Enter Texas Jack’s Barbecue, a promising new addition to the area’s smoked meats scene. It opened in December about a half-mile walk from the Clarendon metro station. DCist was recently invited to stop by and sample the menu from Executive Chef Matt Lang and drinks from Beverage Director Remzi Yilmaz. 

There’s undoubtedly plenty of so-so barbecue happening in the area, but that’s not the case here. Chef Lang is an alum of Hill Country Barbecue (410 7th St.) and, along with stints in New York City, was named the winner of the Food Network’s Best in Smoke in 2011. This experience shows, especially in the beef brisket and Duroc pulled pork—both are juicy, smokey and practically melt in your mouth. Other tasty choices include habanero sausage links, beef short rib and, of course, ribs. There’s also chicken, though it’s not quite as juicy and flavorful as the other meats.

One important note: The St. Louis style spare ribs are dry-rubbed and also made with Duroc pork, so they’re are a bit pricey compared with the rest of the menu. A single rib is $5.50, a half rack is $27 and a whole rack is $50. Those expecting wet, saucy baby back ribs might want consider something else.

Barbecue also needs great side dishes, and Texas Jack’s puts an inventive twist on the standards. Instead of mainstays like collard greens or baked beans, you’ll find things like a zesty shaved carrot salad and refreshing smashed cucumbers with Greek yogurt, lime and jalapeno honey. The esquites—a Mexican dish of pan-fried corn, mayo, cojita cheese, cilantro, and jalapeno—are an absolute standout. In response to customer demand, Chef Lang is also working to introduce mac and cheese and cornbread to the menu. 

Everything on the main menu is ordered a la carte, making it easy to build a mixed platter for sharing. You’ll get some bread and house-made pickles as well. Speak up if you want barbecue sauce on the side.

Texas Jack’s also has a solid drink selection and a spacious bar. Whiskey is a logical focus, and the bar stocks a ton of bourbons and rye varieties. The draft beer list features local favorites from breweries across D.C., Maryland, and Virginia. Many of the cocktails take inspiration from American and Mexican flavors, such as the mezcal-forward Oaxaca Smash and the smoked whiskey sour.

In addition to dinner, the restaurant is rolling out brunch starting this Saturday, January 16 with choices like hash, huevos rancheros, and shrimp and grits. It also offers happy hour at the bar weekdays from 4 p.m. to 8 p.m, and parking is always free.