There’s the Beef! Black’s Barbecue (Austin, TX)

Black’s Barbecue Entree | Image by James Lewis

To be honest…

When I was recently asked to attend an industry- related conference in Austin (not Boston), my initial thoughts were not focused on the vocational continuing education opportunity as they should have been. Not even close. Instead, visions of barbecue danced in my head. 

I have multiple food weaknesses, but barbecue is arguably my Achilles heel. Whether it is pork or beef, Kansas City or Carolina style, Traeger or Big Green Egg, all are welcome on my plate. But my hands-down favorite is the Texas-style beef rib, often referred to as, “brisket on a stick.”

Accordingly, before my flight started its final descent into AUS, I was on Franklin Barbecue’s website checking the hours of operation vis-à-vis my conference schedule. But there was a rub, Franklin’s hours of operation are from 11AM until they are Sold Out (Tuesday to Sunday). As much as I wanted to bear witness to the reputed Holy Grail of Texas barbecue, my pesky conscience began gnawing at me. I felt guilty about deliberately skipping five hours of the conference to essentially stand in line (which usually starts forming around 9AM), feast, and then slip into a meat coma. 

So, I called an audible. 

I revised my web search to “best beef rib Austin Texas” and reviewed the top hits with evening hours which led me to Black’s Barbecue. God Bless artificial intelligence. 

After arriving at the conference and attending all afternoon seminars (conscience clear), I opted out of the on-site dinner and hopped an Uber to 3110 Guadalupe Street which is in a neighborhood of Austin known as “The Drag” just outside of the UT campus. I had chosen…wisely.

Blacks Barbecue | Images by James Lewis

Since its beginnings in Lockhart, Texas circa 1932, Black’s has served over 50 million customers from around the world. Their barbecue is prepared with a simple rub and slow cooked over locally sourced Post Oak wood. Upon entering the restaurant, I was immediately greeted by a friendly staff member who hand cut a one-and-a-half pound beef rib based on my preferences. You read that right. At Black’s, the customer picks the cut. As an impulse buy, I added a homemade jalapeno-cheddar sausage ring. For my sides, I was encouraged to try the Norma Jean’s Beans and the Mexican Street Corn. I ate alone at the family style picnic table quietly and graciously. But even if I had gone with a group, I wouldn’t have said a word. That’s how you know a meal is good. When no one speaks because their mouths are full.

Of course, Franklin is still on my barbecue bucket list. But if you find yourself in Austin looking for an evening alternative, I recommend giving Black’s Barbecue a try. After all, if you’ve been doing something for 92 years, you’re probably doing it right.