Ribs Pull Right Off The Bone At This Idaho Smokehouse Where The Biggest Platter Arrives On A Trash Can Lid
A barbecue platter served on a trash can lid sounds like a dare. At one Idaho smokehouse, it’s simply the biggest meal on the menu.
The lid comes piled high with smoked meats, and one lid can feed two hungry people with leftovers to spare. It all lands inside an old building with a plain front that gives away almost nothing.
I like places that skip the fuss and let the smoke do the talking. The brisket here goes fork-tender, and the ribs come off the bone with a little competition-style tug.
Then there’s a house-made huckleberry barbecue sauce, which might be the most Idaho move a pitmaster could make. I can’t imagine a better excuse for a drive north, and honestly, who could say no to dinner on a lid?
A Sherman Avenue Smokehouse Worth Pulling Over For
Smoke drifts out onto Sherman Avenue, and that’s usually the first clue. The Relic Smokehouse and Pub sits on the east side of Coeur d’Alene, far from the busiest lakefront stretch.
It’s a barbecue restaurant first and foremost. Brisket, ribs, pulled pork, and smoked prime rib anchor the menu, with plenty of surprises along the way.
You’ll find it in the Idaho Panhandle, a region better known for lake cruises and ski slopes. That makes a serious smoker setup feel like a happy bonus for anyone passing through North Idaho.
The Relic has also competed in the Idaho’s Best contest, putting it in friendly rivalry with smokehouses across the state. That kind of company says something about the cooking happening behind the counter.
The menu stretches well beyond a simple meat-and-two-sides plate. Lamb sliders, smoked salmon, Cornish game hen, and a Reuben all share space with the barbecue classics.
Still, one item steals every conversation, and it involves a piece of hardware. A trash can lid, to be exact, piled with meat and served right to the table.
Before we get to that lid, though, the building deserves a closer look. It’s older than you might guess from the curb.
Old Walls Behind An Unassuming Front
Drive past too quickly and you could miss it entirely. The Relic Smokehouse and Pub lives in a historic building with a front that keeps its secrets.
The address is 1901 Sherman Ave, Coeur d’Alene, ID 83814. Sherman Avenue is the city’s main east-west artery, so getting there from downtown takes just a few minutes.
The name fits nicely, doesn’t it? A relic is something old that people hold onto, and the building plays that role well.
Inside, the wood-heavy room has been compared to sitting inside a giant barrel. Warm timber everywhere makes the smell of hickory and brisket feel right at home.
That smell is half the welcome. Smoked meat hits you the moment the door swings open, long before a menu reaches your hands.
There’s no glossy makeover here, and that’s part of the appeal. The plain exterior keeps expectations low, which makes the first plate land even harder.
For Coeur d’Alene residents, it’s the kind of spot you pass a hundred times before finally stopping. Once you do, Sherman Avenue starts looking a little different.
Dinner Served On A Trash Can Lid
Yes, it’s a real trash can lid. A clean, galvanized one, heaped with smoked meats and set down like a trophy.
The Relic calls it the Trash Can, and it’s the biggest platter on the menu. It’s built for sharing, with enough meat for two people and plenty left to carry home.
Servers have been known to steer first-timers straight toward it. When a busy holiday crowd fills the room, the lid still comes out looking ready for a family photo.
Why a lid instead of a plate? Mostly because a plate couldn’t handle the load, and the joke lands every time.
Bring a friend or two and a plan for leftovers. The lid rewards groups who like to pass things around and argue over the last rib.
It’s also the easiest way to sample the whole smoker lineup at once. Brisket, ribs, and other meats share the same metal real estate, so nobody has to choose.
Families celebrating something, road-trippers hungry for a story, and barbecue fans chasing variety all get their money’s worth. Just leave a little room for what comes after.
Ribs With A Pitmaster’s Tug
Here’s a small barbecue lesson that comes straight from the owner. Smoked ribs aren’t supposed to collapse into mush like baked ones.
In competition circles, a proper rib has a gentle tug before the meat lets go. The Relic Smokehouse and Pub smokes its ribs that way on purpose.
So what does that mean on your plate? The meat pulls cleanly off the bone with a bite, leaving a neat white bone behind.
Half racks pair nicely with a side of corn or one of those Idaho potatoes. Combo plates let you match ribs with brisket or chicken if you can’t decide.
