Order the spareribs at this Hill Country standby. Full Custom Gospel BBQ
Rating: 4.25 Opened: 1997 Pitmaster: Harold “Buzzie” Hughes, age 54 Method: Live oak; indirect-heat pit Pro tip: Get Buzzie to tell you about how she got started as a backyard cook.
Ordering brisket is a reflexive action for most eaters of Texas barbecue. And at a joint like Buzzie’s, with a reputation for expertly smoked beef, it’s truly a no-brainer. Where your tough choices come into play at this Hill Country standby is farther down the menu. If for some crazy reason you decide to order just one additional item, trust us when we tell you to go for the spareribs. This would mean forgoing the sausage, pork loin, turkey, and chicken, not to mention the standard side offerings, and a choice of peach, blackberry, or cherry cobbler and pecan pie. All of these are very fine foodstuffs, but on our last visit the spareribs were nothing short of heaven on a bone, substantial and smoky with just a hint of spice from the dry rub on their perfect crust.
213 Schreiner, 830-257-4540. Open Tue–Sat 11–8, Sun 11–3. Beer. buzziesbbq.com