BBQ
June 17, 2022
How One Pitmaster’s Lebanese Heritage Influences His Barbecue
Stephen Joseph of Riverport Bar-B-Cue in Jefferson serves Lebanese potato salad and spiced spareribs, and he hopes to incorporate more of his family’s recipes.
Ribs
BBQ Joint Reviews
June 7, 2022
Forget Gas Station Barbecue, Frisco Now Has Car Dealership Barbecue
The Texas-style ribs, crispy onion rings, and lemon squares at Earnest B’s BBQ will win over even the most skeptical ’cue fans.
BBQ
October 18, 2021
The Top 50 Texas BBQ Joints: 2021 Edition
There's a new generation of pitmasters in Texas, and many of them aren't satisfied with simply doing things the same old way. (Though fear not, staunch traditionalists: plenty of them are.)
Recipes
May 11, 2021
Chile Verde–Braised Pork Riblets and Fava Beans
This vibrant springtime dish, created by Mixtli’s Rico Torres, is the chef’s go-to Sunday supper all season long.
BBQ Joint Reviews
February 1, 2021
The Fried Rib Tips Are Sacred at Mitch’s Corner Stop
The New Orleans–inspired dish is available every day except Sunday, when Mitch Davis preaches at the local Baptist church.
BBQ
January 30, 2020
My Futile Search for Great Tex-Mex Ribs
One man’s strange, quixotic journey from New Braunfels to Longview.
BBQ Joint Reviews
November 13, 2019
These Flavorful Pork Ribs Reflect Houston’s Diversity of Tastes
Korean, Tex-Mex, and Vietnamese influences hit the plates at Candente and International Smoke.
BBQ
October 17, 2019
BBQ News Roundup: Champagne With Brisket, the Butcher’s Ball, and the World Food Championships
Plus, Riscky’s Barbeque in Fort Worth celebrates 92 years in business with 92-cent sandwiches.
BBQ
July 22, 2019
Let Your Soul Glow With SLAB BBQ’s McDowell Boneless Rib Sandwich
Inspired by the ’80s classic ‘Coming to America,’ the Austin barbecue sandwich shop serves this higher quality play on the McRib.
Recipes
April 30, 2019
Recipe: Instant Pot Dr Pepper Chipotle Ribs
Two Texas favorites combine for a unique barbecue sauce to slather on your meat.
BBQ
January 22, 2019
At The Brewer’s Table, Don’t Miss House-Aged Pork Ribs
The Austin brewery and restaurant has a constantly changing menu, but the unique flavor of the pork ribs make them a consistent standout.
BBQ
October 24, 2018
Smoke Sessions Offers One of the Wildest Bites of Barbecue Around
The Royse City joint brings smoked meat and cheese together with its garlic parmesan ribs, served on Fridays only.
The Texanist
August 19, 2018
The Texanist: Is It Okay to Parboil Ribs Before You Barbecue Them?
A Notrees man thinks dousing meat in boiling water is akin to cheating.
BBQ
May 30, 2017
Barbecue Honorable Mentions
Shout outs to the best meat, sides, atmosphere, and more that we found while putting together the top fifty barbecue list.
Food & Drink
May 22, 2017
The List: The Top 50 Barbecue Joints in Texas
Welcome to the golden age of Texas barbecue.
BBQ Recipes
June 1, 2016
Toasted Sugar Ribs
Brown sugar, white sugar, and honey are all common sweeteners in the pitmaster’s arsenal. They’re great in a pork rub or on chicken to accelerate the browning of the skin. In fact, sugar might be the most popular ingredient in commercial barbecue rubs, which is why I was excited to learn
BBQ
April 11, 2016
Boneless Ribs
I recently documented my love for the rib sandwich, so when I learned there was a company selling boneless racks of ribs, I had to order them. It seemed these ribs from Ohio-based Bubba’s Q would be the perfect alternative to the deconstructed rib sandwich.Al “Bubba” Baker, a
BBQ Recipes
March 28, 2016
The Rib Sandwich
Perhaps you’ve seen it on a menu and have been too embarrassed to ask if what you’re ordering is a sandwich full of bones. That’s understandable. “Rib sandwich” does sound like a dental episode waiting to happen, and while yes, it does have bones, it’s often the best deal at a Texas
BBQ
June 9, 2015
Sixty Minute Ribs
It was 10:00am and I wanted ribs for lunch. A good rack of pork ribs takes anywhere from four to six hours in a smoker. The low-and-slow method is pretty foolproof for making them tender and juicy, but I figured I could get the job done quicker. A lot quicker. The
BBQ
September 16, 2014
Wet, Dry, and Rubbed All Over
“There is no one definitive way to make Memphis barbecue.” So says Craig David Meek, author of Memphis Barbecue: A Succulent History of Smoke, Sauce & Soul. After a four day tour through the River City, I must agree with him.Those who
Food & Drink
January 21, 2013
Ode to Ribs
The waitress says the man at Table Three is making noises.You’d think she would be used to grunting when the sun goes down at Melvin’s Rib Château,but this one’s whispering amen into his marinade, getting sauce all over his Armani.It could be he’s an escapee from a gated communityof
Food & Drink
January 20, 2013
Ode to . . .
Ode To BrisketWhen you’re a food writer, people are always asking about the best meal you’ve ever eaten. I know they’re expecting tales of an unforgettable lunch at Michel Bras or a poetic kaiseki meal in Kyoto or a beluga extravaganza on the banks of the Volga, but what always
Eat My Words
October 31, 2011
TMBBQFest Photo Gallery
Mouse over for captions, or click for full-size image. See ya next year (or tomorrow at your favorite joint)! Riverport Bar-B-Cue will be serving a smoked beef-chuck sandwich next Thursday as a trial run.
Eat My Words
October 29, 2011
TMBBQFest, “23 Pitmasters in 23 Days”: Bertram’s Closing Puts Us One Man Down
Make that 22 pitmasters. Since Bertram Smoke Haus made our Top 50 in 2008, a lot has happened with the joint northwest of Austin. Pitmaster and owner Jim Wallace moved out of his original location, a 100-plus year-old former mercantile and lumber store, for a bigger
Eat My Words
October 13, 2011
TMBBQFest, “23 Pitmasters in 23 Days:” Opie’s BBQ
Editor’s Note: The Texas Monthly BBQ Festival is almost here! Each day until then, we’ll be talking to one of the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog.Today we bring you Marco Oglesby, 30, of