photo credit: Nicolai McCrary
Both Black’s and Terry Black’s were started by the same family, but have since broken off into two different barbecue dynasties. Brisket is often praised as the end-all-be-all meat in Central Texas barbecue, but the ribs here deserve plenty of attention for their perfect amount of bite and smokey flavor. The sausages are also great, and their jalapeño links have the most prominent herby jalapeño flavor. The cozy space has lots of exposed wood walls and not a ton of natural light, so the dining room feels almost lost in time, but homey. The well-seasoned beans have been made from the same recipe from the 1930s, and you’ll find yourself shoveling them into your mouth between bites of sausage and beef ribs.