Smoked Pork Ribs appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Smoked pork ribs · Austin
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.
Where to eat in Austin:
- Franklin Barbecue
- Terry Black's Barbecue
- La Barbecue
- InterStellar BBQ