Almost didn’t make it to the second barbecue of the day because we were busy working our way through a basket of rib tips at Brother Jimmy’s BBQ, which happen to be one of my favorite food discoveries so far in New York City — rib tips are like these gnarled, meaty, fatty end-of-rib knuckles and they’re so, so good.
I think I might like them better than ribs. The ultimate test will be when I rise to the challenge of Brother Jimmy’s Monday night special: $15.95 for all-you-can-eat rib tips and all-you-can-drink domestic draft (maximum two hours). Hot damn. We’ll find out how many rib tips this girl can truly put away when that day comes.
Thankfully, I did get to the second barbecue just in time: It was after the dishes were washed and the home-smoked pulled pork, smothered in a delicious hickory-style spicy barbecue sauce, had been packaged into leftover bags … but (and this is key) before the pork, dishes, et. al. walked out the door. Meaning, I swooped in and got one!
They layering of the sandwich is key, my friend, the pitmaster (if you’ll recall, the one responsible for the delicious tea-smoked chickens), advised: Coleslaw, then sliced white onion, then pork, pickles on top. One of these little pulled pork sandwich gems, paired with the cutest miniature cupcakes from Crumbs Bakeshop … this Sunday birthday party was kickin’ yet.