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    Summertime favorites

    Smokin’ hot ribs and more

    The Farm Bar and Grille’s BBQ Nachos, with house-made tortilla chips.
    The Farm Bar and Grille’s BBQ Nachos, with house-made tortilla chips.

    BBQ nachos

    The Farm Bar and Grille,

    233 Western Ave., Essex

    The Farm Bar hand-cuts its own tortillas and fries them into golden chips. Then they are loaded up with Vermont cheddar cheese and pulled pork that was coated in a family-recipe dry rub and smoked for 12 hours. On top of that are generous helpings of pico de gallo and guacamole (both homemade); sour cream; and a secret barbecue sauce. The cost is $7 for the personal size and $10 for large. Visit www.farmbargrille.com for information.

    Smoked ribs

    Sawmill Pizzeria & Smokehouse,

    1480 Broadway Road, Dracut

    A dry rub is applied to the ribs before they are smoked over hickory for several hours in Sawmill’s custom barbecue pit. When the fall-off-the-bone ribs are pulled out, they are doused in a signature barbecue sauce. $13.40 for a half rack and $18.90 for a full rack, including a choice of two sides, like French fries and cole slaw. www.sawmillpizzeria.com

    Caribbean jumbo chicken wings

    Chili Head Barbeque Co.,

    320 West Center St., West Bridgewater

    The jumbo wings are marinated in a dry rub, smoked for three hours, flash-fried, tossed in a blend of 17 herbs from the Caribbean, and served with carrots, celery, and creamy bleu cheese. $14 for one dozen wings. www.chiliheadbbq.com

    St. Louis-style ribs and pulled pork

    T-Bones Road House, 22 Main St., Plymouth

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    The ribs and the pork are seasoned before being put in the smoker for four and 12 hours, respectively. The Two-Way Combo Platter has both meats slathered in barbecue sauce and served with Texas toast, mashed potatoes, and coleslaw, and costs $16. www.tbonesroadhouse.com

    Memphis dry-rubbed ribs

    Blue Ribbon BBQ,

    908 Massachusetts Ave., Arlington

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    Ribs are rubbed with a house blend barbecue rub and smoked for five to six hours before being slathered with Blue Ribbon’s secret rib splash. A full slab costs $25, while platters of one-third or one-half slabs with two sides and cornbread cost $15 and $17, respectively. www.blueribbonbbq.com

    St. Louis ribs

    Firefly’s, 350 East Main St., Marlborough

    The ribs are glazed with a summer-special peach and Kentucky bourbon barbecue sauce. A half rack, served with a new corn pudding (fresh corn, sweet green and red bell peppers, eggs, milk, Vermont cheddar cheese, and scallions) and cucumber salad, is $17. www.fireflys-bbq.com

    South Carolina smoked wings

    Bison County Bar and Grill,

    275 Moody St., Waltham

    Wings are coated with a dry rub, smoked for more than three hours, finished on an open grill heated to 700 degrees, and slathered with a mustard-based South Carolina barbecue sauce. $10 for a six-wing plate. www.bisoncounty.com

    Nick Kapteyn

    Nicholas Kapteyn can be reached at nicholas.kapteyn@globe.com.