Dining Guide

Circle J Bar-B-Que

The spare rib was enormous with a crust black as coal. The meat tasted like it had gotten a second dose from the smoker to warm it up, and the meat was dry. It also lacked seasoning, and that was not remedied by a swipe through the overly sweet sauce. A thick slice of brisket was better. It could have used a kick of salt too, but the meat and fat were both tender and the smokiness was more balanced than the rib. A link of ruddy sausage was the best item on the plate. Owner Joe Hobbs said it was Texas Chaw sausage made in nearby Caldwell. These links had been well smoked with a great snappy casing. The meat within had a nice coarse grind and some heat from red and cracked black pepper. It was juicy and just plain great sausage.