A new chapter has begun for Dickey’s Barbecue Pit in downtown Rifle, Colorado, as local entrepreneur Cobus van Rooyen officially takes over ownership of the popular restaurant. While the change in ownership marks an important milestone for the business, customers can expect the same authentic Texas-style barbecue, warm hospitality, and family-friendly atmosphere that have made the restaurant a favorite gathering place in the community.
Van Rooyen assumed ownership of the Dickey’s Barbecue Pit located at 117 W. 4th Street earlier this summer on National Brisket Day. The restaurant was previously operated by franchisee Pasang Sherpa and his family, who spent more than a decade serving residents of Rifle and surrounding communities while building a loyal customer base.
Although the ownership transition took place quietly behind the scenes, the restaurant remained open throughout the process, ensuring that regular guests experienced uninterrupted service. More importantly, the recipes, smoking techniques, and commitment to quality that have defined Dickey’s Barbecue Pit remain firmly in place under the new leadership.
A Local Business Owner with a Passion for Community
Before entering the restaurant industry, Cobus van Rooyen built an extensive career in the pool and spa business. For nearly 15 years, he worked as both a manager and owner-operator in the Fort Worth, Texas area, gaining valuable experience in customer service, operations, and running successful small businesses.
Several years ago, van Rooyen and his family relocated to western Colorado in search of a different lifestyle. The move was driven by a desire to raise his children in an environment surrounded by mountains, rivers, and outdoor recreation.
According to van Rooyen, Rifle immediately reminded him of home. The area’s natural beauty, welcoming residents, and strong sense of community convinced him that it was the ideal place to settle down with his family.
His decision to purchase the Dickey’s franchise was motivated by more than business opportunity. It represented a chance to become part of an established local institution that has served generations of customers while continuing to invest in the Rifle community.
Inspired by Family and Community
Van Rooyen says his primary motivation for relocating was giving his children the opportunity to grow up enjoying the outdoors instead of spending most of their time in urban surroundings.
He explained that Rifle’s landscape and close-knit community reminded him of the environment he grew up in, making it a natural fit for his family.
When the opportunity arose to purchase the local Dickey’s Barbecue Pit, he viewed it as more than simply acquiring a restaurant. Instead, he saw the chance to continue the legacy created by the previous owners while preserving a place where local residents gather to enjoy great food together.
Before finalizing the purchase, van Rooyen spent time observing the restaurant’s atmosphere as a customer. Watching families share meals, friends catch up over barbecue, and neighbors connect reinforced his belief that the restaurant held an important place within the community.
He believes restaurants often become gathering spaces where relationships are strengthened and memories are made, and he intends to maintain that welcoming environment for years to come.
Continuing a Tradition of Authentic Barbecue
One of van Rooyen’s top priorities is ensuring that longtime customers continue receiving the same authentic barbecue they have come to expect.
Rather than making dramatic operational changes, he plans to preserve the traditions that have helped make Dickey’s one of the most recognizable names in barbecue.
That commitment includes maintaining the restaurant’s focus on premium ingredients, consistent preparation methods, and friendly customer service.
Guests visiting the Rifle location will continue enjoying the familiar menu filled with slow-smoked meats and classic Southern-style side dishes that have defined the Dickey’s experience for decades.
A Brand with More Than Eight Decades of History
Dickey’s Barbecue Pit has a rich history dating back to 1941, when the first restaurant opened in Dallas, Texas. Over the decades, the family-founded company has grown into one of the largest barbecue restaurant brands in the United States while remaining committed to traditional Texas barbecue techniques.
The company’s signature cooking process relies on smoking premium cuts of meat “low and slow” for several hours using a proprietary applewood pellet blend. This careful preparation allows brisket, pulled pork, chicken, ribs, turkey, and sausage to develop rich smoky flavors while remaining tender and juicy.
Unlike many quick-service restaurants, Dickey’s continues emphasizing handcrafted barbecue that requires patience and time rather than shortcuts.
This long-standing dedication to authentic smoking methods has helped establish the brand as a trusted destination for barbecue enthusiasts across the country.
A Menu Filled with Smoked Favorites
Customers visiting the Rifle restaurant can continue enjoying the extensive menu that has become synonymous with Dickey’s Barbecue Pit.
Among the most popular selections are slow-smoked beef brisket, pulled pork, smoked chicken, kielbasa sausage, and tender turkey.
Guests can pair these signature meats with traditional barbecue sides including creamy coleslaw, barbecue beans, potato salad, macaroni and cheese, baked potatoes, and buttery rolls.
The restaurant also offers hearty options such as fall-off-the-bone pork ribs, smoked chicken wings, giant loaded baked potatoes topped with barbecue, smoked ham and cheddar sandwiches, and rotating seasonal specials.
Whether dining in, ordering takeout, or catering events, customers continue to have access to a wide variety of barbecue favorites suitable for families, gatherings, and celebrations.
Serving Rifle Since Opening
Since opening its Rifle location, Dickey’s Barbecue Pit has introduced local residents to authentic Texas-style smoked barbecue. The restaurant quickly established itself as a favorite destination for families, workers, travelers, and barbecue enthusiasts seeking slow-smoked meats prepared fresh each day.
Its convenient downtown location has made it a popular stop for both lunch and dinner, while catering services have supported numerous local events, business meetings, and celebrations.
The restaurant’s reputation has been built not only on its food but also on consistent customer service and a welcoming atmosphere that encourages guests to relax and enjoy time together.
Honoring the Previous Owners
Van Rooyen has also expressed appreciation for the foundation established by former franchise owners Pasang Sherpa and his family.
Their years of dedication helped build the restaurant’s loyal customer following and establish Dickey’s as a respected dining destination within the Rifle community.
Rather than replacing what has worked well, van Rooyen intends to build upon that success while introducing his own passion for hospitality and local engagement.
Maintaining continuity for employees and customers has been a central focus throughout the ownership transition, allowing the restaurant to continue operating without interruption.
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