Some folks will happily drive half an hour or more just to grab dinner from a small take-out window on the east side of Minneapolis. The scent of hickory smoke drifts down the block, giving away the location long before the sign does.
What keeps people coming back is a slab of ribs that has been cooked low and slow, plus a house sauce with a loyal following. This little spot has been around since the late 1960s, quietly building a reputation across the state.
There are no fancy dining rooms and no corporate polish here, just old-school barbecue done the way it has always been done. Keep reading to learn where it is, what makes it special, and everything you need to know before you go.
A Landmark Take-Out Window On East 38th Street
The address to plug into your phone is 2814 E 38th St, Minneapolis, MN 55406. Ted Cooks 19th Hole BBQ sits right in a residential pocket of the city, blending into the neighborhood instead of shouting for attention.
The place runs as a take-out-only operation, so there is no sit-down dining room. You order, you wait a short while, and you carry your food home or to a nearby spot.
That simple setup is part of the charm. There is nothing complicated about the experience, and regulars appreciate how straightforward it all feels.
The smoke gives the location away before the building does. People mention catching the scent a block or two out, which is a pretty reliable sign you are headed the right way.
With a rating of 4.4 stars across more than a thousand entries, it has clearly earned a place in the local barbecue conversation. For a small window on a quiet street, that is no small feat.
Roots That Stretch Back To 1968
Longevity is rare in the restaurant world, and this joint has it in spades. The business traces its start back to 1968, which means it has been smoking meat for well over half a century.
That kind of history means something to the people who grew up nearby. Plenty of longtime locals remember stopping by back in their high school days, and some still return decades later.
The name itself carries a bit of old-school character, nodding to the golfing idea of the nineteenth hole, the spot where you relax after the game. It fits the laid-back, no-frills spirit of the place.
Being a survivor from another era gives Ted Cooks a certain staying power. It has outlasted trends and stuck to its roots the whole way.
People often describe it as a genuine piece of local history, and that reputation is well earned. Few barbecue spots anywhere can claim this kind of run.
Slow-Smoked Ribs That Pull In The Crowds
Ribs are the headliner here, and they show up in conversation more than any other item on the menu. Regulars talk about slabs that come out fresh and tender, cooked with real patience.
Both pork and beef ribs make the lineup, along with rib tips for folks who want that particular cut. The full slab is a popular pick for anyone feeding a group or simply committing to a big meal.
People point to a dry rub with strong flavor and a smoky character that runs through the meat. When everything lines up, the ribs earn glowing praise for being meaty and satisfying.
Consistency is the goal every restaurant chases, and some days deliver better than others. The best batches leave people planning their next trip before they have even finished eating.
For many, the ribs alone justify the drive from other corners of the metro and beyond. That pulling power is exactly how a small spot builds a big name.
The House Sauce With A Cult Following
Beyond the meat, the sauce here has developed a devoted fan base all its own. It gets described as sweet, tangy, and thick, with a bit of heat mixed in for good measure.
One of the nicer touches is that you can specify the heat level you want. That flexibility means both mild-sauce fans and folks chasing more spice can order it their way.
Some people love the sauce so much they say they would return for it alone. That is a strong endorsement for something that usually plays a supporting role.
You can also get sauce on the side for more control, which comes in handy if you like dressing your own plate. Extra sauce is a common request, and for good reason.
A memorable sauce can turn a decent meal into a signature one. Here, it is a big part of why the food sticks in people’s minds long after the meal is over.
Jojo Potatoes And Comfort Sides
Sides are where the comfort-food side of the menu really shines. The jojo potatoes, sometimes piled right on top of the meat, get a lot of love from regulars.
The jojos are thin slices closer to fried potatoes than thick wedges, and you can order them plain or covered in sauce. Some people even take them home and crisp them up further in the oven to suit their taste.
Baked beans round out the lineup with a traditional, familiar style. Coleslaw, potato salad, corn muffins, and red beans and rice also make regular appearances.
Southern-style options like black eyed peas and collard greens turn up too, giving the menu a homestyle feel. Desserts include peach cobbler and sweet potato pie for anyone with room to spare.
Doubling up on a favorite side instead of a second option is a move plenty of people swear by. When the jojos are involved, that decision practically makes itself.
Friendly Faces And A Simple System
Service here keeps things easy, which fits the whole take-out format. Ordering over the phone is described as simple, with pickup times that tend to land right on schedule.
Speed is another plus that comes up often. Many people report short waits, sometimes no more than ten minutes for a fresh order.
The staff often gets described as friendly and quick, with a happy vibe behind the counter. That kind of energy makes the pickup feel welcoming rather than rushed.
Now and then the kitchen crew plays some music while they work, adding a little atmosphere to the wait. It gives the short stop a bit of personality.
A smooth, kind, no-nonsense experience is what regulars seem to value most. When the system runs well, grabbing dinner becomes the easiest part of the day.
Who Loves This Spot The Most
Loyal fans of this place come from all sorts of backgrounds. Some drive thirty minutes across town whenever a barbecue craving hits, especially transplants who grew up around the food elsewhere.
Folks who moved here from Chicago and other barbecue-loving cities have found a reliable go-to. Even a visitor from Florida walked away pleasantly surprised by what Minnesota had to offer.
Weekend families lean on it as a dependable option when nobody feels like cooking. It has become an ole reliable for households that want a hearty meal without the effort.
Because it is take-out only, it suits people who prefer eating at home or bringing food to gather with others. The messy-but-worth-it kind of meal is right at home on a kitchen table.
Newcomers and longtime locals alike tend to leave curious to try more of the menu. That mix of first-timers and regulars keeps the line moving.
Hours, Prices, And Planning Your Visit
Timing your trip is worth a quick look before you head out. The spot is closed on Mondays and opens at 11 AM the rest of the week, running until 9 PM Tuesday through Sunday.
Most meals land in the twenty to thirty dollar range, though larger orders and full slabs can climb higher. Individual items like meat-only portions and combo plates give you options at different price points.
Since it is take-out only, plan to carry your food elsewhere to eat. There is no dining room, and there is no restroom, so factor that into your plans.
Calling ahead is a smart move given how accurate the pickup times tend to run. It saves you a wait and gets your food ready right when you arrive.
Ted Cooks 19th Hole BBQ has spent decades earning its following one slab at a time. For a slow-smoked meal with real history behind it, the short drive and the quick stop tend to feel more than worth it.
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