Ray’s Texas BBQ

Ray's Texas BBQ sits in an unassuming Huntington Park strip mall, but the whole space is designed to feel like a roadside joint pulled straight from Central Texas. The room is small and simple, with just a few wooden picnic-style benches for seating and rolls of paper towels on every table. Racks of oak wood are stored on shelves along the walls, a constant reminder of the slow-smoking process at the heart of the operation. It’s a family-run business with a Latinx and women-owned heritage, and that personal, no-frills approach is clear from the moment you walk in. Walk up to the counter and you’ll see the smoked meats displayed, ready to be sliced to order right in front of you. Everything is sold by the half-pound or pound and served on a sheet of parchment paper instead of a plate – the focus is entirely on the meat. The style is traditional Central Texas barbecue, where meats are seasoned simply with salt and pepper before smoking. USDA Prime Brisket, smoked for 12 to 14 hours until it’s incredibly tender, is the main event. You’ll also find Duroc pulled pork, beef ribs, and a popular jalapeño cheddar sausage. Depending on the day, there might be specials like Wagyu brisket or chicharrón-style pork belly. Beyond the straight-up meat, there’s a Brisket Burrito that comes stuffed with that sausage and mac & cheese. House-made sides like BBQ rice and potato salad round things out, and you can usually find Cheerwine in the drink fridge next to the strawberry kiwi lemonade. The place grew from a backyard hobby into a local institution, and it has a loyal following. That means they frequently run out of food, sometimes early in the day. Placing an order online ahead of time is common practice and the best way to avoid disappointment. Once the meat is gone for the day, a "sold out" sign goes up on the door.