The Texas Trinity
We’ve already established that brisket is king, but the rest of the royal family is comprised of sausage and pork ribs.
Sausage-making dates back to Czech and German immigrants, but these days you’ll find a wide variety of internationally-flavored options. Most places offer a traditional “hot guts” beef sausage and a jalapeno cheddar, but there are also innovators using casing proteins like duck or making regional varieties like pork andouille or, in the case of Kerlin BBQ, stuffing links into unlikely breakfast pastries to create its now-legendary kolaches, which spawned a trailer of their own. Micklethwait is also known for its specialty sausages and offers a selection that changes daily.
The style and cut of pork ribs varies; some serve baby backs, others spares. Expect the ribs to lack the sticky, sweet sauce you’ll find in other barbecue meccas, like Memphis -- most Texas ribs are dry-rubbed, with a light glaze of sauce, if any at all. Brown’s Bar-B-Que, a humble trailer parked outside Corner Bar on South Lamar Boulevard, smokes some of the city’s best alongside Freedmen’s, who gives their ribs a gourmet touch in the form of a jalapeno jelly glaze, and La Barbecue, whose third-generation-pitmaster pedigree means consistency is prized above all else.