The Mason Dixon Line is a significant, imaginary border in the United States, acting as a symbolic divide between cultures and the historical differences between the North and South. While it still serves as a landmark to some Americans today, here in Dubuque, Mason Dixon refers to an upscale, downtown Saloon that bridges the divide between deliciousness and good old-fashioned fun.
In June 2010, father and son duo Dennis and Joe Hefel set out to establish a sports bar with a nightclub feel in downtown Dubuque. Joe was already running Gin Rickey’s, but he wanted to expand by introducing food. Dennis told Joe and his wife Kari, the current owners, that he was all in as long as his signature ribs, perfected from years of preparation and practice on the farm, could be on the menu. With this agreement in place, the three created a down-home menu, including Dennis’s seasoning and dry rub, along with his late wife’s homemade BBQ sauce recipe right off the farm in Sherrill. All this combined with Joe’s intent to create a rustic, southern country feel, and Mason Dixon Saloon was born.
Joe and Kari Hefel are no strangers to the food industry. The two met while he was bartending at Riverside Bowl, sharing with Kari his dreams to open his own establishment one day. This dream became a reality. With over 33 years in the business, Joe opened his first bar Gin Rickey’s in 2006. From there, Joe’s simple upbringing on the farm set the tone for Mason Dixon Saloon. Using Linda Mae’s BBQ sauce was a way to honor Joe’s mother who was never able to see his success but always encouraged him to follow his passion to start his own business.
Offering delicious smoked meat options was critical. They also decided to make their own coleslaw, salsa, and all but one wing sauce, including their own ranch, which customers love.
These meat options are prepared on the two in-house charcoal cookers that Dennis made himself, complete with rotating grates. Dennis has used his talents to make several cookers over the years, including the two at the saloon, one at his farm, and even smokers for people who have requested one.
The baby back pork ribs are slow cooked with Dennis’s dry rub and since the process is quite labor intensive, they are offered two days each week, Thursdays and Sundays. Typically, the customer demand surpasses the supply, so those wanting to try them need to get there early. This same dry rub is used on all menu items at Mason Dixon.
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