Only a few things spark instant happiness, like smoky BBQ food and sauce-stained fingers at the table. And good barbecue joints? They have a way of bringing people together in a messy but memorable way. If you’re looking for the right place to savor those moments, let’s take a closer look at the standout joints across the country.
Alabama: Big Bob Gibson’s
A century-old tradition thrives in Decatur at Big Bob Gibson’s. Since 1925, this well-known eatery has served hickory-smoked chicken topped with its signature Alabama white sauce prepared from mayonnaise and vinegar. Beyond poultry, their menu features award-winning pulled pork and ribs, all slow-cooked to perfection.
Alaska: Big Daddy’s
Fairbanks residents head to Big Daddy’s for bold, smoky seasonings served year-round—even in the height of winter. The menu includes ribs, brisket, and pulled pork simmered with house-made rubs. Southern-style extras and hearty platters offer plenty of taste and comfort.
Arizona: Little Miss BBQ
Central Texas-style barbecue has a standout representative in Phoenix with Little Miss BBQ. Scott and Bekke Holmes transitioned from competitive circuits to open this hotspot, notable for its brisket, sausage, turkey, and pork. Thursday’s pastrami special often draws eager crowds—proof of its mouthwatering appeal.
Arkansas: Wright’s Barbecue
In Johnson, Wright’s Barbecue has quickly become a local favorite. Known for its tender smoked meats and welcoming atmosphere, this joint offers a range of barbecue classics, including brisket and ribs, all cooked to perfection over wood-fired pits. Their dedication to quality and flavor has garnered a loyal following.
California: Bludso’s Bar & Que
Authentic Texas barbecue meets Los Angeles flair at Bludso’s Bar & Que. Founded by Kevin Bludso, this place serves up slow-smoked brisket, ribs, and links. He learned the craft from his grandmother in Corsicana, Texas, where he spent summers helping at her legendary barbecue stand.
Colorado: Smokin’ Dave’s BBQ & Taphouse
Estes Park’s Smokin’ Dave’s BBQ & Taphouse offers a diverse selection of smoked meats. Every meal is thoughtfully crafted, from juicy ribs to savory pulled pork. The rustic ambiance and generous portions make it a beloved spot for townies and tourists.
Connecticut: Bear’s Smokehouse BBQ
Kansas City flavors find a home in Hartford at Bear’s Smokehouse BBQ. Hearty servings of brisket and burnt ends with sauces that suit every taste make this eatery a hit. Its dedication to authentic barbecue techniques has made it a standout in the region.
Delaware: Mission BBQ, Dover
Mission BBQ in Dover serves up smoky brisket and tender pulled pork in a setting steeped in patriotism. Each day at noon, the restaurant plays the National Anthem, inviting guests to stand and participate in the tribute. This daily ritual complements their hearty, flavorful barbecue offerings.
Florida: Big John’s Alabama BBQ
Since 1968, Tampa’s Big John’s Alabama BBQ has been a beacon of authentic flavors. Specializing in chicken and ribs cooked over an open brick pit, this establishment brings a taste of Alabama-style barbecue to the Sunshine State. Their dedication to traditional methods and rich flavors has stood the test of time.
Georgia: Southern Soul Barbeque
A converted gas station on St. Simons Island houses Southern Soul Barbeque. Their pulled pork, Brunswick stew, and other menu options have delighted residents and visitors and made it a must-visit destination. The laid-back atmosphere and mouthwatering dishes capture the essence of Southern barbecue.
Hawaii: Sunset Smokehouse
Texas-style barbecue found a loyal following in Honolulu, all thanks to Sunset Smokehouse. Central Texas classics meet island vibes at this modest counter joint, where brisket stays juicy and ribs are fall-off-the-bone. Plates come loaded, and service runs until the meat sells out—often well before closing time.
Idaho: Rib Shack Barbecue
Eagle’s Rib Shack Barbecue serves classic smoked meats in satisfying portions. Tender ribs, finely-stranded pulled pork, house-made sides, and more keep locals returning. Plus, the casual setting and consistent quality have helped it earn a solid reputation as one of Idaho’s most beloved barbecue joints.
