Dry-rubbed, BBQ-craving Brooklynites descend en masse on the ‘Fat Pig,’ a cement-floored, wood-beamed space (formerly an auto-body-repair shop) that dishes up ribs, brisket and pastrami. Everything is smoked in-house and there is a range of accompaniments, but don’t miss the burnt-end baked beans, which are peppery, not-too-sweet and chock-full of meaty bits. There’s a good choice of bourbon, whiskey and beer.