Summertime favorites

Barbeque ribs, wings and nachos heat up summer nights

St. Louis-style Ribs

and Pulled Pork

T-Bones Road House

22 Main St., Plymouth

T-Bones’ ribs and pulled pork are both seasoned with a secret blend of Southwest seasonings before being put in the smoker over hickory. The ribs are smoked 4 hours, while the pulled pork is left in for12. Both meats are on the two-way combo platter (above), slathered with T-Bones’ barbecue sauce and served with Texas toast, smashed red bliss potatoes, and coleslaw. $16.


Caribbean Jumbo

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Chicken Wings

Chili Head Barbeque Co.

320 West Center St.,

West Bridgewater

Jumbo wings are marinated in a dry rub for 24 hours before being smoked over apple and cherry wood for 3 hours, then flash fried. After that, the wings are tossed in a blend of 17 herbs from the Caribbean and served up with carrots, celery and creamy blue cheese. $14 for a dozen wings.

BBQ Nachos

The Farm Bar and Grille,

233 Western Ave.,


Tortillas are hand-cut and fried into golden chips, then layered with Vermont cheddar cheese, 12-hour-smoked pulled pork, generous helpings of pico de gallo and guacamole (both homemade), sour cream, and barbecue sauce. $7 for small portion and $10 for large.


Smoked Ribs

Sawmill Pizzeria

& Smokehouse,

1480 Broadway Road,


Ribs are dry-rubbed and smoked for several hours before being pulled out and doused in a signature barbecue sauce. $13.40 for a half-rack and $18.90 for a full rack, both served with a choice of two sides, such as French fries and coleslaw.

Memphis Dry-Rubbed Ribs

Blue Ribbon BBQ,

908 Massachusetts Ave.,


The ribs are rubbed with a house-blend barbecue rub and smoked for 5 to 6 hours before being slathered with Blue Ribbon’s secret rib splash. $25 for a full slab; platters with or ½ slabs, two sides, and cornbread cost $15 and $17, respectively.

Nick Kapteyn can be reached at