When Les Rhodes Jr., first fired up a smoker for friends and family, he wasn’t thinking about opening a restaurant. Barbecue was simply part of who he was.
Born in Victoria, Texas, and raised in Houston, Rhodes learned the art of barbecue at a young age. Growing up surrounded by smokers, family gatherings, and generations of Texas barbecue tradition, he developed a passion that would eventually shape his future.
That future took an unexpected turn in 2019.
“He was coaching at our sons’ flag football game when he decided to try and sell barbecue,” his wife, Chanel, recalls. “The feedback was so good he decided to move forward with turning it into a business.”
What began with barbecue sandwiches served from the sidelines quickly grew into something much bigger. Rhodes dreamed of opening a restaurant where Utahns could experience authentic Texas-style barbecue prepared with patience, premium ingredients, and plenty of smoke.
That dream became LES BBQ in Draper.
After Hurricane Harvey devastated much of southeast Texas, Les and his family relocated to Utah in 2017. They already had family here and had previously attended a wedding in Park City, where they fell in love with the state’s beauty and welcoming people.
“We chose Draper because it was a great location, and Draper is thriving,” Chanel explains.
Today, while the family of seven calls Tooele home, Draper has become the place where barbecue lovers gather for slow-smoked brisket, ribs, pulled pork, sausage, and the restaurant’s growing lineup of Texas favorites. And of course smoked oxtails.
What separates LES BBQ from other barbecue restaurants isn’t just the food.
“Our Texas hospitality and flavor are what sets LES BBQ apart from everyone else,” she continues. “We’re committed to making everyone feel like they’re part of this barbecue family.”
That welcoming spirit and pursuit of smoked meats has earned Rhodes another title as well: Oxtail King.
Long before smoked oxtails became a trend, Rhodes was introducing customers and fellow pitmasters to the rich, flavorful cut. His pioneering approach has inspired countless chefs to experiment with smoked oxtails themselves—and even encouraged others to launch barbecue businesses of their own.
For Rhodes, however, the greatest reward isn’t the recognition.
“He enjoys connecting with new people and bringing people together the most,” she states.
That philosophy extends far beyond Utah’s borders. Through LESBBQ.com, customers across the country can order the restaurant’s premium smoked meats delivered directly to their door.
Shipping barbecue nationwide comes with challenges, particularly ensuring every order arrives on time and at the proper temperature, but the opportunity to share authentic Texas barbecue with customers from coast to coast makes the effort worthwhile.
The family has ambitious plans for the future. They hope to grow their e-commerce business, expand through franchising, and build LES BBQ into a household name for generations to come.
But no matter how much they grow, Utah will always hold a special place in their story.
“We will always love and adore Utah,” Chanel concludes. “The opportunities here are endless, and the people have been more than great.”
For Rhodes and his family, barbecue has always been about more than perfectly smoked brisket or fall-off-the-bone ribs. It’s about gathering around the table, sharing great food, and treating every guest like family—one plate at a time.