Chef Bruce Kalman brings his culinary bona fides to bear on barbecue in this boisterous Arts District space, which combines stick-to-your-ribs fare with a live music venue. A pair of weathered smokers out front signal that this is a serious operation, with a menu encompassing a range of regional specialties, from central Texas-style beef brisket to Carolina pulled pork and St. Louis pork ribs, plus specialties like bourbon-glazed pork belly (try the burnt ends) and house-made sausages (the hatch chile and cheddar is a winner). Quality ingredients and careful preparation are evident, and sides of savory Texas ranch-style beans, tangy coleslaw and indulgent mac & cheese made with radiatori pasta and topped with chicharron crumbs hit pleasing notes as well.