There’s always a line at this clapboard take-out shack. Plump, pink pork ribs, cooked over post oak in a steel pit for four hours, were irresistible. Smoky brisket was fall-apart tender. Commercially made beef-and-pork links tasted decidedly uncommercial. The sauce was tangy, good for dipping ribs and links. The sole sides were mustardy potato salad and saucy beans, both made with care.
Want All Texas BBQ, All the Time?
Get our meatiest newsletter.
- Share on Facebook
- Share on Twitter
- Email a link to this page