Northwest Austin Edition | February 2026

Dining

BY DACIA GARCIA

The food truck has a range of sides available including macaroni and cheese, barbecue beans and more.

DACIA GARCIACOMMUNITY IMPACT

Grandma Joyce’s Texas Trinity features one pound of brisket, ribs and hot links with two sides for $35 .

DACIA GARCIACOMMUNITY IMPACT

Down South Texas BBQ brings cookout vibe to Austin Owner and self-proclaimed pitmaestro Rico Smith started sharing his barbecue skills with the com- munity while he was working at Texas Roadhouse. Throughout the 2014 summertime, Smith crafted his meals in his apartment complex and his brother made deliveries. In 2017, Smith ocially left the restaurant pork, smoked turkey and hot links. Growing up with a Jamaican and Alabama back- ground, Smith said it was important for him to bring some of his family’s culture to the truck. One of the truck’s unique items is its smoked oxtails, which take 16 hours to cook.

Owner and pitmaestro Rico Smith rst started the barbecue business in 2014.

COURTESY DOWN SOUTH TEXAS BBQ

The sides, which are mostly made by Smith’s brother, include collard greens, macaroni and cheese, barbecue beans, potato salad and corn on the cob. The atmosphere Smith said he wants to transport customers to the neighborhood cookouts he grew up in through the space he creates at the food truck. On Saturdays, community members can enjoy free beer and play pool in the food truck lot. “You can come up, talk to a stranger and it’s like you’ve known them for your whole life,” Smith said. “And when you have food involved, you’re even happier.” Looking forward Smith said he’s currently enjoying his operation in North Austin and hopes to continue taking care of the community with his cuisine. “As long as we expand, the bills are paid and we’re taking care of the community, the community takes care of us—that’s what it’s all about,” Smith said. “Not everybody’s meant to grow to a brick and mor- tar. ... So we’ll see where God decides to take us.”

business and put his money together to buy the food truck that houses Down South Texas BBQ on Howard Lane today. “People would tell me, ‘Hey, it’s really good. You should open up a place,’” Smith said. “I’d never listen to what they would say. I loved my job where I was. Eventually over time it does start getting to you and that’s when I took a leap of faith.” On the menu Taking a look at the eatery’s menu, the item names pay homage to special people on Smith’s barbecue journey. One of these people is his mother, Mama Y, who taught Smith how to make sides. “My best memories were when she used to be here with us,” Smith said. “She would always get rib tips here and collard greens. ... When you’re at a mom and pop’s place and you see somebody’s mom actually in the food truck or in the kitchen or working side by side with their son, it’s a whole dierent feeling.” Diners can order meats by the pound, plates, sammiches, tacos, nachos and Southern sides. Available meats include brisket, spare ribs, pulled

Tanisha’s Lovely Brisket Nachos are topped with onions, cilantro, jalapenos and homemade green salsa, $18 .

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1716 W. Howard Lane, Austin www.dstxbbq.com

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