Pecan Lodge's Beef Rib
Pecan Lodge's Beef Rib
Brian Reinhart

100 Favorite Dishes, No. 5: The Beef Rib at Pecan Lodge

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

Choosing one Pecan Lodge meal to put on our 100 Favorite Dishes list is like choosing a favorite child, or a favorite beer. It ain’t easy. Smoky, fatty brisket will have its admirers, justifiably; the jalapeño cheddar sausage is an essential link; even the peach cobbler might earn a mention from those eaters who managed to save a little room for dessert.

Here, though, we’re honoring the beef rib, a gigantic slab of meat. Depending on the cow, it can be a complete meal for one hungry person without even considering sides. Ordered by weight, the beef rib is a showcase for Pecan Lodge’s mastery of the essentials of smoking meat, its peppery, charred outer crust giving way at the touch of a fork or spoon or finger to reveal ultra-tender meat ribboned with fat and permeated with smoke. Whether eaten caveman-style or with silverware, the beef rib is a special occasion cut that illustrates the qualities that have made Pecan Lodge a Dallas mainstay.

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