Pig Sty BBQ on Boynton Beach Blvd. near I-95 has been around for eight years, but its original Kansas City owner sold it four years ago to Texan Tom Rhodemyer and his family. The dry-rubbed (salt, pepper, garlic only) briskets are smoked Texas-style over oak and hickory for 16 hours. Aficionados will appreciate the Saturday special of massive beef plate ribs (the other end of a tomahawk ribeye), which has to be one of the most terrific beef cuts on earth. Burnt ends (brisket tips) are also available on Saturday nights, but don’t arrive late; when they’re gone, they’re gone!
Pastrami lovers should stop by on Fridays when the house-made artisanal pastrami comes out of the smoker. Occasionally, pit master Tom makes Texas meat (brisket) pies and pulled pork empanadas. Call ahead to check. Best Bets: Texas prime brisket, beef ribs, house-made double-smoked sausage, potato salad, Smokehouse Beans.
