Everyone's gone bonkers for the American BBQ beef ribs and pulled pork at this Soho trendsetter. A tiny, no reservations joint, Pitt Cue has only 18 basement seats and eight counter stools in the ground floor bourbon-and-rye crush bar—little wonder line ups snake down the street. Most order the £10–£12.50 finger-lickin' spreads, which come with slaw and house pickles. Charred rib-tips, pig's head sausages, smoked jowl, brisket burgers, and bone marrow mash sides
are other temptations, but the devout devour the sloppy sliders and sticky ribs with their mucky paws. The secret to Pitt Cue's famous BBQ pork and beef ribs? A coal-and-woodchip smoker, free-range Tamworth, Middle White, and Mangalitsa pork prime cuts from Cornwall. Dry rubs and marinades include smoked paprika, Sriracha chili sauce, blackstrap molasses, and apricot preserve.