Beef Rib Rack

A spice crusted, deeply smoked, damn delicious carnivore’s dream. Three huge bones, with tender, fall-off-the-bone smoked beef, averaging about 1lb. each.

Back in 2009, husband and wife Justin and Diane Fourton left their corporate jobs in order to start a mobile catering business out of the back of a pickup truck. Specializing in brisket smoked by Justin (who learned the craft from his grandparents), it proved to be so popular that they moved the operation into the Dallas Farmers Market six months later. Their smoky brisket and scratch-made sides soon began commanding long lines, which got even longer after an appearance on “Diners, Drive-Ins, and Dives.” In 2014, after the market was sold, the couple opened a standalone restaurant in Dallas’ Deep Ellum neighborhood with a 70-seat dining room and enough space for three black steel BBQ pits, cementing Pecan Lodge’s reputation as one of the very best barbecue joints in America.