Blue Ribbon BBQ
908 Massachusetts Ave, Arlington
(781) 648-7427
Customers' Favorites
North Carolina Pulled Pork Platter
Brisket \u0026 St Louis Ribs
1 4 Jerk Chicken Platter
Pulled Pork & Burnt Ends
Pulled Chicken Sandwich
Pulled Pork Sandwich
Beef Brisket Platter
Chicken Lentil Soup
Pulled Pork Slider
Ribs Dirty Mashed
Featured items
Barbecue Trio Platter (Choose 3 Meats)
Your choice of three meats and two sides served with cornbread.
Barbecue Duo Platter (Choose 2 Meats)
Your choice of two meats and two sides served with cornbread
Pulled Pork Sandwich
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 your choice of two side dishes.
Texas Sliced Beef Brisket Platter
Smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.. Large portion served with your choice of two side dishes and cornbread.
St. Louis Cut Ribs (1/2 Slab)
St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1/2 slab is six ribs.
Texas Hot Links (½ Pint)
A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram.
Texas Sliced Beef Brisket (½ Pint)
The leanest part of the brisket, smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.
St. Louis Cut Ribs (Full Slab)
St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. A full slab is twelve ribs.
St. Louis Cut Dry-Rubbed Ribs 1/2 Slab Platter
St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1/2 slab is 6 ribs. Served with your choice of two side dishes and cornbread.
North Carolina Pulled Pork Platter
Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina. Large portion served with your choice of two side dishes and cornbread.
Feed-A-Crowd
Greensboro Brown Bag
2 pints of boneless meat (brisket or burnt ends +$4)
2 pints of side dishes served with BBQ sauces, pickles, cornbread & rolls
Feeds 4-6.
Feed Bag
1 slab of St. Louis Cut ribs, One ½ BBQ or Jerked chicken
1 pint boneless meat (brisket or burnt ends +$4)
2 pints of side dishes served w/BBQ sauces, pickles, cornbread & rolls
Feeds 4-6.
Supper
1½ slabs of St. Louis Cut ribs, Two ½ BBQ or Jerked chickens
2 pints boneless meat (brisket or burnt ends +$4)
2 quarts of side dishes served w/BBQ sauces, pickles, cornbread & rolls
Feeds 6-8.
Sandwiches
Pulled Pork Sandwich
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 your choice of two side dishes.
Triple Play Sliders
North Carolina pulled pork, pulled chicken and Kansas City burnt ends sliders for those who can't decide. Served with your choice of two side dishes.
Pulled Chicken Sandwich
Dry-rubbed chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce. Served with your choice of two side dishes.
Kansas City Burnt Ends Sandwich
Beef brisket, smoked 14 hours with oak & hickory, chopped and cooked in our Sweet BBQ sauce until the meat is caramelized and fall-apart tender.. Served with your choice of two side dishes.
Spicy Chicken Salad Roll-Up
Served with lettuce, tomato, shredded cabbage and cilantro in a giant flour tortilla.
Texas Sliced Beef Brisket Sandwich
Smoked for 14 hours until very tender, sliced thinly across the grain and lightly sauced with sweet BBQ sauce. Served with your choice of two side dishes.
Texas Hot Link Sandwich
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 with your choice of two side dishes.
Hot Open-Faced Brisket Sandwich
Beef brisket served with pan gravy, two sides & cornbread.
Rib Sandwich (2 Bones)
Full-size pork spareribs (these are not baby-back ribs), rubbed with Blue Ribbon's own 15-spice blend, smoked for five hours until tender and the meat pulls easily from the bone. Served on two slices of white bread. Served with your choice of two side dishes.
Johnny's Combo Sandwich
Kansas City Burnt Ends and Texas Hot Links topped with your choice of sauce (we suggest Gold), cole slaw and pickles.
Platters
Barbecue Trio Platter (Choose 3 Meats)
Your choice of three meats and two sides served with cornbread.
Barbecue Duo Platter (Choose 2 Meats)
Your choice of two meats and two sides served with cornbread
Texas Sliced Beef Brisket Platter
Smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.. Large portion served with your choice of two side dishes and cornbread.
Kansas City Burnt Ends Platter
Beef brisket, smoked 14 hours with oak & hickory, chopped and cooked in our Sweet BBQ sauce until the meat is caramelized and fall-apart tender. Large portion served with your choice of two side dishes and cornbread.
St. Louis Cut Dry-Rubbed Ribs 1/2 Slab Platter
St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1/2 slab is 6 ribs. Served with your choice of two side dishes and cornbread.
North Carolina Pulled Pork Platter
Pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina. Large portion served with your choice of two side dishes and cornbread.
Jamaican Jerked ½ Chicken Platter
Dry-rubbed with our own spicy Jamaican Jerk rub (habanero peppers, garlic, herbs and spices) and smoked for 2-3 hours. Served with your choice of two side dishes and cornbread.
Texas Hot Links Platter
A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram, and topped with gold sauce. Large portion served with your choice of two side dishes and cornbread.
