Iron Works BBQ
The brisket is worth stopping in for, but it’s the pork ribs that we liked best. A sweet rub covers the baby backs that are smoked to a point of ideal tenderness. The beef ribs are a big seller, especially as part of the $17 Sampler Plate which includes brisket and sausage. These are back ribs, so while they’re still large, but don’t expect a pound of meat on each bone. To ensure a meatier rib, they do cut away every other bone, so each rib they serve has double the meat. They’ve got good smoke and flavor, but vary greatly between tender enough to come off the bone, and tough enough to give your teeth a workout.
Method: Post oak in a gas-fired rotisserie
Pitmaster: Aaron Morris, George Lugo, Jaime Gallagher
Tried-and-true Texas barbecue since 1978.