I smelled the barbecue before I had even figured out where to park.
That felt like a pretty good sign.
Inside, the place was busy without feeling chaotic. Trays kept coming out loaded with ribs, brisket, and burnt ends, and I immediately regretted pretending I was going to order something small.
The food here does not need much dressing up. The ribs come smoky and meaty, the sides are generous, and even the cornbread makes a serious case for saving room.
By the time I left, I understood why barbecue fans keep making the drive to this Iowa spot. My only mistake was showing up without a bigger appetite.
A Smoky Story With Humble Roots
Good barbecue rarely starts with a polished dining room, and Smokey D’s certainly did not.
Darren and Sherry Warth founded the business in 2006 after turning a backyard barbecue hobby into something much more serious.
Their early catering operation ran from a small trailer in the couple’s driveway while they were also making a name for themselves on the competition barbecue circuit.
I love that kind of origin story. It tells me the people behind the pits learned the craft first and worried about the restaurant later.
Those competitions eventually produced a mountain of awards and championship experience, and the business grew right along with them.
Even with all that attention, the main Des Moines restaurant still feels casual and straightforward. There are no fancy tablecloths or unnecessary fuss.
The menu keeps its focus where it belongs, on slow-smoked meats, sandwiches, hearty sides, and portions built for serious appetites.
You will find Smokey D’s BBQ at 5055 NW 2nd St, Des Moines, IA 50313, on the north side of the city.
Ribs That Rule The Menu
Ribs are the headliner here, plain and simple.
Out of everything on the menu, they get talked about more than any other item. After my first bite, I understood the buzz.
The racks come out with a dark, peppery crust that crackles a little at the edges. Underneath, the meat is tender and pulls away from the bone with a gentle tug.
I noticed a clear pink smoke ring, which is always a happy sign for any rib fan. The restaurant says its ribs are slow-smoked in the pits, never boiled.
The bones are meaty, so you are not gnawing for scraps. A half rack makes a solid meal for one hungry person.
My advice is to try the ribs bare first. Taste the seasoning and smoke on their own before adding any sauce.
Then grab a bottle from the table and experiment a little. The medium sauce gives a nice, mild warmth without taking over.
For lunch, there is a rib rack option paired with two sides. It is a lot of food, so bring your appetite and maybe loosen that belt one notch before you sit down.
Brisket And Burnt Ends Worth The Drive
Beef lovers, pay attention, because this is your section.
The brisket at Smokey D’s gets a huge amount of praise, second only to the ribs. I ordered it sliced, and each piece showed off a lovely smoke ring along the edge.
The texture was soft and easy to cut with a plastic fork. The flavor leaned savory and beefy, with a gentle smoky finish.
Then there are the burnt ends. These little cubes are cut from the brisket and come out chewy, rich, and slightly caramelized.
I call them the candy of the barbecue world. They disappear fast, so guard your plate if you are sharing.
If you cannot decide, go for a double brisket dinner basket or a two-meat platter. Pairing brisket with burnt ends gives you two very different textures from the same cut.
A brisket sandwich is also on the menu for folks who want something handheld. It makes a tidy lunch without needing a stack of napkins.
One small tip from me is to eat brisket while it is hot. Smoked beef is at its juiciest right after it hits the table, so dig in quickly and chat later.
Sausage, Turkey, And Other Smoked Surprises
Plenty of people skip past the lesser-known meats, and honestly, that is a mistake.
The smoked sausage here deserves a spotlight. The jalapeno cheddar version brings melty cheese pockets and a mild pepper kick in every bite.
There is also a spicy sausage for anyone who likes a bit more heat. Both snap nicely when you cut into them.
Smoked turkey surprised me the most. It stayed tender and moist, with just a light touch of smoke that did not overpower the meat.
Regulars clearly love it, since it pops up again and again as a favorite. It is a smart pick if you want something a little lighter.
Chopped pork rounds out the classic lineup with soft, shredded bites that soak up sauce well. Ham, chicken, and wings also make appearances on the menu.
The best way to explore is a sampler or a two-meat platter. You can mix a familiar favorite with something new and see what wins you over.
I went in planning to focus on beef and walked out raving about turkey. Barbecue is able to change your mind when you give it a chance.
Sides That Steal The Show
Great barbecue joints usually nail the meat and treat sides as an afterthought. Not here.
The potato casserole is the side everyone whispers about. It is creamy, cheesy, and comforting, the kind of dish you keep scooping even when you are full.
I tried to figure out every ingredient and gave up after the third bite. Some mysteries are more fun to simply eat.
Jalapeno corn is another winner. Sweet kernels meet a gentle pepper warmth, and the balance works beautifully next to smoky meat.
