Southside Market and BBQ

“The Elgin legend's beef-rib cathedral, now on Mopac”

Southside Market has been part of the Texas meat scene since 1882, and its North Mopac outpost brings the Elgin legend's big-beef tradition into Austin proper. Few operations in the state can claim this kind of continuous history, and Southside wears it in the most tangible way possible — through recipes and cuts passed down across more than a century. The beef ribs are enormous, monuments of rendered fat and hard smoke that reward a table splitting one. The hot guts sausage is a lineage unto itself — a coarse, peppery, fiery link that made the Elgin name — and the brisket holds the family standard with a firm bark and clean smoke ring. Pork ribs fill out a board that reads like a history lesson served on butcher paper. This is one of the oldest names in Texas barbecue, cooking with the confidence that only 140 years can buy.