Killen's Barbecue.

Chef Ronnie Killen brings fine-dining precision to this Pearland institution, famously housed in a repurposed school cafeteria. While the setting maintains a nostalgic, industrial edge with polished concrete and vintage signs, the food is the result of serious culinary pedigree. Brisket and massive beef ribs are sourced from top-tier suppliers and seasoned with a heavy-handed, triple-grind pepper rub that creates a signature dark crust. The menu balances Texas staples with inventive touches, such as a ramen-noodle coleslaw and fresh creamed corn. Expect a classic cafeteria-style line where meats are sliced to order before the house inevitably sells out. It’s a high-volume operation that manages to maintain the technical consistency of a steakhouse within a rowdy smokehouse atmosphere.