New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best Barbecue

Hill Country
30 W. 26th St., nr. Broadway; 212-255-4544
While RUB’s bacon and Dinosaur’s lamb ribs continue to have their devotees, the city’s barbecue scene was taken by storm this year by Hill Country’s impeccably pure Texas product. A confluence of rich brisket, post-oak fumes, and a simple but aggressive seasoning of salt and pepper and a tiny hint of cayenne, the Hill Country “moist” brisket (known in BBQ circles as deckle, and made from the rich upper shelf of the muscle) is a potent, smoky, meltingly rich expression of all that makes barbecue great. Hill Country’s immense, untrimmed pork spareribs and beef short ribs might, frighteningly, be even better.


Related:

Advertising
Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

Where can you find the city’s top dog groomer? Last-minute tailor? Beef tongue? We eat, drink, dance, shop, shvitz, and trampoline our way around the city, not to mention poll scores of in-the-know colleagues, hard-partying friends, opinionated family members, and, this year, a team of guest expert bloggers to bring you answers to all of the above questions, and hundreds more, in the form of our annual “Best of New York” issue.

Read More...