IMHO DIckeys is to BBQ what MacDonalds is to hamburgers.

Thanks..I guess thats why I have never heard of them..

DICKEY'S IS WAY BETTER THAN RUDY'S.BOTH ARE HIGH.

Alas, Piggy's BBQ between Murchison and Brownsboro is no more, and they had, hands down, no argument, the best pork ribs AND sauce (which was not needed but was good all by itself) ever. Current best pork ribs in Texas are at Peete Mesquite in Marble Falls and guys, I know what I'm talking about.
I'm also disappointed that no one mentioned any variation of Elgin hot guts. Sadly, none of them are anywhere near as good as what the old Southside Market put out 40 years ago, and I have to admit that Myers is now my favorite.
Bottom line on BBQ is if it tastes better with sauce, it's not what it ought to be. Smoke is the secret. Lots of smoke.
But even so Elgin hot guts are best with a sauce made the way they used to make it, not the stuff they serve now. All it was was 3 parts cayenne pepper, 2 parts salt, enough 90-grain vinegar to make a thick slurry, and water enough to thin it so it would come out the grooves cut into the cork stopper on the whisky bottle picked up in the alley out back of Southside.
I know. I did it.

Have you ever tried Inman's barbecue in Marble Falls? I've passed it up about 100 times over the last 35 years and never tried it.

Inman's is OK in my opinion, but I like Peete Mesquite's pork ribs because of the way they cook them. The pit is a rotating array of racks with coals below. As the rack rotates, the ribs baste the ones below. The ribs aren't as smoky as I would like, but they are juicy and falling-off-the-bone tender. Plus they use the St. Louis style ribs, which have the gristly, fatty knuckle on one end, and I do love having to wipe that grease off my mouth and fingers.
If you are ever through Tyler, try Stanley's for ribs. They are darned good and probably a close second to Peete Mesquite's.

Finally tried Randy white's yesterday......meh

Innman's is great! They are only open 'til around 4pm though.
Ask Billy how the fishing has been.

right now my favorite/one i think is the best is the BBQ available at the general store in Monaville, between Hempstead and Waller... great flavor, good price... The stuffed potatos are great there too.

only thing I didn't like, is that if you get the rib sandwhich the ribs are still on the bone, so you have to pull the meat off and put it back on the bun if you don't want to try to eat it with the bones.

worst I've ever had is Macs in rockport/corpus area, fattiest brisket i've ever had.

Just reading this makes me hungry. That knuckle is one of the best parts of the rib imho. Next time I'm through Marble Falls I may try Inmans and Peetes. As for Stanley's, I have the directions to there printed out and on the front passenger seat for next time I head through Tyler.

Nothing to write home about, that's for sure.

I miss the BBQ back in KC.

Home town BBQ joints rule!

What if yu get the ribs on the top rack?

loco coyote in the middle of nowhere, close to glen rose, they have the best pork ribs and brisket, they have really good steaks as well, all plates are more than you can eat, its in a old tin barn on the side of a couty road, thats been there since the 60's with signatures from lots of famous people, willie nelson was there once, you should check this one out and sign your name on the wall if you can find a spot

Loco Coyote is a great place but when you go take cash, they no longer take plastic of any kind. Also bring your appetite and your patience with you - the servings are huge, (REALLY huge) and you will have to wait for a table on Fri, Sat & Sunday.

http://www.letseat.at/lococoyotegrill

Er, actually, St Louis style ribs have the "knuckle" piece removed creating a more rectangular shaped rib section. I normally leave that section on as well since it is such good eating. However, when I smoked up a few racks the other day, I went ahead and cut that whole end section off 1 rack before seasoning and smoking them. I also cut those into smaller portions about 3"-4" long then placed them on the smoker (I did apply just a small amount of salt and pepper). I smoked them till they were almost done but not quite. Pulled them off and set them on a plate to cool then vacuum sealead 2 to a package. Figure they will be a nice replacement for ham hocks in the next pot of pinto beans plus they have more meat than normal store bought smoked ham hocks do so once they cook in the pot, I will pull them out and debone them, putting the tender meat back in with the beans. Mmmmmmmm

Yeah that upper part that you cut off to make the St. Louis style, we always called that the "breaks". Never tried 'em in beans before. I usually leave them on unless room is tight on the smoker.
One of the barbecue joints in Terrell uses those "breaks" for ribs at their buffets.

There is a new place in Eastland at the Sale Barn called Circle M BBQ. Buffet on Tuesday for the sale. Pulled Pork is awesome.

Not too sure if anyone has mentioned this yet, so if someone has already I apologize. If you ever find yourself around Taylor,TX stop by Louie Mueller Barbecue. You will not be disappointed. Best BBQ I have ever had.


Check it out. The restaurant was featured in Guy's "Diners, Drive-Ins, & Dives", pretty neat.

http://www.youtube.com/watch?v=sNpCNUY6gEQ

is sanderson's still open in graham? best bbq i ever had

Novasads in Hallettsville

Actually, Franklin BBQ in Austin was chosen best at the Texas Monthly BBQ fest last October.

Shhhh! Don't tell anyone else! You want the lines to get stupid like Franklin's down in Austin? They were voted best ribs in the world twice. Their all-you-can-eat is now $15, but they still lose money on me.

http://www.northmainbbq.com/

My BBQ blog:
http://donobbq.blogspot.com/

sounds like gooood deal

Black's in Lockhart.

For coastal style, Joe's in Alvin.