This tiny, 18-seat Bridgeport BYOB draws inspiration from a now-defunct joint in Memphis, also called Ruby's Ribs, where chef-owner Lenore Vaccaro honed her barbecuing chops. The goods here are adorned with a traditional dry rub, marinated for at least 24 hours and then slow-baked. Sauce is optional, but there are both spicy and regular versions if that's your style. Look for brisket, pulled chicken and pork as well as ribs served with sides such as BBQ spaghetti (that's pasta with barbecue sauce and pork), scalloped potatoes, mac and cheese, and creamed spinach. Banana pudding made with sliced bananas and vanilla wafers will satisfy your sweet tooth.