Finally had the opportunity to visit Dinosaur BBQ in ROC... that was tasty!!!

-J.

If anyone is ever in Madison, WI, check out Smoky Jon's for top notch ribs.

Be prepared for the line at Joe's in MCI if you go. I also liked Brobeck's and Woodyard along with Jack's Stack, esp. their baked beans. The lamb ribs I'd stay away from.

One of my fondest memories is driving with my dad for about a week throughout Oklahoma, Texas, and New Mexico and having Mexican food every single day. We ate so much that finally by the last night, we'd had enough! I would love to make that trip now and eat BBQ every day

I was gifted a hearty amount of Salt Lick's meat products. So far we've cooked up the brisket, ribs, and sausage. All have been great. While I know it's not the preferred way to experience a BBQ place, it will have to do for now :)

What type sauce is Ya'll favorite?

I like a tomato/vinegar based sauce that is not super sweet and is medium thick (Memphis/St. Louis style)

I try to stay away from that, if possible. Good BBQ just doesn't require it. However, on the occasion that good BBQ isn't to be found, I just go with whatever the establishment has laid out.

For whoever was looking for BBQ in Houston.

Disclaimer: I haven't tried any of these, but if I get a chance, I will.

Here are some for Austin & Dallas as well:

http://austin.eater.com/maps/best-ba...in-restaurants

http://dallas.eater.com/maps/dallas-...-best-barbecue

Been to most of these in Austin; only Pecan Lodge in Dallas, however.

I prefer a mustard based sauce but overall I prefer dry rub. The sauce should be a dip/condiment rather than slathered on the meat.

i never thought i would say this about a list from one of those yelp/chowhound-esque data mining websites but this list is legit. triple j's, brisket house, hickory hollow (i thought there was only 1 in the heights). i'll def try the downtown joints next

i always wanted to try killens and as much as i love q i'll never wait longer than 20 mins in line to order it

I was at Joe's for lunch recently around noon and the line wasn't too bad, at least not near approaching the 45 minute norm I had been warned about. Took me about 15 minutes to get through the queue. I thought my pulled pork sandwich was outstanding and can see why Joe's is rated so highly.
Just to clarify - that was the Joe's at W 47th Str, KC, Kansas. I understand there are now three locations.

Also made it to Smokehouse and was not nearly so impressed, although the baked beans were great.

I'm a KCBS BBQ judge and travel regularly through most of the great BBQ areas in the US. After much sampling and contemplation, I now believe that the absolute BEST BBQ comes from central Texas. However, there is also a lot of mediocre BBQ in Texas, and several major metros in the state have very little excellent Q to be found. I think the MOST CONSISTENTLY GREAT BBQ comes from North Carolina, specifically the whole hog joints. Nothing better than a spicy, vinegar based sauce IMHO.

I think Memphis does some excellent Q as well, but the one region I just can't get behind is Kansas City. The burnt ends don't do it for me and certainly not the thick, tomato-based, sugary sauces.

I have enjoyed following this thread and just figured I would add in a couple more data points. Like microbreweries, it seems like BBQ is experiencing a bit of a renaissance - certainly a trend we are all benefiting from.

Enjoy your personal favorite Q

Well, that begs the question - which is your personal favorite place?

As the Faithful travel to Mecca, aficionados of beef barbecue travel to Lockhart, TX, where there are several Sacred Places where slow smoked, dry rubbed (if for a few ultra-orthodox, no more than S&P) brisket is the all and end all of BBQ. Beef ribs are harder to find done well, but when managed carefully can be moist and juicy area treat.

Sauce? Really good Barbecue needs none, but a thin blend of drippings and stock accentuated by one or more of the dried or smoked chiles (even chipotle has crept into the larder). If resorting to mustard, ketchup or vinegar, they should be served "on the side" so that the faint-hearted can blend their own crude adulterants.

Sugar? Didn't your dentist tell you about sugar? We're not talking pig here, and even then those of us trained in the tropics might substitute pineapple.