Restaurant reviews - Best BBQ

Restaurant reviews - Best BBQ

Photo of Jonathan Gold
8 Places
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    J ’n’ J down on Adams has good beef ribs.
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    Hambone’s in Bellflower has brisket fries, which: brisket fries!
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    Go to Smoke City Market for profoundly Texas-style sausage in Sherman Oaks.
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    If you want wonderful barbecue in Los Angeles, you are probably better off going to the Bigmista for pig candy.
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    I am very fond of Boneyard Bistro, where the grass-fed organic Strauss beef ribs grilled over red oak are almost as stunning as the restaurant’s portfolio of rare Zinfandel.
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    It’s worth that wait for the crusty pork ribs spurting with juice; thick, blackened hot link sausages; chewy, meaty little rib tips; fancy-tasting smoked chicken and charred slices of well-done brisket.
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    Barbecue is served here as the good Lord intended: heaped high on sheets of butcher paper, sauce very much on the side.
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    The first bite into a Phillip’s sparerib -- a lean, sinewy smoke-reddened strip of meat pulling away in my teeth, all lean, muscled flavor -- proved my correspondents absolutely correct. They were the best spareribs in town at the time.
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