Barbecue pork ribs: 3 picks
St. Louis-style barbecue ribs at Bobbique, in Patchogue. (July 20, 2010) Credit: Doug Young
Dry-rubbed with spice and slow-smoked for hours on end, barbecue pork ribs can be an obsession. St. Louis ribs are a little fattier -- and, hence, have more flavor -- than the slightly costlier baby backs. Both, though, are worth the messy fingers.
Find the ribs of your dreams at these prime barbecue pits:
SWINGBELLYS BEACHSIDE BBQ
909 W. Beech St., Long Beach
516-431-3464, swingbellysbbq.com
Pitmaster Dan Monteforte's Long Beach babrbecue powerhouse just spawned a new Lynbrook takeout spot. At both, baby backs and St. Louis ribs are slow-smoked, pebbled with spices. Who needs sauce?
BOBBIQUE
70 W. Main St., Patchogue
631-447-7744, bobbique.com
Meaty St. Louis ribs are the only kind served at pitmaster Eric Rivkin's place for barbecue and live blues. The ribs are smoked, dry-rubbed and glossed with barbecue sauce -- or not, if that's your preference.
SMOKIN' AL'S FAMOUS BBQ JOINT
19 W. Main St., Bay Shore, 631-206-3000
4847 Merrick Rd., Massapequa Park, 516-799-4900
smokinals.com
Barebecue boss Al Horowitz serves up moist spice-rubbed smoked baby backs as well as "St. Louie grand backs" at his two houses of 'cue.
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