Next Score View the next score

    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 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.

    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.

    St. Louis-style ribs and pulled pork

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


    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.

    Memphis dry-rubbed ribs

    Blue Ribbon BBQ,

    908 Massachusetts Ave., Arlington

    Get Today's Headlines in your inbox:
    The day's top stories delivered every morning
    Thank you for signing up! Sign up for more newsletters here

    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.

    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.

    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.

    Nick Kapteyn

    Nicholas Kapteyn can be reached at