Chef Kenny Tran is the quirky, passionate pitmaster at this Westminster barbecue joint. His slow-smoked meats are cooked for 15-plus hours, and Tran’s sauces are so good that servers had to stop putting out full bottles lest they walk away in someone’s purse. The brisket is fatty, smoky and tender, but it’s the ribs that shine: pork and beef varieties fall off the bone and onto the paper plateware. Chewing is not really necessary, as the meats melt away upon hitting your tongue. The ribs are flavorful on their own, but they are also an ideal vessel to lap up as much of the two irresistible, housemade sauces (one brown sugar sweet; the other seriously spicy) as possible.
14211 N. Euclid St., Garden Grove, (714) 867-6057; www.thesmokingribs.com.
Readers’ Choice: Tulsa Rib Co.