When it comes to great barbecue, you have to know where to look if you want hickory smoked meats and fall-off-the-bone ribs like you had that one time in Texas visiting your Aunt Sally. This place is decorated with Stetson hats and framed images of cowboys, all basking in the glow of Tiffany chandeliers. There's a full bar with all kinds of libations to wash down those ribs.
Day and night, diners order takeout from the small counter or settle into the booths to enjoy such favorites as chunky pulled pork or lean spare ribs that have been slightly crisped on the outside but remain moist and tender on the inside. The meat is marinated for five hours or more, and each of Pete's signature recipes have been perfected over the years. Ribs are cooked with oak and hickory, chicken with applewood and pulled pork is slathered in Pete's own dry rub of herbs. With the quality of the meat, it's easy to overlook the inventive side dishes: homemade mashed potatoes, frosted sweet potato biscuits, sweet baked beans, or a medley of Asian bites, like a vinegary slaw.
more