The ribs arrive without a heavy coat of sauce. That leaves the smoke and the bark front and center, with sauce waiting on the side.
Fans of soft, fall-apart restaurant ribs might need a minute to adjust. Barbecue purists, meanwhile, will recognize the texture right away and nod along.
Ribs also show up on the Trash Can lid, of course. If you’re splitting that monster platter, call dibs early, because ribs tend to vanish first.
Brisket That Surrenders To A Fork
Brisket is the most talked-about item at The Relic, and it’s easy to see why. Thick slices come out tender enough to cut with a fork.
Some fans have compared it to Texas barbecue, which is high praise this far from Austin. For an Idaho smokehouse, that comparison carries real weight.
You can order it a few ways. There’s a brisket basket, a combo plate with two sides, and of course a generous share on the Trash Can lid.
Slices arrive dry, meaning unsauced. That’s a choice, and it lets the beef and its smoky crust speak for themselves before any sauce joins in.
Brisket is tricky to get right, even for seasoned pitmasters. Long, slow smoking turns a tough cut into something soft, and timing matters every step of the way.
Should a slice ever miss the mark, the staff has a habit of making it right. That kind of care matters at a place built around one demanding cut.
Pair it with beans and mac and cheese for the full plate. Or keep it simple with a smoked baked potato and call it lunch.
Smoked Prime Rib And A Famous French Dip
Prime rib usually lives in a steakhouse oven. At The Relic Smokehouse and Pub, it spends time in the smoker instead.
That smoked prime rib has become one of the most mentioned dishes on the menu. It brings a gentle smokiness to a cut that’s normally all about roasted beef.
Then there’s the French dip, another crowd favorite. It’s one of the dishes people bring up most after brisket and ribs.
A French dip lives or dies by its beef, and smoked meat gives it a serious edge. Dunk it, take a bite, and repeat until the cup runs dry.
Sandwich lovers have even more to explore. A Reuben, pulled pork sandwiches, and lamb sliders all hold their own beside the bigger platters.
These are smart picks for lunch, when a whole lid feels a little ambitious. They still deliver smoke without needing a nap afterward.
The menu tends to shift with specials, so prime rib availability is worth confirming. Calling ahead before the drive saves you from heartbreak at the counter.
Three Sauces And A Huckleberry Wildcard
Meat arrives naked here, and the sauces wait in a lineup. Three come with most meals, so you can build your own flavor mix.
There’s a regular barbecue sauce, a hot barbecue sauce, and a hot mustard. Each one changes the brisket in a different way, and mixing is encouraged.
Now for the most Idaho detail in the building. The Relic makes its own huckleberry barbecue sauce.
Huckleberries grow wild in the Panhandle mountains, and North Idaho treats them like gold. Putting them in barbecue sauce feels both unexpected and completely right.
The huckleberry sauce is sold by the bottle, too. It makes a sneaky souvenir for friends back home, and it beats another keychain.
Servers keep the sauces coming if you run low. That’s handy when you’re halfway through a Trash Can lid and still experimenting.
Hot mustard fans should try it on pork first. Then try the huckleberry on brisket, and see which combination wins your table’s vote.
Moose Turds, Piglets, And Other Silly-Named Starters
Ordering Moose Turds out loud takes a little courage. They’re bacon-wrapped jalapeños stuffed with cheese, and the name is pure North Idaho humor.
Don’t let the name scare anyone off. Bacon, cheese, and a pepper’s gentle heat make a strong opening act for a smoky meal.
Then come the Piglets, which feature pulled pork. They’ve earned a reputation as some of the best pulled pork on the menu.
Lamb sliders bring something you rarely see at a barbecue joint. Tender and juicy, they’re a fun switch for anyone tired of the usual beef and pork.
The kitchen has been known to share samples of candied bacon with curious diners. Sweet, smoky, and crisp, it shows how much fun the owners have with their smoker.
A smoked salmon plate rounds out the lighter choices. It’s a nod to the Northwest waters, served with the same smoky touch as everything else.
Starters here are a great way to stretch a visit. Order a couple for the table while everyone debates the main event.
An Idaho Potato Gets Its Turn In The Smoke
Some visitors stop in just for a baked potato, and nobody blames them. This is Idaho, after all, and spuds are practically a state treasure.
