Denver's five best BBQ joints
|Big Hoss BBQ|
The team behind Big Hoss Bar-B-Q competes in the Kansas City barbecue circuit, but their style is informed by several different parts of the country: pork shoulder from Carolina, brisket done Texas-style in a closed-pit, and half-chickens in Alabama white sauce. While the entire menu is fine, we're especially partial to the shrimp in the spicy Carolina sauce and the center-cut St. Louis ribs, sided with fried cheese bites and some pit-cooked baked beans.
1. Jabo's Bar-Be-Q
When Jabo Lawson abandoned his mobile barbecue pit and moved indoors, he traded up for a custom-built, in-house smoker, where he can now cook 700 pounds of meat at once. He uses that smoker to make tender brisket, piquant Louisiana-style hot links, pulled pork shoulder and, best of all, pork ribs, which are two inches thick, layered with opaque fat, deeply infused with throat-stinging smoke and so tender the meat practically melts into a puddle in your mouth. Everything that comes out of that smoker gets coated in a sauce based on a recipe from Shreveport, Louisiana, and made at varying levels of spiciness, every version delicious. By the time you've smothered your barbecue craving with meat, meat and more meat (and maybe a few sides), you'll think you can't eat another bite. And that's why the spot earned our Best BBQ award in the Best of Denver 2011.
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