West Texas-Style BBQ Is The No-Frills Cowboy Way Of Cooking Meats To Try Before Summer Is Over

Most Americans are somewhat familiar with the larger regional styles of barbecue like Kansas City or Memphis, but the Lone Star State is so large unto itself that Texas-style contains several variations of its own. There are four common regional divisions for Texas barbecue: central, east, south, and west. Each of the first three has unique elements, like Mexican influence in South Texas, but also bears resemblance to the low-and-slow, brisket-loving Texas barbecue folks know. West Texas-style barbecue, however, is a world of its own, with a cowboy-like edge that favors simple, fast cooking.

West Texas barbecue is a simple cooking style born from a working life. Being out on the range meant that sitting around smoking food over low heat all day or prepping elaborate sauces simply wasn't doable. So, cowboys adopted many of the traditional cuts of barbecue like ribs and sausage, to a quick-cooking open fire style. The flavors are simple, often just salt and pepper, along with the smoke. That said, since the meat is cooked more quickly, it doesn't get as much smoky flavor compared to some other barbecue styles.

The specific flavor of West Texas barbecue, beyond the char of an open flame, is mesquite wood. Mesquite grows abundantly in Texas and is one of the few trees that survive in the dry West Texas climate, making it the perfect convenience for someone living in the wild. It also burns quite hot, which can impart a bolder flavor. The meat can also be paired with more Mexican-inspired accompaniments and flavors, including spice rubs, pico de gallo, and jalapeño.

Due to the more direct style of cooking over higher heat, West Texas-style barbecue is more similar to grilling than the smoking involved in low-and-slow barbecue. This makes it more accessible to the average backyard cook, who may not have the equipment to smoke a brisket for 14 hours. Quick cooking also means tougher cuts are generally avoided. Instead, thinner meats are preferred, with sausage, chicken, and ribs being popular.

The sausage and chicken you can cook much like you would anytime you're grilling them, although you'll want a charcoal grill to get the most flavor — and, of course, mesquite charcoal if you can get it. For the ribs stick with pork baby back ribs, which are more tender and thin enough to cook through relatively quickly. Because you are cooking over direct heat, avoid rubs with sugar that will burn quickly in that environment. Instead, stick with simple salt and pepper.

While you are cooking, keep the ribs a decent distance from the coals (around a foot, if possible), with the lid on to minimize flare ups. With a full chimney of charcoal — and maybe another half chimney towards the end — racks of baby backs will cook through in an hour and still stay decently tender. To complete a West Texas barbecue, you're going to want some great barbecue sides, the ideal being ranch-style beans seasoned with hot spices, chiles, and smokey bacon, along with some skillet cornbread. It's a simple, hearty meal that will taste like summer in the West Texas countryside.