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Best BBQ in NYC

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what is your favorite for amazing ribs and bbq food

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  1. Pork ribs or beef ribs?

    What do you mean by BBQ food? Brisket? Pulled pork? Sides?

    I've found BBQ restaurants in NYC to be best when they specialize in a few signature dishes or items.

    2 Replies
    1. re: kathryn

      yes, all of that Kathryn. Beef or pork. Any type of ribs will do. Brisket would be ideal! Thanks

      1. re: BLover33

        Sign up for Briskettown.com. Best brisket I've had in the city that I can remember.

    2. My favorite ribs are at Dinosaur and Blue Smoke.

      Brisket - Hill Country and RUB.

      Chicken - don't bother.

      11 Replies
      1. re: mitchleeny

        Thank you! Was thinking Dinosaur but wasn't sure if it was worth the trip uptown. Didn't love Hill Country or RUB

        1. re: BLover33

          The beer can hen (not chicken) at Hill Country is great, BTW.

          Dinosaur is a good call though.

          1. re: kathryn

            I think we will do Dinosaur. I'll check out briskettown.com for another time tough. Thank you much!

          2. re: BLover33

            Just curious...what was it about RUB and Hill Country you didn't like?

            1. re: BLover33

              agreed. Did not like RUB.

              1. re: RebelWithaCause


                1. re: knucklesandwich

                  They probably had one bad meal that they didn't like, and never gave either it a second chance.

                  BBQ can be variable, that's for sure. But overall, those two places are just as good, if not better, than any of the other bbq available in Manhattan.

                  1. re: mitchleeny

                    Mitch you are actually correct. I can't remember exactly why but do remember being underwhelmed. It was years ago I tried both and am open to trying them again.

                    Dinosaur it is!

                    1. re: BLover33

                      Make sure to get a slice of homemade pie for dessert...if you have room!

                    2. re: mitchleeny

                      I think that's the problem: if you don't like Hill Country and RUB you probably aren't going to like anything. That's the standard we reach here, and there just isn't anywhere you can get BBQ as good as in, say, Memphis.

              2. re: mitchleeny

                Hey, I like the chicken at Hill Country a lot. Not their chicken place, just the original HC.

              3. Dinosaur - best ribs in NYC. Everything else is very good too.

                2 Replies
                1. re: wpfoodie

                  I like Dinosaur, but it's so different from most of the other places discussed here. Dinosaur is a high fructose experience, not that there's anything wrong with that.

                  1. re: wpfoodie

                    Dinosaur has world class BBQ. Having eaten at he BBQ legends all through the south, I can testify that Dinosaur is the real deal. Their pulled pork is spectacular - it's the best I've ever had, the baby-back ribs are divine, and they happen to have the best mac and cheese I've ever eaten. I didn't care for the smoked prime rib, but don't let that stop you.

                  2. I've only been to the new Dinosaur in Newark...which was not fantastic. I did enjoy the fried green tomatoes, however.

                    The moist brisket at Hill Country is probably the best barbecue I've had in Manhattan [if we're not counting varieties of roast suckling pig as 'bbq']. The best ribs I've had in the NY area were actually at a bar in Elizabeth, New Jersey -- now closed, helas.


                    8 Replies
                    1. re: Winterpool

                      Try brisket at Brisket Lab/Brisket Town. Better than Hill Country. And I like HC's brisket.

                      1. re: kathryn

                        I never tried Brisket Lab/Brisket Town,, I the brisket at Hill Country ( i do not like their ribs at all, they were very tough, unpleasant to eat). I like the brisket at Fette Sau ( Bklyn), I love the ribs at Georgia's ( LES),, I like the ribs at Blue Smoke but I like Georgia's better. Georgia does a dry rub and then a wet bbq sauce on it.

                        1. re: foodwhisperer

                          I'm surprised Fette Sau wasn't mentioned earlier. IMO it eclipses any other BBQ joint in NYC.

                          1. re: foodperestroika

                            Fette Sau - no. Strange chemical taste to some of the meat. Not as good as Mable's, and neither of them are in Manhattan in any case.

                          2. re: foodwhisperer

                            I will try Georgia's!

                            1. re: BLover33

                              Definitely try Georgia's the ribs are so good there

                              1. re: BLover33

                                You can't go wrong with Georgia's.

                                1. re: jianni

                                  Georgia's food is pleasant enough, but note that they don't smoke their meats. They slow cook them, then apply sauces. Some might argue it's not BBQ, although I'm sure that's controversial.

