Looking for a good place to get a bite to eat this week? Check out Butter’s Barbeque for mouth-watering, Texas-style smoked ribs, potato salad, and mac-n-cheese. You’ll be licking your fingers and coming back for more at one of Texas’ best BBQ restaurants located near Corpus Christi, TX. Stop by to try their tender USDA Prime brisket, smoked turkey, or their unique jalapeno-cheese sausage with 80-20 beef and pork.
Butter’s Barbecue was named one of the top 50 BBQ Joints in the entire state of Texas by Texas Monthly. They use post oak and mesquite on an offset smoker to make some of the best meat in Texas. Wondering what makes Butter’s so good? The son of a grand champion pitmaster, Andrew “Butter” Soto applies four rules of BBQ to every dish on his menu.
Rule #1: They Use High-Quality Ingredients
When you taste Butter’s slow-smoked prime brisket, the fork-tender meat you’ll know its top quality prime Angus beef after the very first bite. Order a pound and try it on a bun, with a side of potato salad and mac-n-cheese, or just dig in to taste the mouth-watering difference quality ingredients can make.
Rule #2: They Perfect their Fire
Andrew “Butter” Soto learned the techniques that create great barbecue from his father, Marcello, a decorated, grand champion pitmaster. Butter and his partner Robert Rodriguez know that the fire is just as important as the seasoning when it comes to making a slab of ribs that keeps the crowd coming back for more.
Rule #3: They Time it Just Right
Butter and his crew don’t rush the meat. Their barbacoa can spend 18 hours being tenderized and flavored by the smoke and spices that you’ll taste in every bite.
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Rule #4: Love BBQ!
The Soto family legacy is in every item on the Butter’s Barbecue menu. The flavor in each bite of meat is the result of years of tinkering and experimentation to get the right spices, the right amount of smoke, and the right temperatures. The kind of dedication to their craft the pitmasters at Butter’s Barbecue have is an expression of true love and respect for the art of barbeque.
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