When I approached partner Mike Saladino about the inconsistent fare, he responded with an invitation to lunch with Mixon, who was in town for Art Basel Miami Beach. The restaurant had undergone many changes since our last visit, he said. Modifications included additional training for staff as well as layout alterations for the kitchen and prep areas near the two monstrous smokers. Combined, the custom-built smokers can cook more than 1,200 pounds of meat, he added.

Indeed, the fare Mixon offers on our most recent visit is extremely different from what we had previously experienced. This time, the brisket cheesesteak is perfect. Tender, juicy slivers of beef mingle with sautéed onions and mushrooms, all topped with a rich cheese sauce. "They wish they could do something like this in Philly," Mixon says.

The burnt ends swim in a bowl of dark, savory au jus alongside buttered Texas toast. The baby-back ribs exude a sweet aroma of maple powder and fragrant spices. The meat, Mixon explains, isn't supposed to fall off the bone. "When you bite into real barbecue ribs and let go of 'em, they'll stay put, held up by your teeth. If you want falling-off-the-bone pork, get the pulled pork."

Location Info


Pride and Joy

2800 N. Miami Ave.
Miami, FL 33127

Category: Restaurant > Barbecue

Region: Midtown/Wynwood/Design District


Pride and Joy


Lunch and dinner daily noon to midnight.

Cupcake chicken $9.95
Baby-back ribs (full rack) $25.95
BBQ chicken (half) $9.95
Brisket (half-pound) $12.95
Pulled pork (half-pound) $9.95
S'mores $6.95

This barbecue is not only among the best I've tried in Miami but also among the best of my life. But it's also a giant leap from the fare we ate just days earlier. Mixon assures us the quality of barbecue at Pride and Joy will now match this level.

"We are turning out a good product now," he says. "And even when you tried the food before, it was still better than anything else you had in Miami."

Myron Mixon is a confident man who knows barbecue, probably better than any other chef in the nation. But the greatest challenge here will be consistency. In order to live up to expectations, it isn't enough to serve the best barbecue to two food critics one day. Pride and Joy must provide good barbecue every day. Once Mixon achieves that goal, he can tell the rest of Miami to just eat some ribs and kiss the ring.

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My Voice Nation Help

I do not understand the smack this man is talking. Has he tried his own food? Surely he knows it's not the best.

I had high hopes, but this place just isn't very good. The ribs were very bland, and they were a little tough. The mac and cheese lacked salt. The greens had no flavor and no meat. The cornbread tasted like lemon cake, and it was cold. The barbecue sauces were like sugar syrup with a little fruit and/or tomato flavoring. Embarrassingly bad. There was no salt or pepper on the table. The service was slow.

Why would you say silly things like, "it was still better than anything else you had in Miami"? That's just crazy. It's not even close. Shorty's is bad, and it's better than this. And the prices at Pride and Joy are about double what they should be.

This is not the first time a TV chef has let me down. Mario Batali's restaurants are not good, either. The Sonny's BBQ in Homestead is way better than Pride and Joy, and it's much cheaper. 

Some people say it has good days and bad days. There's a word for a restaurant like that: BAD. If a restaurant is ever bad, then it's bad. The good days don't matter.

Don't believe everything you see on TV. I will never waste my time or money at this place again.


Poor quality control, arrogant management and high prices.  Save yourself the headache and order Chinese delivery.