To some people, barbecue means a good meal. To a Native Texan, barbecue means, well, you pick it, an event, a way of life, a great way to spend several hours, friends, family, plump juicy sausage, smoked, fork-tender brisket…I could go on.

The real point is that when you find a barbecue place in Texas that’s been in business in a tough market for more than 30 years and flourished, you can bet it’s good.

Located in downtown Austin, TX, Iron Works BBQ embodies all of the traditions of Texas barbecue. Located in a historic Tin roofed building, it was originally the site of the Weigl Custom Iron Works until 1977. In 1978, it was converted into Iron Works BBQ and very little has changed.

The heart and soul of Texas-style barbecue begins and ends with Brisket. Dry rubbed with a blend of spices and mesquite smoked long and slow, until the meat almost falls apart, if you do brisket just right, you just might have a chance in Texas. But unless the local patrons can count on that perfect, consistent flavor, you should just close up shop. Iron Works doesn’t disappoint. Served sauce on the side (not basted on the brisket), they serve it up all day long.

However, for those in need of something different, or for those of us ready to embrace the combination plates, many choices abound.

When you think barbecue and ribs, most people conjure up an image of baby back ribs, a whole or half rack of them basted with thick, sweet barbecue sauce. And while you wouldn’t be wrong per se, you would have missed part of the beauty of Iron Works. When you say ribs here, you’re generally talking about big, flavorful beef ribs. Your typical combo plate comes with two to three and they aren’t too far removed from the Brontosaurus ribs tipping the Flintstones over in your childhood memories. Meaty and thick, they are likewise served sauce on the side, moist, tender and so full of flavor.

Links of sausage at Iron Works are plump and juicy with slightly crispy skin and a sweet, salty flavor. Dipped in either the original or spicy barbecue sauce (ubiquitously found throughout the restaurant in yellow or red squeeze bottles), each bite is a reminder that you’re having the “real deal” now.

Side items are basic and basically perfect. Cole slaw, potato salad, pinto beans, plain white bread, pickles and onions.

While so many regions of the U.S. have their own definition of barbecue, fiercely protected as being the only “true” barbecue mind you, I would hazard a guess that none take more pride in it than we Texans. However, regardless where your definition of barbecue comes from, if you find yourself in the neighborhood of Iron Works BBQ, you would be doing yourself a disservice to not stop in, say hi and enjoy a great meal.

Oh, and for those of you who can’t stop by, you can just do what Jay Leno does, and order online at www.ironworksbbq.com.

Iron Works Barbecue
100 Red River
Austin, TX 78701
(512) 478-4855
(800) 669-3602