Before settling down at Dorchester Brewing Company, M&M BBQ was a food truck, a catering business, and a pop-up operation—and more than 30 years of barbecue know-how are reflected in the quality of the meltingly soft pork ribs. At their permanent location, ‘cue fans will also find sandwiches like the Geneva Ave, beef brisket with smoked cheese sauce; and beer-friendly snacks like Dumpster Fries, hand-cut potatoes doused with BBQ-infused ketchup, smoked cheese sauce, your choice of meat, and topped with scallions. A rooftop reservation goes great with smoked meats, too.

Situated in a small Winthrop space decked out with hanging lights, a dartboard, and an American flag, Blackstrap BBQ isn’t trying to look fancy. They’re far more concerned with cooking good barbecue—and pulling inspiration from across the country. Expect to find Memphis-style dry rubbed ribs, crispy smoked jerk chicken, Texas brisket, and more. Sides span a range of influences, from Maple Mash sweet potatoes, to Spicy Asian Slaw and Corn and Bacon Salad. Limited-availability specials like Crab & Andouille Fritters with Creole Aioli also keep things interesting.

An excursion to one of three Blue Ribbon Barbecue locations—Arlington, Dedham, and West Newton—should be mandatory for Boston-area smoked meat aficionados. Blue Ribbon slow-cooks ribs, pulled pork, hot links, and other options over oak and hickory for maximum flavor. Meat may take center stage, but don’t neglect sides like dirty rice and Southern desserts such as fruit cobbler and pecan pie. Modeled after the roadside BBQ joints that dot the American South, there’s plenty of nostalgic bric-a-brac decorating the suburban spots, which are open for takeout and limited (dog-friendly!) patio dining.

Nashville native chef-owner Jonathan Post pays homage to his hometown at his rollicking venue in Medford, which frequently hosts live music alongside comfort food and cool cocktails. Whether you catch a show or not, The Porch will welcome you with Southern hospitality—and juicy smoked Texas Brisket, dry-rubbed St. Louis Spare Ribs, and tender Chopped Whole-Hog ‘Cue (pulled pork). Classic sides like collards and creamy cheese grits are authentically tasty; and even the sleek space, located at a new-ish residential development, has shiny steel details that evoke the curvature of a custom-built smoker, which itself sits on the patio.

Updated by Jacqueline Cain