Today we’d like to introduce you to Rico Smith.
Hi Rico, please kick things off for us with an introduction to yourself and your story.
I started Down South Texas BBQ from a genuine passion for cooking and bringing people together through food. What began as cooking for family and friends grew into something bigger when people consistently asked me to cater events and gatherings. Seeing the demand, I decided to invest in myself and turn it into a real business.
I taught myself every part of the process — from food preparation and smoking techniques to permits, health regulations, marketing, and customer service. Over time, I launched my own food trailer and built a loyal customer base in the Austin area through pop-ups, catering, and community events.
Today, Down South Texas BBQ is a growing local brand known for quality food, consistency, and strong community engagement. My goal is to continue expanding the business in a sustainable way, create job opportunities, and build a long-term operation that positively impacts both my customers and the local community.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Like most small business owners, the journey hasn’t been completely smooth. One of the biggest challenges has been operating with limited resources while managing unexpected setbacks. Early on, I experienced a financial loss due to being taken advantage of by someone I trusted for business services, which forced me to quickly adjust and rebuild with tighter controls and better vetting processes.
Another ongoing challenge is equipment reliability. In the food business, things can be working perfectly one day and fail the next — from refrigeration issues to exhaust fans or electrical problems. When that happens, it directly affects operations and revenue, so I’ve had to learn how to troubleshoot, prioritize maintenance, and build backup plans to minimize downtime.
A major challenge has also been visibility and brand recognition. Not being one of the long-established or “big name” BBQ spots means I don’t automatically get the same foot traffic or media exposure, which has a direct financial impact. I’ve had to work harder through community events, social media, partnerships, and word-of-mouth to build awareness and trust from the ground up.
These challenges have pushed me to become more resilient, resourceful, and intentional. They’ve taught me how to adapt quickly, market creatively, and keep improving both the business and the brand.
Appreciate you sharing that. What else should we know about what you do?
I’m the owner and pitmaster of Down South Texas BBQ, a mobile BBQ business based in Austin, Texas. I specialize in slow-smoked meats using traditional Texas techniques, but with my own personal and cultural influences. Everything I do is hands-on — from sourcing and prepping the meat, to smoking, plating, marketing, and customer service.
I’m most known for our smoked oxtails — we were the first BBQ spot in Austin to bring smoked oxtails to the scene. I’m also known for our menu concept and naming style, where every menu item is named after someone who helped us get started and believed in the vision. It’s my way of honoring the people who supported the journey from day one.
I’m especially proud of exclusive items like Larry’s Scrumptious Mac N’ Queso Sammich and J. Low’s Texas Dawg, which are signature creations you can only get at Down South Texas BBQ. Those dishes represent both creativity and personality — they’re not copied from anywhere else.
I bring over 18 years of experience from Texas Roadhouse, which gave me a strong foundation in food service, operations, and consistency. That background helped me transition into ownership with real-world knowledge, even though I built Down South Texas BBQ without outside investors.
Another thing that sets us apart is our wood choice. We primarily use pecan, along with some post oak, which gives our meats a slightly sweeter, more layered smoke profile. Most Central Texas BBQ spots rely strictly on post oak, so this blend creates a flavor that’s familiar but still distinctly ours.
What truly separates us is that the brand is personal, community-driven, and rooted in authenticity. I don’t just serve food — I create experiences and tell stories through every plate.
At the end of the day, I’m proud that Down South Texas BBQ stands for originality, resilience, and heart. Our customers feel like family, and when you come out, it feels less like a transaction and more like hanging out in a friend’s backyard — good music, good vibes, real conversation, and even better food.
We’d love to hear about how you think about risk taking?
I believe you can’t grow without taking risks, but in this business those risks have to be calculated. The food industry will humble you fast if you move without thinking, because one bad decision can cost you a lot financially.
For me, risk isn’t about being reckless — it’s about trying new ideas while staying within what I can realistically support as a small business. I’m not big enough yet to fully commit to seasonal menus or constant rotating sides, so most of the experimental items I do are temporary and limited-time only.
I take creative risks by introducing new flavors and concepts to keep people excited without overextending myself. Some examples are brisket chili, jerk ribs, and even doing a BBQ boil instead of a traditional seafood boil. That BBQ boil included smoked wings, ribs, and sausage — and I even smoked the eggs, corn, and potatoes. All of those were limited runs to test the idea and the response.
My approach to risk is simple: don’t gamble blindly, but don’t play it so safe that you stop growing. I use temporary items to experiment, learn what works, and build hype, without putting the core business at risk.
Contact Info:
- Website: https://www.dstxbbq.com
- Instagram: @dstbbq
- Facebook: @dstbbq
- TikTok: @dstxbbq
