Black’s Barbecue

Review by: Michael Stern

Most barbecue restaurants in central Texas sell little more than meat, bread, and beans, but at Black’s, you can stroll through the cafeteria line and choose hard-boiled eggs stuck on toothpicks, little garden salads in bowls, and fruit cobbler for dessert. You can even have the man behind the counter put your meat into a sandwich and your sandwich on a plate – a deluxe presentation unheard of in more traditional barbecues where meat is sold by the pound and accompanied by stacks of white bread or saltines.

Such amenities, nice though they may be, have no bearing on the superiority of Black’s pork ribs, the meat of which pulls from the bone in flavor-dripping strips, sausage rings that burst with flavor, and brisket slices bisected by an ethereal ribbon of translucent fat that leeches succulence into every smoky fiber of the meat. Black’s has been one of Lockhart’s great smoke houses since 1932; and if you want to know why Texas barbecue inspires rapture, here is a place that will make you understand.

Directions & Hours

  • Monday: 10:00 AM – 9:00 PM
  • Tuesday: 10:00 AM – 9:00 PM
  • Wednesday: 10:00 AM – 9:00 PM
  • Thursday: 10:00 AM – 9:00 PM
  • Friday: 10:00 AM – 10:00 PM
  • Saturday: 10:00 AM – 10:00 PM
  • Sunday: 10:00 AM – 9:00 PM

What To Eat


Sausage Ring


Barbecue Potato

BBQ Beef Sandwich


Black’s Barbecue Recipes


What do you think of Black’s Barbecue?

One Response to “Black’s Barbecue”

Paul Kloss

March 24th, 2003

On a recent visit to Austin, I made the pilgrimage to the BBQ Capital of Texas, Lockhart (just 1/2 hour south). Kreuz Market was closed (it was Sun) but that just made the decision to patronize Black’s all the easier.

As Michael Stern points out, this place distinguishes itself with sides. Many are classic picnic-style selections: potato salad, macaroni salad etc. I had spoonfuls of both these sides. They were tasty but not superlative. On the other hand, the warm sides were something special. In particular the pinto beans were among the best I’ve tasted with a flavor that seemed like they used a hollowed out pig for a cauldron. Unbelievable!

As for the meat portion, the pork ribs were tasty. They fell off the bone and had a lot of hearty rib tip meat. If I have one complaint, the ribs were quite salty. On the plus side, this gave them an aromatic “hammy” flavor.

Filled with hearty pig meat, I didn’t try the deserts even though the cobbler looked good.


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