B ig cities like Austin , Houston , and Fort Worth hog most of the barbecue buzz in Texas these days , but Lockhart is undeniably the state ’ s historical barbecue center . Just a 45-minute drive south of Austin stands the official Barbecue Capital of Texas , where Kreuz Market , open for over a century , and a few other legendary joints perfectly exemplify Central Texas barbecue . The style |
was born in the 19th-century meat markets where leftover raw cuts were smoked and served as barbecue . Those legends have recently been joined by some exciting newcomers , bringing a fresh energy to this undisputed smoked meat capital . Here , we tuck into some of the region ’ s specialties , from Terry Black ’ s juicy , bark-coated beef to the unimaginably delicious prime rib at Smitty ’ s Market . |
Beef Short Rib at Black ’ s Barbecue
A tender beef short rib on the bone is the carnivorous trophy of Texas barbecue . Everyone wants a photo with these ‘ dino rib ’ behemoths , which sometimes come in at two pounds each . Black ’ s was one of the first to put them on the menu full time a couple of decades ago , and their popularity certainly hasn ’ t waned . Beef short ribs are best for sharing , which is easy enough when they ’ re as pull-apart tender as they are here .
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illustrations : Lis watkins |
26 • pos t c a rds |