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Reata BBQ Restaurant Review: You’ve got to like a food truck/mobile kitchen that produces the real deal: Texas barbecue without all the sauces and sticky rubs that mark ’cue from Southern states. Ribs and beef brisket are slow-smoked over a combination of mesquite, cherry and apple woods, resulting in meats that are both succulent and richly enhanced with smoky flavors. Given the diminutive size of the kitchen, what owners Damon and Lee Anne Ross produce is quite impressive: the aforementioned beef brisket and full and half racks of ribs; pulled pork; chicken; assorted sandwiches and platters composed of these main meats; sides such as mac ‘n’ cheese as well as chili, coleslaw, potato salad and cowboy beans. Accompanying sauces range from mildly sweet to smoking hot. The only thing left for the Rosses is to come up with a barbecue dessert.