The Pork Ribs At This California BBQ Spot Are Seriously Amazing

Last summer, I drove past a strip mall in Huntington Beach and spotted something bizarre: a massive smoker painted with a shark. Naturally, I had to investigate.

That’s how I stumbled into Ray’s BBQ Shack, a Texas-style joint that’s been quietly serving some of the best pork ribs in California.

One bite of their fall-off-the-bone ribs, and I was hooked for life.

A Shark-Painted Smoker In A Strip Mall: Your First Clue

Walking into Ray’s BBQ Shack feels like stumbling onto a secret. The place sits wedged between a nail salon and a dry cleaner, totally unassuming except for that wild shark-painted smoker out front. It’s the kind of detail that makes you wonder if you’re about to eat the best meal of your life or end up on a reality TV show.

Turns out, it’s the former. That smoker isn’t just for show—it’s working overtime, pumping out clouds of hickory smoke that smell like heaven mixed with Texas. The shark design? Owner Ray says it’s a nod to his love of the ocean and BBQ, two things that shouldn’t mix but somehow do here.

Honestly, if you drive past without stopping, you’re missing out on one of California’s hidden BBQ gems.

Inside Ray’s: Zero Frills, All Texas Pride

Step inside and you’ll find picnic tables, checkered paper, and a Texas flag bigger than my car. Ray’s doesn’t pretend to be fancy. There are no tablecloths, no waiters in bow ties, just honest-to-goodness BBQ served on plastic trays. The walls are covered with photos of Texas landmarks and handwritten signs reminding you that good BBQ takes time.

Ray himself is usually behind the counter, chatting with regulars and newcomers alike. He moved from Austin ten years ago and brought his smoker, his recipes, and his no-nonsense attitude with him. The vibe is laid-back but passionate—you can tell this man lives and breathes brisket and ribs.

It’s the kind of place where you feel at home immediately, even if you’ve never been to Texas.

The Pork Ribs That Steal The Show

Now, about those ribs. They arrive glistening, with a dark mahogany bark that crackles when you bite down. The meat pulls away from the bone with just enough resistance—not mushy, not tough, just right. I’ve tried ribs all over California, and nothing comes close to what Ray’s pulling off here.

He smokes them low and slow for six hours over hickory wood, seasoning them with a simple rub of salt, pepper, paprika, and garlic. No fancy ingredients, no gimmicks. Just time, smoke, and patience. The result is pork that tastes like it’s been kissed by a campfire and tucked into bed with a lullaby.

Seriously, these ribs will ruin you for all other BBQ. Consider yourself warned.

Brisket 101: Bark, Smoke Ring, And Melt-In-Your-Mouth Bites

If you think the ribs are good, wait until you try the brisket. Ray slices it fresh in front of you, revealing that perfect pink smoke ring and a bark so thick it looks like edible armor. Each slice practically melts on your tongue, releasing smoky, beefy flavors that make you want to weep with joy.

He uses prime-grade beef and smokes it for fourteen hours—yes, fourteen—at a steady temperature. The fat renders down into the meat, creating pockets of buttery richness that are borderline illegal. I once ate three slices standing at the counter because I couldn’t wait to sit down.

Ray says the secret is patience and never rushing the process. Turns out, good things really do come to those who wait (and smoke meat all night).

Pulled Pork And Jalapeño-Cheddar Sausage, No Sauce Required

Beyond ribs and brisket, Ray’s menu features pulled pork so tender it dissolves in your mouth and jalapeño-cheddar sausage with a kick that sneaks up on you. The pulled pork is smoky and juicy, seasoned with that same simple rub. I like mine piled high on white bread with a little coleslaw, though some purists eat it straight from the tray.

The sausage is a whole different beast—literally. Ray makes it in-house, stuffing pork with chunks of jalapeño and sharp cheddar. When you bite into it, the cheese oozes out and the jalapeño adds just enough heat to keep things interesting. It’s spicy without being painful, which is a tough balance to strike.

Both are so flavorful that sauce feels almost insulting. Almost.

The Sides That Matter: Mac, Slaw, Beans, And BBQ Rice

Ray’s sides deserve their own standing ovation. The mac and cheese is creamy, gooey, and topped with a crispy breadcrumb crust that adds texture. The coleslaw is tangy and refreshing, cutting through the richness of the meat perfectly. The baked beans are sweet and smoky, loaded with chunks of brisket because Ray believes in going all out.

But the real surprise is the BBQ rice—a Texan twist on dirty rice, cooked with bits of sausage, peppers, and a hint of Cajun spice. It’s savory, slightly spicy, and weirdly addictive. I once ordered a double portion and ate it like a main course.

Honestly, you could skip the meat and just eat the sides. But why would you do that to yourself?

Sandwiches, Burritos, And Platters For Every Craving

Ray’s menu caters to every appetite and mood. Feeling casual? Grab a brisket sandwich piled high on a soft bun with pickles and onions. Want something portable? The BBQ burrito wraps pulled pork, rice, beans, and cheese in a flour tortilla the size of your forearm. Need to feed a crowd (or just yourself after a long week)? The platters come loaded with your choice of meats and three sides.

I’m partial to the rib platter with mac and cheese, coleslaw, and BBQ rice. It’s enough food to put me in a meat coma for hours, but I regret nothing. The portions are generous—Ray doesn’t believe in skimping.

Whatever you order, come hungry and maybe bring a friend to share. Or don’t. I won’t judge.

Plan Your Visit: Sell-Outs, Big Portions, And Weekend Strategy

Here’s the thing about Ray’s: they sell out. Like, regularly. Ray only smokes a certain amount of meat each day, and when it’s gone, it’s gone. I learned this the hard way when I showed up at 7 PM on a Saturday and found a handwritten sign that said, “Sorry, we’re out of ribs.” My heart broke a little that day.

Now I know better. Weekends are the busiest, so arrive early—ideally before noon—to guarantee your favorites. Weekdays are quieter, though the selection might be slightly smaller. Ray recommends calling ahead if you’re planning to order a platter for a group.

Also, bring cash if you can. They take cards, but Ray appreciates the old-school approach. And trust me, he’s earned it.