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RUBY’S BBQ
512 W. 29th (512-477-1651)
Open 7 days 11-midnight.
web site | map | latest review | photo | access + |  add to library | |
$-$$ |
Barbecue |
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(From May 2009) Ruby’s BBQ, a campus-area institution that’s been smokin’ for the past twenty years, is a favorite of impecunious students and ’cue connoisseurs alike. The laid-back Austin haunt serves up all-natural (i.e., hormone-free), thinly sliced beef that is consistently good. And at $3.45, the spicy chopped-brisket sandwich is a steal. Have it the Central Texas way (sans sauce) or with a ladle of Ruby’s very vinegary signature sauce. The abundant sides, like crunchy vinaigrette coleslaw and flavorful mustard potato salad, are remarkably tasty and much more varied than at the usual barbecue joint. Also, try to save room for the cobbler à la mode, and don’t even think of not sharing or there is a very good chance that spoons will spar. Beer & wine. |
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STUBB’S BAR-B-Q
801 Red River (512-480-8341)
Open Mon–Thur 11–10, Fri & Sat 11–11, Sun 11–9.
web site | map | latest review | photo | access ++ | add to library | |
$-$$ |
Barbecue |
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(From December 2009) We perched on the deck overlooking the stage so we could watch the roadies set up for an evening concert. Once our food arrived, though, we got down to business. The pulled-pork sandwich was moist and tasty, but the accompanying potato salad could have used a little mustard to perk it up. We liked the brisket, which had a nice pink ring around the edges and a good smoky flavor, but thought it just a wee bit dry. Our chicken, however, proved tender, juicy, and delicious. We wistfully thought of taking the afternoon off and enjoying the music. There’s always tomorrow. Bar. |
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MANN'S SMOKEHOUSE BAR-B-QUE
8624 Research Blvd. (512-459-5077)
Open Tue-Sat 11:30-8. Closed Sun & Mon.
map | latest review | access ++ | add to library | |
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Barbecue |
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(From June 2008) Building used to be: A KFC.
Owner Jim Mann and his jovial staff served us fatty brisket, pork ribs, loin, and pulled pork that offered a surplus of smokiness and juice. (The salty sauce worked well with the loin.) Jim’s wife, Sallie, makes sides from Southern family recipes. Her black-eyed peas, lima beans, and cornbread perfectly accompanied the meat. Come on Fridays for free homemade ice cream (especially during peach season). |
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LAMBERTS DOWNTOWN BARBECUE
401 W 2nd St (512-494-1500)
Lunch Mon–Fri 11–2. Dinner 7 days 5:30–11. Brunch Sat & Sun 11–3.
web site | map | reserve a table | latest review | photo | access ++ | add to library | |
$$–$$$ |
Barbecue |
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(From June 2008) Building used to be: One of Austin’s first general stores.
Can a place that cooks its meat in a gas-burning rotisserie make really great ’cue? Well, the brown-sugar-and-coffee-rubbed brisket was delicious, the maple-and-coriander-encrusted pork ribs were tender, the pulled pork was perfect, and the chorizo-ish jalapeño hot links were unforgettable. Sides and desserts were extraordinary. A jícama-and-carrot slaw, in particular, had plenty of cilantro and lime to cleanse the palate, and the hot blackberry fried pie prompted an “oh, my God.” |
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