Someone wrote: > > >Mary M. wrote: > >> Someone wrote: >> > >> [snip of entire quoted article] >> > >> >I much prefer the Lloyd's BBQ sauce vs. the Kraft, KC, etc brands. >> >Both S&S and >> >Shaws tend to carry it refrigerated at their meat counter. >> >> Chacun a son gout, but...yuck. I think that _all_ those >> mentioned are foul, and if you're gonna go that route, >> you might as well buy those wretched shrink-wrapped Lloyd's >> ribs and be done with it. Or get takeout from TGI Friday's >> or something. If all your grocery store has are the >> mass-market "barbecue sauces", shop elsewhere. Or save >> yourself some money and put half a pound of sugar and two >> drops of liquid smoke in a bottle of ketchup. >> -- >> :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: >> Mary Malmros Very Small Being [email removed] >> "I would not exchange the sorrows of my heart >> for the joys of the multitude" > >And you've found an eatable rib in a New England restaurant? I'm of the >highest confidence that Blue Ribbon and Tennessee's, for example, wouldn't >stay in business for a week if they were located in TX, TN or the Carolinas. >Their ribs are like getting chowder in Kansas. > Pit Stop BBQ on Morton St in Mattapan has, IMHO, excellent pork ribs and chicken. People say the sauce is Georgia style. That translates to spicy and a little sweet, so if that offends anyone's sensibilities, ask for the ribs dry. I personally like the sauce, but I can see a North Carolinian turning up his or her nose at it. They also sell beef ribs, which are not to my taste, hot sausage, and sometimes brisket and chopped pork. Sides include collard greens, mac and cheese, and candied yams. There are a couple of tables, but this is primarily take-out. Open Thursday to Sunday only.
Massachusetts