Two thousand ten’s Best New Restaurant claims Best Ribs again in just its second year.
“I would say it’s all about the smoke,” says kitchen manager Alan McPherson, who says Boneheads doesn’t take any shortcuts when it comes to ribs---no boiling, no ovens, just low and slow. “We give them a good three or four-hour cooking time.” It’d be a good idea to get there early in the evening, as the restaurant does, on occasion, sell out of ribs. “We do sell out, but it doesn’t compromise quality,” says McPherson. “We’d rather put out less of a good product than put out more of something inferior.”