Burns Bar-B-Que Cooking and Catering

Burns Bar-B-Que Cooking and Catering

May 21, 2008 By Texas Monthly

There’s always a line at this clapboard take-out shack. Plump, pink pork ribs, cooked over post oak in a steel pit for four hours, were irresistible. Smoky brisket was fall-apart tender. Commercially made beef-and-pork links tasted decidedly uncommercial. The sauce was tangy, good for dipping ribs and links. The sole…