A textbook execution of prime brisket but with a unique flavor profile. The meat is seasoned with a blend that includes hints of garlic and oregano, characteristic of Dominican cooking, providing a more aromatic depth than traditional Texas-style rubs. It is sliced to order and has a perfect 'jiggle' and smoke ring. Reviewers praise its moisture and the lack of overwhelming saltiness.
Tips from diners
Ask for the 'fatty' or 'moist' cut if you want the full flavor. The Dominican spices really shine through in the rendered fat. Pair it with their pickled onions to cut the richness.
The absolute signature dish at Bark Barbecue. A single, enormous beef rib is rubbed with a specific blend of black pepper and Dominican aromatics, then smoked over oak until the fat is rendered and the meat is meltingly tender. It has a dark, savory 'bark' that is the hallmark of the pitmaster's skill. Reviewers consistently call it one of the best beef ribs in the country. It is a favorite for groups and special occasions.
Tips from diners
This is a weekend special and it sells out fast—often by 2 PM. One rib is easily enough for two people if you're ordering sides. The fat is like butter, don't leave it behind!
The required side dish at Bark. Instead of standard BBQ beans, they serve a high-quality version of the Dominican staple. The rice is fragrant and fluffy, seasoned with a deep sofrito base and studded with tender pigeon peas and bits of smoked brisket. Reviewers often mention it's the best side on the menu, acting as the perfect savory base for the roast meats.
A favorite for texture lovers. This sausage is made in-house using traditional Dominican recipes, featuring a coarse grind and plenty of garlic and citrus notes. It is smoked until the casing is dark and shatteringly snappy, providing a delightful pop with every bite. It is a brilliant example of the pitmaster's cultural fusion.
Founded by Ruben Santana, Bark Barbecue is a breakout hit that combines the low-and-slow traditions of Texas BBQ with the bold, aromatic flavors of the Dominican Republic. Originally a pop-up, it now occupies a permanent space in Time Out Market. It is celebrated for its technical mastery of wood-fired smoking and its status as a city-wide favorite for its unique spice profiles and its signature 1.5lb beef rib.
Located inside Time Out Market, so finding a seat during peak hours (12-2 PM) can be a challenge. Arrive at 11 AM right when they open to walking right into the front of the line.
Head to the roof deck of Time Out Market to eat your BBQ—the view of the Brooklyn Bridge and Manhattan skyline is world-class and perfectly complements the high-end comfort food.
The specialty items like the beef rib and certain sausages often sell out by early afternoon. If you're coming specifically for those, weekday lunch is your best and safest bet.
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