                        2. John Brown has a smokehouse that's good. So does Daisy Mae. At Rack & Soul the ribs are par excellence. Fette Sau is a fat pig, but a delicious one. Beyond that, there's my Weber.

                          2 Replies
                          1. re: salvati

                            Stop making us jealous about your Weber! John Brown is pretty good, and their unique pastrami makes them worth the trip.

                            Last night a few friends and I were at Blue Smoke downtown...way downtown. We had a sampler of 3 types of ribs; big, hefty beef ribs, baby backs, and St. Louis/Memphis style, iirc. All nice and smoky, properly tender and well seasoned.

                            Additional, the chipotle chicken wings are delicious.

                            I might add - they actually make some decent cocktails and have a damn good bourbon selection.

                            1. re: mitchleeny

                              Just to report back. We went to Dinosaur. The food was good. The chicken wings and pulled pork were the big hit with everyone. The ribs were really goodand had great flavor but a bit tough. Brisket was okay. Service was fantastic. Overral for food I give it a 7. Still in search for the best ribs in town (at a restaurant)! Thanks ya'll.

                          2. in Manhattan itself, Hill Country is a good choice for 'cue. The brisket, sausage and the shoulder are good, skip the ribs there. Ribs I would go to Blue smoke.

                            Outter boroughs, I like the ribs and brisket at Mables and I heard John Brown just does good stuff all around.

                            1. I love BBQ, and have tried every place in NYC. The Cardinal, on East 4th between Avenue A & B is by far the best I've ever had. I've had their ribs, their pulled pork and their briskit, and all are to die for. Their sides are amazing, too -- incredible mac n' chesse and killer baked beans. Their fried catfish and fried chicken are also great. Their prices are very reasonable, and the place is clean. They have a great brunch menu, as well. Right now they only have been and wine, but will have liquor in 2 weeks. The chef/owner and his girlfriend run The Cardinal, and they're both very sweet. The chef /owner is from Ashville, North Carolina and his girlfriend is from Montreal. They also have a room downstairs for private parties. Check it out -- the food is incredible!

                              1 Reply
                              1. re: eastvillagegirl

                                I disagree - I found the food at The Cardinal to be middling at best. And Georgia's is tasty, but it's not barbecue. I don't even think there's a smoker.

                              2. Absolutely loved Georgia's! Ate half a rib rack all by myself. What a pig. But it was good!

                                2 Replies
                                1. re: HippieChick

                                  I think Georgia's is the best, but it gets really packed. Good job HippieChick, I ate a whole rack last time i went.

                                  1. re: foodwhisperer

                                    Well....full disclosure, foodwhisperer, so did I the second time, at home, where no one could see my shame. Or want to share. Because I wouldn't.

                                2. GREAT moist brisket at Hill Country BBQ in Manhattan. While we've only been to Virgil's, Blue Smoke and Dinosaur for comparison, the HC product stands out as the exceptionally prepared, well cooked, tender but not disintegrating, moist, beef flavor with smoke balance product. Expensive for what it is but close to a transcendental experience. We visited at off peak hour so no lines at their " market counters" and tolerable noise level, plenty of aisle space, overall an excellent experience. Corn pudding was the side of the day.

                                  3 Replies
                                  1. re: ThanksVille

                                    Thanks for the review. Personally I like the Brisket at Hill Country, but I find the ribs too tough. The ribs at Georgia I like much more, I also like Mighty Quinn better than Hill Country.

                                    1. re: ThanksVille

                                      I also love the moist brisket at Hill Country. Another favorite is the brontosaurus rib at Mighty Quinn's.

                                      1. re: ThanksVille

                                        We had some moist brisket from the new Hill Country in BK last night. Havent had MQs in a bit but it is, without a doubt, my favorite in NYC both for flavor and value. HIll Country is a solid second, but i wanted to address "expensive for what it is" because a major major differnence between hill country and mighty quinns is cost/value. we got the "pitmasters special" which at 27 bucks (BEFORE the 2 dollar upcharge for moist brisket) includes 1/4 lb of brisket, 1/4 chicken, A pork rib, and a hot link, and two sides. this is, relative to their normal pricing, a good deal. The guy next to us was getting moist brisket and A SINGLE SLICE (a fairly thick one, but still) cost over 8 dollars. and on top of that it was poorly trimmed - i am okay paying more for better product, and god help people who want brisket but prefer it lean - but if i am paying 8 bucks a slice id like my meat to not have 1/2-3/4 inch of solid unrendered fat cap on it.

                                        This contrasts with multiple visits to mighty quinns where we felt like they must have left things off our bill because it didnt seem high enough (even including beers).