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Uncle Pete's revisted


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Restaurants & Bars

Uncle Pete's revisted

Dax | Jun 18, 2002 01:20 PM

wow. WOW. On the recommendation of some of the hounds, I took two of my barbeque-connoisseur friends last night to Uncle Pete's in Eastie.

We started the evening with the mango/plum tomato/cucumber/etc. salsa. Very tasty, lots of crushed peanuts in this sweet and spicy salsa. Not at all like the fruit salsa I make, different, but very delish.

With pitchers only being $12 for Pete's Wicked Ale (of course), we ordered one of those to start as well. Big heavy glass beer mugs rock, as does the ample amounts of water the servers were quick to refill.

Tough decision, what to do with all the wonderful choices ... not too hard, we were there for swine, with beef being an afterthought. So we ordered a rack (12-13) of pork ribs (spareribs, not baby backs, which they did not have on the menu) for $17 which included two sides (salad and mashed potatoes). Add to this the combo meal where you choose two 2 meat combo dinners for $18.95. We chose pork ribs and pulled pork for one and beef ribs and brisket for the other. Asian slaw, mashed potatoes, and fries on the side.

Simply put, the spare ribs were the best I've eaten in a restaurant in Boston. Note I have yet to try Pit Stop. They beat the pants off of Redbones, easily. Perfect amount of hickory smoked flavor, juicy, meaty, fall off the bone tender. I'm salivating thinking about them now ... . The ribs were sauced just at the right time and caramelized to perfection. Not over-sauced in any way like some other joints.

The brisket was pretty damn good too. Generally brisket needs a balance b/w meat and fat to give it the right taste. I'm assuming ole Pete cooked up some plenty fat brisket then leaned down the servings. Good man, some places attempt to get by (ahem, Redbones) by just giving you 1/2 a fatty plate.

Personally, although my companions liked the pulled pork, I thought it was too sauced. I prefer straight pulled (aka shredded pork) akin to East Coast Grill's pulled pork. I'm all about letting the customer sauce to his or her liking.

The Texas beef ribs were passable, but actually too lean (sounds impossible, no?) and had little meat on them. Big bones with a nip o meat.

The sauces: the swine and beef were served with 3 types of sauces: sweet and sour, hot, and regular bbq. Once I tasted the hot, I never went back. The reviews on Pete's site indicate he's afraid people might think his hot sauce is too hot. Just like the little bear's porridge, I think it's just right. It's dark and has little initial bite but whoooey, after about a minute you can still feel the telltale sting as your tastebuds dance around in joy. Although I will agree the hot sauce is not for the faint of heart (pshhhhaw, you shouldn't be there anyway if this is you), I think I only dipped the other two sauces once.

The Asian slaw was tasty, sweet with more crushed peanuts. The fries were supposedly homemade and delicious, albeit very salty (hence pitcher #2). The little glazed sweet potato biscuits that come with the meal? Pete, please drop those, add real biscuits or Texas toast and I'll be back at least twice a month.

Anyway, not enough room for desert. Total for 3 people and almost uncomfortably satiated and full stomachs: $28 each, including two pitchers of beer, tax, tip, etc.

Giddy up, I'll be back.


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