This place opened recently in a small house on Wells (a few blocks north of Vassar) that has been at least two other barbecue places if I recall correctly...maybe the same smoker is still there?
Anyway, somehow I was hoping that the name "Brothers" might hint at Oakland-style cue. No, they advertise on their menu as "Texas Style" but the ribs are pork....how can that be Texas style? Just more generic imo.
But on to the food: Of course I tried the ribs. I will always try the ribs first at a Barbecue place. The rib plate had three large meaty pork ribs. I ordered them without sauce and was glad I did...they didn't need it. The meat had the right bite with just a bit of chew but very tasty with a spicy rub. I ate every bite. I tried a bit of the regular and the "habanero" sauce....neither one did that much for me. They actually tasted too sweet...both of them. And the habanero sauce wasn't that much more picante than the regular.
The plate came with two sides and the requisite soft bun. The "kicked-up" cole slaw (as opposed to regular slaw) doesn't have too much mayo, which is how I prefer my slaw, and the spice was nice. Unfortunately it too was too sweet. Someone at this place needs to go easier on the sugar or honey or whatever they use. If it had a little less sugar and a little more vinegar it would have been perfect.
The homemade potato salad, otoh, was darn near perfect...and I'm fussy about potato salad. A little bit of crunch from celery, and a good mustardy kick to it. No bland potato salad here. And I was glad to eat something that didn't taste sweet. The counter guy steered me to the potato salad as opposed to beans....and he was right.
The rib plate was 11 dollars. Plenty of food. I would definitely go back for more ribs, minus sauce. And potato salad. Actually, after I ordered I noticed a special "Texas Plate" that sounded good (and like enough food for two): a 1/4 chicken, a hot link, pulled pork, beans, coleslaw, and Texas Toast for 12 dollars. I would like to try the brisket as well (you can get that on the Texas Plate instead of the chicken), and definitely a hot link. I'll be back; I'll just go easy on the too-sweet sauce. Maybe I should sneak in a little bottle of vinegar to doctor up that cole slaw:-)