Texas beef ribs

Texas Barbecue refers to methods of preparation for barbecue unique to Texan cuisine. Beef brisket, pork ribs, and sausage are among the most commonly known dishes. The term can also include side dishes that are traditionally served alongside the smoked meats. Native Americans had been slow cooking meat before European settlement. People began this tradition of barbecue in North America before the 1500s, long before Central Europeans arrived in central Texas. European meat-smoking traditions were brought to Central Texas by German and Czech settlers during the mid-19th century. Traditionally, butchers would smoke the leftover meat that had not been sold, allowing it to be stored longer without spoiling. As these leftovers became popular among the migrants in the area, multiple meat markets began to specialize in smoked meats.[citation needed]

Source: Wikipedia