Lunchtime rush at Gus’s Barbecue in South Pasadena. The diner’s ownership has changed hands, and it has undergone a remodel recently. (Irfan Khan / Los Angeles Times)
Hannah Geddis, 30, savors Memphis-style baby back ribs at Gus’s. (Irfan Khan / Los Angeles Times)
David Cooper savors a beer-braised Texas brisket sandwich at Gus’s. (Irfan Khan / Los Angeles Times)
The new owners of Gus’s Barbecue, Chris Bicos, left, and his brother John, in their South Pasadena restaurant. (Stefano Paltera / For The Los Angeles Times)
Susan Price shows off Gus’s famous burger, left, and Memphis-style baby back ribs. Both are Gus’s Barbecue specialties. Gus’s was listed as one of the best barbecue joints in the country by Open Table. (Irfan Khan / Los Angeles Times)
Gus’s famous burger is topped with cheddar cheese, applewood smoked bacon, shredded onion strings and a mixture of Gus’s barbecue sauce and roasted garlic aioli. (Irfan Khan / Los Angeles Times)
Gus’s BBQ sliders are three mini cheeseburgers with cheddar, shredded onion strings, Gus’s barbecue sauce and roasted garlic aioli. (Irfan Khan / Los Angeles Times)
Shredded onion strings are among the starters. (Irfan Khan / Los Angeles Times)
Cast iron cornbread, made with sweet Pennsylvanian corn and served with a side of jalapeno jelly. (Irfan Khan / Los Angeles Times)
Southern smokehouse chili: Nebraska Angus topped with cheddar cheese, diced red onion and pickled jalapenos. (Irfan Khan / Los Angeles Times)
Red velvet cake, a triple-layered Southern favorite. (Irfan Khan / Los Angeles Times)
Gus’s mosaic greets customers at the front door. (Stefano Paltera / For The Los Angeles Times)
The original sign was preserved during a renovation of Gus’s, which started in October and finished this spring. (Stefano Paltera / For The Los Angeles Times)
