For BBQ, consistency is everything. Making one good meal is not the same as making good 'cue day in and day out; which takes a dogged attention to detail that few cuisines require to such an extent.
That said I had a rockin' meal of pork ribs at Soufire in Allston last night. I have not eaten there in over a year. And past experiences were a bit spotty, never bad, but not Blue Ribbon good.
Last night the pork ribs, (not baby backs) my defining test for a barbecue joint, were absolutely perfect, large, meaty, with a good bark, and just the right amount of juicy fat remaining. Literally could not be improved upon.
As has been said before, their collards while kind of tasty, are sweet which is not a good thing. They need to get the sugar OUT of the collards. Again, they were edible, but not correct and would have been MUCH better without the sweetness.
The baked beans were quite frankly amazing. I asked the kitchen and they said they put bacon in their beans. They were just the right sweetness with some good smokey baconey char to them. Perhaps the best baked beans I have ever eaten. Seriously.
There is much debate about correct corn bread. I thought their rendition was good to very good. No complaints.
Cole slaw was very good to excellent as well.
And beer, they have beer. Sorry Blue Ribbon but selling beer is a big PLUS.
All in all, based on this meal I would put Soulfire back on the permanent rotation. VERY curious if others have been experiencing top notch 'cue at Soulfire as well. Cause as I said earlier, with 'cue consistency is king.