Nunn's Bar-B-Cue II

"Nunn’s BBQ was opened in 1984 by Wiley Nunn. Now Wiley’s son Al Nunn is carrying on his father’s legacy of smoked meats in this unassuming storefront. The ribs are cooked on a 10-foot charcoal grill before going into the smoker. Other choices include rib tips, pulled pork, turkey ribs, rotisserie chicken, and pigs feet. Make sure to leave some room for one of the desserts such as peach cobbler, banana pudding, sweet potato pie, or pound cake." - Eater Staff

"Nunn’s BBQ was opened in 1984 by Wiley Nunn. Now Wiley’s son Al Nunn is carrying on his father’s legacy of smoked meats in this unassuming storefront. The ribs are cooked on a 10-foot charcoal grill before going into the smoker. Other choices include rib tips, pulled pork, turkey ribs, rotisserie chicken, and pigs feet. Make sure to leave some room for one of the desserts such as peach cobbler, banana pudding, sweet potato pie, or pound cake." - Eater Staff

"Since the legendary Milt’s closed in 2012, there’s been a tussle to see who’ll wear the rib-tips crown. Sold at bulletproof-glass Chinese restaurants and street stands throughout the city, rib tips are a cut off the sparerib with a little piece of fat and cartilage. The ones atNunn’sare sweet, juicy nuggets with some chew and some char (and all at a nice discount from the slab)—almost more like Chinese barbecued pork and better than any other version in town." - ByBen Hall