of their side of the table. 🔥🍗

Smoke gets into places a fryer never reaches. We give these wings time to take on color and flavor, letting the seasoning set into the skin while the meat stays juicy underneath.

They work as the start of a meal, something for the whole table, or a full order for the person who had no intention of sharing in the first place.

However you plan to divide them, do it quickly. Wings have a habit of disappearing as soon as the lid opens.

Come see us today and grab yours while they last!

Order online at BlusBBQ.com

📍 17630 Preston Rd., Dallas, TX 75252
📞 972-316-7478

The best way to understand a rack of spare ribs is to pick it up and feel what the pit did to it. 🔥🍖Hours over smoke dee...
09/25/2026

The best way to understand a rack of spare ribs is to pick it up and feel what the pit did to it. 🔥🍖

Hours over smoke deepen the color, set the bark, and slowly soften the meat around every bone. We are looking for ribs that bend under their own weight without breaking apart—tender when you bite them, but still holding onto the bone until you are ready.

That balance is the difference between cooking ribs until they are soft and smoking them until they are right.

No shortcuts. No rushing the rack. Just smoke, seasoning, heat, and patience doing their work.

Come get yours while today's ribs last!

Order online at BlusBBQ.com
📍 17630 Preston Rd., Dallas, TX 75252
📞 972-316-7478

This little piece of pork belly has been through more than it looks like. 🔥First comes the smoke, building color and bar...
09/24/2026

This little piece of pork belly has been through more than it looks like. 🔥

First comes the smoke, building color and bark around the edges. Then comes the slow rendering that turns all that fat into something soft, rich, and tender. Finally, the glaze tightens on the outside until every side is sticky enough to make you reach for another one before you finish the first.

The outside has texture. The center gives with almost no pressure. Sweet, smoky, peppery, and unapologetically rich.

That is why people call pork belly burnt ends meat candy. Come grab yours while today's batch lasts!

Order online at BlusBBQ.com
📍 17630 Preston Rd., Dallas, TX 75252
📞 972-316-7478

This is what happens when a half rack of ribs decides the fries belong underneath it. 🍖🔥The pork ribs spend hours taking...
09/23/2026

This is what happens when a half rack of ribs decides the fries belong underneath it. 🍖🔥

The pork ribs spend hours taking on smoke, building bark, and becoming tender before the glaze goes on. That finishing layer catches every bit of seasoning and gives the ribs the sticky, peppery surface you see here.

Underneath is a pile of crispy tallow fries catching the juices and little pieces of bark that fall from the rack. It may not be the cleanest lunch you will eat this week, but it could be the one you remember.

Bring an appetite. We will handle the rest. Come grab a rib plate while today's racks last!

Order online at BlusBBQ.com
📍 17630 Preston Rd., Dallas, TX 75252
📞 972-316-7478

Before the knife separates the bones, this is the moment we look for. 🔥A full rack with the seasoning set into the bark,...
09/23/2026

Before the knife separates the bones, this is the moment we look for. 🔥

A full rack with the seasoning set into the bark, deep color from the smoker, and just enough glaze to catch the light without covering up the pork underneath.

Good ribs are not supposed to fall apart before you touch them. We want them tender enough to pull clean from the bone, but strong enough to pick up and eat the way a rib should be eaten. That texture comes from managing the fire and giving the rack time—not from rushing it until the meat gives up.

Come get your hands messy and grab some while today's ribs last! 🍖

Order online at BlusBBQ.com
📍 17630 Preston Rd., Dallas, TX 75252
📞 972-316-7478

The sound of beef hitting a hot griddle is the beginning. Those dark, crisp edges are the reason we smash it. 🔥🍔Each pat...
09/20/2026

The sound of beef hitting a hot griddle is the beginning. Those dark, crisp edges are the reason we smash it. 🔥🍔

Each patty gets pressed onto the flat top so more beef makes contact with the heat. That is how the crust develops—deeply browned around the edges while the middle stays juicy. Then the cheese goes on while everything is still hot, melting down over every ridge and filling the space between the patties.

It is not trying to be delicate. It is hot beef, crisp edges, melted cheese, and the kind of burger that requires both hands.

Come grab yours today while the griddle is hot!

Order online at BlusBBQ.com
📍 17630 Preston Rd., Dallas, TX 75252
📞 972-316-7478

Some ribs are measured by the rack. This one is measured by the meal. 🦖🔥Our dino beef ribs spend hours in the smoker bui...
09/19/2026

Some ribs are measured by the rack. This one is measured by the meal. 🦖🔥

Our dino beef ribs spend hours in the smoker building a dark peppery bark while all that rich beef underneath slowly renders and becomes tender.

The outside should look serious. The inside should stay juicy. And when you pull a piece away from that giant bone, it should remind you why beef ribs have earned a category all their own.

This is brisket's bigger, louder cousin—and it does not leave much room on the tray for anything else.

Come hungry and get one while they last! When today's beef ribs are gone, they are gone.

Order online at BlusBBQ.com

📍 17630 Preston Rd., Dallas, TX 75252
📞 972-316-7478

This is not sausage that showed up ready for us to warm through.Our jalapeño-cheddar sausage is made in-house, linked by...
09/18/2026

This is not sausage that showed up ready for us to warm through.

Our jalapeño-cheddar sausage is made in-house, linked by hand, and smoked until the casing has the snap we want and the inside stays juicy. 🌶️🧀

The jalapeño brings enough heat to let you know it is there. The cheddar melts into the meat. Then the smoker adds the final layer that makes the whole bite belong on a Texas barbecue tray.

It takes more work to make it ourselves, but that work is exactly why it tastes like Blu's.

Add a link to your tray today and taste the difference while this batch lasts!

Order online at BlusBBQ.com

📍 17630 Preston Rd., Dallas, TX 75252
📞 972-316-7478

09/16/2026

🚨 BLU’S WEEKLY FLASH DEAL 🚨
HURRY HERE — ENDS IN 3 HOURS! ⏰

⭐️ FREE SM Banana Pudding with purchase 🍌

Show us this post at the walk-up window!

⏰ TODAY ONLY — Ends at 6:30 PM

Oh shucks, did you miss this FLASH DEAL? Don’t cry! 😭 Every week we’re dropping a ✨SURPRISE FLASH DEAL✨

Fries? 🍟
Pudding? 🍌
Burnt Ends? 🔥
Who knows what’s next? 👀

👉 TAP FOLLOW SO YOU DON’T MISS OUT!

📍 Blu’s Barbeque — Dallas, TX

Limit 1 free SM Banana Pudding per customer per day.

Turkey breast has a reputation for being the safe choice. We think it should be one of the best bites on the tray.The ch...
09/16/2026

Turkey breast has a reputation for being the safe choice. We think it should be one of the best bites on the tray.

The challenge is simple to explain and hard to get right: build real smoke flavor on the outside without drying out the meat inside. We season it generously, cook it carefully, and pull it when the texture and moisture are where they need to be.

The result is clean slices, peppered edges, and tender turkey that does not need to hide under sauce. 🔥

Put it beside brisket, make it the center of your tray, or take enough home for later.

Come grab some while today's turkey lasts!

Order online at BlusBBQ.com

📍 17630 Preston Rd., Dallas, TX 75252
📞 972-316-7478

Address

Dallas, TX

Opening Hours

Tuesday 11am - 8pm
Wednesday 11am - 8pm
Thursday 11am - 8pm
Friday 11am - 8pm
Saturday 11am - 8pm
Sunday 11am - 8pm

Telephone

+19723167478

Website

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