Our favorite ribs in the area can be found at this trio of cheery barbecue houses. The St. Louis–cut racks are available two ways—dry (rubbed in brown sugar and spices) or wet (mopped in thick, sweet sauce). We can never decide, so spring for a half rack of each. Brisket is best shown off in a Baltimore-style sandwich with horseradish sauce and raw onion, or doused in zesty crimson sauce for the destination-worthy dish known as Arkansas beef.
Also good: Baked beans; potato salad.