1. 1. Dinosaur Bar-B-Que

   646 W. 131st St., at Twelfth Ave.; 212-694-1777

   In a blind tasting of pork ribs that New York held last summer, this Harlem branch of the Syracuse chainlet took home the gold. The pit-smoked chicken wings are first-rate too.

2. 2. Blue Smoke

   116 E. 27th St., nr. Park Ave. S.; 212-447-7733

   The salt-and-pepper beef ribs and hot links are terrific; the sides are superb.

3. 3. Rack & Soul

   2818 Broadway, at 109th St.; 212-222-4800

   With fried-chicken superstar Charles Gabriel onboard, you know the chicken is going to be great. But so are the succulent pulled pork and baby back ribs.

4. 4. RUB BBQ

   208 W. 23rd St., nr. Seventh Ave.; 212-524-4300

   A collaboration between Kansas City barbecue pooh-bah Paul Kirk and a tech-world dropout from Roslyn, RUB specializes in brisket, deep-fried spareribs, and an $89.95 whole pork butt extravaganza called a “Down Home Pig Pick’n.”

5. 5. Daisy May’s BBQ USA

   623 Eleventh Ave., at 46th St.; 212-971-1500

   Chef Adam Perry Lang, a veteran of the estimable rib joints Daniel and Le Cirque, serves a mean pulled-pork sandwich, a great bowl of Texas chili, and baked beans with burnt ends.

Related:

• Archive: “Food Features”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: May 29, 2006 issue of New York | Subscribe!