Cannon's Rib Express en Portland

🕗 horarios

comentarios 5

• 

  Nate Hart

  :: 12 May 2018 15:47:41

  Love this place! It's great BBQ, and I make sure to stop here every time I'm in town. Their pork ribs are to die for, and there's something so wonderful about sopping up the extra sauce with a couple pieces of white bread. Definitely worth a visit.

• en

  Bobby DICKEY

  :: 03 May 2018 16:59:32

  Food is good but they are OVERPRICED and give out the smallest side dishes known too man!! The Owner needs to fix this and consider bigger sides and better prices! But again the Food is good!

• en

  Wendy Giarro

  :: 22 April 2018 19:35:28

  Don't judge a book by its cover. This little shack may not look like much, but it's some of the best barbecue I've had. A little pricey but worth it.

• 

  Merlia Norris

  :: 15 March 2018 17:27:47

  First and foremost, very nice people. Great service. Everything is homemade and authentic. The ribs fall of the bones and the sides are wonderful. Dessert too! Yummm. Great vibes and the jazz music sets it off.

• en

  Charroll Bailey Bailey

  :: 04 October 2017 13:56:28

  My 12 year LONG search for descent BBQ and specifically brisket, led me to Cannon's. Yes I am from Texas and it seems like a LOT of people are confused about this type of food. On their menu they had ROAST BEEF BRISKET. What is the world is this...a new type of food. It is either roast beef or it is brisket. It cannot be both and just the sound of it being both is rather gross. But I went ahead and got the "roast beef brisket' and it was fair. The biggest problem with Cannon's and all the the BBQ places in Oregon is that they don't know how to serve their food for the maximum freshness. They gave me a big plastic to-go container with thin pieces of meat. Naturally the meat is going to DRY out very quickly. The best way to take home your meat in to cut the portion you want (and not slice it into thin pieces until you are ready to eat it) and wrap it in butcher paper and then saran wrap in order to hold in the MOISTURE. I keep wondering HOW MUCH MONEY, HOW MUCH money is it going to take to pay just a half way descent BBQ owner in the South to come up here and start up a restaurant and ; therefore, to do it RIGHT.