New York Times
, $25 and Under columnist Peter Meehan hits the Bronx for Mo Gridder's BBQ
, a smoke joint housed in the confines of an automotive garage. Serious Eats had a chance to sample Mo Gridder's earlier this month (ribs and a pulled pork sandwich), and Mr. Meehan's assessment is accurate: "The meat is sweetly and amply imbued with smoky flavor by the time it’s in your hands. The meat on the ribs — and the ribs are meaty — has a yielding tenderness, but none of the falling-off-the-bone toothlessness of lesser barbecue."
The pulled pork sandwich, in my opinion, was nothing to write home about, particularly if your home is North Carolina, where pulled pork is an art. It had almost no smoky flavor and was much too salty. Above is a photo of a Mo Gridder's rib, and here's a photo of the Mo Gridder's pulled pork sandwich.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.