Tucked into a retail strip at 8901 N 7th St in Phoenix, Little Miss BBQ-Sunnyslope has quietly built one of the most devoted followings in Arizona’s food scene. With a 4.7-star rating across thousands of reviews, this spot is turning heads and satisfying cravings with slow-smoked meats that rival legendary BBQ cities like Kansas City and Austin.
Whether you’re a lifelong BBQ fan or just curious about the buzz, this place deserves a spot on your must-try list. Here’s everything that makes Little Miss BBQ-Sunnyslope so special.
The Brisket That Stops You Mid-Bite
Some foods just make you pause and close your eyes. That’s exactly what happens the moment you bite into a slice of brisket at Little Miss BBQ-Sunnyslope.
Reviewers consistently call it the star of the show, and for good reason.
The brisket arrives with a deep, peppery bark on the outside and an impossibly tender, juicy interior. You can order it lean or fatty — both versions deliver rich, smoky flavor in every bite.
The salt-and-smoke seasoning hits just right without overpowering the natural beef taste.
Staff even hand you a sample while you wait in line, which is a bold and well-earned move. Whether it’s your first visit or your fifteenth, that first slice of brisket always feels like a revelation.
It’s the kind of BBQ that makes Phoenix locals genuinely proud.
707 House Sausage Worth Every Single Bite
Not all sausages are created equal, and the 707 house sausage at Little Miss BBQ-Sunnyslope proves that point beautifully. It has become a quiet fan favorite, even stealing the spotlight from the more talked-about jalapeño cheddar sausage for many regulars.
What makes it so special? The casing snaps with just the right amount of crunch, and the inside stays juicy and flavorful without being dry or greasy.
Tiny flecks of jalapeño run throughout, adding a subtle kick that builds slowly without overwhelming your taste buds.
Unlike a traditional hot link, this sausage sits in its own category — a little smoky, a little savory, and entirely satisfying. One loyal reviewer said they now prefer it over every other sausage option on the menu.
Once you try it, you’ll understand exactly why the 707 keeps people coming back.
Beef Ribs That Demand Your Full Attention
If you have never tried beef ribs before, Little Miss BBQ-Sunnyslope is the perfect place to start. One first-time beef rib customer left genuinely impressed, calling it a highlight that changed how they thought about the cut entirely.
These ribs arrive meaty and bold, glazed with a slightly sweet coating that caramelizes during the smoking process. The result is a sticky, flavorful exterior that gives way to tender, pull-apart meat underneath.
Each bite carries that unmistakable combination of smoke, sweetness, and seasoning that serious BBQ fans chase.
Portions are generous — this is not a dainty rack you finish in three bites. Be ready to commit to the experience.
Paired with a side of cheesy grits or beans, a beef rib at Little Miss becomes a full meal worth every penny of the slightly higher price tag.
Jalapeño Cheddar Sausage for Heat Lovers
Heat seekers and cheese lovers, this one’s calling your name. The jalapeño cheddar sausage at Little Miss BBQ-Sunnyslope has earned its own loyal fan base among regulars who crave bold, punchy flavors with every visit.
Bits of real jalapeño and gooey cheddar are folded right into the sausage mix before smoking, creating pockets of spice and richness throughout. The casing crisps up during cooking, giving you that satisfying snap before the cheesy, spicy interior hits your palate.
It’s smoky, it’s indulgent, and it absolutely delivers.
Visitors who’ve tried both the jalapeño cheddar and the 707 house sausage often say it’s nearly impossible to pick a favorite. Honestly, the smartest move is ordering both.
At a casual, fast-service setup like Little Miss, mixing and matching meats is half the fun of the experience.
Smoked Turkey That Surprises Everyone
Turkey at a BBQ spot often gets overlooked in favor of beef and pork, but Little Miss BBQ-Sunnyslope’s smoked turkey deserves way more credit than it typically receives. Customers who tried it on a whim have described it as scrumptious and surprisingly flavorful.
Smoking turkey correctly is actually harder than it sounds. Too long in the smoker and it dries out; too short and it lacks depth.
Little Miss nails the balance, producing slices that stay moist while absorbing just enough smoke to feel like a true BBQ protein rather than a bland afterthought.
For anyone looking for a slightly lighter option compared to brisket or ribs, smoked turkey is a genuinely satisfying choice. It pairs especially well with potato salad or beans on the side.
Don’t skip it just because it sounds ordinary — this turkey is anything but.
Pulled Pork Done the Right Way
Pulled pork is a BBQ staple, but not every restaurant gets it right. At Little Miss BBQ-Sunnyslope, the pulled pork is moist, well-smoked, and seasoned with the kind of quiet confidence that only comes from knowing exactly what you’re doing behind the smoker.
Reviewers who’ve eaten BBQ across cities like Kansas City and St. Louis have ranked Little Miss’s pulled pork right alongside the best they’ve ever tasted. That’s high praise for a Phoenix spot that many people discover almost by accident while driving through the neighborhood.
The texture is the real win here — no dry, stringy pieces that fall apart without flavor. Every strand carries smokiness and moisture from start to finish.
Order it alongside a scoop of creamy mac and cheese or potato salad, and you’ve got a plate that will absolutely make you want to clear your schedule for a second helping.
Sunday Candied Pork Belly You Cannot Miss
Mark your calendar, because Sunday at Little Miss BBQ-Sunnyslope brings something truly extraordinary to the menu. The candied pork belly is a limited weekend special, and customers who’ve tried it describe it as an unforgettable, must-order experience.
