They come from Pembroke Pines, Miramar, and Boynton Beach — all for Terry Watts' cooking. When he first lit a grill more than two decades ago, he never thought he'd be "world-famous" as so many of his regulars now proclaim. He did, however, know he'd be called Mr. Boneless. As a lifelong Liberty City resident, Watts was no stranger to barbecue. It was a weekend staple. He eventually became one of the countless vendors plying grilled fatty meat on neighborhood street corners. But his was different. Watts had the good sense to liberate racks of ribs ($12) and chicken ($10) from their bones, making it easier to wolf down the succulent meat painted with his sweet, tangy barbecue sauce. It soon became a hot commodity, and legions tracked him down each weekend, hungry for a taste of Mr. Boneless. His phone was inundated with text messages. "Where you at?" was their battle cry. He silenced them all nearly a decade ago, when he opened an eatery inside a burnt-orange building guarded by a charcoal grill where all the meat is cooked. The hours vary, but the surest way to know Mr. Boneless is open is the smoking grill and the line stretching out the door.
Readers' choice: Shorty's Bar-B-Q