Some Detroit barbecue spots open with a big splash and vanish within a few years. This one opened in 1984 and is still taking orders on the city’s east side.
Ask around Michigan about ribs and rib tips, and one family name keeps coming up in the conversation. People drive across town for it, and at least one fan drove about 500 miles from Wisconsin just to try it.
The building is plain, the menu is focused, and the family story runs deep. Keep reading to learn where it is, what to order, when to go, and the honest tips that will help your first trip go smoothly.
An East Side Address With Decades Behind It
The spot locals keep pointing toward is Nunn’s Bar-B-Cue II, found at 19196 Conant, Detroit, MI 48234, in the United States. It sits on the city’s northeast side, along a working stretch of Conant Street.
Nothing about the outside screams for attention. The building is unassuming, and that seems to suit the place just fine.
Inside, the business is a barbecue restaurant built around a short list of priorities. Ribs, rib tips, chicken, and shrimp share the spotlight with a lineup of Southern sides.
The family has been running it since 1984. That is more than four decades of serving the same neighborhood, which says plenty in a city where storefronts change hands often.
The menu leans heavily on takeout, and many customers grab their orders and head home. Others come in curious, ask questions, and leave with a new favorite stop.
Most people who mention the place talk about ribs first. Rib tips come up almost as often, which explains why so many Michiganders send newcomers straight to this corner of Detroit.
So the address is set, the hours are posted, and the grill is ready. The next question is how a family barbecue joint lasts this long.
The Family Story Since 1984
Back in 1984, the Nunn family put their name on a barbecue business in Detroit. That name is still on the sign today.
Family-run is not a marketing phrase here. The son of the man who started it all can still be found around the restaurant, greeting customers and keeping the legacy rolling.
There is also a fresh chapter in the story. The restaurant has shared that Mr. Nunn himself recently came back to make sure the grill work is done the way it has been for decades.
That kind of hands-on return matters to longtime fans. Some customers have been coming since they were kids, and their parents loved the place before them.
Three generations of the same family eating the same ribs is a quiet kind of success. It does not show up in flashy ads, but it shows up at the counter every week.
The Roman numeral in the name hints at a bigger history too. Still, this Conant Street location is the one carrying the torch for many east side regulars.
Old school roots, family faces, and a founder keeping watch over the grill. That is a solid foundation for everything on the menu.
Ribs That Built the Reputation
Ribs are the headline act, plain and simple. They are the single most talked-about item tied to this restaurant by a wide margin.
Fans describe them as tender, with meat that falls apart and a real grill-smoked flavor. That smoked character is a big reason people call it down south style barbecue.
Orders come in slabs, with small end and large end options. Knowing which end you prefer helps when you call or step up to the counter.
One professional chef who returned home to Detroit after cooking in Denver said this was the barbecue place that finally met his standards. He ordered three times in a row and kept coming back.
The restaurant has also made a point that its meat is not cooked with lighter fluid and has not been in over 16 years. That detail matters to people who care about how barbecue gets made.
Not every slab lands perfectly for every customer, and a few have found them tough. Most of the chatter, however, keeps circling back to tender ribs and a sauce worth talking about.
Ribs got this place on the map. The next item on the menu might be what keeps it there.
Rib Tips Worth the Trip
Plenty of Detroiters will tell you to skip straight to the tips. Rib tips are the second most mentioned item at the restaurant, and their fans are loyal.
They show up tender and coated in a well-liked barbecue sauce. Some customers have admitted they had to stop themselves from finishing the whole dinner in one sitting.
Rib tip dinners are a popular order, often paired with two sides. The tips are also sold by the quart.
A quart is a serious amount of food. Fans say it can easily feed three people, which makes it a smart pick for family nights.
Word of mouth plays a big role here. Relatives tell relatives that the rib tips are not expensive, and newcomers show up ready to test the claim.
A few customers have wished the portion were a bit bigger for the price. Others think it is a fair deal, especially by the quart.
