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Dining Guide

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.

City: Austin

Cuisine:

Method: Post oak in a gas-fired rotisserie

Pitmaster: Aaron Morris, George Lugo, Jaime Gallagher

Price: $$

Rating: ★★

Address: 100 Red River, Austin, TX, 78701

Hours: M-€“Sat 11-€“9

Phone: (512) 478-4855

Website: www.ironworksbbq.com/

Year Opened: 1978

Last updated: May 3, 2013

Reviews

  • M Dillard

    If Iron Works is the front door of Austin BBQ, let’s find a new entrance! I give them a few years between visits to see if ANY improvement has been attempted… sadly I haven’t been back in 5.

  • Ward Wolfram

    I am glad Iron Works was covered. It is a great place for BBQ!

  • Andy

    Regarding her comment on creamed corn being mush. It’s supposed to be mush, that’s where the “creamed” comes from. if you want corn in cream, go to Rudy’s.