BBQ Styles Across Texas

Based on the history of BBQ in Texas, there are 4 distinct styles based on where you stand.

Central, West, South, or East Texas.

Central Texas BBQ

• Noted for its dry rub of salt and pepper where less is more
• Brisket, pork ribs and sausage are usually smoked over hardwoods that enhance the flavor of the meat
• Lower temps and longer cooking times ensure the meat is tender with a smoky flavor
• It is the birthplace of Texas BBQ with a German and Czech influence

West Texas BBQ

• Also known as Cowboy style that is simple and served right off the grill
• Chicken, Sausage and Beef Ribs are usually cooked over an open pit
• A direct flame cooks faster for a crisp exterior and juicy interior
• Simple seasoning of salt and pepper to bring out the meat’s flavor

South Texas BBQ

• BBQ mixed with Mexican spices
• Barbacoa and beef cheeks (tongue) are cooked on an underground Pit (or a smoker)
• The meat is slow cooked for tenderness using a molasses-based sauce

East Texas BBQ

• Tomato-based sauces similar to Kansas City BBQ
• Pork (especially ribs) are slow-cooked until the meat is tender and falls off the bone
• Chopped beef sandwiches are hearty and flavorful and smothered with sauce

Texas BBQ shows up for all types of occasions from a backyard BBQ to a wedding celebration.

My husband and I live in the Central Texas area, and we combine different styles based on our taste.

Sometimes, it is beef steak with minimal seasoning.

Other times it is pork ribs with our homemade BBQ sauce.

No matter what your taste, you won’t be disappointed with Texas BBQ.