Carey Bringle, the Peg Leg Porker, is a Nashville boy with roots in West Tennessee, where the term “ribs” mean dry rub. The signature at his East Gulch eatery is a rack of ribs rubbed with warm red spices. Bringle likes to consider himself the man who invented dry wings — smoked, fried and rolled in the same spice medley. With a succinct menu that includes chicken, pork, baked beans, crinkle fries, slaw, smoky green beans mac-and-cheese and a full bar, PLP is equally welcoming to the after-work Gulch crowd and families with kids. Tune in to Twitter to get first word when Bringle cooks a whole hog on the patio pit.