Best BBQ in Dallas

Best BBQ in Dallas

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The ugly truth: Dallas does not do barbecue well. Great BBQ joints are out there, but you have to search hard—and sometimes wide—to find them.

14 Places
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    Ribs are the real meat winner here, with a hefty peppery rub covering perfectly moist and tender meat. Take a trip to the south side, and throw together your own combination.
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    Recently the restaurant was featured on the Food Network’s Best Thing I Ever Ate. Host Ted Allen went bonkers for North Main’s brisket. I find the brisket flavorful, but a bit dry.
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    The perfect meal at Mac’s is a sliced beef and hot link sandwich. Buns are buttered and grilled to order, the meat is piled high, and just a few drops of smoky sweet sauce are ladled on top.
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    Baker’s namesake ribs aren’t quite as smoky as the beef, but a nice rub combines a swift kick of black pepper with a subtle hint of sweet.
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    Each item is placed precisely on the Styrofoam plate—every ingredient having its place, right down to the pickle spear and red onion slices.
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    The smoky aroma wafted through the foil and out from the white paper bag so aggressively that I had to unwrap the sandwich for an immediate taste.
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    They have found the right balance between ease of use and authentic smoke flavor, and they have a dedicated following to prove it.
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    The texture of the hearty brisket slices at Cousin’s is also commendable. Chain or not, this place puts out some quality protein.
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    Take it out too soon or cook it too hot, and you’ll get chewy meat with globs of unrendered fat in every slice.
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    All meats here are graced with a hefty dose of Angelo’s special recipe rub seasoning and tossed into a hickory smoke bath inside one of the two specially designed brick-and-steel pits just outside of the kitchen.
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    Ordering is done by shouting into a small screened portion of a soot-covered window. Then a figure appears in the smoky concrete box to hand over a brown sack full of perfectly smoked meat.
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    Hot links were sliced lengthwise in quarters, like pickle spears, making for easy, fork-free handling.
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