Oh, brother! We have no bones to pick with the O'Sullivans, who continue to turn out the best ribs in town at their Brothers BBQ. They came to Denver from England via the South, working on their barbecue along the way. For example, they took the peppery, vinegary Memphis sauce and refined it until the vinegar is nothing but a faint tartness; they enchanced the sweet Kansas City sauce with more smoke to deepen the flavor. But they haven't changed anything about the way they dry-rub and slow-smoke the St. Louis-cut ribs, because that's what makes the meat so juicy and intense, so addictive you want to tear at it until every last shred is gone. Their baked beans are the best in town, too. Extra points to the brothers for making everyone feel like barbecue pits are native to Britain -- no small feat.
Readers' choice: Brothers BBQ
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