The Relic’s baked potatoes take a trip through the smoker. That gives a familiar side a deep, smoky flavor that stands out from the usual foil-wrapped version.
They can be ordered loaded, turning a side into something closer to a meal. Pair one with a half rack and the plate looks pretty complete.
Smoke lovers will find plenty to like here. Folks who prefer a milder spud might want to add extra toppings to balance things out.
Baked yams join the potato lineup for anyone wanting something sweeter. They’re a cozy match for brisket on a cold Panhandle evening.
Out-of-state travelers often hunt for a genuine Idaho potato while they’re here. This one comes with a barbecue twist that makes the road trip story better.
Potatoes sit among the most mentioned items on the whole menu. For a place built on meat, that’s quite the compliment to the humble spud.
Collard Greens, Cucumber Salad, And The Great Side Debate
Collard greens in North Idaho? They’re on the menu here, and they get a surprising amount of attention.
The side lineup goes well beyond the basics. Mac and cheese, barbecue beans, coleslaw, corn, side salads, and a cucumber and onion salad all make appearances.
Mac and cheese draws strong opinions on both ends. Some treat it like its own food group, while others find the portion a bit small.
That split is part of the fun, honestly. Order a few sides for the table and let everyone pick their own favorite.
The cucumber and onion salad offers a cool, crisp break from rich meat. It’s a smart choice when the brisket and potatoes start ganging up on you.
Corn shows up often on combo plates, and it pairs well with ribs. Beans bring a hearty, saucy bite that matches the smoker theme.
Combo plates usually come with two sides. That’s enough to try something familiar and something new without overdoing it before dessert.
Smoked Apples For The Grand Finale
Dessert gets the smoke treatment too. Smoked apples served with ice cream close out the meal in a playful way.
Warm fruit with a hint of wood smoke makes a smart ending for a barbecue dinner. It feels like a campfire treat that moved indoors.
Not every smokehouse bothers with something this creative. Most stop at a slice of pie, but The Relic keeps the smoker working right to the end.
It’s a fun one to share, especially after a Trash Can lid. A few spoons and a single bowl can settle the whole table nicely.
Servers here have a reputation for keeping things light. A silly game with a can of whipped topping once turned dessert into a highlight for one visiting family.
Kids especially tend to love that kind of goofiness. It turns dinner into a memory instead of just another meal out.
If you’re too full, ask about boxing some up. Smoked apples reheat well, and a late-night spoonful at home sounds pretty good.
Live Music And Servers Who Know Your Name
Live music plays here on select occasions, giving dinner a relaxed, neighborly feel. It suits the wood-heavy room perfectly.
The staff is a big part of the draw. Friendly servers joke with tables, offer menu advice, and keep sauce cups full without being asked.
Some regulars even call ahead to see if their favorite server is working. That’s not something you hear about at chain restaurants.
The owners clearly love what they cook. They chat with diners, share photos of their creations, and treat newcomers like longtime regulars.
Busy nights can mean a short wait, especially for big groups. Staff tend to bring menus to waiting parties so the decision-making starts early.
Outdoor seating is available too. On a warm Coeur d’Alene evening, eating brisket outside with live music nearby sounds pretty ideal.
The crowd mixes locals, travelers, and families celebrating something. It’s a place for out-of-town friends, birthdays, and the kind of hard workday that calls for brisket.
Plan Around The Early-Week Closures
Early in the week, the smoker takes a break. The Relic Smokehouse and Pub closes a couple of days each week, so check hours before you drive.
It opens late morning on its open days, which makes it handy for lunch or dinner. Evening hours run a little later toward the weekend.
Prices land in a moderate range for barbecue. The Trash Can lid costs more, but it feeds a crowd and usually sends leftovers home.
Getting there is simple from anywhere in Coeur d’Alene. Head east on Sherman Avenue, and follow your nose the rest of the way.
Bigger groups should consider calling ahead. Takeout is another solid option if you’d rather enjoy your brisket by the lake.
So is it worth the trip? For anyone curious about real smoked meat in North Idaho, I believe the answer leans firmly toward yes.
Come for the lid, stay for the huckleberry sauce, and grab a bottle on the way out. Your future sandwiches will thank you.
