Updated: Dec 10, 2021
We were down one Trailhead for this week’s trek. Roy was on the DL following the strain and physical punishment of last week’s hike up Yonah Mountain. We were all exhausted after that brave venture (kids will read about it in history books). Those of us with licks of sense rested to let our bodies recuperate, but not Roy. He played Pickleball. Hell, Roy is Pickleball. He’s so Pickleball, his name should be “Vlassic” Trimble.
What’s the downside of being a jock and giving 100% of 110%? You take up residency on the disabled list. We dedicated our hike on the Arabia Mountain, Klondike, and Forest Trails Loop to our brother in ice packs.
Like last week’s journey, our venture was a look straight into the jaws of death. This time we hiked across slippery rock surfaces with moist moss as slick as greased Teflon laying in wait. It had rained the night before, making our hike a scary prospect (lesser men would scream in fright). But determined Trailheads are like the U.S. Postal Service––“Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift competition of their appointed rounds.” Unless, you know, your boss removes sorting equipment and cuts hours and things like that. But unlike the postal folks, we always deliver. Maybe the postal service should offer a barbecue reward at the end of delivery routes.
The hike featured a serving of delicious irony as our Trail Master Guy proclaimed any Trailhead who slipped and fell may be subject to expulsion from the corps. As you might have guessed, five minutes after making his edict from the mountain, Guy fell on his ass. We decided to keep him in our group, though–– Guy’s the only one who could get us safely back to our cars.
It was a vigorous adventure, and we worked up an honest, ravenous appetite. We caravanned to Dilworth’s BBQ in Lithonia. This place tucked in an unassuming shopping plaza and has the slogan, “Where we let the meat do the talking.” Fair enough, meats––talk away! We're all ears.
Dilworth’s serves smoked chicken, sausage, BBQ ribs, BBQ rib tips, salmon, fried catfish, brisket, fried pork chop, and smoked turkey leg. That’s a lot of meat talking, and we placed our orders. Trailheads do not compare notes before ordering (keep that in mind the next time you play Trailheads trivia), and in this case, four of us (Brad, Guy, Steve, Patrick) ordered the BBQ rib tips. That's something we don't see often on menus. George was the outlier going for the pulled pork, which he described as “sumptuous.” That’s a right purty word for swine, but okay, sumptuous it is.
This joint offers a big bang for your barbecue buck. The prices are shy, and the portions are generous and intimidating. Dilworth’s offers two sauces, a sweet one with a savory spice kick and a spicy concoction that will give your tastebuds what-for.
We agreed the BBQ rib tips were mighty tasty. Once you worked your way around the bones and fat, the smoky morsels of meat were delectable rewards. Brad declared the collard greens were perfectly salted and cooked (this Alabama dude knows his greens). We were intrigued by the side dish of fried cabbage, but unfortunately, it was sold out. As was the slaw. That’s the penalty we endured for lunching late. The other sides–– baked beans and potato salad, were authentic and tasted like what you’d pack on a picnic. Steve thought the beans would have been better with some bacon, but then again, what food wouldn’t be better with bacon?
We’re stumped on that question.
Trailheads are big fans of Dilworth’s and recommend it when you’re walking the rocks in Lithonia.
Just mind your step on wet days. Guy reports rocks don’t have much give.
Rating: Four Ribs*
1544 Wellborn Rd.
Lithonia GA 30058
*About Our Barbecue Rating System
Trailheads do not claim to be food experts, epicureans, or sophisticated palettes. We are hungry hikers who attack a selected barbecue venue and ravage our way through whatever smoked fare and fixings they’re dishing.
Our reviews feature what we believe are the highlights of the menu we sampled. So our intent is not to trash talk the saintly folks who tend to smoldering smokers on hot, humid summer days. They are sacrificing themselves in the noble art of smoking meats and feeding the drooling masses. Many are independent entrepreneurs who are the backbone of this humming American economy.
Now that you know our standards, you may wonder why every barbecue place gets a four ribs rating. The answer is easy: we have acclaimed designers in our group, and they think the ribs graphic looks cool.
Who are we to argue? Enjoy.