America's 35 Best Ribs (Slideshow)

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.