Pulled Chicken Platter
Dry-rubbed chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce. Large portion served with your choice of two side dishes and cornbread.
St. Louis Cut Dry-Rubbed Ribs 1/3 Slab Platter
St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1/3 slab is 4 ribs. Served with your choice of two side dishes and cornbread.
BBQ ½ Chicken Platter
Dry-rubbed with Blue Ribbon's own 15-spice blend and smoked for 2-3 hours. Served with your choice of two side dishes and cornbread.
Specialties
Side Dish Platter
Your choice of three sides served with a piece of cornbread. Black-Eyed Corn, Cole Slaw, Mashed Potatoes and Rice & Beans do not contain meat and are suitable choices for vegetarians.
Kansas City Burnt Ends Burrito
With rice & beans, cabbage, salsa, cilantro & sour cream.
Big Green Salad
Spring greens, tomatoes, cucumbers, carrots, bell peppers
and shredded cabbage. Served with balsamic vinaigrette
or Caesar salad dressings. Add pulled chicken (+$2.50)
or spicy chicken salad (+$2.50).
Pulled Chicken Burrito
With rice & beans, cabbage, salsa, cilantro & sour cream.
Soup of the Day & Cornbread
Delicious, homemade soup of the day. Served with cornbread.
North Carolina Pulled Pork Burrito
With rice & beans, cabbage, salsa, cilantro & sour cream.
Quart of Soup of the Day
Delicious, homemade soup of the day.
Texas Sliced Beef Brisket Burrito
With rice & beans, cabbage, salsa, cilantro & sour cream.
Vegetarian Burrito
With rice & beans, cabbage, salsa, cilantro & sour cream.
Soup and Slider Combo
Soup and Sandwich Combo - Delicious, homemade soup of the day and your choice of a North Carolina Pulled Pork, Pulled Chicken or Kansas City Burnt Ends slider.
Bulk Meat
Texas Hot Links (½ Pint)
A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram.
St. Louis Cut Ribs (1/2 Slab)
St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1/2 slab is six ribs.
Texas Sliced Beef Brisket (½ Pint)
The leanest part of the brisket, smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.
St. Louis Cut Ribs (Full Slab)
St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. A full slab is twelve ribs.
Kansas City Burnt Ends (½ Pint)
The top of the beef brisket, smoked for 14 hours until very tender, chopped and cooked slowly in a sweet tomato-based BBQ sauce until the meat is tender and falling apart.
Texas Sliced Beef Brisket (Pint)
The leanest part of the brisket, smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.
St. Louis Cut Rib (Lone Bone)
St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1 rib.
North Carolina Pulled Pork (½ Pint)
Boneless pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina.
½ Jerk Chicken
Dry-rubbed with our own spicy Jamaican Jerk rub (habanero peppers, garlic, herbs and spices) and smoked for 2-3 hours.
St. Louis Cut Ribs (1/3 Slab)
St. Louis style trimmed pork spareribs, dry-rubbed, smoked for hours until tender, then lightly glazed with secret sauce. 1/3 slab is 4 ribs.
Kansas City Burnt Ends (Pint)
The top of the beef brisket, smoked for 14 hours until very tender, chopped and cooked slowly in a sweet tomato-based BBQ sauce until the meat is tender and falling apart.
Pulled Chicken (½ Pint)
Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce.
North Carolina Pulled Pork (Pint)
Boneless pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina.
½ BBQ Chicken
Dry-rubbed with Blue Ribbon's own 15-spice blend and smoked for 2-3 hours.
Whole Jerk Chicken
Dry-rubbed with our own spicy Jamaican Jerk rub (habanero peppers, garlic, herbs and spices) and smoked for 2-3 hours.
Texas Hot Links (Pint)
A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram.
Texas Sliced Beef Brisket (Quart)
The leanest part of the brisket, smoked for 14 hours until very tender, sliced across the grain and lightly sauced with sweet BBQ sauce.
Pulled Chicken (Pint)
Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce.
Pulled Chicken (Quart)
Dry-rubbed boneless chicken thighs smoked until falling apart, mixed with a little North Carolina Vinegar BBQ sauce.
Whole BBQ Chicken
Dry-rubbed with Blue Ribbon's own 15-spice blend and smoked for 2-3 hours.
North Carolina Pulled Pork (Quart)
Boneless pork shoulder, smoked for 14 hours until it falls apart, mixed with vinegar-based BBQ sauce like you would find in eastern North Carolina.
Kansas City Burnt Ends (Quart)
The top of the beef brisket, smoked for 14 hours until very tender, chopped and cooked slowly in a sweet tomato-based BBQ sauce until the meat is tender and falling apart.
Texas Hot Links (Quart)
A locally made, mildly spicy classic Texas pork sausage, seasoned with black and white pepper, fresh garlic and marjoram.
Bulk Sides
Mashed Potatoes (Pint)
Red bliss potatoes mashed with roasted garlic, half & half, butter, salt & pepper. Suitable for vegetarians.
Potato Salad (½ Pint)
Skin-on red bliss potatoes in a Southern-style yellow mustard dressing. Suitable for vegetarians.
