COUNTY LINE on Bee Caves

[leVieux]

>
Since being away, and now retired, been doing some of my own BBQ’ing again.

But twice lately, met friends @ County Line BBQ off Bee Caves & Capitol of Texas Hwy.

Their BBQ BEEF ribs had been very good for decades, but lately they are too tough to chew & swallow.

Is this consistent these days, or did I just have bad luck ? Twice in a row ?

Or, is there another place in Austin to try for BEEF ribs ?

(Salt Lick doesn’t always have them any longer.)

leVieux

 

[AZ Refugee]

Schmidt Family BBQ in Bee Caves

 

[toddnjoyce]

You have to go down near Barton Springs, but Terry Black’s is my go-to beef rib in Austin. Plan to park & walk.

Home

The home for legendary Central Texas BBQ, now with locations in Austin, Dallas, and Lockhart.

www.terryblacksbbq.com

ETA: County Line is a half-step above Bill Miller’s.

 

[robertc1024]

Make the trip to Lockhart and go to Blacks. It'll be worth it.

 

[leVieux]

Ate at Cooper’s @ Lano a couple months back. Beef ribs were excellent, but very, very expensive. Will go back there when in the area.

 

[leVieux]

You have to go down near Barton Springs, but Terry Black’s is my go-to beef rib in Austin. Plan to park & walk.

Home

The home for legendary Central Texas BBQ, now with locations in Austin, Dallas, and Lockhart.

www.terryblacksbbq.com

ETA: County Line is a half-step above Bill Miller’s.

>
Will try T. Black’s next visit. Going to Lake Buchanan for hogs after deer season is over. Will cross South Austin both ways.

Thanks. . . .
leVieux

 

[oldag]

Never did think County Line bbq was all that good.

Rib's? Have to go to Luling.

 

[Sam Colt]

County Line = tourist food

 

[leVieux]

County Line = tourist food

>

I moved away from Austin almost 30 years ago, but am a frequent visitor since.

For years, County Line had the most dependable (if not the “best”) beef ribs in Austin.

Recently, on 2 visits, they were awful.

My specific question was whether I just had bad luck, or, if the quality has declined overall ?

My Beaux-Frere is head beef cook for the largest of the Mikeska’s, and cooks some 1,600# of beef brisket weekly. He tells me that he cooks it to perfection; then his boss makes him cook it several more hours, drying it out and over-cooking it.

I wonder if County Line has a similar problem ?

leVieux
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