America's 35 Best Ribs (Slideshow)

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35) Morgan’s Barbecue, Brooklyn, N.Y.

Pitmaster John Avila, formerly of Austin’s renowned Franklin Barbecue, is no longer manning the pit that he helped build when Morgan’s opened on Brooklyn’s well-trafficked Flatbush Avenue not far from the Barclays Center, but his legacy — and amazing ribs — live on. These are Texas-style ribs, meaning they rely only on a salt-and-pepper-heavy dry rub and oak wood smoke to make the meat shine. They’re smoked for upwards of 12 hours, and are tender, juicy, and full of flavor. 

Morgan’s Barbecue