Baked Beans (½ Pint)
Cooked from scratch for 12 hours, flavored with molasses and beef brisket trimmings.
Cole Slaw (½ Pint)
Shredded green cabbage and carrots, mixed with a vinegar and mayonnaise-based slaw dressing. Suitable for vegetarians.
Mashed Potatoes (½ Pint)
Red bliss potatoes mashed with roasted garlic, half & half, butter, salt & pepper. Suitable for vegetarians.
Collard Greens (½ Pint)
Big leafy greens, popular in Southern cooking. Cooked 3-4 hours until tender with chicken stock, garlic, red pepper, salt & pepper.
Potato Salad (Pint)
Skin-on red bliss potatoes in a Southern-style yellow mustard dressing. Suitable for vegetarians.
Dirty Rice w/ Gravy (½ Pint)
White rice sautéed with onion, celery, garlic, spices, and our Texas Hot Link Sausage. Topped with homemade gravy.
Black-Eyed Corn (½ Pint)
Sweet corn, black-eyed peas, tomatoes and spices. A Blue Ribbon innovation! Suitable for vegetarians.
Green Beans (½ Pint)
Soft, long-cooked green beans, flavored with spicy smoked pork sausage, vinegar, salt & pepper.
Cole Slaw (Pint)
Shredded green cabbage and carrots, mixed with a vinegar and mayonnaise-based slaw dressing. Suitable for vegetarians.
Mashed Potatoes (Quart)
Red bliss potatoes mashed with roasted garlic, half & half, butter, salt & pepper. Suitable for vegetarians.
Rice & Beans (½ Pint)
Cantina rice topped with Southwestern-style pinto beans. Suitable for vegetarians.
Baked Beans (Pint)
Cooked from scratch for 12 hours, flavored with molasses and beef brisket trimmings.
Collard Greens (Pint)
Big leafy greens, popular in Southern cooking. Cooked 3-4 hours until tender with chicken stock, garlic, red pepper, salt & pepper.
Potato Salad (Quart)
Skin-on red bliss potatoes in a Southern-style yellow mustard dressing. Suitable for vegetarians.
Green Beans (Pint)
Soft, long-cooked green beans, flavored with spicy smoked pork sausage, vinegar, salt & pepper.
Dirty Rice w/ Gravy (Pint)
White rice sautéed with onion, celery, garlic, spices, and our Texas Hot Link Sausage. Topped with homemade gravy.
Black-Eyed Corn (Pint)
Sweet corn, black-eyed peas, tomatoes and spices. A Blue Ribbon innovation! Suitable for vegetarians.
Rice & Beans (Pint)
Cantina rice topped with Southwestern-style pinto beans. Suitable for vegetarians.
Rice & Beans (Quart)
Cantina rice topped with Southwestern-style pinto beans. Suitable for vegetarians.
Cole Slaw (Quart)
Shredded green cabbage and carrots, mixed with a vinegar and mayonnaise-based slaw dressing. Suitable for vegetarians.
Dirty Rice w/ Gravy (Quart)
White rice sautéed with onion, celery, garlic, spices, and our Texas Hot Link Sausage. Topped with homemade gravy.
Baked Beans (Quart)
Cooked from scratch for 12 hours, flavored with molasses and beef brisket trimmings.
Collard Greens (Quart)
Big leafy greens, popular in Southern cooking. Cooked 3-4 hours until tender with chicken stock, garlic, red pepper, salt & pepper.
Black-Eyed Corn (Quart)
Sweet corn, black-eyed peas, tomatoes and spices. A Blue Ribbon innovation! Suitable for vegetarians.
Green Beans (Quart)
Soft, long-cooked green beans, flavored with spicy smoked pork sausage, vinegar, salt & pepper.
Homemade Desserts
Slice of Pie
Choose Key Lime Pie, or what Boston Magazine named "Boston's Ultimate Pecan Pie." Served with whipped cream.
Fruit Cobbler of the Day
Delicious homemade fruit cobbler served with whipped cream.
Dessert Bar
Choose from Dream Bar, Congo Bar, or Chocolate Chip Brownie.
Whole Pie
Choose Key Lime Pie, or what Boston Magazine named "Boston's Ultimate Pecan Pie." Served with whipped cream.
Extras
Cornbread
Pickles (½ Pint)
BBQ Sauce
Sandwich Roll
Blue Ribbon Pan Gravy (Pint)
Rubs
Homemade Salsa
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Recent Reviews
If you could bottle the smell of Blue Ribbon BBQ, I’d wear it as cologne. The moment you walk in, it’s pure smoky happiness. The staff are friendly, the vibe is laid-back, and the food… well, let’s just say I’ve had actual dreams about their pulled pork sandwich. The sides are just as good — mac and cheese that means business, cornbread that doesn’t crumble under pressure, and collard greens that taste like someone’s grandma made them.
The portions...
The portions...
October 2025
Its either this or Redbones. Can't go wrong either way. I think blue ribbon edges out Redbones. Can't go wrong with anything you get here. So damn good. My go to is the brisket or burnt ends. Place is one of the best
October 2025
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