About Uncle Pete's
Uncle Pete’s Hickory Ribs has been in business for over thirteen years. In that time, we have won numerous awards for our outstanding St. Louis cut Pork Ribs, Baby Back Ribs, Texas Beef Ribs, Pulled Pork, Pulled Chicken, Brisket, Burnt Ends, Fried Turkey and Smoked Whole Turkey Breasts.
Some may wonder how a Northerner can do the “Que”. My earliest exposure to long and slow cooking began when I was in the Navy and stationed in Norfolk, Virginia. At that time, most of us Northerners thought of barbecue as putting meats over an open flame. Norfolk opened my eyes and taste buds not only to real barbecue, but also how to cook it.
When I wasn’t “boating” with the Navy, I visited the surrounding States to observe and sample some really great Ribs and Pulled Pork. Some fellow shipmates introduced me to Brisket. I traveled with them to the “Lone Star” State where they introduced me to their friends who were long time Brisket cookers. I was hooked on the “Que”. Later, some good old boys from the Carolinas and Texas gave me some great tips to make my rub.
As we all know, time changes our plans, but I never lost the taste of real barbecue. In the early Nineties, I opened my first location in Boston near the airport, because I knew that a great many people, especially from the South, are always visiting the Boston area; and I would have a ready-made audience while educating Bostonians to the “Real Thing”. Recently, we moved to expanded quarters in Revere, Massachusetts just 15 minutes from the Airport.
Now, I would like to introduce you to Uncle Pete’s award winning, “low and slow”, barbecue by express shipping. As it is said, “a picture is worth a thousand words”; and therefore, after you view the pictures of our outstanding barbecue, you will hopefully order.
Check out our web site “unclepetes.com” for videos of our barbecue process.
Many Thanks
“Uncle Pete”