South Florida isn't a wasteland for quality 'cue, as some purists would have you believe. But we do have the unfortunate affliction of not having one place that sets the bar for the rest. Which is why New Times' Best Barbecue category will, this year, not go to one joint but several, each for different reasons. First up, the 50-year-old icon and 2008 Best Of winner, Georgia Pig in Davie, whose chopped pork, slow cooked on an ancient, open-faced stove, is the stuff of legend. Its infused smokiness and appealing textural variation (crispy cracklin' versus tender chunks) are only enhanced by the Pig's light and subtle vinegar sauce, also the best around. As far as BBQ's most sacred sides are concerned — those being collard greens and mac and cheese — Bar-B-Q Jack's are hard to beat. The collards, a perfect mix of sweet and savory, laced with pork-y chunks; the mac and cheese, moist and gooey, yet broiled for the right amount of crunch. Fort Lauderdale's go-to 'cue shack, Tom Jenkins' Bar-B-Q, does a lot of things well, but its slow-cooked brisket truly rises above the rest. And, in a scene where sickly sweet sauces still dominate, the moist, dry-rubbed ribs at Deep Down South BBQ in Lauderdale Lakes prove that SOS (that's "sauce on the side") is always the best option when 'cue is done right. All are good choices, and if you're willing to make the drive all over town to assemble it, together they would make one fine plate of BBQ.