Mr Pig

Oh my god.  The brisket.  Just oh my god.

Between Pit-to-Plate and Mr Pigs, there is absolutely no reason -- none -- to visit Montgomery Inn. This is real barbecue - the kind that lets the slow-smoked meat do all the talking and the sauce works as a great accompaniment. As Christoffer M notes, this is just a hole-in-wall across from the Findlay Market Hall, so there's no pretense.

Mr Pig himself passed away last year, which was a serious loss to the barbecue community of Cincinnati.  He had started up the place as a literal hole in the wall (as it remains, with a hand-written cardboard "menu" posted outside the metal grates) across from the Findlay Market house with only one item: rib tips.  To this day, even without Mr Pig tending the smoker, they remain a classic.

Smothered in one of his three grades of tomato-vinegar barbecue sauce - sweet, hot, or a mix of those two - these rib tips are potently smoked, so you'll need the tangy coleslaw to wash out the thickness of the pork and the white bread to wash the sauce from your fingertips - and the plate if you can actually finish the heaping portions.

I won't try to compare these against Ms Helen's, so I simply recommend getting both.  Make sure you're really, really hungry.