The Philly Region’s Best Barbecue

I somehow managed to get through the entire spring and first month of summer without having any barbecue. But that drought was happily put to rest Friday when friends John and Rob joined me for lunch at Holy Que Smokehouse in Lahaska, Pennsylvania. 

This was my second visit to Holy Que. The first made a strong enough impression for me to select it as my top dining highlight of 2021. I’ve been eager to get back there ever since, but various obstacles arose and there were a couple other barbecue restaurants I needed to pay a first visit to before doing any repeats. As anticipated, the wait was worth it. 

Lahaska is in a beautiful part of Bucks County and is known mostly for the long-standing shopping and restaurant complex called Peddler’s Village. I have fond memories of my grandfather taking us there for dinner when I was young.

Holy Que, on the other hand, is relatively new, having opened in 2020, and I was fortunate to discover it. Unlike most of Peddler’s Village’s other businesses, they sit right on Route 202 next to the complex’s entrance and I happened to notice their sign while driving by a couple years ago. 

A classic hole-in-the-wall barbecue joint wouldn’t be appropriate to the Village, so it’s not surprising that their interior is quite pleasant. There is a small shop with an ordering counter up front and a couple small dining rooms in the rear.

Their menu features most of the standard Texas barbecue classics but I knew before arriving that I would be getting the same thing as last time –  a two-meat platter with brisket and pork spare ribs. It came with a side and I chose mac-and-cheese.

John ordered a pulled pork sandwich with waffle fries, while Rob, who must be on the Carnivore Diet, kept it simple and went with a half-rack of ribs only. 

It was a short wait for our order numbers to be called and I started snapping photos immediately upon sitting back down.

The odd appearance of the mac-and-cheese notwithstanding, my tray of food was an absolute beauty. Both of the meats had beautiful smoke rings, while the brisket also possessed a nice bark and the ribs were coated with an abundance of visible spices and a light glaze. 

Although the brisket wasn’t dripping with juice, it was moist and very tender. The smoke that the meat received during the cooking process was evident, but its natural flavor was predominant. That was also the case at the better establishments I visited during my 2016 Texas barbecue-themed vacation.

And as was the case last time, the ribs were perfectly done, meaning tender but not quite to the point where the meat was falling off the bone. The smoke flavor was appropriately a little stronger than in the case of the brisket.

As previously alluded to, the mac-and-cheese was a bit odd. It was like cheese soup with pasta. I suppose that would appeal to some people, but I wanted something more classic and will try a different side next time.

John and Rob seemed to be equally pleased with their meals. Rob commented on how meaty the ribs were.

While Jesse’s Barbecue in Souderton, PA, also serves top-notch smoked brisket, with the ribs factored in, Holy Que is unquestionably the best barbecue restaurant I’ve tried in the Philadelphia region. Hopefully it won’t take another year-and-a-half to get back there for more of their wonderful smoked meats.