Let me drop some love for Pica Rica BBQ in St. George, Utah—this spot is straight-up fantastic. I swung by on a sunny Sunday afternoon, stomach growling, ready to dive into some legit BBQ. The place has that perfect BBQ joint vibe: smoky aroma...
Read MoreLet me drop some love for Pica Rica BBQ in St. George, Utah—this spot is straight-up fantastic. I swung by on a sunny Sunday afternoon, stomach growling, ready to dive into some legit BBQ. The place has that perfect BBQ joint vibe: smoky aroma hittin’ you as soon as you walk in, chill music, and a crew behind the counter who clearly know their craft. It’s nestled in downtown St. George, pulling in locals and road-trippers like moths to a flame.
I went big and ordered the Double X—brisket and ribs, baby, because if you’re gonna do BBQ, you gotta do it right. When that platter hit the table, I was in awe. The brisket was melt-in-your-mouth tender, with a crispy, smoky bark that screamed hours of low-and-slow love. The ribs? Fall-off-the-bone perfection, juicy with just a whisper of seasoning that let the pork shine. They smoke everything with Post Oak, and you can taste the woodsy depth in every bite. Here’s the wild part: they set me up with their house-made sauces—Carolina mustard, a cherry glaze, and this killer mole-inspired one—and I legit felt like I was committing a BBQ cardinal sin by even thinking about saucing up the meat. It was *that* good naked. The brisket had this rich, smoky soul, and the ribs were like a love letter to pork. I tried a dab of the mole on a rib just for kicks, and it was dope, but honestly? Didn’t need it. The Double X is a masterpiece on its own.
I paired it with some sides—mac and cheese and esquites (that Mexican street corn vibe). The mac was gooey, cheesy, and pure comfort, soaking up the meaty vibes like a champ. The esquites brought a zesty, slightly spicy pop that balanced the richness perfectly. Oh, and I gotta shout out their beef tallow tortillas—homemade and next-level. I wrapped some brisket in one, and it was like a flavor bomb went off in my mouth.
The staff was mad cool, letting me sample a slice of brisket before I committed, which sealed the deal. The Double X with sides set me back about $40, but for the quality? Worth it. This ain’t no assembly-line BBQ—they’re smoking fresh daily with all-wood pits, and you can tell they pour their heart into it. Word is, they ranked #7 in the U.S. for Texas-style BBQ outside Texas, and after chowing down, I’m not surprised.
Only heads-up: they can sell out of meats later in the day, so don’t sleep on getting there early. Pica Rica BBQ is the real deal, blending Texas tradition with a Mexi-Cali twist that slaps. I’m already dreaming of my next Double X, and I’ll probably skip the sauce again just to keep it holy. If you’re in St. George, hit this spot—you won’t regret it.
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