Smoky and savory are the best words used to describe good, as in really good, barbecue, and the meats at Front Range Barbecue are no exception. So expect to see a lot of those adjectives. 

The Menu

Front Range is all about low and slow smoked meats: ribs, pork, brisket, sausage and chicken. These are available as single, two- or three-meat plates or as sandwiches. All include sides that reflect a similar amount of attention. Favorites include potato salad, red beans and rice, and baked beans among others. All plates and sandwiches include a choice of sides, mini cornbread muffins and a small serving of chow chow – more later.

Critic’s Tip

The new venue is small, very small. There are a few outdoor tables, otherwise, it’s hit and miss whether there’s room to dine indoors. Go early or order takeout. The best advice is to be flexible.

On the Table

The smokehouse barbecue burger ($18) is identified as a special, but is frequently available. This was a massive beef patty topped with crispy onion straws, lettuce, tomato, bacon, cheddar and the house tangy barbecue sauce. It was served on a sweet potato bun and came with one side. We opted for savory and slightly spicy red beans and rice made with pieces of Andouille sausage.

The chopped brisket, kielbasa and pork one-meat plates ($28 each) were not skimpy servings. Each came with a choice of two sides.

Smoky, savory brisket was tender with a few burnt ends, topped with those small, crunchy fried onions and three pickle slices. All tables had containers of the three house sauces: mustard wine, sweet-n-spicy and original. Each was distinct. The brisket plate had baked beans and bacon potato salad, both of which I would order again and again. The beans were sweet without being saccharine; the salad was creamy and filling, although a little more bacon wouldn’t have been a bad idea.

Smoky, juicy sliced kielbasa sausage had just the right amount of saltiness. It was easy to see why this rates a spot on the menu. It’s also featured in two different sandwiches, but those come with only side and chow chow, but no mini corn muffins.

Chow chow is a relish made of a brined blend of sliced cabbage, tomatillos and onions. It was piquant without overwhelming the taste buds. This is featured with most menu items and can also be ordered as a side.

The Venue

The new digs were smaller, as previously noted, than expected knowing Front Range’s popularity. Still, it’s a comfortable, almost homey, space. Orders are placed at the counter and food is brought to the table.

Afterthoughts

Front Range Barbecue temporarily closed its Old Colorado City doors more than a year ago for renovation. It found a new home in another part of town, where it soon established itself as a go-to spot no matter the location.

The smoky, savory barbecue and accompanying sides from the Front Range were stellar. Staff was friendly, attentive and appreciative of our presence. It’s always nice when gratitude is reciprocated; we certainly enjoyed our meal and were glad the restaurant is still part of the city’s food scene.

Know Before You Go

Front Range Barbecue

Smoked meats and house-made sides

Location: 2020 Academy Place 

Contact: 719-632-2596; frbbq.com

Entrée prices: $6 to $38

Hours: 12 to 8 p.m. Wednesday-Sunday

Details: Credit cards accepted; outdoor seating.

Favorite dishes: Chopped brisket and smokehouse burger.

Other: Limited gluten-free and vegan options available.

El Paso County Health Department inspection: 51 of 56 items in compliance May 2026.