Dallas is bustling with barbecue. In the recent years, this Texas city opened up an abundance of new barbecue joints, all for the enjoyment of meat enthusiasts. From brisket to pork ribs, foodies are guaranteed to find a bite of melt-in-your-mouth, smoked meat to chomp on. Don’t forget to pair these meats with vital sides like baked beans, potato salad or coleslaw.
1. 18th & Vine
4100 Maple Ave.
(214) 443-8335
18thandvinebbq.com
Burnt Ends
Photo courtesy of 18th & Vine
These tasty tidbits bring pure, traditional Kansas City barbecue to Dallas, Texas. 18th & Vine’s Burnt Ends are a can’t-miss appetizer, a delicious dish offering only the smokiest, barkiest, crunchiest bites of brisket.
2. Lockhart Smokehouse
400 West Davis
(214) 944-5521
lockhartsmokehouse.com
Brisket
Photo courtesy of Lockhart Smokehouse
Rubbed in kosher salt, cracked pepper, paprika, and onion powder, Lockhart Smoke-houses’ Brisket is smoked for 12 to 18 hours over post oak wood. Whether you like your brisket with a thick layer of bark, more fat, or less, the smokehouse serves it up per your taste!
3. The Slow Bone
2234 Irving Blvd.
(214) 377-7727
slowbone.com
Pork Ribs
Photo courtesy of The Slow Bone
The Slow Bone’s Pork Ribs are lip-smacking-good; they’re rubbed with salt, sugar, and black pepper, cured overnight, then sprayed with vinegar to ensure caramelization prior to landing in the smoker. The final product highlights the true essence of Texas barbecue — the flavor of meat and smoke.
4. Pecan Lodge
2702 Main St.
(214) 748-8900
pecanlodge.com
The “Pitmaster”
Photo courtesy of Pecan Lodge
Pecan Lodge’s business is built on scratch-made barbecue and old pit traditions. The “Pitmaster” sandwich embodies it all: a compilation of smoked brisket, pulled pork and handcrafted sausage, all topped with coleslaw, fresh jalapenos and barbecue sauce.
5. Cattleack BBQ
13628 Gamma Road
(972) 805-0999
cattleackbbq.com
Beef Ribs
Photo courtesy of Bret Redman
When lining up at Cattleack BBQ, prepare to place an order for Beef Ribs, one of the eatery’s most popular menu items. Made of Texas-raised Akaushi beef, these ribs are simply seasoned with salt and pepper and smoked for 8 to 10 hours.
