Our travels and research took us to the deep woods of Texas through Austin & Mesquite, from the infamous Salt Lick BBQ to the fabulous Rudy’s. We ventured through the entire state of Tennessee and learned their style from the World Famous Calhoun’s Ribs, and even headed way up to to upstate New York to learn from the infamous Dinosaur BBQ.
After years of travel, experimentation, and research (it was delicious), we have developed our own unique barbecue. Dare we call it Delmarva Barbecue!
Our huge smoker, which we call Lil’ Reggie, was built for us by J & R Manufacturing of Mesquite, Texas. We literally had to tear off the front of our building to get it in and build the kitchen around this thing! It is completely 100% heated by wood fire, no gas or electric heat! Many barbecue places use gas ovens and add a few wood chips for flavor. This may be fine for them, but we found that when you smoke your meats for 12-16 hours, gas ovens impart a noticeable gas flavor to the meat that true barbecue lovers cannot tolerate!
Our standard cooking temperature is 200 degrees, this means that all of our meats cook for anywhere from 4-16 hours so that they develop tenderness and a delicious smokey flavor that can only come from this patient cooking method.
We use a blend of woods in our smoking process. Fresh hickory is our primary wood. Unseasoned (green) wood is best in the smoking process because it burns slow and the moisture in the wood creates more smoke. We also add a small amount of Jack Daniels barrel wood. These oak sticks are from barrels that have seasoned for years with Jack Daniels Sour Mash. We found a source for them in Tennessee and have them shipped in for us from there.
St. Louis Ribs are definitely our signature rib. They are full spare ribs with the ends trimmed. This leaves just the meaty center cut of the ribs. We use our house rub on them, then smoke them for 3 1/2 to 4 hours. They come out of the smoker and are served with incredible flavor. The smoke and slow cooking make the St. Louis ribs the most flavorful and meaty ribs you will find. They are a bit pink inside, trust us, that is a good thing.
The pink lining that you will find on our tender beef brisket, as well as the ribs is the sign that the meats were cooked in a smoker for a long time. This is truly the mark of authentic barbecue, so dig in, and enjoy the flavors that come from authentic slow cooking.
Recent Reviews
Bethany Blues BBQ
Scott Murri : 5 on 8/11/2025 1:34 pm
Great place. Been a couple times and food delivers. This trip wasn’t that hungry and went with deviled eggs and Mac and cheese. Both top tier. My cohort got a Cuban who also really enjoyed. In the past I’ve got the ribs and spilt with them with a girlfriend and they were a perfect amount of food and didn’t break the bank. Overall good spot for BBQ by the beach
Scott Murri
1754919290
5
5
Bethany Blues BBQ
Michael Miller : 5 on 8/16/2025 10:52 pm
Nestled in the heart of Bethany Beach, Bethany Blues is a warm and inviting barbecue-and-bourbon spot known for its house-smoked Delmarva-style comfort food and spirited, laid-back vibe. My Maker’s Mark paired well with the grilled flat iron steak that was cooked over smoky mesquite wood and unleashed a bold, charred flavor complimented by onion frizzles and flavorful mashed potatoes. Well worth a visit next time you’re in Bethany Beach.
Michael Miller
1755384734
5
5
Bethany Blues BBQ
Matthew Dodds : 5 on 7/27/2025 3:28 pm
This place is always an awesome stop. We try to come here for brunch on Sundays. Our server Morgan was fantastic and pointed out all the specials and helped give us recommendations when we were undecided. The cornbread pancakes are incredible as is Morgan’s Bloody Mary. We were stuffed and happy as we left. This place is awesome.
Matthew Dodds
1753630087
5
5
Bethany Blues BBQ
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