I live in NYC, so I’m very much an amateur when it comes to barbecue. But the best I’ve had was at Skylight Inn in Ayden, NC. As smoke-infused as you can imagine, perfect balance of pepper/vinegar/sweetness, laced with a confetti of crunchy cracklins. Incredible. That place is right up there on my “last meal” list. Barbecue Center in Lexington has also always treated me well. As for places in NY, I once had a birthday party at Daisy May’s on the West Side, where we split a half suckling pig, and it was really, really good.

I had no issues with the fatty-ness of Ubon’s, in fact I would have liked more. My only issue was lack of flavor and tenderness on the part of Ubon’s. I think in the end, and this holds true for the rest of my responses to your comment and others, there was no way to standardize the quality of the BBQ being doled out at the event. I might have received the last bit of Ubon’s pork from the least fresh pan remaining. And I know I received pork directly from the smoker at Big Bob’s so how could that compare to just a regular serving?

I didn’t mind the flavor of the 17th Street ribs but they were very salty and pretty tough for baby backs, I didn’t hate them but i certainly didn’t love them.

As far as Ed Mitchell’s Pit goes, I’m down with it. I’ve got nothing but love for all types of BBQ. I just didn’t get around to eating it at this years BABBP. You certainly paint a pretty picture, however. Makes me regret not eating it.

Do you live in NYC? What’s the best BBQ you’ve EVER had?

phil-ate,
The perfect junction of both.

sarah,
Pulled pork is definitely up there for me too but I love the ribs too.

Gilda MacDonald,
I honestly didn’t loved the pulled pork at Blue Smoke but I’ve only been once and would love to try it again. You DEFINITELY need to get to the event next year!

Mona,
HA! You’re too kind. There was definitely a lot of napkin usage. Did you have fun? What was your favorite bite?

HowfreshEats,
After hearing your comments on Mike Mills ribs (17th street) I can’t tell you how much I’d love to get out to his real spot in the south and check it out. I’m surprised to hear you didn’t make it this year.

2Kizzle,
Out of your mind as usual! Love it.

Harry,
As I wrote earlier, the more fat the better when it comes to pork. You misinterpreted my statements. Also, no love lost on the pepper-flecked Carolina BBQ sauce, it just wasn’t as spicy as I had hoped it would be. I’m also well aware that “fall off the bone” really means “fall off the bone with a little help from a bite.” And as far as Mike Mill’s 17th street BBQ sauce goes, I’m not anti, I just didn’t love it, mainly because it coated dry, tough baby backs instead of delicious and tender ones.

Raj,
Thanks for the kind words. Nice work on the Jim ‘N Nicks. I’m glad you liked Martin’s pulled pork, I hadn’t heard anything one way or the other on it.

ScottV,
Thanks for the analysis. Your anecdote about 17th street ribs on Saturday vs Sunday proves my point above perfectly. There’s no way to make sure everyone gets the same quality BBQ. Salt Lick is excellent, I had a bad batch last year on my first try, complained, and then got new brisket from the smoker and it was awesome.

I’ll admit I’m not such a pulled pork fan, but both look serious, especially with the bark.

Had the Salt Lick last year- both brisket and links were great. I also thought Mike Mill’s babybacks were top billing- fall off bone status. Sounds like you had the odd rack.