Attleboro Smoke – Chub’s Blue Pig BBQ

Continuing our search for great northeast BBQ Vin and I journeyed north of Providence to Chub’s Blue Pig BBQ. Located at 68 Union St. in the small Massachusetts town of Attleboro its owned and run by Attleboro natives Pete and Amy Diaz. First things first we noticed the large and well used smoker outside in the parking area. The magic happens right here.  The pitmaster Pete spends his nights smoking the meats for the next days hungry customers. Chub’s only uses sticks for their fuel which means Pete has to keep a sharp eye on his fire and constantly monitor it to keep his temp just right. 

The restaurant itself is a neat little joint with a larger communal table and a few smaller ones. They also have seating outside when weather is good.  The decor is simple with an open layout and little bits of memorabilia. Trophies and plaques celebrating the quality of their food adorn the walls and shelves.  

Co-owner Amy gave us a great interview between running the kitchen and taking care of her patrons. She explained Chub’s history as a manifestation of her husband’s passion for cooking and smoking meat. The couple started out making food for their friends and family as many pitmasters do. Next came a food truck before going to a brick and mortar set up. Amy gave us the low down on the dedication it takes to run any restaurant but particularly a BBQ place that requires prepping the food overnight. I am now even more certain that BBQ folks are very similar no matter where you find them. There is an understanding amongst them that there is no shortcut for hard work and dedication. And they ALL have passion to make good food for people.  

Ok here’s the dope on the grub. The sampler plate came with generous amounts of pulled pork, pulled chicken, brisket and some delicious pork belly. Amy also hooked us up with some ribs and smoked pastrami. On the side there was very solid coleslaw and homemade baked beans. Chubs has a variety of their own sauces as well as some Baby Rays if you must. The yellow mustard sauce on the pastrami? CRACK. Brisket is first rate. Tender with a nice bark. The pulled pork is juicy and flavorful.  

 Let’s talk about the ribs. At first glance I didn’t think they were fatty enough for me but let me tell you they are tender and taste great. By the way you don’t have to put sauce on any of this stuff. It stands on its own feet just fine. The pork belly was nice and smoky melt in your mouth good.  

No Good BBQ in the northeast? I’m starting to think that is a myth alongside the Loch Ness monster. Having recently returned from a tour of BBQ joints in North Carolina I would put Chub’s up to that test anytime. We may not have as many places, but we got some good ones. Chubs is the latest example. 

Chip Baldwin

Charlie has explored and savored the broad spectrum of BBQ flavors across the country. His expertise and dedication to the craft of BBQ make him an invaluable asset to our team. As a seasoned writer and pitmaster, Charlie contributes not only through his insightful reviews and articles but also by sharing his tried-and-true techniques and recipes. Whether you’re looking to master your smoker or seeking the next great BBQ joint, Charlie’s guidance and stories will inspire your culinary adventures. Get to know Charlie and join him on our journey of exploring the best BBQ that Rhode Island has to offer. So, if you’re looking for a comprehensive guide to all things BBQ in Rhode Island and beyond, look no further than Rhode Island BBQ News. We are your one-stop-shop for all things smoky, flavorful, and delicious!

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