Ro & Co Barbecue: Naples’ Barbecue Obsession

Good barbecue requires time, patience, and someone willing to wake up at an hour most people would consider medically unnecessary. Ro & Co has built its reputation in Southwest Florida by taking that process seriously.

Started by husband-and-wife team Tyler and Jolene Garrison, Ro & Co operates primarily as a Texas-style barbecue pop-up around Naples and Bonita Springs, often appearing at breweries and local events. The setup is relatively simple. The food is not.

The brisket is the reason many people start paying attention. Properly barked, deeply smoky, and sliced thick enough to remind you this came from an actual smoker and not a steam tray. The spare ribs are strong, and the pork belly burnt ends (especially the gochujang version) manage to feel inventive without being gimmicky.

The sides are also worth your time, which is not always guaranteed at barbecue spots. The mac and cheese is rich without becoming gluey, the brisket pinto beans have depth, and the Mexican street corn is a welcome addition. Save room for the banana pudding if possible.

What makes Ro & Co stand out locally is the lack of unnecessary theater. Just people who are clearly serious about smoked meat and happen to be very good at making it.

Locations vary weekly | roandcobbq.com  | Follow Instagram/Facebook for pop-up schedule

Originally published in
The Naples Florida Review.
Read the full edition here.