The barbecue baked beans are hearty and a steady crowd favorite. Coleslaw, mac and cheese, seasoned fries, and onion rings are also on the lineup.
Those fries come coated in a tasty spice blend, so they are far from plain. Onion rings bring a nice crunch if you want something crispy.
For a lighter option, there is a side salad and cottage cheese too. That helps when you want to balance out a heavy platter.
My strategy is simple. Order one creamy side and one with a bit of kick, then sneak bites from everyone else at the table.
Cornbread With A Sweet Reputation
Cornbread fans tend to fall into two camps, sweet or savory. At Smokey D’s, this version definitely leans sweet.
The cornbread is soft and golden, with enough sweetness that it almost starts wandering into dessert territory.
Honestly, I could make a meal out of it. Recent diners are still talking about pairing it with honey butter, and I understand the enthusiasm.
Ask for that honey butter while the bread is warm and let it melt right in.
It works especially well next to salty, smoky barbecue when you want something sweet between bites.
One thing to know before ordering is that the current barbecue platters come with garlic bread rather than cornbread.
Cornbread is available separately as a side, so add it to your order if that is the bread you really want.
Garlic bread brings the savory contrast, while the cornbread gives the meal a sweeter finish.
My solution is simple. Order the platter, add the cornbread, and stop pretending you were ever going to choose between them.
Nachos And Comfort Food Classics
Not every dish here comes on a sectioned tray with sides. Some of the best stuff is pure comfort food.
The barbecue nachos are a menu legend. Chips get piled high with smoked meat, cheese, and sauce, creating a mountain meant for sharing.
Be warned about portion size. Even a half order can easily feed a small group as a starter.
I made the rookie mistake of ordering nachos and a full platter. My fridge was grateful for the leftovers the next day.
The pork tenderloin is another local star. Iowa takes its tenderloin sandwiches seriously, and this one gets lots of love from regulars.
Beyond that, you will find sandwiches, chicken tenders, wings, and even fish and chips. It is handy when someone in your group is not in a barbecue mood.
The kitchen also runs daily specials that keep weekday regulars coming back. Check the board when you walk up to the counter.
My honest opinion is that the nachos alone justify a visit. Grab extra forks, share generously, and pace yourself so there is room for the main event.
How Ordering Works Here
First-timers sometimes sit down and wait for a server. Save yourself that awkward moment.
Ordering happens up front at the counter, not at the table. You join the line, place your order, pay, and then find a seat.
After that, staff bring the food right to you. It is a smooth system once you know the drill.
The line can look long at busy times, but it tends to move quickly. On my visit, the food arrived hot within minutes of sitting down.
Use your time in line wisely. Study the menu board so you are ready when it is your turn.
If you are stuck, platters make decisions easy. There are two-meat dinners, a BBQ sampler for two or three people, and a family-style feast built around a half rack of ribs and several meats.
Sauce is available on the tables, with a few different flavors to test. Try them all and pick a favorite.
If the dining room is packed, bar seating can sometimes help you skip the wait. It never hurts to ask when you reach the front.
A Roomy, Relaxed Dining Space
Space is a luxury at many popular restaurants. Here, there is plenty of it.
The dining room has lots of tables and wide aisles. Big groups, families with strollers, and solo diners can all get comfortable without bumping elbows.
There is also a bar area with TVs. It is a nice corner for catching a game while you work through a platter.
The atmosphere feels casual and down-home. Nobody cares if you show up in work boots or a team jersey.
Sound levels can climb when the place fills up. If you want a quieter meal, aim for an off-peak hour.
Parking is another bonus. The lot is large, free, and well lit, which makes evening visits easy.
Getting there is simple as well, since the spot sits close to freeway access on the north side of Des Moines. It is a little off the beaten path, but finding it is not hard.
I noticed some folks lingering with laptops after lunch. That tells me the place feels welcoming, not rushed, even when the smoke is rolling and the counter stays busy.
Smart Tips For Your Visit
Timing matters when a restaurant is this popular, but the current schedule is refreshingly simple.
Smokey D’s main Des Moines location is currently open from 10:30 AM to 8 PM every day.
Lunch can get busy around noon, while weekends tend to bring plenty of barbecue fans through the doors.
Save room for dessert if you can. The current menu still includes the apple dumpling, brownies, pie bites, and small dessert jars, including a Strawberry Cheesecake Jarfait.
Families have their own choices too. The kids menu currently includes ribs, chicken fingers, sliders, and miniature corn dog bites with a side and drink.
Prices remain reasonable for the portion sizes, and several of the platters are substantial enough that leftovers are hardly unusual.
This is still a straightforward barbecue stop built around smoked meats, generous sides, and food that does not need much explaining.
Come hungry, grab a tray, and give yourself enough room to try more than one thing.