Barbs B Q
Barbecue restaurant · Lockhart ·
Flavorful brisket, ribs, turkey, sausage, and green spaghetti
Flavorful brisket, ribs, turkey, sausage, and green spaghetti
"A Lockhart barbecue restaurant and one of Eater’s 2023 best new restaurants, this Bib Gourmand winner also celebrated chef Chuck Charnichart earning Michelin’s Young Chef / Culinary Professional Award." - H. Drew Blackburn
"Located in Lockhart, a small city between Austin and San Antonio, getting a taste of Barbs B Q requires effort — it's open only three days a week for lunch with a line that wraps around the block — but the patience is rewarded with delicious barbecue. Chuck Charnichart, a young female minority who trained at Franklin Barbecue and Goldee’s, has forged her way to create a spot that's unserious, fun and homey: very small and cozy, with a feminine name and an emphasis on care and strict quality control in every dish. The MICHELIN Guide chose Barbs B Q as the best restaurant in the city, and Chuck won the 2025 MICHELIN Guide Texas Young Chef Award (presented in partnership with Sysco). Customers rave about highlights like the Molotov pork ribs, green spaghetti and lamb chops (a welcome relief from heavier meats), while the brisket — which Chuck tastes daily — is consistently excellent; she has grown service organically (starting Saturdays, then adding Sundays, then Fridays) and hopes to add weekday specials not related to barbecue." - The MICHELIN Guide
"At Barbs-B-Q, pitmaster Chuck Carnichart serves Texas barbecue her own way — I tasted brisket finished with lime zest alongside green spaghetti in roasted poblano sauce, with cinnamon-swirl bread perfect for mopping up extra drippings, a creative spin that still honors barbecue rituals." - Annie Brown Verdin
"Barbs B Que opened in 2023 and now draws the longest lines in Lockhart, a town where most barbecue joints have quieted down significantly over the past decade. Barbecue here is almost unrecognizable in Lockhart’s sea of traditional brisket, ribs, baked beans, and creamed corn. The name is a nod to Nicki Minaj stans, which feels fitting for a place that skips the vintage signs and folklore nostalgia in favor of a fresh take on Texas barbecue that’s as rooted in post oak–smoked beef as it is in Flamin’ Hot pork ribs topped with lime zest. Brisket still anchors the menu, but you’ll also find things like smoked lamb chops and neon-green spaghetti, Shrek-tinted from a rich and creamy poblano sauce. Barbs is only open on weekends for a few hours each day, so plan to show up about an hour before they open at 11am." - nicolai mccrary, kevin gray, nick rallo
"Rooted in Central Texas tradition but unafraid to experiment, this pit led by Chuck Charnichart honors classic brisket, sausage, and turkey while incorporating flavors from Mexican heritage and South Texas upbringing. Creative offerings like Molotov pork ribs basted with serrano syrup and lime zest and cilantro- and poblano-laden green spaghetti showcase a playful, boundary-pushing approach built on excellent traditional foundations." - Greg Baker