“We had a product, the rib
tips, which are boneless
pieces of pork, and in
the beginning days,
we couldn’t give them
away,” Wells said, now
the rib tips are only sold
twice a week and sell out
immediately.
the meat selection which is visible
at the counter in a glass case. The
marbled brisket is a fattier cut, making
for a tender, juicy meat, while the lean
brisket still shows the classic smoke
ring and holds a lot of moisture – it’s
lean, but not at all dry.
Wells’ favorite beef ribs are
impressive in size and the chicken is
anything but boring.
A half pound order is available
to split your choice of meats, while
family combos provide chicken,
brisket and ribs.
“It’s the same person cooking the
same meat, same wood, same rub,
you’re going to get the same flavor, it
just depends on the meat and what
you really like,” Wells said.
The family-run joint exudes small,
hometown charm with the pit master
himself greeting customers at the door
with a warm smile and firm handshake.
“(Caldwell) is the one that you will
probably see coming in, he’ll greet you
at the door, he’s up front he’s going to
shake your hand and welcome you, we
try to make everyone feel comfortable
when they come in, especially if it’s
your first time in,” Wells said.
A tip from Wells – they now accept
credit cards!
T HE T EX AS F O O D I E
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