Since 1957, Jenkins Quality Barbecue has scorched palates with its unique hot mustard sauce, slathered across chickens, ribs and sliced or chopped pork that is smoked with oak in open brick pits. Everything here is also served with some sort of bread. Slabs of ribs and half-chickens are placed atop slices of white bread, pork is nestled inside seeded buns. That starchy component cools the tongue from the near-numbing heat of the vibrant yellow sauce.
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