Franklin at #1 is correct. I've been there at least 20 times and am blown away every time. I genuinely think its the best food you can eat on the planet.

ROFL

KC Masterpiece BBQ sauce is made by the same people who make Clorox.

Sure thing. The owner moved to the 2nd location (County Line) when it opened a few years back. I haven't eaten at the north Denver location in probably 5 years, but I assume the quality is the same. I can't speak much to the menu, because honestly I just can't stop ordering the burnt ends as I don't know anywhere else to get them around here. Beans are close to Jack Stack. I'm a fan of the spicy sauce, not the regular. Always has koolaid on the counter.

EDIT:
http://brickyardbbq.com/

Thanks George. I wouldn't have been so cruel, thanks for picking up the slack.

Yeah what about Salt Lick in Driftwood???

Is Wolgang Puck's still on 16th St?

Zarda and their smoked deli meat, and a $4 order of fried mushrooms - where you usually get about 8 - are delightful.

Wow, I cant believe that little craphole 'the joint' made it on the list. I went there back in 2007 when my work sent me to work at the USN base for a few weeks. The joint is a little shack right outside of it, surrounded by homes'. I avoided eating at that place till my 2nd trip out there. I first thought it was a little shack that was abandoned. I finally manned up and went to eat there with my coworkers, but then realized I shouldn't haven't.

The inside is filthy, the kitchen had dirty pots everywhere and the food didn't look too appealing. The ambience reminded me of Texas Chainsaw Massacre, It had an old 70's look, and it appeared it was neglected for a long period of time. If you've ever been to New Orleans, you'll also notice they dont have a grading system. So who knows if they ever had health inspectors check up on the joint. I'm not sure if the place was suitable for eating/cooking. Till this day it was the one of the worst experiences eating I've ever had. Needless to say I didn't eat much of the food there. It wasn't good, I wasn't sure how it was prepared and what I was eating...it also felt like I was eating off the ground.

While Oklahoma Joe's is my personal favorite, Fiorella's is great from a national perspective because pretty much anybody can get it delivered to them. I've spent tons of money shipping stuff to family at various places in the US (including Hawaii), just so they can get a taste of what I enjoy locally here.

OK Joe's is THE one.

Though I must say, strictly for ribs, JackStack still somehow manages to transcend all others.

Brisket, Pork, Chicken and Sausage at OK Joes [with obligatory Night of the Living Sauce].

Lamb and Pork ribs at Fiorellas.

Pappy's here in St. Louis has great meat, though their sauces are pedestrian at best. I'm tempted to bring my own bottle of Gates and Sons Hot, or Bandana's Spicy Mustard based with me.

I don't care how much flack I get, Texas Roadhouse puts out one HELL of a slab of ribs, too. I have no idea how they pack so much smoke into them, but they're a cross between burnt ends and the fallingest off the bone ribs you'll ever find. I can pick the bones clean with a mere flick of my thumb and forefinger. And they smoke them so long that you can crack the rib bone with your teeth and scoop out heavenly smoked marrow from inside. And of all things, eating them, the thought of additional sauce never even entered my mind.

I know people bag on Famous Dave's and I'm not here to defend them in the least [I went once and never went back after they plopped my salad in the middle of the meat on the plate, don't mess with my salad, bitches].

But has anyone tried their 'Wilbur's Revenge' sauce? They don't put it on the table, but you can request it. It may be the hottest substance offered in a chain restaurant anywhere. Mostly Habernero and derivatives/extracts, tempered with pineapple, molasses and honey. I buy it by the bottle from corporate. My mom tried it sight unseen at the restaurant last fall, and overdid it. Had to go to the hospital later that night as it split her tongue open down the middle, that's how potent its capsacin content is.

Literally 3 drops in a bowl of tomato soup, or 4 drops on a big bean burrito, and you have a thoroughly spicy meal.

If we're talking chain BBQ I thought Red, Hot and Blue in Texas was good. I'm a big fan of hot BBQ sauce and there's was good.

Have you had OK Joes Night of the Living? Is it similar, better, worse, apples/oranges?

Never had it. But now, I want to try it.