An Austin Institution: Iron Works BBQ
To some people, barbecue means a good meal. To a Native Texan, barbecue means, well, you pick it, an event, a way of life, a great way to spend several hours, friends, family, plump juicy sausage, smoked, fork-tender brisket…I could go on.
The real point is that when you find a barbecue place in Texas that’s been in business in a tough market for more than 30 years and flourished, you can bet it’s good.
Located in downtown Austin, TX, Iron Works BBQ embodies all of the traditions of Texas barbecue. Located in a historic Tin roofed building, it was originally the site of the Weigl Custom Iron Works until 1977. In 1978, it was converted into Iron Works BBQ and very little has changed.
The heart and soul of Texas-style barbecue begins and ends with Brisket. Dry rubbed with a blend of spices and mesquite smoked long and slow, until the meat almost falls apart, if you do brisket just right, you just might have a chance in Texas. But unless the local patrons can count on that perfect, consistent flavor, you should just close up shop. Iron Works doesn’t disappoint. Served sauce on the side (not basted on the brisket), they serve it up all day long.
However, for those in need of something different, or for those of us ready to embrace the combination plates, many choices abound.
When you think barbecue and ribs, most people conjure up an image of baby back ribs, a whole or half rack of them basted with thick, sweet barbecue sauce. And while you wouldn’t be wrong per se, you would have missed part of the beauty of Iron Works. When you say ribs here, you’re generally talking about big, flavorful beef ribs. Your typical combo plate comes with two to three and they aren’t too far removed from the Brontosaurus ribs tipping the Flintstones over in your childhood memories. Meaty and thick, they are likewise served sauce on the side, moist, tender and so full of flavor.
Links of sausage at Iron Works are plump and juicy with slightly crispy skin and a sweet, salty flavor. Dipped in either the original or spicy barbecue sauce (ubiquitously found throughout the restaurant in yellow or red squeeze bottles), each bite is a reminder that you’re having the “real deal” now.
Side items are basic and basically perfect. Cole slaw, potato salad, pinto beans, plain white bread, pickles and onions.
While so many regions of the U.S. have their own definition of barbecue, fiercely protected as being the only “true” barbecue mind you, I would hazard a guess that none take more pride in it than we Texans. However, regardless where your definition of barbecue comes from, if you find yourself in the neighborhood of Iron Works BBQ, you would be doing yourself a disservice to not stop in, say hi and enjoy a great meal.
Oh, and for those of you who can’t stop by, you can just do what Jay Leno does, and order online at www.ironworksbbq.com.
Iron Works Barbecue
100 Red River
Austin, TX 78701
(512) 478-4855
(800) 669-3602
Let me begin by saying that this is a very well written article, which pays true and accurate homage to the Ironworks Restaurant, and as such, Texas BBQ as a whole.
Being born and raised in Canada, the term “BBQ” held much different meaning for me before my night at Ironworks. Realistically, I believe it’s hard for most anyone from Canada to comprehend what BBQ truly is about, without having experienced not only the food, but the culture of Texas BBQ as well.
At the suggestion of the author of this article, I visited Ironworks while my football team was training at a sports clinic in Austin. The night we went to Ironworks BBQ whole team enjoyed a meal unlike anything we had expected. The service was great, the atmosphere was vibrant and the food…well…let’s just say if I was on Death Row I now know what I’d be eating for my last meal.
Now back in Canada, I hope to be an ambassador for traditional Texas BBQ and share with people what BBQ, the culture, is all about.
I look forward to my next visit to Ironworks BBQ and the great food, fun and feelings that comes with it!