Summer means backyard barbecues and dining out at restaurants that churn out smoked meats. While New York City might not compare to BBQ capitals like Texas or North Carolina, the city has come a long way from charred rib tips dripping deep red sauce. The city’s pitmasters have turned to places across the country for inspiration, from the Texas heartland and its beloved vinegar-based sauces, to Alabama and its revered pork dishes. There’s even a Dominican-Texan mash-up in the mix.
Before the 1980s, NYC had very few barbecue restaurants that practiced real wood-smoked, Carolinas-style barbeque. But since then, the city has been building a network of grills and pits that have forged an authentic regional style that rivals any other in the country.
Some of the best, and most popular, are the family-run establishments like Mable’s Smokehouse in Queens, which turns out sliced brisket that is lean yet juicy, and smoked to perfection, so that it doesn’t need sauce (though there’s a tasty house option). The tender St. Louis ribs are also not to be missed, and the pulled pork and Frito pie make this a must-visit for any self-respecting carnivore.
Another standout is Hill Country in Jackson Heights, which turns out a faithful version of Central Texas barbecue, inspired by Kreuz Market in Lockhart. The brisket, served fatty or lean, is outstanding, as are the burnt ends and the “brontosaurus rib,” which weigh in at almost a pound of on-the-bone meat. The small chain also has locations in the East Village, Gowanus, Brooklyn and Forest Hills.
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