Smoke Shack BBQ
Each bite of the tender and meaty rib pulled away from the bone with ease. They were a competition barbecuer’s dream, complete with a glaze so sweet and buttery it was hard to know if it was meant for a cake or meat.
City: San Antonio
Method: Oak in a gas-fired rotisserie
Pitmaster: Chris Conger
Three years ago I ate some promising barbecue from a food truck in the shadow of I-410 in San Antonio. Chris Conger was doing it all that day inside what was called Conger’s Smoke Shack, cooking, slicing, and making change. Last year he had stowed away enough change to make the jump into a steep-roofed building …