Think tender pork belly slow-smoked until meltingly soft, then finished with a sweet glaze that caramelizes into something almost dessert-like. The contrast between the smoky, savory meat and the sticky-sweet exterior creates a flavor combination that lingers long after the last bite.
It’s indulgent in the best possible way.
One reviewer called it a top-tier item that exceeded everything else on an already impressive menu. Since it only appears on Sundays and sells out fast, arriving early is strongly recommended.
If your weekend plans don’t already include a trip to Little Miss, the candied pork belly alone is a perfectly good reason to rearrange them.
Cheesy Jalapeño Grits Worth the Detour
Grits on a BBQ menu might raise an eyebrow, but one taste of the jalapeño cheddar grits at Little Miss BBQ-Sunnyslope and all skepticism disappears instantly. Seeing grits listed as a side option is unexpected in Phoenix, which makes finding them here feel like a happy little surprise.
The texture is creamy and smooth, with flecks of black pepper and jalapeño woven throughout. Melted cheddar adds richness that makes each spoonful feel like a warm hug.
One reviewer specifically noted that the grits kept pulling them back between bites of brisket, creating a back-and-forth rhythm that made the whole meal feel more dynamic.
Staff will even let you sample the grits before you commit to ordering, which is both generous and smart — because once you try them, you’re definitely getting a full portion. They’re that good, and they’re a genuine standout among the already impressive sides lineup.
Banana Pudding That Rivals Southern Grandmothers
One reviewer from the southeastern United States — where banana pudding is basically a religion — whispered that Little Miss BBQ-Sunnyslope’s version might be the best she’s ever eaten. She added, only half-jokingly, that her grandmother should never find out.
That’s the kind of praise that means something. The banana pudding here is rich, creamy, and perfectly sweet without tipping into sugar overload.
Layers of silky pudding, soft bananas, and tender vanilla wafers come together in a way that feels both nostalgic and genuinely impressive.
Funny enough, several regulars admit they keep meaning to try it but always end up ordering the smoked pecan pie instead. Both choices are excellent problems to have.
If it’s your first visit, the banana pudding is the safer starting point for dessert. You won’t leave disappointed, and you’ll probably be thinking about it on the drive home.
Smoked Pecan Pie That Seals the Deal
Pecan pie is already a beloved Southern classic, but Little Miss BBQ-Sunnyslope does something clever — they smoke it. The result is a dessert that carries a subtle woodsy depth beneath the sweet, nutty filling, making it unlike any pecan pie you’ve had before.
The filling is described as wonderfully gelatinous, melting the moment it hits your tongue. The smoky undertone doesn’t overpower the sweetness; instead, it adds complexity that keeps you reaching for another bite.
It’s the kind of dessert that makes you understand why BBQ pitmasters think about flavor from the very first step to the very last.
Multiple reviewers admit they’ve ordered it on every single visit, abandoning plans to try the banana pudding because this pie keeps winning them over. At a place where the food is already exceptional, the smoked pecan pie manages to be a memorable final note that lingers long after the meal ends.
Potato Salad That Actually Earns Compliments
Potato salad at most BBQ spots is an afterthought — a scoop of something bland that fills space on the tray. Little Miss BBQ-Sunnyslope clearly didn’t get that memo, because their potato salad has been singled out in review after review as a genuine standout.
Reviewers describe it as well-seasoned and fabulous, which is high praise for a side that so often plays second fiddle to the meats. The seasoning is balanced, the texture is on point, and it complements the smokiness of the proteins without competing for attention.
For a family of four sharing a family pack, the portion sizes are generous enough that sides like this don’t disappear in two spoonfuls. Whether you’re a potato salad loyalist or someone who usually skips it, give this version a fair shot.
It might just become your unexpected favorite part of the whole meal.
A Dining Space Built for Comfort and Community
Walking into Little Miss BBQ-Sunnyslope feels immediately different from the original University location. The Sunnyslope spot is larger, newer, and thoughtfully designed to handle both the Phoenix heat and the steady crowds that show up daily before the doors even open.
Inside, the air-conditioned dining room is clean and roomy — a must in a city where summer temperatures routinely exceed 110 degrees. Outside, a covered patio with ceiling fans and misting heads makes al fresco dining surprisingly enjoyable even during warmer months.
The atmosphere is relaxed and casual, with no pressure to rush through your meal.
Parking is abundant thanks to the retail center location, which solves a frustration that visitors to the original Phoenix spot know all too well. One longtime fan admitted they now drive past the closer location just to enjoy Sunnyslope’s superior setup.
The environment genuinely enhances the food, which is already hard to beat.
Staff That Makes Every Visit Feel Personal
Great food gets people through the door, but great service is what turns first-timers into regulars. At Little Miss BBQ-Sunnyslope, the staff has been praised repeatedly for being warm, knowledgeable, and genuinely happy to help customers navigate the menu.
New visitors are greeted with patience and enthusiasm. Staff members offer samples of meats and sides so nobody leaves with regret over what they ordered.
One reviewer shared how a pitmaster named Wayne happily gave a quick tour of the smokers to a curious customer — the kind of hospitality that feels increasingly rare.
Multiple reviews mention specific staff members by name, which says everything about the level of personal connection this team creates. Whether you’re a BBQ expert or someone who has never ordered brisket before, the staff at Little Miss makes you feel like you belong there.
That warmth is as consistent as the food itself.