Barbecue, smoked over apple and hickory wood, includes baby-back and St. Louis-cut spare ribs, beef brisket, pulled pork, turkey and sausage. http://bit.ly/13QI3Gc
The ribs and pulled pork are excellent with a pure flavor of pig and smoke, as is the chopped beef brisket and chicken, both tenderer and tastier, than smoking often renders them.http://bit.ly/15853TD
Every time you return for a bite of the ribs or any of the other meats smoked over apple or cherry woods, you have that rarest of sensations: It's even better than you remembered.http://bit.ly/130WEfv
The brisket, smoked for 12 hours, is so tender that the restaurant isn't afraid to slice it a bit on the thick side. Just as delicious is the moist, peppery smoked half-chicken. http://bit.ly/163UxcZ
The ribs are the standout here, so tender & flavorful with smoke, tangy sauce and a secret spice rub that Food Network star Michael Symon called it the best pork he'd ever eaten. http://bit.ly/130X2e0
Sugarfire offers smoked baby-back ribs, pulled pork, brisket, turkey breast and sausage. The meaty ribs and the brisket are standouts. http://bit.ly/11sLkes
Witness ribs finished with an apricot glaze, which the kitchen caramelizes with a propane torch, & prime rib, long vanquished to the special Sunday, are here smoked with onions. http://bit.ly/15tN9IU
