Rhode Island’s Best Barbecue Joints
Thursday, November 10, 2011
The recent, and very sad, closing of our favorite BBQ joint, United Barbecue, in Providence, got us thinking of our favorite places for low and slow cooking. We traveled the state looking for our new fave and found these five. Some are long-time favorites of ours, others are new to us. While BBQ isn't all the rage in Little Rhody, it's nice to know we have some reliable go-to spots for finger-lickin' goodness.
Becky’s BBQ, Middletown
When you’re talking good BBQ, several things need to be present: the pink smoke ring around the meat is a must, as it shows the meat has been properly smoked. And the meat should be tender to the bite and require no knife. Becky’s hits all the right notes for us. If you want good home-cooked BBQ how about delicious BBQ cooked in a home? Becky’s is housed in an old colonial house, but don’t let the setting fool you. This is serious BBQ. All the meats are pit-smoked over hardwood for up to 18 hours and all that attention shows. The ribs are cooked perfectly, the pork juicy and the chicken is fall-off-the-bone good. The sides are classics like coleslaw, beans and cornbread and they are all good. For sauces they go with two distinct choices. A sweet Kansas City sauce and a Carolina inspired sauce with a bite of vinegar, so whatever your preference Becky’s has you covered. Or go all-in and order it with no sauce to taste all that natural, smoky goodness. Becky’s, 82 East Main Rd. 841-9909, www.beckysbbq.info
LJ’S BBQ, Pawtucket
For ten years, Bernie and Linda Watson have been serving their brand of BBQ in a non-descript strip mall just over the line in Pawtucket. We have been happy for about ten years for just this reason: always tasty BBQ expertly prepared and served by a cheerful staff. One of the cool things-for us-about L.J.’S is the way they do their pork. Instead of pullin it, they chop it in the Carolina style, and we love it. The chopping seems to give you more of that tasty bark on the outside than pulled pork. The ribs are tender, the smoked chicken is delicious and the peanuts you get upon arrival take you back to childhood. We are also huge fans of the pulled pork grilled pizza. That’s right; a Rhode Island-style grilled pizza shell is topped with BBQ sauce, the aforementioned chopped pork, cheddar cheese and fresh herbs. It takes the standard margherita pizza you’re used to, and kicks it out the door. All that smoky, sweet, porky goodness works perfectly on the thin, crisp dough. Oh yeah…and don’t forget about BBQ brunch, we’ll let you find that on your own! 727 East Ave. 305-5255, www.ljsbbq.com
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Ah, Wes.' Raucous, silly ads, biker and college student clientele, an off-the-beaten-path location in Olneyville. It's more of a Rhode Island institution than just a BBQ joint. Those who frequent Wes' are serious eaters, and the menu reflects that...really, where else can you order a pork chop as a side to your entree? Regulars will tell you that those sides, from corn bread to beans, sweet potato fries to mac and cheese, are what keeps them coming back as much as the Missouri-style BBQ does. We love that you can see the ribs being cooked on a well-worn grill as soon as you walk in the door. Like all of those other food things that strangely seem to define Rhode Island--weiners, Del's, coffee syrup--Rhode Ilsnad wouldn't be the same without Wes.' 38 Dike St, 421-9090, www.wesribhouse.com
W.B. Cody’s, Westerly
BBQ fans in the southern end of the state have been flocking to W.B. Cody’s for more than 15 years for good, down-home BBQ in a Texas-themed setting. We discovered Cody’s years ago while working in Westerly and boy were we surprised at how authentic the BBQ was in this spot just off Route 1. The ribs are legendary and keep us coming back but we always start with the Tumbleweeds…thinly sliced onion rings that are crunchy and sweet and go perfectly with the house BBQ sauce. The Texas-style chili is also a good place to start, with just the right kick of spice to get your attention. We love the Wild West BBQ Sampler with ¼ rack of ribs, ¼ BBQ chicken and, the chefs favorite, two "burnt endz." These are pieces from the tastier-and fattier-point end of the brisket and they cook even longer than the rest to become tender. W.B. Cody’s does burnt ends right with a nice crust on the outside and tender goodness on the inside. 265 Post Rd, 322-4070, www.wbcodys.com
Oak Hill Tavern House of Bar-B-Que, North Kingston
Housed in a former stagecoach stop, Oak Hill Tavern is exactly what you want your BBQ joint to look like…
wood and exposed duct work make you feel right at home in BBQ land. This place is a good choice if you and the significant other can’t agree on BBQ for dinner....ha, perish the thought. The tavern has a wide and varied menu for those not into the BBQ. We’ve come here for the fall-off-the-bone ribs and the tasty pulled pork; they are both smoked for up to 10 hours and have that distinctive flavor and pink ring. The house sauce is a terrific blend of sweet and smoky, with a slight hint of vinegar that coats and glazes the ribs, pork and chicken with a nice caramel color. The tavern also benefits from the baked beans, which Ann insists are the closest to her mom’s that she's ever come across. 565 Tower Hill Rd. 294-3282, www.oakhilltavern.com
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