Barbs B Q — Restaurant in Lockhart

If you told me I’d drive to Lockhart at sunrise to eat green spaghetti and lamb, I’d say you’ve been sniffin’ mesquite too long. But here we are. Full, happy, and questioning every brisket-based decision I’ve ever made.

TL;DR: Barbs B Q ain’t playin’ around. Lamb chops are spiritual. Green spaghetti is some sort of smoked Tex-Mex sorcery. I didn’t get a bite of dessert. This was stop #30 on the passport and may have altered my BBQ belief system.

Saturday morning hit like a freight train of smoky dreams. My oldest daughter, the passenger princess of this particular meat mission, jumped in the pickup with me and we made the pilgrimage to Lockhart, Texas BBQ HQ. Why? Because I needed stamp #30 in my Texas Monthly Top 50 BBQ passport, and Barbs B Q was calling louder than a coyote on a caffeine bender.

We rolled into town at 9:30 AM. The line was already curling around the building like a smoked sausage on a hot pit, but we came prepared. Chairs unfolded. Shade claimed. I had my eyes on the lamb chops like a hawk at a tailgate.

At 10:30 sharp, out comes the crew; smiling, chatting, telling us about the menu, the sides, and the specials like we were long-lost cousins at a family reunion. One of the staff even gave us the insider scoop: “Get the green spaghett and don’t skip dessert.” Challenge accepted.

By 11:30 we were at the counter, and there stood Chuck (and you thought her name was Barb), cool as a brisket queen in command. While she masterfully sliced brisket for the folks ahead, I locked in my target. “Two lamb chops, please” I said. She smiled and tossed in a bonus chop like a BBQ fairy godmother. Respect. We also grabbed a bucket size of green spaghett, a choco pudding with strawberries, and some swirl bread that looked like it came from a dessert dream baked inside a meat fantasy.

The lamb? Perfectly rosy, deeply seasoned, kissed by smoke and herbs. Absolutely my favorite!

But let’s talk about that green spaghett. I don’t know what was in it, creamy poblano? jalapeño wizardry? but it was rich, slightly spicy, and absolutely addictive. When I told my wife about it she said, “Don’t come home without some.” I didn’t.

Now, about the dessert. I thought I ordered a chocolate pudding with strawberries for us to share. But my daughter, BBQ road trip co-pilot and dessert bandit, took one bite, declared it “the best,” and stashed the rest for the drive home. I was left holding a spoon and a memory. She says it was life-changing. I’ll never know.

We sat family-style next to new BBQ brethren, swapping stories and sauce preferences. It’s not just a meal at Barbs B Q, it’s an encounter. A barbecue experience worthy of its place on the square in the most sacred smoke-soaked town in Texas.

Merch? Purchased. Stamp? Inked. Heart? Full.

Barbs B Q isn’t just a must-visit, it’s a must-repeat. Between the masterfully smoked lamb, spicy green noodles, and dessert that disappears faster than my patience in I-35 traffic, this one’s cemented in the top tier.

That was stamp #30. Twenty left to glory. My belt might not make it, but my soul’s all-in.

Final Dad Line: Next time I’m ordering two desserts, one for the ride home, and one to defend...

I visited a month ago, and I still think about it often and dream of the day when I will return. The food is incredible, the people are welcoming, the BBQ is definitely among best I've ever eaten. Look, I haven't been to all the spots considered to have the best BBQ in Texas, but I've been to quite a few. When Texas Monthly crowns them #1, the line will be 3x as long.

BBQ: We had the brisket and ribs*. The brisket is a master class. It's moist with deep flavor, nice smokiness, and a wonderful crust. The BBQ sauce is also excellent. A bit more on the vinegar side with just the right touch of sweetness and spice. The Fresh Spelt Swirl Bread is a great pairing. I know what you're thinking, cinnamon swirl in my bread, and I have to pay for it? Just trust the them, it works, and it's delicious. When you visit another BBQ spot, you will resent the white bread as you remember Barbs.

*The Molotov Pork Ribs get their own paragraph. These ribs are inspired and a revelation to the palate. Again, wonderful smoky flavor and crust. But it's the combination of spice, lime zest, and a touch of sweet that is truly amazing. These are the best ribs I've ever eaten. Amazing technique with a flavor profile that works on all levels and just keeps going. They made me pause and really consider what I was eating. I hope you have had food experiences in your life that wash over you in such a way that you just feel the love, commitment, and affection the creators have for what they are making and putting into the world. That was this experience for me, and I'll never forget it.

Sides/Dessert: We tried all the sides and the concha pudding. All great, but the real star is the Green Spaghett. Very creamy and the poblano is prominent and the roasted flavor comes through wonderfully. The Charro Beans have a great flavor and texture. I love that they use black beans, it's a bit different, and personally, I prefer the flavor. And who doesn't like queso fresco? The Slaw, just as it says, is creamy and citrusy. A really nice flavor that comes together with everything else. If you're not into slaw, this still might not do it for you, but I enjoyed it. The Concha Pudding is exactly what you hope a concha bread pudding would be, delicious with the right balance of spices and sweetness, and that magic cream sauce does its job.

Logistics: We arrived at 11:30, 30 minutes after opening. We started in line at corner of Main and Market. We had our food and were seated right at 1.5 hours of waiting. Considering I've had much longer waits, that did not feel long. If you need to compare this to "traditional" spots, just know they don't have beer on ice while you wait. I've waited longer for BBQ that doesn't touch this.

People: Chuck, Haley, and Alexis were all friendly, and they exude a presence that is welcoming. It feels like they're glad you're there because they love what they're doing and are passionate, not just about BBQ, but also the experience they are creating...

Green spaghetti (10/10): I’d give this a 11/10 if I could. Every so often I come across a dish that presents a combination of flavors and textures that I never knew I’d love so much. Today at barbs b q, the green spaghetti did that for me. It takes the green salsa from your typical taqueria, and combines that with mouthfeel and eating experience of authentic Italian pesto. The tanginess and mild spiciness of the poblano peppers is subtly perceptible. And yet it feels oddly creamy without being too heavy. This side deserves entree status. Easily the highlight of my meal here.

Brisket (8/10): The brisket was cooked well, but it felt like the seasoning didn’t penetrate the meat much. The bark was a little overly salty when compared to the interior of the meat. The bark was also a little too soft. I think they would do better with better quality beef too. When I sink my teeth into a really good brisket. It’s supposed to feel like biting into a gelatinous pudding with meat fibers dangling about for structural support. That gelatinous feeling was lacking at barbs b q.

Pickled onions (10/10): I usually don’t review condiments. But the picked onions here were something special. Pickled onions are my favorite condiment to go with barbecue. But not many bbq spots offer it. Stiles switch is the only other spot I know that provides customers with pickled onions. The pickled onions here gave me the acidity I needed to balance out the fattiness of whatever I was eating, while not being overly biting. The added oregano (I think) was a nice touch that only added another dimension to the flavor profile of this condiment and elevated it to a whole other level.

Pork ribs (9/10): The pork ribs were tender, and they almost fell off the bone. The seasoning was great, and the added lemon zest at the end was great. However it was lacking a good bark.

Sausage (9/10): I feel like sausages are really hard to mess up flavor-wise. What I liked about these sausages was that the casing wasn’t so hard. Usually the casing ends up being quite hard to chew through and that ruins the eating experience. These sausages were a pleasure to bite through.

Overall, I have to award this place 4 stars even though it breaks my heart. The green spaghetti was phenomenal and the pickled onions were so good! But I’ve had better brisket elsewhere and here in Texas brisket makes or breaks a bbq...