Twin brothers Justin and Jonathan Fox may be from Texas, but they proved at Fox Bros. Bar-B-Q, in an emerging neighborhood southeast of downtown, that their skills aren’t limited to brisket. Their baby back ribs are available by the rack ($19.95), half-rack ($9.95) and as part of a multi-meat combo plate. These aren’t the fall-off-the-bone variety. Instead, the Fox brothers employ a three-smoker attack to buffet their pork ribs with aromatic hickory smoke for 3-5 hours. At this point, the dry rub and shellacking of brown sugar result in great caramelization and an almost bark-like exterior. The heaping racks pair well with a panoply of sides, including collard greens, Brunswick stew and/or fried macaroni and cheese.

Dose of Vitamin P is a feature that spotlights my favorite pork dish from the previous week.

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