I visit Mark’s Bark in the off season. During football season I stay home and pray to the football gods. Wish Mark was open days other than Sunday. If not for the bbq signs it’s hard to tell what is inside. The building is nondescript. Inside you can tell it use to be a bar.
In the back is where the magic happens. I was told they smoke their meats in a mixture of hickory and mesquite wood. Baby back pork ribs were tender, moist, had a smoky aroma and delicious flavor from the slightly spicy dry rub. Mark wouldn’t give me info on the secret ingredients other than chili powder and black pepper. His secrets would be safe with me. I’m too busy eating to start my own restaurant.
Beef brisket had delicious bark and was tender and juicy.
Pulled pork was moist and had a delicious bark from the dry rub.
Pork belly had a real nice bark on the end pieces. Moist, tender, and full of flavor from the dry rub and smoke.
Pandesal roll was warm and had a mild sweet flavor. I was told they get them from a National City bakery.
They had bbq sauce with 3 levels of spiciness. I chose the sweet bbq sauce and it was thin, sweet, and had a bit of tanginess. I used it for dipping and it added nice flavors to the meat.
I’m glad to see the many additions to the menu since Mark first opened. Next time I visit I’m gonna try the chicken. Mark’s Bark has been a great addition to the neighborhood and I wish he was here when I lived here.
3641 Madison Ave
San Diego, CA 92116