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
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