Illinois: 17th Street Barbecue
Searching for award-winning ribs in Illinois? You’ll love it at the 17th Street Barbecue in Murphysboro. Founded by Mike Mills, this joint is respected for its secret blend of spices and slow-cooked techniques that have earned it national acclaim and a dedicated fan base. Their Magic Dust seasoning is a customer favorite.
Indiana: Shigs In Pit
Head to Shigs In Pit in Fort Wayne for a variety of smoked meats and classic sides. Brisket packed with flavor and pulled pork done right make this place a go-to for barbecue fans who appreciate a casual, welcoming space. The mac and cheese also draws frequent praise.
Iowa: Smokey D’s BBQ
Des Moines has found a barbecue gem in Smokey D’s BBQ. Owned by Darren and Sherry Warth, this venue shines in numerous barbecue championships. Their menu features mouthwatering brisket and pulled pork, all smoked perfectly and served with a smile. Equally inviting: daily specials and loaded sandwiches keep things interesting for regulars.
Kansas: Joe’s Kansas City Bar-B-Que
Barbecue fans across the country recognize Joe’s Kansas City Bar-B-Que as a true heavyweight. The Z-Man sandwich and tender ribs make this gas-station-turned-eatery a must-visit, especially with its award-winning burnt ends. Regulars swear by the consistent quality that’s kept it at the top for years. Expect a long line—that’s part of the experience.
Kentucky: Moonlite Bar-B-Que Inn
For a taste of Kentucky’s barbecued mutton, Moonlite Bar-B-Que Inn in Owensboro is the place to be. With buffet and a la carte options, diners can relish a variety of smoked meats and traditional sides in a welcoming setting that has stood the test of time.
Louisiana: The Joint
The Joint, located in New Orleans’ Bywater neighborhood, is celebrated for its smoked meats and bold flavors. Their menu features brisket, pork, chicken, and ribs, all smoked on-site. House-made sides like slaw and beans complement the main dishes. The Joint’s vibe? Its relaxed setting and vibrant exterior create a more special experience.
Maine: Smokin’ Good Barbeque
Beside a ski shop in Bethel, Smokin’ Good Barbeque delivers a blast of wood-fired flavor where you’d least expect it—rural western Maine. From a roadside trailer, meats emerge from a Lang smoker fueled by hardwood. Pulled pork and brisket headline the menu, but rotating seasonal specials keep locals hooked.
Maryland: Archie’s Barbeque
Set in Deep Creek Lake, Archie’s Barbeque mixes Tennessee-style smoking methods with custom-prepared rubs and sauces. Outdoor picnic tables and a casual vibe make it a great stop during lake season. Pulled chicken and ribs are popular here, but many locals swear by the smoked turkey.
Massachusetts: B.T.’s Smokehouse
Dry-rubbed brisket and ribs command the show at this Sturbridge location. Apple and hickory wood give the meats a deep, smoky punch that hits hard. Owner Brian Treitman insists on scratch-made everything, from sauces to slaws. People start lining up for burnt ends and pit beans whenever the blackboard menu brings them out.
Michigan: Slows Bar BQ
Detroit’s BBQ scene took a turn when this Corktown spot fired up its smokers in 2005. Signature sandwiches like the “Yardbird” come with pulled chicken, mushrooms, cheddar, and crisp bacon. Each dish combines bold flavor with comfort food charm. Even when it’s crowded, there’s authentic, slow-cooked magic in every bite.
Minnesota: Q Fanatic
Trust the barbecue lovers in Champlin who recommend the ribs and brisket prepared at Q Fanatic. Owner Charlie Johnson focuses on traditional hardwood pit cooking and small-batch sauces. Nothing on the menu feels rushed or mass-produced. A dozen sauce options let diners experiment, but the house sweet-heat blend is the hands-down favorite.
Mississippi: The Shed Barbeque & Blues Joint
Smoked meats and blues music fuel the energy at this Ocean Springs hangout. This space, constructed from salvaged parts, has the atmosphere of a barbecue shrine. Baby back ribs win awards for good reason—smoked until soft and finished with tangy glaze. What stands out? Live music performance that makes it a complete experience.
