Ray's Texas Bbq
Barbecue restaurant · Huntington Park ·
Texas-style BBQ with tender brisket, juicy pulled pork, & ribs
Texas-style BBQ with tender brisket, juicy pulled pork, & ribs
"Ray Ramirez was one of the most consummate hospitality professionals I’ve known, and before his untimely death in 2022 he served my wife and me a generous Texas-style tray of brisket, ribs, sausage, and pulled pork with macaroni and cheese, vinegary coleslaw, potato salad, and unforgettable Salvadoran-inflected rice and beans studded with bits of meat. His family—sons Raul and Sebastian and wife Anabell—now carries the torch in Huntington Park, putting out barbecue worthy of Texas Monthly’s Daniel Vaughn. A recent visit confirmed it: the brisket is juicy and well-smoked, the ribs competition-level, and the well-browned jalapeño cheddar sausage delightful; the damp coleslaw still evokes pupusa-style curtido, and the seasoned rice remains hard to stop eating. Ramirez taught his sons well, and this continues to be one of the best barbecue places in Los Angeles; pro tip: among my top three, it’s the only one open on Tuesdays." - Matthew Kang
"It's impossible to mention Ray's in Huntington Park without highlighting the challenges of the family behind it. After founder Rene “Ray” Ramirez passed away unexpectedly in 2022, his wife and children took the lead and kept this strip mall spot's dedication to Texas barbecue alive. Our go-to here is the well-marbled brisket encrusted in pepper and cooked in an oak-powdered cabinet smoker in back—order it by the pound with a side of their sweet-spicy sauce, or get it in the Pitmaster's Sandwich with cheese, slaw, pickles, and a whole roasted jalapeño. The dining room is small, but expect to see utility workers on their lunch break and others subtly undoing a pants button after consuming one too many jalapeño-cheddar sausages." - brant cox, sylvio martins
"Though founder “Ray” Rene Ramirez died in 2022, his memory lives on at his Huntington Park restaurant, Ray’s BBQ. Central Texas-style barbecue is Ray’s specialty; his sons, wife, and longtime employees run the spot. Load up on meat by the pound with brisket, spare ribs, or pulled pork. The smoky sandwiches are especially juicy and pair perfectly with macaroni and cheese, barbecue beans, coleslaw, and potato salad. Keep in mind that this is a daytime operation and mostly takeout — you can order ahead online." - Matthew Kang
"Although Rene “Ray” Ramirez, the founder of Ray’s BBQ, passed away in 2022, his legacy lives on through his surviving wife Anabell, and sons Sebastian and Raul The team managed to preserve the same quality and distinct smokiness that kept Ray’s BBQ in business long before the newer wave of custom pit smokers became the norm. The marbled brisket is a must; the ribs have a wonderfully peppery crust that can be gently pulled apart by fingers or teeth. The baked beans are a meal on their own, while coleslaw detractors might be converted by Ray’s crunchy, lightly dressed version. The room is as casual as it gets with, many diners opting for a massive takeout box with various selections that are sure to impress their guests. — Mona Holmes, editor, Eater Southern California/Southwest Must-try dish: Brisket" - Mona Holmes
"Though founder “Ray” Rene Ramirez died in 2022, his memory lives on at his Huntington Park restaurant Ray’s BBQ. Central Texas-style barbecue is Ray’s specialty and is carried out by his family. Load up on meat by the pound with brisket, spare ribs, or pulled pork. The smoky sandwiches are especially juicy and paired perfectly with mac and cheese, barbecued beans, coleslaw, and potato salad." - Mona Holmes, Matthew Kang