Despite my earlier misgivings (also noted by Gothamist), we had a pretty good meal there. I posted a full (and long) review over on Chowhound's Manhattan board; here's an excerpt.
The meat was *surprisingly* good. Bone Lick is the real deal, barbecue-wise, in that all of their meats are cooked in a massive high-tech wood "pit" over hickory and fruit woods. The meat that arrived at our table had the firm texture, slightly smoky taste (and tell-tale pink color) that comes from long, slow cooking and smoking at low temperature. No liquid smoke ever got anywhere near this meat.