After a few more years of working the rounds at my favorite NYC food festival, I’ve decided to update my original post to represent my new faves and the current lineup. If you’re not familiar with the Big Apple Block Party, I feel sorry for you. But here’s the concept: in early June each year some of the country’s top pitmasters (wizards of making barbecue) bring their smokers and crews to Madison Square Park to gorge you on pulled pork, ribs, brisket and sausage. No tickets are required to enter, which means lines can get long for the good stuff. I recommend you either come with a group of friends to divide-and-conquer.
My top picks are below. I exclude the New York-based Houses of ‘Cue as they can be visited any time.
Pulled Pork Shoulder @ Ubon’s Barbecue (Yazoo City, MS) 
Simply put, the best barbecue I’ve ever had. I first had it here in 2006, and I’ve come back every year if for no other reason than to grab a sandwich from these guys. The reason for the 4 stars is not just that the meat is amazingly moist and the slaw somehow perfectly crisp despite sitting in mayo all day, it’s because Ubon’s make the best BBQ sauce period. It combines the tart vinegariness of NC style with the richer, thicker sweeter stuff you typically find in the Deep South. Incredible. And it’s available at Fairway Markets in NYC, as is their outstanding BBQ Bloody Mary Mix.
Baby Back Ribs @ Pappy’s Smokehouse (St. Louis, MO) 
What make these the best ribs I’ve eaten? First of all, the meat is fall-off-the-bone perfect with loads of flavor. But if you like ribs, you’ve probably seen that trick before. No, this one comes down to the sauce. It’s not the really wet stuff your ribs sometimes come drenched in, nor is it an entirely dry rub. It also isn’t sweet, but smokey with an earthy blend of spices like nothing you’ve never experienced before.
Chopped Whole Hog Sandwich @ Skylight Inn (Ayden, NC) I grew up on North Carolina BBQ (well, when I visited my mother’s family) and this is the first place to do it right in New York. The pork is tender but mixed with the occasional crispy skin cracklin that adds a smokey crunch (though I’d like to see more of them next time). The spicy vinegar-based sauce packs a nice heat without overdoing the vinegar. There was also no line whatsoever this year. Add it to your must-try list.
Pulled Pork Shoulder @ Big Bob Gibson BBQ (Decatur, AL) 
Chris Lilly is a big time BBQ personality and he makes a mean pulled pork sandwich. The meat is moist and smokey, but it loses points on the sauces which are more overwhelming than flavor enhancing. You also have to wait on typically the fest’s longest line to get your hands on it. For this reason I haven’t been in a couple years and probably won’t unless I find myself in Decatur.
Brisket 
& Sausage @ Salt Lick Bar-B-Q (Driftwood, TX) The Salt Lick is probably Texas’ best known brisket joint. The salty & spicy rub and 14-hours of smoking pack in a lot of flavor. And their spicy sauce is a top tier mustard-based sauce. Unfortunately when I’ve had it here the meat has been on the dry side. The sausage on the other hand is sort of kielbasa like in style and the best BBQ sausage I’ve eaten.
Baby Back Ribs @ 17th Street Barbecue (Murphysboro, IL) Meaty, fall-off the bone ribs with a spicy and tangy dry rub. These are great ribs that have won multiple awards as the the smoke shed painting proudly points out. But personally I prefer the “wetter” sauce and shorter lines at Pappy’s. Though I certainly wouldn’t fault you for trying both. Bonus: These guys put their fully smoked pig on display and offer hunks of meat straight from the carcass free of charge if you get there early.
Big Apple Barbecue Block Party
First or Second Weekend in June
Madison Square Park
New York, NY
