Keith Stokes learned how to cook as a kid, helping at his grandfather’s barbecue restaurant in St. Louis, Mo.

Stokes is now bringing some of the same techniques and flavors to a street corner in Irving, where he opened his popular food truck, BoutTyme Bbq, in March.

The truck blends Texas staples like brisket with St. Louis favorites like rib tips, which are the meaty chunks from the end of spare ribs. Customers are lining up, with popular items selling out within two or three hours most days.

Brisket, which he smokes for 12 hours, can be served alone or on top of smoked cheese grits. Also popular are the rib tips and riblets, spare pork ribs cut into smaller pieces. The meat is served St. Louis style, which means on top of a piece of white bread. BoutTyme also serves loaded fries, loaded baked potatoes, giant turkey legs, hot links, smoked sausage, baked beans and potato salad.

Read the full story at Dallas Morning News.

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