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"There are a lot of famous barbecue joints in Texas with the Black name—there’s Terry Black’s with locations in Austin, Dallas, Lockhart, and there’s The Original Black’s Barbecue with a few locations around Central Texas. You can read about the family drama and the eventual split here, or you can just head to the small shop in Lockhart where it all began in the 1930s. The brick walls surrounding the pit wear decades of smoke like a badge of honor, and the peppery brisket still tastes like a page from a barbecue history book. But the most legendary thing here is the beef rib—a hulking, bark-covered cut so soft and rich you could probably write sonnets about it. Nearly 100 years later, and Black’s consistently shows us that it can still hang with the new kids on the block." - nicolai mccrary, kevin gray, nick rallo