Missouri: Pappy’s Smokehouse
Long lines are not strange to this St. Louis staple. Dry-rubbed and smoked over cherry and apple wood, the dishes are worth arriving early for. The menu stays simple and meaty—ribs, pulled pork, brisket. Add-ons, like sweet potato fries or fried corn on the cob, truly seal the deal.
Montana: The Notorious P.I.G. BBQ
Smoked meats in Missoula get the St. Louis treatment at The Notorious P.I.G. BBQ. Burke Holmes brought his hometown methods west, using oak and hickory for slow cooking. Brisket stays juicy, and the pulled pork sandwiches rarely make it past the early afternoon rush.
Nebraska: Canyon Joe’s Barbecue
Low and slow defines the approach at Canyon Joe’s Barbecue in Elkhorn. Hickory-wood cooking gives the brisket a deep bark, while the ribs and pulled pork stay juicy and flavorful. Neighborhood crowds rave about the smoked chicken salad and generous combo platters loaded with classic accompaniments.
Nevada: Rollin Smoke Barbeque
Smoky goodness cuts through the Vegas flash at this family-run spot. Hickory-smoked ribs fall off the bone, brisket comes wrapped in bark, and portions aim to satisfy, although expectations may vary. What’s more? You’ll love the Southern-style hospitality and the regulars who often mingle with tourists like old friends.
New Hampshire: Goody Cole’s Smokehouse
Southern flavor shows up strong at this Brentwood roadside staple. This smokehouse, named after a 17th-century legend, stays true to tradition. Brisket slices glisten with smoke rings and pulled pork comes piled high. Slaw gets its crunch from a peppery vinegar base, and rustic wood tables complete the vibe.
New Jersey: Local Smoke BBQ
Competition roots run deep at this Cookstown standout. Their brisket, ribs, pork, and chicken have won many awards, and locals haven’t stopped ordering them. Each cut of meat hits the smoker with purpose, and the house rub adds a bold edge without overwhelming the meat.
New Mexico: Mad Jack’s Mountaintop Barbecue
Somewhere in the mountain town of Cloudcroft, Mad Jack’s Mountaintop Barbecue has become a must-visit for Central Texas-style brisket. Pulled pork and sausage are smoked overnight with post oak, and they round out the menu. As for the interior, the rustic theme and long lines only add to its old-school charm.
New York: Hometown Bar-B-Que
Hometown Bar-B-Que is located in Brooklyn’s Red Hook neighborhood and is well-known for its authentic pit-smoked meats and global flavors. Pitmaster Billy Durney serves brisket, pork ribs, a special Jamaican chicken, and Vietnamese hot wings. The joint’s lively atmosphere takes the dining experience to the next level.
North Carolina: Lexington Barbecue
Often called “Lexington #1” or “The Honeymonk,” Lexington Barbecue has served its signature style since 1962. Specializing in Piedmont-style barbecue, the restaurant slow-cooks pork shoulders over hickory wood, which results in tender, flavorful meat. The tangy, vinegar-based red sauce and classic sides like red slaw and hushpuppies complete the meal.
North Dakota: NoBull Smokehouse
In Fargo, NoBull Smokehouse brings Southern barbecue traditions to the Northern Plains. Smoked brisket and pulled pork anchor the menu while rotating specials, such as smoked meatloaf, add something unexpected. The casual setting and friendly service make it popular for hearty, flavorful meals.
Ohio: Eli’s BBQ
What started as a food cart in Cincinnati grew into the beloved establishment Eli’s BBQ. Famous for its hickory-smoked pulled pork sandwiches topped with slaw, Eli’s also offers smoked turkey and ribs. Also, many guests choose it for its laid-back atmosphere and outdoor seating.
Oklahoma: Leo’s BBQ
A staple in Oklahoma City since the 1970s, Leo’s BBQ is celebrated for its smoked bologna sandwiches and tender ribs. It has a warm, welcoming environment that keeps patrons returning. Family-owned and operated, the restaurant features a variety of smoked meats, all accompanied by their signature strawberry-banana cake for dessert.
