Here are the city’s best spots for bbq, including sticky, saucy ribs, fall-apart-soft brisket, smoky burnt ends, and all the traditional accompaniments.
454 Van Brunt St., at Reed St., Red Hook; 347-294-4644
By barbecue standards, this venue is practically fancy. Coupled with the clientele (30-somethings, strollers), the soundtrack (on a recent night, early-era Shins), the décor (a giant painted American flag, Edison bulbs, and fairy-style ceiling lights), it’s easy to be skeptical of the quality of the ’cue. But cast off your doubts: The food is fantastic, like the appropriately fatty brisket, which is served plastic-fork-tender and with the most peppery bark you’ll find in New York.
3. Royal Rib House
303 Halsey St., nr. Throop Ave., Bedford-Stuyvesant; 718-453-9284
“Have a blessed day,” employees at this 1968-founded to-go ’cue joint tell customers as they pass them their bags of ribs, chicken, and cole slaw. Arrive early if you can, because dishes sell out (one Saturday the kitchen announced around 8 p.m. it had sold out of candied yams, and one guest pleaded, “Do you have any yam residue?!”). And don’t bother calling ahead; little if any attention is paid to the phone. Also: Don’t be surprised to spend an hour on line and waiting for the food. (You can catch up on neighborhood stories during this time with the locals, who line up at this family-owned spot on the three days it’s open: Thursday, Friday, and Saturday.) Whatever you do, don’t let any of this lead you to skipping out on Royal Rib House’s meaty pork and beef ribs, its fried shrimp, its top-notch chopped-barbecue sandwiches, wet with slow-cooked juices and collard-green liquid dripping over from the side container of the takeout box, the pork drenched in a tangy house-brand sauce.
4. Blue Smoke
116 E. 27th St., nr. Park Ave. South; 212-447-7733
The historian Jonathan Bass has written that the three kinds of barbecue restaurants are black-owned; white “joints”; and upscale urban white. Blue Smoke is this last. But the restaurant’s chef, Louisiana native Jean-Paul Bourgeois, is clearly respectful of sacred barbecue traditions, and the food here is terrific. Try the seven-pepper brisket, which at lunch can be ordered as part of a $20 special — one meat, one side, one sweet. Choose the rich baked beans to accompany the super-soft brisket, charred nicely, not quite to candied-edge level, and served with hot sauce. Also: Other Southern sides are lovely, like pimento cheese. It’s the kind of place you might visit with your parents for a graduation dinner, or maybe on a Sunday night with 6-year-olds in tow (there’s a kids’ menu, and the Danny Meyer service is, natch, smooth and gracious).
5. Delaney BBQ
359 Bedford Ave., nr. S. 4th St., Williamsburg; 718-701-8909
This onetime pop-up, owned by the New Jersey–born Daniel Delaney, who spent time traveling across Texas to learn barbecue secrets, has come into its own of late. The meat that made him famous, brisket, is slow-smoked with oak to an almost-buttery tenderness, with a balanced, salty-peppery crust so soft that it slips straight off. Scoop it up with white bread, served on the side in addition to, in Lonestar State fashion, raw onion, pickle chips, and hot sauce (it’s Trappey’s).
6. Fette Sau
354 Metropolitan Ave., nr. Havemeyer St., Williamsburg; 718-963-3404
The best way to do Fette Sau: Step up to the counter, ask for a half-pound of Berkshire-pork belly, maybe some broccoli salad; say yes when offered a potato roll. Turn your attention to the bar, which happily offers a large selection of American whiskies. Place an Old Fashioned order, then grab your dinner, served on brown butcher paper on metal trays. There are three sauce options (sweet, chile, and vinegar); we’d suggest blending the mild, ketchupy first with the smoky-chile second. This pairs well with the belly, which tastes of brown sugar and cumin and makes a fine DIY sandwich with your Martin’s roll.
7. Linda’s Rib Kage
260 Halsey St., nr. Tompkins Ave., Bedford-Stuyvesant; 718-230-0407
You’re encouraged to dress to your heart’s content the thick ribs served at this little spot down the street from Royal Rib House, and given three choices of sauce: a mustard-based tangy version, a spicy jerk number, and a sweet barbecue option. “Don’t be shy,” the counter worker will tell you. Be sure to follow their advice. The ribs are perfectly good on their own, but the tangy, slightly sweet, a little bit hot, sunset-orange barbecue sauce makes it. No matter how much you pour on the meat, you will wish you had more, to dip your cornbread in or just lick right off your fork.