So this is becoming a trend: for the second time in four weeks, I've encountered an Ohioan running a barbecue restaurant in Denver. I get it that who wouldn't want to come to Colorado from Cleveland or Cincinnati? -- but the barbecue connection is a little more tenuous. Perhaps it's just that Ohio shares its southern border with northern Kentucky, so all that smoke drifts up, permeating Ohio with the rich smell of a well-seasoned smokehouse. While Ohio isn't exactly in the heart of Dixie, it's certainly a lot closer to the Carolinas and Tennessee than Denver is. So maybe it makes sense that a pit master can learn a trade and then get the itch to head out West, resulting in a place like 3 Sons BBQ, a little joint in the Whittier neighborhood putting out a variety of smoked meats and sides with an inclusive attitude when it comes to regional barbecue boundaries and sauce-styles.