Thrillist

"Ribs are great, but they’re even better dry-rubbed, especially when said ribs are from Lockhart Smokehouse. The lines around the building are enough to prove it."

Zagat

"For a real Texas experience, BBQ fans head to these pit stops for Central Texas–style smoked meats, including melt-in-your-mouth ribs."

Steven Doyle

"Nothing says barbecue like the big beef rib at Lockhart Smokehouse. As the name would imply, it is big, it is bountiful and it is meaty."

Lauren Gruber

"The Very Best BBQ In Dallas, Texas: Lockhart Smokehouse BBQ - The recipe goes back generations, and the half-pound beef and pork ribs are life changers."

Hopper

"Particularly popular are the spare ribs, which are big, juicy and well-seasoned."

Ilene Jacobs

"The emphasis is on the meat rather than the sauce, and it's suffice to say that Lockhart's meats are flavorful enough to stand out on their own. The ribs are smokey and sweet."

Patricia Sharpe

"It’s hard to go wrong with a hefty beef rib."

Beth Rankin

"Lockhart's burnt ends were worth the wait, despite the fact that my batch was a bit too salty for my taste. They were beautifully tender with great bark, and indulgent enough that I had to set them aside to focus on the brisket deviled eggs just to come back to earth."

Amy McCarthy

"18 Essential Dallas-Fort Worth Barbecue Destinations: Lockhart Smokehouse - Those perfectly charred burnt ends mean that it’s hard to be disappointed at this Dallas barbecue gem."

Patricia Sharpe

"The fatty brisket (and the occasional burnt end) is the surefire order."