Blood Bros. BBQ

Blood Bros. BBQ 3 Alief boys spreading BBQ love across Houston, Texas. Blood Bros.
(1514)

NYT Top 50 Restaurant 2021
TMBBQ Top 50 2021
James Beard Finalist: Best Chef:Texas 2022
MICHELIN Guide Bib Gourmand 2024, 2025 What began in 2013 as a backyard tradition among three childhood friends from Alief, Texas, has grown into a culinary powerhouse. BBQ built its reputation through monthly pop-ups and local festivals, eventually fostering a dedicated following that practically demanded a pe

rmanent home. Responding to that demand, owners Robin Wong, Terry Wong, and pitmaster Quy Hoang opened their first brick-and-mortar location in Bellaire in 2018. Since then, their innovative fusion of traditional Texas barbecue with Asian-inspired flavors has captured global attention. Their impressive list of accolades includes:
The New York Times 50 Best Restaurants (2021)
Texas Monthly Top 50 BBQ Joints (2021)
James Beard Foundation Best Chef: Texas Finalist (2022) — awarded to pitmaster Quy Hoang
MICHELIN Guide Bib Gourmand (2024 & 2025)

It’s match day in Houston ⚽🔥The match kicks off this evening, so get your pregame on at Blood Bros. BBQ before heading t...
06/26/2026

It’s match day in Houston ⚽🔥

The match kicks off this evening, so get your pregame on at Blood Bros. BBQ before heading to the action with the ultimate shareable (or keep-it-all-to-yourself) appetizer.

🏆 Brisket Nachos
• Chopped smoked brisket
• Queso
• Pico de gallo
• SWAT Sauce
• Housemade tortilla chips

Join us for lunch from 11 AM–3 PM, then swing back for Happy Nhau-er from 5 PM–9 PM before kickoff. Fuel up, grab a cold one, and make Blood Bros. your first stop on match day.

Shout out to the homey Bryan Roof for showcasing our Smoked Gochujang Pork Ribs in this month's Cook's Illustrated. What...
06/23/2026

Shout out to the homey Bryan Roof for showcasing our Smoked Gochujang Pork Ribs in this month's Cook's Illustrated. What an honor!

These Gochujang-Glazed Ribs are inspired by Blood Bros. BBQ in Houston. Rubbed with gochugaru, sesame, brown sugar, garlic, salt, and pepper, then slow-smoked over indirect heat with wood chips. Finished with a glaze of gochujang, sugar, soy sauce, ginger ale, and sesame oil. Bold, smoky, and perfectly glazed. https://cooks.io/4oou0Wh

Shoutout to big homey and family for representing in Korea!!!
06/21/2026

Shoutout to big homey and family for representing in Korea!!!

Happy Birthday to our Day One, !!! Marfay's been with us since the beginning and is always our back and keeping us out o...
06/16/2026

Happy Birthday to our Day One, !!! Marfay's been with us since the beginning and is always our back and keeping us out of trouble. We wouldn't be here without her!

Address

5425 Bellaire Boulevard
Bellaire, TX
77401

Opening Hours

Tuesday 11am - 3pm
Wednesday 11am - 3pm
5pm - 9pm
Thursday 11am - 3pm
5pm - 9pm
Friday 11am - 3pm
5pm - 9pm
Saturday 11am - 3pm
5pm - 9pm
Sunday 11am - 3pm

Telephone

+1 713-664-7776

Website

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