Boar ribs from Hill Country, served Saturdays only
Yep, the grub may hop from Korea to Kansas City, but the insatiable appetite for all things smoked remains distinctly Gotham.
Ribs, for your pleasure
Ax the DIY grilling this Fourth of July and let these BBQ pros get things smokin’
June 30, 2008
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Yep, the grub may hop from Korea to Kansas City, but the insatiable appetite for all things smoked remains distinctly Gotham.
Daisy Mays
623 11th Ave. -
New York
212-977-1500
Made popular by carts around the city, Daisy May's offers cafeteria-style seating in its bricks-and-mortar Hell’s Kitchen location, with signature plate specials like Kansas City sweet-and-sticky pork ribs and Oklahoma jumbo beef rib.
R.U.B. BBQ
208 W 23rd St -
New York
212-524-4300
Texas doesn’t feel so far away when you walk into this Chelsea 'cue emporium. The decor is spare, and the focus is on the food: From deep-fried ribs to deep-fried Oreos, dishes are served quickly and with down-home debonair.
Fette Sau
354 Metropolitan Ave. -
Brooklyn
718-963-3404
From the mad foodie genius behind Williamsburg beer showcase Spuyten Duyvil, Fette Sau hits its mark with a pitch-perfect combination of fat, flesh and smoke, from beef ribs to baby back pork ribs with a tasty nutmeg/cinnamon rub coating.
bar Q
308-310 Bleecker St. - New York212-206-7817
Anita Lo’s Asian-inspired Village cue joint paints a wide pan-Asian swath with ingredients like shiso, kimchee and lemongrass, and exhibits them in dishes like Seoul-style shortribs, grilled tuna with yuzu, and roasted pork belly with kimchee.
Hill Country
30 W. 26th Street - New York212-255-4544
Hill Country might stump city folk at first, where diners order at market stands and meal tickets keep track of what you order. All the hoopla is worth it for a taste of prize-winning grub by pitmaster Pete Daversa, including Texas-style dry-rubbed and smoked ribs, chops and brisket.
The Smoke Joint
87 South Elliott Pl. - Brooklyn718-797-1011
Loud and boisterous, this Fort Greene standby dishes up big-enough-to-share portions of smoked meat along with with a plethora of sides like mac-'n'-cheese and corn on the cob. Order at the counter and make up your mind fast: Customers can get impatient in line here.
Wildwood
225 Park Ave. S. - New York212-533-2500
This swanky Gramercy smokehouse is helmed by a former Hill Country deputy pitmatser, whose pit hits include four kinds of ribs, hand-rubbed brisket and Carolina pulled pork—all of which use all-natural, hormone-free meat.
Dinosaur Bar-B-Que
646 W. 131st St. - New York212-694-1777
All you need now is an orange onesy to feel like Fred Flintstone attacking a giant rack of ribs: Everything at this Texas-style barbecue joint in Harlem is jumbo, pulled, spiced, sliced, smoked, dry-rubbed or slathered in sauce—from the wings to the brisket to the live honky tonk.
Blue Smoke
116 E. 27th St. - New York212-447-7733
A pioneer in the city's barbecue scene, Danny Meyer has done the unthinkable: taking a messy, greasy genre and turning it into something urbane with a smoky blend of traditional and innovative ‘cue, including three types of ribs.
Oklahoma Smoke
231 W. 145th St. - New York212-862-5335
Harlem jumps into the 'cue fray with this tiny storefront serving a savory family recipe that goes back to 1936. For a showstopper, order the pork ribs (it’s a towering creation), along with worthy sides such as cucumber-and-tomato salad.
