BT’s Smokehouse Southern Style BBQ

Maybe it has something to do with his Culinary Institute of America training, but Brian Treitman is fanatical about creating an intense flavor profile in his barbecue, principally using a dry rub technique for poultry (his smoked turkey is a big hit around Thanksgiving), pork, and beef. Treitman’s rub is one of the most aggressive around, packed with a substantial chili pepper punch. Although you can order pork ribs “naked’’ (without sauce), he usually simmers them in a spicy, sweet sauce after taking them out of the smoker.

392 Main St., Sturbridge, 508-347-3188, www.btsmokehouse.com. Open Tuesday-Saturday, 11 a.m.-9 p.m. Sunday noon-8 p.m. $5-$37.