Sometimes the best food discoveries are the ones we didn’t see coming.
At the end of a quiet cul-de-sac at the west end of Goleta we accidentally — and happily — discovered some of the best barbecue we’ve ever tried: Mylestone Barbeque Co.
After returning recently from one of our periodic sojourns to Italy, Team Let’s Go Eat was thinking more about crash dieting than finding new restaurants.
But we heard about a good band playing at Draughtsmen Aleworks in Goleta, so we went to check it out on a recent Sunday.
The music was good, but holy cow, what was that amazing smell?
Owner and pitmaster Charles Myles cleared up the mystery when he told us, “On Sundays, barbecue days, I do pork belly burnt ends, pork spareribs, tri-tip sandwiches and chicken leg quarters.”
So much for the diet.
What are you doing way out here, we asked between bites?
“Part of the appeal of most of the known barbecue places is that they’re not in the middle of Main Street,” he explained. “They’re always off the beaten path.
“My craft,” he added, “creates a lot of smoke, so if I brought this to the middle of town, I’d have to compromise my product.”
Draughtsmen has a large outdoor patio with seating, a stage for bands, and often hosts events like trivia and yoga nights.
And, more important, for barbecue, good ventilation.
Myles was born in Santa Barbara and grew up in Lompoc, but his family history resonates with Southern barbecue culture.
“My dad was from Houston, my mom’s side all in New Orleans,” he said. “I grew up with jambalaya, corn bread and sweet potato pie.”
And coming from a large family, “Cooking for groups is second nature to me,” he added.
Mylestone Barbeque Co. owner and pitmaster Charles Myles was born in Santa Barbara and grew up in Lompoc, but his roots are in the Southern barbecue culture — and you can taste it in his ’cue. Credit: Rob Raede / Noozhawk photo 
The delicious secret to the Mylestone Barbeque Co. ribs are the spices, according to pitmaster Charles Myles. “It’s a recipe from my dad, a dry rub with a unique flavor profile, and all sourced from quality suppliers,” he says. Credit: Mylestone Barbeque Co. photo 
Pork belly burnt ends on the grill. Credit: Mylestone Barbeque Co. photo 
Smash burgers are also a hit with customers. Credit: Rob Raede / Noozhawk photo 
Draughtsmen Aleworks is a natural pairing with Mylestone Barbeque Co., and it also hosts the popular pit stop at its brewery at 53 Santa Felicia Drive off Hollister Avenue. Credit: Rob Raede / Noozhawk photo 
How ’bout a smash burger? Credit: Rob Raede / Noozhawk photo 
The complete meal. Credit: Mylestone Barbeque Co. photo
After finishing school, he worked a series of retail and office jobs, but he quickly realized that cubicle life wasn’t for him.
“I wasn’t happy at all in a desk job,” he shared. “I needed an outlet that was more creative.”
So in 2019 he decided to start cooking.
“I had no idea how to start,” he told us, “so I went around to places just asking if I could cook there. Draughtsmen happened to need someone for Tuesday night Trivia.”
After a successful run of Tuesday nights, the Draughtsmen people recruited Myles to add Sunday afternoons.
“Beer and barbecue go hand in hand,” Draughtsmen co-owner Tami Snow told us. “It’s a great pairing, especially on a Sunday afternoon with friends and great music.”
These days Myles and Draughtsmen have dropped the Tuesday nights, and settled into a schedule of barbecue on Sunday afternoons, and smash burgers (with the same seasonings) on Friday nights.
So what’s the secret to his great tasting food?
“The spices,” Myles confided. “It’s a recipe from my dad, a dry rub with a unique flavor profile, and all sourced from quality suppliers.”
On Sundays, he starts cooking the ribs at 6 a.m., so they get five hours plus before the first customer arrives.
And on the first Sunday of each month he adds a slow-roasted brisket option as well. He starts cooking that the night before.
His menu also has a range of side-dish options.
“Depends on the season,” Myles said, “but I’ll often have tri-tip chili, mac and cheese, potato salad, slaw, and garlic butter green beans.”
And you can take some of that magic home with you, because Myles sells his spice packages online.
Myles told us he’d consider adding more days at Draughtsmen, but the spice business and his catering keep him pretty busy.
“I’d like to grow to maybe three or four days a week,” he said. “Maybe add to the team.”
Looking around, we asked, what team?
“Well, me,” Myles admitted with a laugh.
Finishing up our conversation, we asked Myles what he’d like Noozhawk readers to know.
“I just try to make peoples’ day a little better,” he said, “and I put everything I’ve got into it every time.”
We say, make your way down that nondescript cul-de-sac in Goleta, and prepare for a happy discovery.
Locals Only
Tri-tip is regional and popular, but try the pork belly burnt ends, plus the ribs. Pro tip: The Mas Macho Mexican Amber Lager goes great with the food.
When You Go
Mylestone Barbeque Co. is located in the Draughtsmen Aleworks’ Goleta location at 53 Santa Felicia Drive, north of Hollister Avenue to the west of Hollister Village Plaza.
Draughtsmen is open 3 to 8 p.m. Monday through Thursday, noon to 9 p.m. Friday and Saturday, and 11:30 a.m. to 8 p.m. Sunday
Mylestone Barbeque Co. opens at 4 p.m. Friday and 11:30 a.m. Sunday until the food is sold out. Owner Charles Myles can be contacted at mylestonebbq@gmail.com or 805.637.7386.
There is lots of street parking, and there’s parking on the dirt lot behind the brewery.
