The traditional Southern-style pork specialties are barbecued on an open, live-oak-fired pit and covered with the spot's signature sauce -- a thin, tangy, and mustardy orange concoction.
The spot uses a combination of hickory and oak logs, which complement the signature brisket and pork with just the right amount of smoky flavor.
Banks uses a combination of hickory and pecan woods to slow-cook his simply prepared -- only salt and pepper as seasoning -- Texas-style brisket, Carolina-style pulled pork, and spare ribs.
The 21-year-old Dixie Pig has been serving pork marinated in a special vinegar-based sauce, then slow-cooked with hickory wood and served with a no-mayo, vinegar-based coleslaw
Tom Jenkins has been smoking up the neighborhood since 1990. In South Florida, the saying is "You have to go north to go South," but Tom Jenkins will save you the trip.
Texas-style barbecue, most specifically brisket. Here, find piles of wood-fired, slow-cooked brisket that could be the envy of any pit master in Texas.
This unpretentious spot serves moist, open-barrel smoked ribs that will have you coming back -- and probably sweating -- for more.
Heaps of meat and traditional Southern porcine-filled fare is matched by some less traditional (yet very South Florida) offerings of jerk chicken, smoothies, and seafood salad.
Using a hickory blend of wood, the spot churns out barbecue from all ends of the spectrum: Southern pork, Texas beef brisket, and Memphis dry-rub and wet ribs.
Here the focus is on pork cuts -- baby back ribs and St. Louis-style ribs (which are meatier and fattier) are patted with dry rub, slow-cooked, and then finished off on the grill.
