@WoodSmokeMeat and BBQ blog writer
posted this sweet pic of ribs [above left} he got with his visit to WestStar BBQ. Looked so good I had to stop by.
Blood Sweat and Tears is how Mark Farago described his opening of the New WestStar BBQ in Plano. His hard work has definitely paid off. A+ was my score on cleanliness, $$$ and hospitality. Brisket was spot on with a nice Central Tx salt & pepper bark. Right now wood of choice is mesquite, but he's thinking of going back to post oak. With Mark's barbecue ambition and determination, WestStar will soon be on the BBQ "Best Of DFW" List.
Tip. selling out early.
Owner and Head Cook Mark Farago.