Best BBQ - 2011
When Jabo Lawson abandoned his mobile barbecue pit and moved indoors, he traded up for a custom-built, in-house smoker, where he can now cook 700 pounds of meat at once. He uses that smoker to make tender brisket, piquant Louisiana-style hot links, pulled pork shoulder and, best of all, pork ribs, which are two inches thick, layered with opaque fat, deeply infused with throat-stinging smoke and so tender the meat practically melts into a puddle in your mouth. Everything that comes out of that smoker gets coated in a sauce based on a recipe from Shreveport, Louisiana, and made at varying levels of spiciness, every version delicious. By the time you've smothered your barbecue craving with meat, meat and more meat (and maybe a few sides), you'll think you can't eat another bite. But then Jabo's serves up a Utah scone, an airy puff of dough whose deep-fried, golden-brown crust is painted with a smear of sticky homemade honey butter, the perfect sweet kiss at the end of your meal.