Review: Becky's BBQ

By BILL RODRIGUEZ  |  October 2, 2013

I remembered that their ribs were good, so this time I tried the rib tips, which they run out of a lot and are on the menu only as dinner plates ($7.49). A goodly amount with plenty of succulent meat is provided, unlike at places where I’ve been disappointed. Rob’s pulled pork lunch plate ($4.89) was a quarter-pound of oinkster goodness. The barbecued whole chicken ($9.49 — only a buck more than a half chicken!) that I brought home for dinner was moist and delicious. I checked out all four of the sides. The smashed potatoes and potato salad were red bliss and each creamy or mayonnaisey enough; the coleslaw was chopped and lightly vinegared, okay but not my preferred version, which is juicy with mayo; the corn niblets were, well, corn niblets; and “Becky’s Three-bean Bake” was yummy but only a distant cousin to conventional baked beans, consisting of kidneys, limas, and navy beans in a tasty but not sweet sauce.

For dessert, you have your choice of Key lime pie ($3.50) or, for a dollar less, cheesecake or Ritz pecan pie. That last isn’t so much a pie as a tasty filling under a thin egg-white top. But don’t worry about dessert. If you still have room to have some there rather than taking one or two home, you haven’t fully indulged. Squirt some sweet sauce on a pile of pulled pork instead.

BECKY’S BBQ | 401.841.9909 | | Mon-Sat, 11 am-8 pm; Sun, 12-8 pm | Major credit cards | BYOB | Sidewalk-level accessible


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