Phil's BBQ opened its Santee location on October 30, 2012, leasing approximately 7,000 square feet at the Old Trolley Square on Mission Gorge Road as the San Diego–founded chain's East County outpost. The 1998-founded brand's mesquite-grilled baby back and beef rib program has expanded from four employees to more than 400 across locations in Point Loma, Rancho Bernardo, Temecula, and San Diego International Airport, with the Santee kitchen serving the same proprietary rub and sauce formulas. A full-service bar pours regional craft beers alongside the rib, chicken, and sandwich menu, with colossal onion rings and fresh-cut fries as the top-selling sides. The catering division handles on-site event service throughout San Diego County, including outdoor community gatherings at venues including Mast Park on Carlton Hills Boulevard. Ingredient sourcing for the scratch-prepared slaw and seasonal sides taps the same quality pipeline as Sprouts Farmers Market on Mission Gorge Road. The mesquite-grilling process fires baby back ribs over hardwood at sustained temperatures above 400 degrees Fahrenheit, producing a char-crusted exterior around a pull-apart interior across both pork and beef rib formats.