Required eating, part two.

Nick's brother Reggie and Reggie's girlfriend Rhi came to visit Austin for a few days after Christmas. This, of course, meant that we had to go back for more barbecue. This time, we headed out to the Salt Lick, a slightly more down-home spot (imagine picnic tables, communal seating and no booze) than the County Line. We hadn't known about the whole no-booze thing, so it was a good thing we were seated quickly. Who needs beer when you have barbecue?

The Salt Lick is seriously old-school Texas about its barbecue. Brisket, beef ribs, pork ribs, smoked sausage and chicken (which, really, seems a concession) are the only things on the menu, unless you count pickles, onions and white bread. Oh, and pie. For dessert.

I decided to order the brisket and sausage, and Louisa ordered a plate of beef ribs. We swapped some sausage and brisket for a rib somewhere in there, and I was happy we did. Because, at the Salt Lick, the ribs are totally the way to go. The sausage is tasty, the brisket is fine. But the ribs? Are awesome.

This is due, in large part, to the perfect pairing of their barbecue sauce with said ribs. The Salt Lick's sauce is sweet, salty and smoky in equal measure, and has a fabulous texture (not too thin, not too thick) to boot. (You can buy it on the internet, peeps. So get to it.) I could have eaten that stuff alone, just on the bread, but it would have been a crime not to enjoy it with the meaty, Flinstone-esque ribs.

Did I mention the ribs? Get the ribs.