Blue Ribbon BBQ- Dedham

Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern north Carolina. Served with 2 sides.

Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little north Carolina vinegar BBQ sauce. Served with 2 sides.

Smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce. Served with 2 sides.

Beef brisket, smoked 14 hours with oak and hickory, chopped and cooked in our Sweet BBQ sauce until the meat is caramelized and fall-apart tender. Served with 2 sides.

A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram, and topped with gold sauce. Served spicy. Served with 2 sides.

Two st Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. Served on two slices of white bread. Served with 2 sides.

Kansas city burnt ends and red hot smoked sausage topped with gold sauce, coleslaw and pickles. Served spicy. Served with 2 sides.

North Carolina pulled pork, pulled chicken and Kansas city burnt ends sliders for those who can't decide. Served with 2 sides.

Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern north Carolina. Served with 2 sides and cornbread.

Dry-rubbed boneless chicken thighs smoked until falling apart, and mixed with a little north Carolina vinegar BBQ sauce. Served with 2 sides and cornbread.

Smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce. Served with 2 sides and cornbread.

Beef brisket, smoked 14 hours with oak and hickory, chopped and cooked in our sweet BBQ sauce until the meat is caramelized and fall-apart tender. Served with 2 sides and cornbread.

A locally made, mildly spicy classic taxes pork sausage, seasoned with black and white pepper, fresh garlic and marjoram, and topped with gold sauce. Served spicy. Served with 2 sides and cornbread.

Four st. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. Served with 2 sides and cornbread.

Six st. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. Served with 2 sides and cornbread.

Beef brisket topped with pan gravy. Served with 2 sides and cornbread.

Dry-rubbed with blue ribbon’s own 15-spice blend and smoked until tender and juicy. Served with 2 sides and cornbread.

Dry-rubbed with our own spicy Jamaican jerk rub and smoked until tender and juicy. Served spicy. Served with 2 sides and cornbread.

Choice of two meats. Served with 2 sides and cornbread.

Choice of three meats. Served with 2 sides and cornbread.

Spring greens, tomatoes, cucumbers, carrots, bell peppers, and shredded cabbage. Served with choice of dressing.

Served with rice and beans, cabbage, salsa, cilantro and sour cream.

Choice of 3 side dishes.

2 pints of boneless meat and 2 pints of side dishes. Served with BBQ sauces, pickles, cornbread, and rolls. Feeds 4.

1 slab of st. Louis cut ribs, one 1/2 BBQ or jerked chicken, 1 pint of boneless meat, and 2 pints of side dishes. Served with BBQ sauces, pickles, cornbread, and rolls. Feeds 4.

1 1/2 slabs of st. Louis cut ribs, two 1/2 BBQ or jerked chickens, 2 pints boneless meat, and 2 quarts of side dishes. Served with BBQ sauces, pickles, cornbread, and rolls. Feeds 6.

Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern north Carolina.

Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little north Carolina vinegar BBQ sauce.

Beef brisket, smoked 14 hours with oak and hickory, chopped and cooked in our sweet BBQ sauce until the meat is caramelized and fall-apart tender.

Smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.

A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram, and topped with gold sauce. Served spicy.

St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. Lone bone is 1 rib. ⅓ slab is 4 ribs. ½ slab is 6 ribs. Full slab is 12 ribs.

Dry-rubbed with blue ribbon’s own 15-spice blend and smoked until tender and juicy.

Dry-rubbed with our own spicy Jamaican jerk rub and smoked until tender and juicy. Served spicy.

A tomato-based BBQ sauce with a little spice kick to it.

Same basic sauce as the sweet sauce with the addition of lots of habanero pepper. Served spicy.

A south Carolina-style mustard and caramelized onion-based sauce, sweet and a little spicy.

A thin, vinegar-based sauce with a touch of sugar, crushed red pepper and spices.

Cooked from scratch for 12 hours, flavored with molasses and beef brisket trimmings.

Soft, long-cooked green beans, flavored with mildly spicy smoked pork sausage, vinegar, salt and pepper.

Sweet corn, black-eyed peas, tomatoes and spices. A blue ribbon innovation.

Shredded green cabbage and carrots, mixed with a vinegar and mayonnaise-based slaw dressing.

Big leafy greens, popular in southern cooking. Cooked 3-4 hours until tender with chicken stock, garlic, red pepper, salt and pepper.

Red bliss potatoes mashed with roasted garlic, half and half, butter, salt and pepper.

Cantina rice topped with Southwestern-style pinto beans.

White rice sautéed with onion, celery, garlic, spices, chicken and chicken stock and topped with homemade gravy.

Skin-on red bliss potatoes in a Southern-style yellow mustard dressing.

Deep, and rich fudgy brownie.

Blonde brownie-type dessert similar to cookie dough with chocolate chips, pecans, and brown sugar.

Home-baked layered dessert bar with a graham cracker crust, sweetened condensed milk, chocolate chips, coconut and pecan pieces.

Delicious cobbler, baked with a biscuit topping. Assorted flavors daily. Whipped cream included.

Sweet and tangy filling with a graham cracker crust. Whipped cream included.

Homemade pecan filling topped with pecan halves. Whipped cream included.

Sweet and tangy filling with a graham cracker crust. Whipped cream included.

Homemade pecan filling topped with pecan halves. Whipped cream included.