Our story · Grand Junction barbecue on F Road Real wood, all night, every night.
Rimrock is built around one idea: the Grand Valley deserves barbecue worth the drive, smoked on site over real wood every day.
How we cook
Everything starts with wood: split oak for the beef and Palisade peach wood for the pork. Our offset smoker runs overnight, so the briskets go on in the evening and come off in the morning with a dark, peppery bark.
The rub is simple: salt and coarse pepper for brisket, a little sweetness for the ribs. The rest is time and a steady fire. Burgers are the opposite: smashed thin on a hot flat-top, seconds not hours, until the edges go lacy.
Barbecue is cut to order on butcher paper with pickles, onion and white bread, and it is served until it sells out. Then we light the fire and do it again.
A day on the pit
-
9 PM
Fire's lit
Split oak goes in the firebox and the smoker comes up to temperature.
-
10 PM
Brisket on
Seasoned with salt and coarse pepper, fat side up, into the smoke.
-
Sunrise
Ribs and pork
Ribs, pork shoulder and turkey join the briskets over oak and peach wood.
-
11 AM
Doors open
Brisket rests, then gets sliced to order on butcher paper.
-
Sold out
That's it for today
When the meat is gone it's gone, and the fire gets lit again tonight.
Rules of the pit
-
Real wood only
Split oak for the beef, Palisade peach wood for the pork. No gas, no pellets, no liquid smoke.
-
Salt, pepper, patience
Our brisket rub has two ingredients. The third is time.
-
When it's gone, it's gone
We never serve yesterday's barbecue. Sold out means come back tomorrow.
-
Everybody's welcome
Muddy boots, soccer cleats, work boots and Sunday best. Pull up a chair.
Come see the smoker.
Ask about the smoker next time you're in. If the pit crew isn't slammed, they'll show you the firebox.