Welcome to Sparks BBQ

We are now open in our new location at 201 E. Front St., just  two blocks West in the heart of Downtown Traverse City! 

  We are Traverse City’s PREMIER restaurant specializing in authentic BBQ. We proudly serve handcrafted BBQ powered by our 100% wood powered smokers. We have no stove, no oven, no microwave, no flat-tops, its either cooked in our smoker or its served cold.  Founded in 2015 by Pitmaster Dean Sparks, Sparks BBQ has quickly become the leader in authentic BBQ in all of Michigan and likely further.  Sparks is a self taught pitmaster learning in his backyard and through years of practice and dedication he has perfected the craft of BBQ.  In 2015 he decided to take it on the road, literally, with a mobile style pit bbq food trailer.  After just one year of operations with its overwhelming support from the community he then moved operations inside at 439 E. Front Street, Traverse City in early 2016.  Sparks BBQ model of excellence includes not only the quality of foods served but the service itself, everyone is welcomed like family and treated like our best friends.

Your Pitmaster, Dean Sparks

OPEN 7 DAYS A WEEK FROM 11:30AM-9:00PM (or sellout)

We offer Dine-in or carryout with a full bar.  Call 231-633-7800 to place an order. 

Our 201 E. Front St.

sparks BBQ Menu

We Offer Catering

Did you know we also offer catering? Call us at 231-633-7800  for more information and additional items not listed below.


By The Pound (48 hour notice required)

Pricing for pickup only - onsite operations, service and delivery extra

Baby Back Ribs = $27/rack*

Beef Brisket Roasts = $25/lb*

Pulled Pork Roasts = $15/lb*

Pulled Chicken Pieces = $15/lb*

BBQ Sauce = $11.50/24oz & $40/Gallon

Buns = $1.50/each

Creamy Coleslaw = $20/third pan, $30/half pan & $55/full pan

Pit Roasted Beans = $20/third pan, $30/half pan & $55/full pan

Broccoli/Bacon/Blue Slaw = $35/half pan & $70/full pan

* = Meats served in their whole roasts forms.  It will be your responsibility to slice/shred them.  This is done to provide the freshest possible product to your table.  When roasts are presliced or shredded they do 3 things very quickly which effect quality, 1. Cool rapidly  2. Change color from pink to grey  3. Begin to toughen losing their tenderness and smoke flavors along the way

Use the following guidelines for your estimating your needs.  We recommend that you exceed your estimates by a minimum of 20% so that you do not run out of food.  Every event has contingencies, or unknowns, and its our belief that its better to have a little extra food than not enough.  We can help you understand how to best preserve any leftovers you may have.  We recommend two sides per person regardless if its a plate or sandwich being served.

Meats: 1/2lb per person if serving plate style & 1/4lb per person if serving sandwiches

Sides: Third pans serve 16, Half pans serve 24 and Full Pans serve 48 (serving size = 5.5oz cups-provided)

Children: Children under 10 count as a half person, children over 10 count as full adults

Vegetarians: Most of our sides are vegetarian and our rolls are whole grain.  Suggest a medley of sides and a roll for their entree or seek new friends