Pit To Plate Barbeque

Stopped in and had the brisket. Wow! Very well done. Had the collards and garlic potatoes. They complemented well.

Been here a few times and the BBQ is always delicious. The servers are always friendly. I usually get the brisket and it is always very tasty. The sauces that are on the table are all very good.

Some of the best bbq in Cincinnati! Great service, cozy dine-​in options, quick carry out and impressive catering menus/​services. So far I’ve tried the pulled pork, brisket, sausage and ribs, all have been very very very satisfying. All of the sides I’ve tried have been great too (garlic and herb potatoes, mac n cheese, slaw, baked beans, corn muffin, okra). Sauce options are on point, and portion sizes are very fair. Friendly down to earth service, prices and cooking. Highly recommended! It’s safe to assume the individuals on Unilocal who have given Pit To Plate a negative review have either not eaten here or simply don’t really know much about BBQ or the type of food they serve.

My husband & I love barbecue & have tried plenty across the city. Pit to Plate HANDS DOWN has the best brisket. I don’t care for any barbecue sauce in general, so eat bbq sauceless. PTP’s brisket is so tender & juicy, flavorful & smoky it doesn’t need any kind of sauce. Their mashed potatoes are also creamy, with a light flavorful gravy. Mac & cheese is also nice & creamy, but the greens, wow, only get those if you want to burn your face off. We’ve only carried out from PTP, so no review on table service. Carry out service can be a little uneven with some uncertainty on getting the correct order filled & wait time. Most food is great.

My son and I recently went on a quest to try all the BBQ restaurants around Cincinnati. We have still not tried them all but put the plate was one of the top in our opinion. I got the brisket platter and my son. The barbecue sundae. The restaurant itself is western themed, rather small but clean. The waitress took our order very quickly and the food came out way faster than we were expecting. However you can tell it wasn’t sitting under a heat lamp somewhere. The barbecue is, in my opinion, as good as the bigger name places here in town. The brisket was tender with a great smoke ring and very good smokey taste. My son got the BBQ Sunday which is pulled pork and several sides all mixed together on one plate. The only reason I gave this before and not a 5 is because some of the sides weren’t anything special. Otherwise you cannot go wrong here. There are still several other barbecue restaurants you want to try in the area but this ranks up with the best we have tried so far.

One of the three of us rated the pulled pork as edible. The other two opted to not eat it and pick up something else on the way home. The mac n cheese tasted like it was from a can. And the corn muffin was super dry. We won’t be going back.

Very tender and tasty «pulled pork sammich» and macaroni. Eclectic interior. Friendly staff and good service. Watch their hours… they are closed on certain days like Tuesday for catering. Worth a visit.

I never actually ate the food here. We went, but the service was so bad we gave up being waited on and left. Owner runs after us and begs us to come back, gave a sob story about her troubles and how she wants to give up the restaurant because of it and get a food truck, all while holding on to our car door.
I might have forgiven the bad service, but grabbing our car and whining about her problems to a customer was so far over the top I am beyond words.
My advice to the owner? Don’t touch the customer or their car or put your hands inside their window. Ever. I mean… EVER.

Family of four and three of us had combo platters. The beef ribs were so tender and tasty didn’t even need sauce. I did try the Wrangler which was a combo of their Gold Rush, North Carolina and Mild BBQ. Unique taste. The sautéed cabbage had a kick to it. Brisket good. Pulled pork was really good. Turkey breast juicy and tasty. Can’t believe there was room for dessert.

We found this place while visiting Cincy. If you look up BBQ Joint in the dictionary, this is what you’ll find. Great sauces, smoked meats, even some interesting looking veggie dishes. But let’s be serious — it’s the meat.

Delicious pulled pork and homemade sauces. I had the pulled pork platter which came with 2 sides & some good jalapeño cornbread. My husband loved his beef brisket too! They had Friendly service.

Eh, it was okay. I thought the interior was just… odd. There was so much stuff everywhere. It was like a BBQ place in a knick-​knack store. I ordered the pulled pork plate. The pork was good and moist. The sauces were… decent. None of them jumped out and none of them were terrible. The sides I had (rice and mac and cheese) was pretty bland. I wouldn’t say it was bad. I just had better other places.

Good food and drinks they have karaōke on Thursday live music Friday and Saturday you can’t bet it

Pit To Plate has it all: great food, excellent music on weekends, in a memorably quirky environment. The décor of the room is eccentric and fun. The owner and the serving staff are super personable and will make you feel like a welcomed guest.
The food: que rico! So rich! I had the smoked salmon and was wowed by the great flavor. The sides of stewed okra and dirty rice were packed with flavor. The okra was cooked to tenderness and not beyond.
My dinner was on a Friday night when an outstanding vocalist was singing — Mary Anne Puntenney and the Lydian Mix.

We ordered a large lunch at work and had it delivered which was done timely even though we are in Northern Kentucky. The food was still warm. I had the rib tips, greens and coleslaw. The ribs were tender and fell of the bone. Everyone enjoyed their meal and the value was not bad. The menu can use a little work – it should not say that you can order combos which will be ‘appropriately priced’, it should tell you the exact price. All in all everyone said their food was good.

Great meat! Good sauces! Worth the drive out here on a Sunday to enjoy some excellent food!

Great food. Pull chicken sandwich was excellent. My son had wing great flavor. I thought I was in Mississippi or the south. Great blues band playing. A must try and will go back.

We happened in on a night with a live band and ordered take out. Yes, it takes a while if you don’t call ahead, but the wait is worth it and you have a shot at live music. The ribs are ridiculously tasty. It’s the best rib gnawin’ experience my roomie and I have had in Cincinnati, and my roomie is a rib fanatic. It’s honestly a little scary sometimes.
Only giving it 4 instead of 5 because the sides didn’t live up to the ribs. Will say more after we’ve visited again.

Went on a early Saturday not to busy prolly because of the time. I ordered the pulled pork and brisket. My wife had ½ chicken. Both were fresh and tasty.
One very big plus I love the sauce. They had 6 different kinds and all were very good. I loved the Carolina sauce. But all were very good. I take a star away service was ok nothing great.
I would go back for sure and try something else but mostly to try the sauce.

During my visit to Pit to Plate, I lsampled nearly everything on her tasty menu, including several of their own creations, such as the Chili Mac, which consists of hickory-​smoked brisket and pork and macaroni and cheese. They have their own variation on corned beef and the Reuben sandwich and soon will be introducing a smoked meat loaf to the menu.
Pit to Plate offers the full array — brisket, pulled pork and chicken, beef and pork ribs, smoked turkey, fish and local Cincinnati favorites, kielbasa and mettwursts. They also cater and offer hog roasts.
While meat options are abundant, none of her vegetable sides, such as green beans, cabbage, okra, greens and beans and rice are highly seasoned with meat.
All of the sauces also are made in-​house — all seven of them. They range from tomato-​vinegar sauces of various heat levels, to spicy garlic to a mustard-​based sauce to a horseradish-​based sauce, which owner Dianne Creech recommends for her corned beef.
In fact, she suggests paring all the sauces with certain meats, almost as if she were paring wines instead.
For more about Pit to Plate, read the Barbecued Adventures blog post at