Corky's Bbq - Katy

The first time here. My wife and I shared the half ribs and BBQ chickens. My boys had pulled pork slides and Mac n cheese with okra. For dessert we share the most important lime cakes, banana pudding and peach-cobbler. Everything was good. We thought the ribs and the sauce were a bit salty. The tea was very good. We liked the Cole Slav, chicken, hush puppies, okra and all desserts. The staff was friendly... they had an Elvis impersonator singing. Clean bathroom, beautiful and bright... I'm sure we're back.

Corky's is the BRISKET and potatoe salad spot in Katy! Ms. Lisa, our waitress, was super friendly and treated all of us with the best hospitality waiting staff provides. The live music is great, and the atmosphere is conducive to an overall GOOD TIME! EASY ACCESS off of I-10. Plenty of parking. There is a drive thru as well here! Overall, the food is good, I'm not sure why people are writing such bad reviews. Try for yourself! Side note: Corky's Management, please have lights installed on your parking lot. Also...keep the thermostat at a comfortable setting. The temperature was dropping outside and in the restaurant! It was very cold, and we were not dining on the patio.

Food was amazing! Anyone that says they don’t like It is nuts and just Texas biased. I’ve been to a ton of bbq places here. And they all mostly suck. It’s food that’s sitting under a heat lamp. This place is made to order and the sides are amazing! Fried pickles were delicious and I don’t like pickles!! And the ribs ordered muddy were soo good!!!!! Soft but still a chews. Fall off the bone enough to not even need my hands to eat them! :

My barbecue companion, Matt, and I ventured through most of the menu, sampling all four main offerings: pork ribs, pulled pork, brisket, and chicken. The St. Louis-style spare ribs were particularly noteworthy. The pork ribs are offered in three styles: 1) dry, 2) wet, and 3) muddy. The dry ribs adhere to Memphis tradition, featuring a tasty dry rub and a generous application of barbecue sauce. The wet ribs draw from a more classic style, cooked with barbecue sauce throughout. The muddy ribs combine elements of both dry and wet; according to Corky’s description, they are "slowly coated in Corky's original BBQ sauce, sprinkled with our dry rub seasoning, then smothered in Corky's original BBQ sauce." All three rib styles impressed me with their robust flavors. I was initially curious about the texture of the muddy ribs but found them to be quite satisfying. The dry rub was notably heavy on paprika, and the meat came off the bone easily without disintegrating. The pulled pork had a pleasant flavor, albeit slightly on the dry side for my taste, which was thankfully resolved with a few drizzles of their standard barbecue sauce (they also offer a spicy variation that was quite good). The grilled chicken was flavorful as well, though lacking a crispy skin. Nevertheless, it was enjoyable, especially when topped with their standard barbecue sauce. The meat was juicy and well-seasoned, making it quite delicious. I was genuinely impressed with the brisket. It had a fantastic bark and a good smoke ring. The slices of fatty brisket were exceptionally moist, with well-rendered fat and a delightful smoky flavor. We also tried several side dishes: coleslaw, green bean casserole, southern corn, and twice-baked potato salad. The coleslaw was excellent, although I would have preferred a bit more freshly cracked black pepper (I’m a fan of it). The green bean casserole, however, was a letdown—I couldn’t quite identify the issue, but it just didn’t work. The southern corn and twice-baked potato salad were both outstanding. The corn was creamy, enriched with cream cheese, and enhanced by onions and peppers—a perfect combination. The twice-baked potato was delightful, with just the right amount of creaminess blended with thinly sliced potatoes. Overall, my first experience at Corky's BBQ was fantastic. They provided excellent service with friendly staff, and the atmosphere was open and comfortable. We even had the chance to chat with the Marketing Director for a few minutes. While I’m not likely to trek all the way from Tomball to Katy just for Memphis barbecue, I would eagerly return if they opened a location in Tomball. Next time, I’ll make sure to try the Texas sausage.

We dined like royalty! We sat at the bar, and our bartender, Evan, did an incredible job serving us delicious BBQ and ice-cold beer. Everything was excellent, and the variety offered was impressive for the price. I highly recommend the dry ribs—they are a true taste of Memphis. I can't wait to return! If you’re unsure about trying this place, just go for it—it’s all fantastic... Delgado approved!