Central Texas pork ribs are post-oak-smoked St. Louis cut: peppered bark, pull-from-the-bone tender meat, no sauce. Sold by weight from butcher-paper-lined trays at the city's barbecue joints.

Texas barbecue split along regional lines in the late 19th century: Central Texas (German and Czech butcher influence around Lockhart and Taylor) pioneered the salt-and-pepper-rubbed post-oak smoke that still defines Austin barbecue. Aaron Franklin opened Franklin Barbecue in 2009 and rebuilt the city's reputation; pork ribs sit alongside brisket on every Franklin tray. Terry Black's, La Barbecue and InterStellar BBQ all run the same low-and-slow post-oak smoke. Ribs are sold by the pound from butcher-paper-lined trays; the rule is no sauce, just pickles and white bread on the side.

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