Best Barbecue: Rocklands

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EVERY ONE OF ROCKLANDS' four locations goes through a cord of wood every week — that's 128 cubic feet. That's because the barbecue company uses only wood to smoke its ribs, brisket and chicken. "Barbecue's a process of cooking. It's not about some sauce thrown on at the end," says owner John Snedden. "I'm not looking to get something that tastes like pot roast." Vinegar or Ketchup? Not one to take sides in the sauce debate, Snedden's signature sauce is a cross between North Carolina and Florida styles: tomato-based but heavy on the vinegar.

» Rocklands, Multiple locations; Rocklands.com

» Explore a full list of the year's winners at the Best of 2009 index.

Written by Express contributor Rachel Kaufman
Photo by Larry Morris/The Washington Post