The ribs are monstrous at this ’cue joint in DC’s Takoma neighborhood, but gigantism in ribs is often a detriment. The texture of the meat suggests they’ve been boiled before being cooked. And where’s the smoky perfume that great ’cue is supposed to give off? The pulled pork is a better bet, especially if it’s piled on a bun and topped with coleslaw.
-This appeared in "The Needle: A Monthly Gauge of Restaurants on the Radar," in the August, 2007 issue of The Washingtonian.
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