Down South Texas BBQ started in 2014 as a family project. Rico, the owner, took charge of the smoker, his brother P built out the sides, and their mother handled dessert — the idea being to recreate the feel of a Southern summer cookout, where strangers get treated like family.
The menu covers the core of a Texas smokehouse: brisket, spare ribs, pulled pork, and smoked oxtails, along with rib tips and a smoked meatballs-and-pasta plate. Sandwiches include a brisket sammich and a hot link "Texas Dawg," with brisket also showing up in tacos and nachos. Sides run through mac and cheese, a mac-and-queso version, collard greens, and pit beans.
The restaurant sits in Idyle Hour Acres in North Austin, a location regulars point to for its convenience, and it also handles catering and private parties — birthdays, corporate events, and other gatherings — with the same family-table approach it built its name on.
The menu covers the core of a Texas smokehouse: brisket, spare ribs, pulled pork, and smoked oxtails, along with rib tips and a smoked meatballs-and-pasta plate. Sandwiches include a brisket sammich and a hot link "Texas Dawg," with brisket also showing up in tacos and nachos. Sides run through mac and cheese, a mac-and-queso version, collard greens, and pit beans.
The restaurant sits in Idyle Hour Acres in North Austin, a location regulars point to for its convenience, and it also handles catering and private parties — birthdays, corporate events, and other gatherings — with the same family-table approach it built its name on.