It's something of an urban miracle how quickly NYC has gone from being a barbecue wasteland to a national 'cue capital. The phenomenon began 20 years ago with the founding of Stick to Your Ribs by Brit hairdresser Robert Pearson in a haunted corner of Queens and proceeded through the establishment of Blue Smoke, Hill Country, Fette Sau, and Mable's Smokehouse, among a dozen others not quite as good but no less enthusiastic. Danny Meyer's annual Barbecue Block Party stoked the flames. Although generally tilting at Texas barbecue, our pits have also dabbled in styles as diverse as those of Memphis, Oklahoma, and the Carolinas. But never before has a place focused on... More >>>