Smoke Point: How Pitmaster Arnis Robbins Created One of West Texas’ Top Barbecue Destinations

# Discovering the Best Barbecue in Texas at Evie Mae’s

If you’re a barbecue lover, you can’t miss out on Evie Mae’s in Lubbock, Texas. Owned by Arnis Robbins, this restaurant is serving up some of the best smoked meats in the state, including pork ribs, green chile cheese sausage, and of course, brisket.

But what sets Evie Mae’s apart is their attention to detail. Every brisket is trimmed and seasoned with a one-to-one salt and pepper mix, then cooked for hours in their smoker. Plus, they’re constantly experimenting with new flavors, like their popular green chile cheese grits.

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**Video Transcript:**

– [Arnis] All right, it’s eight o’clock. And our grocery delivery is here…
– *[source](*

Just outside Lubbock, Texas, Arnis Robbins serves some of the best barbecue in the state at Evie Mae’s, with dishes like pork ribs, green chile cheese sausage, brisket, and more.

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Producer/Director: Connor Reid
Camera: Daniel Geneen, Michael Latchman
Editor: Michael Imhoff

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
For more episodes of ‘Smoke Point’, click here:

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What do you think?

Written by Eater


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  1. Born and raised in Texas, and I can tell you just by looking at the ribs and brisket that it's probably some of the best BBQ money can buy.
    So many people think that if the rib is tender enough to pull the bone out that it's good, not true when I see that I immediately know they won't be worth eating. Nice to see someone with that knowledge. One day I'm going to make it down there to try this place out.

  2. Best BBQ ever! I may be biased but I’m pretty proud of my cousins for creating a business doing something they love! If you haven’t tried it, I highly recommend making the trip. They weren’t ranked top 10 in the state multiple years in a row for nothing.

  3. if he has access to those green chili's… just wash them, Drop in deep fryer hot oil until the outter layer skin peeled, Drained ,Toss some light salt on it in a bowl.. Eat it them smoke briskets!! simple but FIRE!!!

  4. looks great… but…. you are worried about the price of black pepper, yet you buy pre-cut St. Louis style ribs.. buy the full spare, trim it and use the trimming for your sausage

  5. I'm from Central Texas and of course love our style of BBQ however I definitely wanna come out West to check out this spot. Y'all sold me at green chilies. 😋

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