Barbara Ann’s BBQ (CLOSED)

The sage- and fennel-flecked sausage at this smoke shack is custom-made by a local sausage maker and, like the amazingly juicy chicken, gets significant smoke time over the smoldering hickory and cherrywood. Rib tips remain our favorite pork option (over the often drier spareribs), and also the best value. Skip the beef ribs; spend the dough on “Miss Winters’s” outsourced 7UP, sour-cream and chocolate cakes instead.