There is something unmistakably Texan about pulling into Ten50 BBQ and catching the smell of wood smoke before you even reach the front door.
For more than a decade, Ten50 has been serving Richardson with a style of barbecue rooted in patience, tradition, and doing things the hard way on purpose. Inside the former warehouse turned meat-market-style smokehouse, brisket is sliced to order, smokers run for hours on real wood, and families gather around trays piled high with barbecue and homemade sides.
The idea for Ten50 was shaped by a longtime passion for restaurants, hospitality, and Texas barbecue shared by Preston Evans and his late father, John Evans. After embarking on a barbecue tour across the country in 2012, the team returned inspired by the techniques and traditions behind some of the nation’s most respected smokehouses. While they admired the craftsmanship of Central Texas barbecue, they also recognized an opportunity to create a restaurant that offered that same caliber of food in a format that felt approachable, reliable, and community-centered.
“We wanted to serve Prime barbecue on a consistent basis, seven days a week.”
Richardson quickly became the obvious place to build it. The original property at 1050 N. Central Expressway offered a unique opportunity: a 20,000-square-foot warehouse with industrial zoning that could be reimagined into a large-scale smokehouse built for gathering. The name itself came naturally from the address, reflecting the restaurant’s straightforward approach from the very beginning.
The building feels intentionally Texas. There is plenty of room for large groups, outdoor smokers working throughout the day, and an energy that manages to feel both lively and relaxed at the same time. Whether it is a weekday lunch crowd, a family dinner, or a table full of friends sharing brisket and ribs on a Friday night, Ten50 was designed to bring people together.
At the center of it all is the barbecue itself.
Ten50 stays committed to traditional offset smokers fueled by real wood, following the same tried-and-true methods Texas pitmasters have used for generations. Their philosophy is intentionally simple: salt, pepper, smoke, and time. But behind that simplicity is a tremendous amount of work.
Before meats ever reach the cutting block, pitmasters spend up to 12 hours trimming, seasoning, smoking, and carefully monitoring every step of the process. Led by pitmaster William Weisiger, the barbecue program reflects the restaurant’s commitment to doing things traditionally and consistently, without shortcuts. It is a process built on patience, repetition, and attention to detail, something the team believes guests can taste immediately.
“Our approach to barbecue is simple: salt, pepper, smoke, and time.”
For first-time visitors, the team recommends the “holy trinity” of Texas barbecue: brisket, ribs, and sausage. Homemade sides and desserts complete the experience, with favorites including potato salad and key lime pie. Everything is made fresh daily using carefully sourced ingredients, reinforcing the restaurant’s commitment to consistency and quality.
That consistency extends beyond the food. The ownership group credits the restaurant’s longevity to a shared vision, mutual trust, and respect for one another’s strengths. Each partner brings different experience and skill sets to the business, but all remain focused on the same goal: outstanding food and genuine hospitality.
Over the years, Ten50 has also become deeply woven into the local community. Located just steps from City Hall, the restaurant partnered with the City of Richardson during the redevelopment of the property in 2013. Since then, relationships with neighbors, businesses, charities, and longtime regulars have continued to grow alongside the restaurant itself.
Reaching the 10-year anniversary in August 2024 felt especially meaningful for the team, not only because of the milestone, but because many employees who helped open Ten50 are still part of the restaurant today.
That momentum has continued into the restaurant’s next chapter with the recent opening of a second Ten50 location in Dallas. While the expansion marks an exciting step forward, the foundation remains the same: real wood, traditional barbecue methods, and a commitment to consistency and hospitality.
That steady approach is part of what has made Ten50 more than just another barbecue spot. For many locals, it has become woven into the rhythm of life here. A dependable place to bring out-of-town guests, gather after games and events, celebrate milestones, or simply satisfy a barbecue craving on an ordinary Tuesday.
In a city that continues to grow and change, Ten50 has earned its place as a true Richardson Original.
Ten50 BBQ
https://www.ten50bbq.com/
1050 N Central Expy, Richardson, TX 75080
(855) 783-1050
