Pit Stop BBQ

Whenever a Texas transplant starts lamenting Boston’s paltry barbecue scene, a helpful birdie flits down and whispers three magic words in their meat-seeking ear: Pit Stop Barbecue. For more than three decades, the Mattapan restaurant has doled out heaping platters of beef back, pork ribs, juicy grilled chicken, and slow-smoked brisket buttressed by craveworthy sides like candied yams, cornbread, collard greens, and mac ‘n cheese. And given that the spot is only open Thursday through Saturday, this is appointment dining in the purest sense.

Whenever a Texas transplant starts lamenting Boston’s paltry barbecue scene, a helpful birdie flits down and whispers three magic words in their meat-seeking ear: “Pit Stop Barbecue.” For more than three decades, the Mattapan restaurant has doled out heaping platters of beef back, pork ribs, juicy grilled chicken, and slow-smoked brisket buttressed by craveworthy sides like candied yams, cornbread, collard greens, and mac n' cheese. Note: The spot is only open Thursday through Saturday, making this appointment dining in the purest, most urgent sense.