You smell it before you see it. That's the first rule of finding Leo's BBQ Oklahoma City OK. Long before the old gas station on the corner of Northeast 36th and Kelley comes into view, the scent of hickory smoke is already doing backflips in your nostrils. It’s a thick, heavy aroma that clings to your clothes and stays in your hair for three days. Honestly? Nobody’s complaining.
Leo's is a survivor.
In a world where barbecue has become "artisanal" and $30 brisket platters come on pristine butcher paper with a side of pickled red onions, Leo’s remains stubbornly, gloriously old-school. This place opened in 1974. Leo Smith, the man who started it all, had a vision that involved a converted gas station and a whole lot of smoke. He didn't need a fancy PR team. He just needed wood and meat.
Today, his son Charles Smith carries the torch. Charles is a Cherokee Nation citizen, and if you catch him on a good day, he’ll tell you that the secret to the food is basically just love. That sounds like a cliché until you actually bite into a rib that has been sweating in that pit for hours.
What to Actually Order at Leo's BBQ Oklahoma City OK
Most people walk in and get overwhelmed by the menu grid. It looks a bit like a logic puzzle. Don't overthink it. If it’s your first time, you just get the Leo's Special.
It’s a mountain of food. You get ribs, beef (chopped brisket), hot links, and what locals affectionately call "Oklahoma Prime Rib"—thick-cut smoked bologna. Yes, bologna. If you haven't had it smoked until the edges get crispy and the center is tender, you haven't lived.
- The Ribs: These aren't those "fall off the bone" mushy ribs. They have tug. They have a dark, seasoned bark.
- The Hot Links: Be careful. They have a "sneaky" heat. It doesn't hit you immediately, but halfway through the second link, your forehead starts to glisten.
- The Brisket: It’s lean but tender, often served with those crispy black "burnt ends" that most BBQ nerds would fight a stranger for.
The sides are... well, they’re fine. The potato salad is country-style and the beans have a unique tang, but let’s be real. You aren't here for the vegetables. You’re here for the meat and the legend.
The Cake That Stole the Show
Here is the weirdest thing about Leo's BBQ Oklahoma City OK: the most famous thing on the menu isn't even the meat. It’s the cake.
Every dinner comes with a free slice of Strawberry Banana Cake.
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It is a sugar bomb. It’s basically a moist yellow cake with a banana-flavored layer, topped with a white sugar glaze and a heap of sugared strawberries. It’s messy. It’s neon. It’s arguably the best dessert in the state. Guy Fieri even featured it on Diners, Drive-Ins and Dives for a "Dynamite Desserts" special. Usually, by the time you finish the ribs, you're too full to move, but you find a "dessert pocket" in your stomach for that cake. You just do.
The Reality of Eating Here in 2026
Leo’s has changed a bit over the years. For a while, the dine-in experience was the only way to go—sitting at rickety tables, rubbing elbows with strangers while the pitmaster chopped meat with a fervor that looked like something out of a movie.
Lately, they've shifted heavily toward a drive-thru only model or limited hours. As of 2026, the restaurant is often only open on Fridays and Saturdays from 11:00 AM to 6:00 PM.
Check their Square site or Facebook before you drive across town. There is nothing more tragic than pulling into that parking lot on a Tuesday and seeing the "Closed" sign. Also, show up early. They run out of ribs and brisket. If you roll up at 5:00 PM, you might be looking at a bologna sandwich or nothing at all.
Why the Critics are Split
If you look at reviews, you'll see a wild mix. Some people say it’s the best BBQ they’ve ever had. Others complain that the ribs were tough or the service was slow.
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Barbecue is subjective. It’s also temperamental. When you’re dealing with real wood fire and meat that smokes for 18 hours, every day is a little different. Leo’s isn't a polished chain like Rudy’s. It’s a family-run operation in a "funky" building on a "funky" corner. If you want white tablecloths and consistent corporate seasoning, go elsewhere. If you want soul and a piece of Oklahoma history, stay right here.
Survival Tips for Your Visit
If you're planning a trip to Leo's BBQ Oklahoma City OK, keep these few things in mind:
- The Sauce Choice: They have two. Mild is sweet and tangy. Hot is... actually hot. Mix them if you’re feeling brave.
- The "Special Light": If the full Leo's Special sounds like a heart attack on a plate, get the "Light" version. It’s still more food than most humans need.
- Parking: It’s a nightmare. The lot is small and shared with an old gas station vibe. Be patient.
- Extra Icing: You can actually buy a half-pint of the cake icing. Don't tell your doctor I told you that.
Leo’s is more than a restaurant. It’s a landmark. It’s the kind of place that reminds you why Oklahoma City’s food scene is actually interesting—it’s not all just trendy midtown bistros. Sometimes, it’s just a man, a pit, and a strawberry cake.
To get the most out of your visit, verify their current hours on their official Square ordering page or call (405) 651-5367. Plan to arrive at 11:00 AM sharp on a Friday to ensure you get the brisket burnt ends before they sell out.