Even critics of other menu items tend to make an exception for the tips. Several have said they love them so much they keep ordering no matter what.
Call it the rib tip loyalty program, minus the punch card.
Sauce Talk on Conant Street
Barbecue debates often come down to sauce. Here, the house sauce gets almost as much attention as the meat it covers.
Fans describe it as tangy with a little spice. That combination seems to win over first-timers fast.
The sauce is a big part of why the ribs and rib tips earn repeat orders. People mention it again and again when they talk about what keeps them coming back.
A first-time customer who came in craving real Southern barbecue left praising the sauce. She planned to return the very same day and bring her mom along.
Of course, taste is personal. A few customers have called the sauce just okay on a given day.
Still, the overall picture is clear enough. For many people, this sauce is the signature that ties the menu together.
If you like your barbecue with a bit of tang and a bit of kick, this is a good place to test your preferences. Just plan for extra napkins in the takeout bag.
Chicken, Shrimp, and Catfish on the Board
Ribs may carry the name, but the rest of the menu has its own following. Chicken and shrimp both appear on the board alongside the pork.
The half chicken has fans who call it tender and juicy. One customer from Wisconsin ordered it after driving all those miles and said it lived up to years of waiting.
Catfish is another favorite for some. Regulars suggest asking for it fried hard if you like a firmer finish.
Pork chops also earn praise, with some saying they taste homemade and are among the biggest they have ever had. A pork chop sandwich is part of the lineup too.
Turkey chops come up now and then, adding a little variety for people who want something different.
Not every non-rib item hits the mark for everyone. Baked chicken has drawn some complaints, so ordering grill favorites is a safer first move.
Think of the ribs as the main stage and these dishes as a strong supporting cast.
The Southern Sides Debate
Every barbecue plate needs backup, and the sides here spark lively conversation. The lineup includes candied yams, mac and cheese, greens, black-eyed peas, baked beans, potato salad, coleslaw, corn muffins, and fries.
Yams are among the most mentioned. Plenty of people call them a highlight of the plate.
Potato salad has some strong supporters. One skeptic of restaurant potato salad called it the best she had found at any restaurant.
Black-eyed peas are praised as well seasoned, and some find the greens hand cooked and satisfying.
Here is the honest part. Mac and cheese draws mixed opinions, with some loving it and others calling it a miss.
Some longtime fans feel the sides have changed over the years. The restaurant has said it brings those comments to Mr. Nunn personally.
A practical tip from regulars is to anchor your order with meat. Then pick sides that tend to earn the most praise, like yams or potato salad.
Corn Muffins, Fries, and Small Extras
Small add-ons can turn a good order into a complete meal. Corn muffins are one of the extras people mention by name.
Crinkle cut fries also make appearances in barbecue orders. Fans say they come out cooked in fresh oil.
Coleslaw is available too, a classic partner for ribs and rib tips.
Desserts show up on the menu as well, including a 7Up cake. It has not won everyone over, so treat it as optional.
One detail worth knowing is that side portions were reduced at one point. Some customers felt a $4 side was steep after the change.
That makes the extras a choose-wisely situation. Pick the ones you know you will enjoy rather than ordering everything on the board.
A corn muffin with a rib tip dinner keeps things simple. Sometimes the smallest item in the bag is the one that finishes the meal right.
Inside a No-Frills Room
Fancy decor is not part of the plan here. The restaurant is unassuming, and the focus stays on the grill and the counter.
Many customers treat it as a takeout stop. Orders are prepared, bagged, and handed over, often to regulars who have done this routine for years.
That setup has its own kind of charm. It is common to strike up a conversation with someone in line who has been ordering here for over a decade.
Those quick chats can be useful. Longtime customers are often happy to point first-timers toward their favorite slab or side.
The space works best for people who care more about the food than the furniture. It fits quick lunches, family dinners picked up after work, and weekend cravings.
