You never know when a good idea may strike. For Joe Johnston, inspiration struck on his frequent business trips to Texas, where he sampled the goods at every barbecue joint he stumbled upon. By the time he found the perfect spot to open a barbecue restaurant in his hometown — a 1929 brick building in downtown Gilbert — he'd already perfected his business plan. And now Joe's Real BBQ stands as a testament to all the good grub he had in the Lone Star State, hawking the best barbecue in the Valley. From smoky, slow-cooked brisket, served sliced or chopped, to chicken, hot links, and ham, the menu of pecan-smoked meats is a carnivore's dream.

Pulled pork is served relatively unadorned, a heap of moist, savory shreds that you can dress up with Joe's original recipe barbecue sauce, or the tangy, hot habanero version. And the pork ribs are as mouthwatering as candy — tender inside, with a thick, brown crust coated in sweet, sticky sauce. BBQ pit beans, old-fashioned cole slaw, and gooey mac 'n' cheese topped with buttery baked crumbs are just a few of the fabulous side dishes, and homemade root beer is a tasty way to wash it all down. When you make your way through Joe's cafeteria-style line, be sure to grab a few toothpicks and wet naps. Trust us, you'll put 'em to good use.