Blood Bros. BBQ started in 2013 as backyard cookouts among three childhood friends from Alief — Robin, Terry, and Quy — who took their smoker to pop-ups and barbecue festivals around Houston. The following they built pushed them into a permanent home, and in 2018 they opened a brick-and-mortar restaurant in Bellaire.
The barbecue runs on Central Texas fundamentals — brisket, pork ribs, sausage — filtered through the founders' own backgrounds. The brisket's bark carries spices tied to a Chinatown upbringing, the pork ribs get a spicy-sweet rub, and a green curry boudin has been in the works for the menu. Ribs rotate through different glazes and formats depending on the day, and a specialty menu adds dishes like brisket and gai lan chow fun, sweet-and-sour fried ribs, and a pho-rub beef belly bánh mì alongside the daily counter-service lineup of meats sold by the pound.
Beyond lunch, the restaurant runs a separate evening service called Nhau, with table service and a rotating experimental menu distinct from the daytime offerings.
The James Beard Foundation named Blood Bros. BBQ a finalist for Best Chef in 2022, and the Michelin Guide awarded it a Bib Gourmand in 2025.
The barbecue runs on Central Texas fundamentals — brisket, pork ribs, sausage — filtered through the founders' own backgrounds. The brisket's bark carries spices tied to a Chinatown upbringing, the pork ribs get a spicy-sweet rub, and a green curry boudin has been in the works for the menu. Ribs rotate through different glazes and formats depending on the day, and a specialty menu adds dishes like brisket and gai lan chow fun, sweet-and-sour fried ribs, and a pho-rub beef belly bánh mì alongside the daily counter-service lineup of meats sold by the pound.
Beyond lunch, the restaurant runs a separate evening service called Nhau, with table service and a rotating experimental menu distinct from the daytime offerings.
The James Beard Foundation named Blood Bros. BBQ a finalist for Best Chef in 2022, and the Michelin Guide awarded it a Bib Gourmand in 2025.