Do not expect a long sit-down experience with a big dining room. Expect a neighborhood barbecue counter that has been doing its thing since 1984.
Sometimes the plainest rooms hold the longest stories.
Welcome Mat and Honest Bumps
A good welcome can make a first visit feel like a family reunion. Some customers describe exactly that, saying the staff seemed genuinely happy they stopped in.
Friendly service comes up often in positive accounts. The order taker is sometimes described as nice and helpful with menu questions.
Meeting the founder’s son adds a personal touch for many. It reminds people that real family members still run things.
Fairness calls for the other side too. Some customers have reported rude moments or mixed-up orders.
The restaurant has acknowledged being shorthanded at times. Busy periods can lead to backups at the counter.
The simple fix is to check your bag before leaving. Make sure your slab size, sides, and extras match what you ordered.
Patience helps, and so does a friendly attitude at the counter. Most visits go smoothly, and many customers leave feeling like part of the family.
Who Will Love It Most
Some places try to please everyone. This one mostly aims at barbecue lovers, and that focus shows.
Rib fans are the obvious match. If your ideal dinner is ribs or rib tips with a couple of Southern sides, this place speaks your language.
Families do well here too, thanks to quart orders that can stretch across several plates.
Road trippers and food explorers have also made the trip. A 500-mile drive from Wisconsin proves the reputation travels far beyond Detroit.
Longtime Detroiters with family traditions tied to the place will find plenty of nostalgia.
On the flip side, people who mainly want sides or a sit-down experience may want to adjust expectations. The meat is the safest bet, and the room is built for quick pickups.
Bring an appetite for barbecue and a flexible mindset. That combination tends to deliver the best results here.
Hours and Timing Strategy
Late-night rib cravings get extra support on weekends. Friday and Saturday hours stretch until 11 PM.
Monday through Thursday, the restaurant runs from 11 AM to 9 PM. Friday opens at 11 AM and closes at 11 PM.
Saturday hours run from noon to 11 PM. Sunday goes from noon to 9 PM.
That schedule covers lunch breaks, dinner runs, and weekend evenings. Weekend mornings start a little later, so plan around the noon opening.
Timing matters for another reason. Walk-in orders can sometimes mean a wait of 30 to 40 minutes during busy stretches.
Regulars recommend calling your order in ahead of time. The restaurant can be reached by phone, and the number is listed on its website.
A quick call before leaving home can save a long wait at the counter. Your ribs will be ready right when you are.
Money Matters at the Counter
Budget planning is easier with a few real numbers in hand. Rib tips have a reputation in local circles as not being too expensive.
One customer paid around $25 for a rib tip order with sides. Another spent about $55 on a small end slab plus two quarts of rib tips.
Sides have been priced at about $4 each after portions were reduced. Some longtime customers were not thrilled by that change.
Card payments carry an extra processing charge. Bringing cash can help you skip that fee.
Quart orders tend to offer the best value for groups. Since a quart can feed about three people, splitting one makes the math friendlier.
Meat-focused orders often give the most satisfaction per dollar. Many regulars build their order around ribs or tips first.
Spend smart, share the quart, and save room for one well-chosen side.
A Detroit Classic Still Firing Up
Forty-plus years is a long run for any restaurant. For a family barbecue spot on Conant Street, it is a statement.
Nunn’s has had good days and rough patches, like any busy kitchen. Yet the ribs and rib tips keep pulling people back across generations.
The founder’s return to oversee the grill signals that the family still cares about getting it right. That matters to customers who grew up on this barbecue.
The smart move is easy. Call ahead, order ribs or rib tips, choose sides that earn the most praise, and check your bag before you go.
Bring cash if you want to avoid the card fee. Consider a quart if you are feeding a crowd.
Michigan locals send people here for a reason, and that reason usually comes in a slab or a quart. Detroit has plenty of stories, and this one still has smoke rising from the grill.
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