We all know of it. That juicy, slowly and meticulously cooked, melt-in-your-mouth famous BBQ you can only find (to their claim) in the great state of Texas. While much of it is found centrally in the state, West Texas has its own “Cowboy Style” BBQ. It’s open-fire, mesquite wood. It’s bold charred flavors. It’s beef-centric, and it’s worth the drive just for a taste.
Check out these top-rated places in West Texas to try BBQ, cowboy style.
County Line - State Line - El Paso
State Line dishes
State Line – El Paso
Rightfully named as it sits on the line of Texas and New Mexico, this BBQ is just as much about the atmosphere as it is the food. It arguably has one of the best courtyards in the city, in a Spanish colonial style building framed by arches, string lights and desert landscaping to linger over smoked meats.
When it comes to the BBQ itself, The State Line stays true to West Texas tradition with a beef-forward menu of brisket, beef ribs, smoked turkey and sausage sharing the spotlight. Plates are generous, sauces are house-made and the flavors are straightforward and confident—no fuss, just well-executed smoke and char. And of course, you’ll find borderland personality here. Alongside classic BBQ plates, Tex-Mex influences include overstuffed brisket tacos and caldillo, a hearty soup with brisket, green chiles, jalapeño, potatoes and served with tortillas on the side. This small chain (the other locations are called County Line) was created in 1975 by Texans who love their state and love their food, with their first priority still being to “offer the highest quality smoked barbecue,” as they share on the site. Their second goal being to keep it affordable.
The good news with this location is that you can bring it to your home. You can shop ribs, brisket, sauces and more on their website; they ship throughout the U.S.
Learn more at countyline.com/state-line-el-paso-tx.
Mallory Robbins and Cristy Cross
Evie Mae's BBQ
Evie Mae’s BBQ – Wolfforth
Just outside of Lubbock, Evie Mae’s is a place that has gained a large following fast simply because its BBQ is mouthwatering. About a decade ago, the couple Arnis and Mallory Robbins started cooking at home more after a celiac diagnosis, and that led to smoking meats in their backyard. This led to a food truck side hustle that grew such a following within just a year to help them move back near home and have a brick-and-mortar. The owners are from New Mexico and lived in Tucson, Arizona, when they started learning BBQ and both influences are present in the menu. Here, you can expect hatch green chiles as a topping and a bit of south-of-the-border spices and flavors. The restaurant smokes up to 700 pounds of meat and is open 11:00 a.m. to sellout. And sellout happens quite frequently; customers are more than willing to wait an hour in line for Evie Mae’s smoked meats (don’t worry, cans of beer are available while you wait). Try their beef ribs and brisket, and gluten-free options are available, even for the desserts.
To learn more, head to eviemaesbbq.com.
Packsaddle BBQ — San Angelo
“Older than the rest, but serving the best” is this restaurant’s motto as it’s been in business since 1984. And perhaps being on the border of central western Texas helps inspire a more “traditionally Texas” style, with the kind of food expected from a local homemade restaurant. You’ll still get that West Texas flavor here, though, with mesquite fire-grilled burgers, sliced brisket and a crowd-pleasing jalapeño cheese sausage—all drizzled in a house-made BBQ sauce. One unique item: fried catfish. A pleasant surprise on the menu here is their hand-battered catfish, served with hushpuppies. And save room for dessert here, because the peach cobbler is worth raving about.
Learn more at packsaddlebarbque.com.
So, let’s raise a glass (and a rib) to the BBQ only in West Texas, the kind of food best enjoyed with dusty boots, a cold drink and plenty of napkins.
Plan your trip at traveltexas.com.