1999 BEST Barbecue Restaurant, Restaurant
Blue Ribbon Bar-B-Q
Whether it’s North Carolina pulled pork, Kansas City burnt ends, Texas sliced beef brisket, or Memphis dry-rubbed ribs, the key to Blue Ribbon’s success is, like all great barbecue, slow cooking at low temperatures, in this case, over oak and hickory hardwood. Whichever style you prefer, it makes for incredibly tender ‘cue with just the right smoky flavor. Good prices, great sides, but no real dining room. Sit on a stool by the counter, or take your bounty home.
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