Located in an old Dairy Queen. The room is all booths, with World War II posters that have taken on new meaning, and a roll of paper towels on every table. The tablecloths are red-and-white-checked oilcloth, a touch both Eastie and Southern.
Whether it's an order of fall-off-the-bone ribs or cut-with-your-fork brisket, the barbecue faithful acclaim the exceptional tenderness of Uncle Pete's meats; racks of ribs are smoked over apple, hickory, or oak woods for up to three days. Prices are also worth noting: A heaping portion of moist pulled pork or juicy turkey tips and a choice of two sides (try the tangy Asian slaw or thick-cut onion rings) rings in at around $10. This is white barbecue, Northern barbecue, and yes, East-Boston-Italo-American barbecue — but it has its own integrity Pete also serves the older style "East Boston barbecue" — still popular at Barney’s and Santarpio’s — consisting of wood-grilled lamb and tenderloin tips on skewers.
Tip: Before ordering a full rack of Uncle Pete's award-winning ribs, consider starting off with a three-rib sampler as an appetizer so you can determine if you prefer the beef or pork variety.
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1 mile,
1 member list
1.3 miles 
Beachmont Station
