Smokin' With Chris
When one thinks barbecue, Connecticut is not the first place that comes to mind. Smokin’ With Chris is good enough to change that preconception. Owner Chris Conlon serves a wide selection of riffs on regional barbecue standbys at wallet-friendly prices. Instead of Kansas City-style brisket burnt ends, Conlon offers pork rib burnt ends. Smoked chicken is slathered in an orange-ginger barbecue sauce. The excellent baby back ribs, smoked for three to five hours, start with a dry chile rub and are finished with a Virginia-style honey mustard glaze. It’s all paired with an impressive selection of craft beers and well-curated wines from around the globe.
Special Dishes: Pork Rib Burnt Ends
Seen an error? Report This Listing
Related Content
Copy That!
Off the Menu
Make restaurant favorites at home with copycat recipes from FN Magazine.
On the Road with Guy
Diners, Drive-Ins and Dives
Let Guy take you on a coast-to-coast tour Friday at 9|8c.