Blue Ember Smokehouse Co-Owner Spills Beans on WLR Location

Barbecue lovers in Little Rock will soon have a new contender for a favorite when Blue Ember Smokehouse opens a west Little Rock location next year. The chain has locations in Fort Smith and Jonesboro.

Earl Richardson, co-owner and franchiser of Colton’s Steak House & Grill, partnered with Mark Dean, founder of Blue Ember, to bring the restaurant to the corner of Rahling Road and Chenal Parkway.

Dean was already a Colton’s franchisee who owned the Van Buren Colton’s and three Colton’s in Oklahoma before he opened the first Blue Ember in Fort Smith in May 2021, followed by the Jonesboro location in December 2022.

“He does a really good job with Colton’s, and then he’s done a phenomenal job with the two Blue Embers so far, so that’s why we felt comfortable partnering with him and trying to grow the brand for him and for us, as well,” Richardson said.

Richardson said he was encouraged by the success of other local restaurants in the area, including U.S. Pizza. The area around Rahling Road and Chenal Parkway is among the fastest growing in central Arkansas, he said, adding that he hopes Blue Ember will pave the way for additional eateries.

“We’re super excited,” Richardson said. “This location’s just going to be a phenomenal location.”

He said he hopes to open the restaurant in March or April, weather permitting. CDI Contractors should begin construction by next week, he added. The group purchased the 1.4-acre site from PotlatchDeltic for $1.4 million, he said, adding that John Martin of Moses Tucker Real Estate handled the transaction.

“He’s been helping Mark a lot on acquiring sites for Blue Embers,” Richardson said.

Blue Ember will open a location in Texarkana, Texas, in January, he said, adding that the anticipated December opening was delayed due to supply-chain issues. In addition, the group plans to begin construction on a Hot Springs location in the next three or four months in hopes of opening the restaurant in the third or fourth quarter of next year, he said.

Blue Ember offers a range of barbecue, including brisket, pork, sausage, burnt ends, ribs, turkey breast and chicken. Everything is smoked daily, Richardson said, adding that the restaurant smokes its baked potatoes, baked beans and green beans.

“We do use prime brisket, which is unusual,” he said. “Most people use either choice or select, which is a lower grade, but we use prime-only brisket, fresh.”

West Little Rock patrons will soon be able to walk through the doors of the family-friendly, fast-casual restaurant and up to the counter, where a meat-cutter will slice their barbecue before ushering them down the line for fixings.

“It’s a nice, enjoyable family environment,” Richardson said.