Over a barrel about pork

In honor of my impending trip back to Austin — twice in a month is some kind of record for me, of a visit to any state, much less Texas — I am taking up my good buddy and all over wise woman Lynda's request and writing a blog entry about something I like about Texas (as opposed to messing with it, which is my usual raison d'etre). Here it is.

Yes, it's Stubb's. World famous — and if not it should be — for its ribs and sauce. Ten bucks gets you a plate o' ribs and two sides; drinks are unlimited and serve yourself (so you can make that classic mixed soda concoction we always called a Suicide). Anyway, the meat falls off the bone it's so well cooked, and if you stick around long and late enough, you'll get music downstairs (though I haven't done that yet). In my 5 days at SXSW, I ate there three times. I am thinking about eating there right now.

There are two kinds of sauces, but I prefer the original recipe. Smokey Mesquite didn't do much for me.

Yee ha!

So you know where I'm having dinner over the weekend, in case you need to find me. That and the Alamo Draft House, where the milkshakes will blow your head off. It was nasty, having to pick up pieces of brain from my seat when I left. C'est la vie.

And yes, I appreciate the contradictions of going to Texas for Passover and eating pork. Thank you very much.

Night, y'all!


  1. R.G. Ryan on 3/29/07 at 8:51 pm

    Yes…you are quite right, there ARE two kinds of sauces: those made in Texas, and those that are not. 🙂

    Have you been to that place down in the Stockyards in Ft. Worth? Can’t remember the name, but it’s about a block or two from the arena. Dang…what is the name?????

  2. Armchair News on 3/30/07 at 10:45 am

    Actually, I’ve not been anywhere in Texas but Austin. Let me know if you remember that name!