Brothers BBQ

Brothers BBQ Restaurant Review:

Frequented by families and everyone else hankering for solid soul food, these unpretentious shrines to barbecue proffer Southern-style debauchery, courtesy of owners Nick and Chris O’Sullivan, two British-born brothers who know a thing or two about ’cue. The joint smokes all the usual suspects, but the house ribs, a specialty, are a hybrid version trumpeting both smoke and fire---napkins are essential. St. Louis-style ribs are dry-rubbed and smoked for five hours, then brushed with sauce and grilled. The result is a lightly smoked rib (too light for hickory-heads) flecked with char. The brothers also serve up Memphis-style pulled pork, barbecued chickens, hot links and a myriad of requisite side dishes such as baked beans, potato salad and coleslaw.