The Joint (address and info)
The Q: Ribs
For all its lauded food scene, New Orleans and, for that matter, Louisiana, isn’t exactly a hotbed of barbecue activity. In 2004, The Joint set up in NOLA’s Bywater and started to change that. The main move here is pork ribs, which are coated in a Cajun rub that gives them a spicy, blackened effect -- it’s different and delicious. But you cannot leave without trying the chaurice, Cajun-style fresh sausage that’s smoked and served on a sandwich. Oh, also, there’s peanut butter pie. You should get it.
Salvage BBQ (address and info)
The Q: Meat Coma
Barbecue being anything but new, we’re normally wary of the newer BBQ spots, especially in the upper reaches of New England. But Salvage (from the folks behind Local 188 and Sonny’s) is all the right types of new, and it's clear that Chef Jay Villani did his homework -- custom building a smoker (burning Maine red oak) from an old propane tank, and setting it up in the quick-service style. Now open for two years, it’s best if you go up and order the Meat Coma (Meat Fatality, another actual dish, is just too much): 1/4 rack of ribs, 1/3lb of brisket, chopped pork, and a cup of chili to wash it down. Oh, and if that doesn’t do it for you, get one of their house-ground hot sausages, find a comforting corner, and take a nap.