The tender ribs coming out of owner Tom Davis’s backyard smoker are the city’s best, and worth the lineups. His smoked chicken—only available on Tuesday, Friday and Sunday—achieves the same complexity as the ribs, with a slow-building woodsiness complementing the buttery, paprika-speckled skin. Davis is equally adept at the fryer, turning out crispy, juicy buttermilk-battered chicken. Though satisfying, the pulled pork sandwich—hot, tangy meat piled into an egg bun—underwhelms compared to the other options.
The Stockyards Smokehouse and Larder
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