A Staple in Third Ward and Riverside
This family owned and operated restaurant has become a staple in Houston's Third Ward and Riverside communities. Known for its hickory smoked meats served with homemade sides and desserts all made fresh daily, the restaurant also serves burgers, salads, soups, po'boys, baked potatoes and fish and shrimp dinners in a casual and relaxed dining room.
Ray Busch, Official Pitmaster
Rayford Ray S. Busch learned the craft and trade from local Third Ward legend Mr. River Falls, and in 1985 he began running his own barbecue food truck. He left his day job at the Harris County Sheriff's Department and, in 2011, joined his longtime high school friend Maxine Davis to open the brick and mortar Shack. A native Houstonian, Ray works with his team on hickory smoked meats and homemade barbecue, Cajun and soul food dishes, with sides and desserts made fresh daily.
Maxine Davis, Co-Owner
A retired vice president of Metro Bank with more than 30 years of experience as a loan operations officer, Maxine runs the business side of Ray's, as well as everything in between. She and Ray have been friends since high school.
Herb Taylor, Co-Owner, Official Pitmaster
Maxine's son and a co-owner since 2013, Herb is the marketing director at Ray's. He played football at Hightower High School and studied advertising and public relations at TCU before the Kansas City Chiefs drafted him in 2007. He spent six seasons in the NFL with the Broncos, Giants, Jaguars and Packers.
In the Press
Ray's in the Press
The New York Times included Ray's in The 20 Best Texas Barbecue Restaurants From the New Generation. ABC13 called it cooking with soul, and the Houston Chronicle came for the smoked oxtails served only on Thursdays. Houstonia, Black Restaurant Weeks and This Uncomplicated Life have all written about the Shack.
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