We walked in to the wonderful smell of wood burning. Asked for a sample of the meats on the menu and got it. Tasted a sauce from someone who really gets layers of flavor and contrasts.
Then the meat came out. Oh my God! The baby back was so tender. The flavors were spot on.
The spare ribs are in my top 5. I've eaten ribs all over the USA these were by far the best I've had on the east coast ever.
Their brisket was different. Very tender and flavorful. Great bark and great flavors. I particularly like the thyme flavor that comes through as a theme. Marries very well with the cider vinegar, black pepper and paprika.
The pulled pork is exactly right not dry but not greasy either. Any of the sauces help enhance the wood flavors used in smoking.
This is the real deal. By far one of the best places I've found yet on the east coast.
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