Oregon: Podnah’s Pit Barbecue
Portland’s Podnah’s Pit Barbecue sticks to authentic Texas-style barbecue. Pitmaster Rodney Muirhead starts preparing brisket, ribs, and sausage early every morning over oak wood. Meals are rounded out with traditional sides like pinto beans and potato salad, served in a relaxed space with plenty of regulars.
Pennsylvania: Fette Sau
In Philadelphia, Fette Sau offers a unique barbecue experience focusing on high-quality, locally sourced meats. The menu features dry-rubbed, smoked cuts like pork belly and beef short ribs sold by weight. It has a distinct, casual edge due to the industrial-chic setting and chalkboard-style menu.
Rhode Island: Durk’s Bar B Q, Providence
Brisket that melts and ribs with just the right tug are among the reasons folks come to Durk’s. This downtown Providence spot cooks everything over local hardwood. Add in crisp slaws and a massive spirits collection, and you’ve got a place that covers all the bases.
South Carolina: Lewis Barbecue
Charleston’s Lewis Barbecue, led by pitmaster John Lewis, has garnered acclaim for its Texas-style smoked meats. The menu features succulent brisket and pork spare ribs cooked over custom-made smokers. Their spacious, easygoing setting and focus on quality have set them apart in the region.
South Dakota: J.R.’s Rhodehouse BBQ PIT
Barbecue cravings in the Black Hills often lead to this small-town smokehouse. Guests line up early for ribs and pulled pork nachos, which are delivered until sold out. Meat is smoked daily in limited batches, and the flavor here speaks louder than any sign out front.
Tennessee: Martin’s Bar-B-Que Joint
Whole-hog barbecue takes center stage at this Nashville favorite, and Pitmaster Pat Martin’s approach comes straight from rural West Tennessee. Each hog cooks over hickory wood for nearly a full day before being hand-pulled and piled onto trays or tacos. The Redneck Taco is a fan favorite.
Texas: Franklin Barbecue
Here, brisket is the main event. The meat is smoked low and slow until it stays moist and richly barked. Customers often wait hours before the doors even open. Every detail—from wood selection to slicing—follows Aaron Franklin’s exacting standards, which turned backyard cooking into barbecue mastery.
Utah: R&R Barbeque
Smoke drifts from the pits as early as 3 a.m. at this Salt Lake City staple. Twin brothers Rod and Roger Livingston brought competition-style precision to their menu, which includes brisket and tri-tip. Homemade sauces cover all flavor bases, but meat without them holds up just fine.
Vermont: Two Neanderthals Smokin’ BBQ
Locals in Springfield swear by the rich flavors coming out of this roadside trailer. Two Neanderthals Smokin’ BBQ delivers hefty portions of ribs and pulled pork cooked the old-school way. Friendly service and a focus on wood-fired taste have built a loyal following at this hidden gem.
Virginia: Bonnie Blue Southern Market & Bakery
A 1920s gas station now houses this Winchester gem. Customers come for pulled pork and ribs, but some leave raving about the cornbread and banana pudding. Regional ingredients feature heavily across the menu. The vibe is casual, and the dedication to authentic Southern cooking runs deep.
Washington: Jack’s BBQ
Oak-wood smoke greets guests the moment they step through the door. Inspired by Central Texas techniques, the team delivers brisket and ribs in hearty portions. It began as a backyard barbecue and has become one of Seattle’s most beloved BBQ destinations.
West Virginia: Dem 2 Brothers And A Grill
Crowds gathered fast once word spread about this roadside pit in Charleston. Dem 2 Brothers, founded by former football player Adrian Wright, serves tender ribs, tangy pulled pork, and more. Fresh desserts rotate often, adding a sweet ending to a filling meal rooted in Southern tradition.
Wisconsin: Saz’s State House
Ribs rule the table at this Milwaukee classic. Since 1976, Saz’s has been celebrated for baby back ribs slathered in tangy sauce. The menu has grown to include brisket and combo platters big enough to share. Their bar menu is rich and stocked with local options.
Wyoming: HQ Southern BBQ
The smoke that curls out of the brick pit is a promise that doesn’t disappoint. Visitors rave about juicy brisket and rib meat that slides off the bone. They also have loaded sandwiches built with serious heft. Rustic decor and cowboy hospitality make it a special place to enjoy smoky meat and family time.
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