Big Baldy's Bac-Woods Bar-B-Q

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814 E Us Hwy 60
Monett, MO 65708

Phone: (417) 235-6595

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Neighborhood: Monett

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  3.9 stars - Based on 18 votes

#3 out of 39 restaurants in Monett

#1 of 1 Barbecue in Monett

5 star				5 votes	28%
4 star				11 votes	61%
3 star				0 votes	0%
2 star				0 votes	0%
1 star				2 votes	11%

Top Reviews of Big Baldy's Bac-Woods Bar-B-Q

12/25/2023 - MenuPix User

12/01/2023 - MenuPix User

02/12/2021 - MenuPix User
The very worst food ever..........two dinners with sides......everything tasted old, frost bitten just plain yucky....unfriendly staff...and a long wait for the $44.00 worth of garbage they called BBQ. And gave a $6.00 tip for take out! Never again.

12/11/2020 - MenuPix User
After being basically quarantined to our homes for months, we decided to just get in the car and take a ride out of town. So we headed west out of Springfield. After going through several nice little towns, we arrived at Monett. As we drove by Big Baldy's Bar-B-Q with the Texas Bar-B-Q sign the parking lot was full of cars. As we really weren't hungry right then and we figured it would be crowded we decided to stop in on our way back. After driving through several more small towns/neighborhoods, we headed back, all the while thinking about that "Texas Bar-B-Q" coming up in Monett. After stopping and getting out of our car, I didn't smell any of the smokey fragrance you normally get at a Bar-B-Q place. Went inside and it did have that down home, country atmosphere. You place your order at the counter. I looked up at a very large menu. I looked and I looked. Finally I looked at my husband and asked, "Where's the Texas Bar-B-Q?" He said, "They have ribs." That was it!!! No sliced, no chopped, no pulled, no chicken....just ribs. I did see Bar-B-Q beans and another side involving Bar-B-Q that I've since forgotten. We like ribs so we decided on the 3-rib lunch, w/2 sides. I got broccoli and okra. It was quite obvious both vegetables came frozen out of a bag. The breaded okra was poured out of said bag into a deep frier basket. Multiples of the cut okra was still stuck together and while the breading and outside of the okra was hot the inside was barely thawed. The veggies were the 'best' part of the meal! Now, I was raised on a farm and we had both pork and beef raised right there on the farm. I think I have a pretty good idea how a rib looks. Out of the 6 ribs we got every single one had a ball and joint. I've never seen that in a rib before. The bones were big. In fact the bone consisted of at least 75% of the rib. The other 25% was made up of 15% fat (I'm talking about soft, greasy fat), 5% gristle, and 5% meat. Since you're only given small plastic utensils for eating, I was having a time finding the meat on the one rib I did try to eat. Now, again where I come from, you pick up the rib with your fingers and eat it that way. I think if I had bitten into one of those big blobs of greasy fat, I probably would have thrown up all over the table. I brought the other two home where I heated and using a real knife and fork, managed to cut away the meat from those two ribs. I could have easily piled every bit in a 1/4 cup measurer. Needless to say, we will never go back. I might add it wasn't the friendliest place we've been. So Big Baldy, you need to remove that Texas Bar-B-Q sign because you do not have it. I have lived in 3 areas of Texas for a total of about 9-10 years with a large portion of that time in west Texas where they know Bar-B-Q.