Barbeque and Texas go hand in hand. This large state is proud of its slow-smoked meats, and the ultimate Texas BBQ mainstay is ribs. Texas offers a rib-lover’s heaven, with family-owned restaurants that have been passed down through the centuries and more recent eateries that are pushing the flavor envelope. Prepare yourself on a culinary journey to discover the best ribs in the Lone Star State, regardless of your preference for them to be dry-rubbed, covered with tart sauce, or falling off the bone.
Terry Black s Barbecue (Austin, Dallas)
History and Legacy: The original Black’s Barbecue was established in Lockhart, Texas, in 1932, and Terry Black’s Barbecue is a Texas tradition. Pitmasters have perfected their art for four generations, guaranteeing succulent meats and robust tastes. More Texans can now enjoy their renowned barbecue thanks to their expansion into Austin and Dallas.
Rib Style: Terry Black’s beef ribs are huge, skillfully smoked, and adorned with a gorgeous bark—the savory outer crust. Their spare ribs of pork are also impressive; they have tasty, tender meat that bites into you easily.
Beyond the Ribs: Although the ribs are the main attraction, you should also try their homemade sausage, succulent brisket, and traditional sides like potato salad and mac & cheese.
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The Salt Lick BBQ (Driftwood)
A custom in the hill country:For lovers of barbecue, The Salt Lick BBQ is a Texas pilgrimage located tucked away in the undulating hills of Driftwood. With its all-you-can-eat feasts and open-pit cooking method, this legendary restaurant has been enticing guests since it debuted in 1969.
Rib Style: Classic Central Texas barbecue is embodied in the ribs of Salt Lick. The result is a smokey, peppery flavor with a good balance of fat and lean meat, cooked over an open fire pit fed by oak and pecan wood. Try their delicious pork ribs or their famous beef ribs.
The Experience: The Texas Hill Country experience is the main draw of Salt Lick BBQ, not just the cuisine. Take advantage of the beautiful surroundings, the BYOB policy, and the chance to see the pitmasters at work.
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Franklin Barbecue (Austin)
Worth the Wait: Renowned pitmaster Aaron Franklin’s Franklin Barbecue is an Austin institution. Hours before the store opens, lines form, and sellouts are typical. However, those who are prepared to wait will be rewarded with some of the nation’s most sought-after ribs and brisket.
Style of Ribs: The best ribs in Central Texas are those from Franklin’s. They develop a beautiful mahogany bark, a sensitive interior, and a rich, smokey flavor by being smoked slowly over post oak. Pork spare ribs are the specialty of Franklin Barbecue.
The Hype Is Real: Aaron Franklin won a James Beard Award for his work on Franklin Barbecue, and the restaurant has received widespread recognition and honors. It’s about an experience driven by devotion and passion for the profession, not just about wonderful cuisine.
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Hurtado Barbecue (Arlington)
Hurtado, the Newcomer with Old-School Charm Although barbecue is still relatively new in Texas, it has gained popularity fast, especially in Arlington. Pitmaster Brandon Hurtado emphasizes strong flavors and skillfully grilled meats, drawing inspiration from the traditional Central Texas technique.
Rib Style: Hurtado Barbecue serves ribs made of both beef and pork, each with a unique flavor. Their big beef ribs have a satisfyingly smokey coating and a rich, meaty flavor. The pork ribs are well cooked—they’re juicy, soft, and somewhat sweet.
More Than Just Ribs: Hurtado’s brisket, which is smoked to a melt-in-your-mouth consistency, is equally as delicious as the ribs, which are definitely a must-try. It’s also worth trying their inventive sides, such smoked mac & cheese and street corn prepared in the elote way.
Louie Mueller Barbecue (Taylor)
A Texas Legend: Louie Mueller Barbecue, a pillar of Texas barbecue heritage, is situated in the tiny hamlet of Taylor, not far from Austin. Since its founding in 1949, the Mueller family has owned it, continuing the custom of using wood-fired pits and tried-and-true recipes.
Style of Ribs: Louie Mueller Barbecue preserves the Central Texas custom by emphasizing beef ribs. They are only lightly seasoned with salt and pepper, letting the meat’s inherent flavor and the slow-smoking method come through. The outcome is a masterpiece of beef with a gorgeous smoke ring and a delicate bite.
Ancient Ambience: Entering Louie Mueller Barbecue is akin to traveling back in time. An genuinely authentic Texas barbecue experience is created by the simple setting, the scent of smoked meats, and the sight of pitmasters tending to the fires.
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Conclusion
Texas is a big state with lots of different regional barbecue traditions, so finding the ideal rib is a never-ending journey. These five exceptional institutions provide a good starting point, but there are a ton of undiscovered gems out there just waiting to be found. Prepare to enjoy the smokey, delicate flavors that characterize Lone Star State barbecue, whether you’re an experienced barbecue enthusiast or you’re just getting started with Texas ribs.
Extra Advice for Your Texas Rib Experience