From Our Editors
The chefs at Big Bad BBQ cook their ribs three times. First, they dry-rub them with spices and slowly smoke them. Next, they soak the meaty morsels in juices and grill them. Finally, the cooks smother the ribs in barbecue sauce and flame-kiss them, which creates a nicer crackle than a coating of ice.
Chef Taylor Reid and the kitchen staff take the same amount of care with all of their barbecue, which is a blend of Memphis and Texas styles. Brisket gets rubbed with an eight-spice blend, and it and spice-smothered chicken are tossed into the smoker for a slow smoke. The meats then sail out to tables with housemade sides such as mustard potato salad and mac 'n' cheese studded with green chilis.