Barbecue is America’s most mouth-watering dialect, and every state speaks it with a distinct smoky accent. From Alabama’s tangy white-sauce chicken to Texas’s bark-crusted brisket, the slow alchemy of wood, fire, and patience tells a story of geography, grit, and family pride. Yet the temples of this craft rarely appear in glossy travel brochures. They’re tucked inside converted gas stations, perched beside cotton fields, or glowing beneath neon pigs on lonely interstates—places where the perfume of hickory drifts above pickup trucks and the debate over sauce versus dry rub is settled with a single, transcendent bite.
This guide corrals fifty such shrines of smoke—one for each state—after combing through critic awards, five-star customer raves, and, most crucially, proof that the pits are still blazing this very week. You will not find franchised gimmicks, fusion experiments, or microwaved shortcuts here. Only honest hardwood embers, hand-rubbed spices, and meat so tender it yields at the mere wink of a fork. Whether you swear by saucy pulled pork or pledge allegiance to peppery, Central-Texas brisket, there is a pilgrimage-worthy plate waiting to redefine your definition of “true” barbecue. Every joint listed here has earned its stripes by letting smoke, not marketing budgets, do the talking.
Picture these restaurants as culinary lighthouses guiding travelers by the glow of flickering smokers and buzzing porch lights. Some display trophy walls; others hand you grease-flecked menus on humble picnic tables. All share an unwavering commitment to the discipline of low heat, long hours, and neighborly generosity that sneaks an extra slice of pie into your to-go bag. So loosen your belt, silence the calorie counter, and follow our coast-to-coast smoke trail. Because true barbecue isn’t merely eaten—it’s experienced, savored, and remembered forever. Your journey might begin with curiosity, but it will end with sauce-stained fingers and loyalty.
1. Alabama – Big Bob Gibson Bar-B-Q (Decatur)
It all started in 1925 when Bob Gibson began smoking pork and chicken in a hand-dug pit in his backyard. Nearly a century later, this Alabama institution still pulls in crowds for its hickory-smoked meats and signature white sauce.
What sets Big Bob Gibson apart is its masterful balance of smoke and sauce. The pulled pork is juicy, the brisket has perfect bark, and the smoked chicken—drenched in tangy mayo-based white sauce—is a regional icon.
Loyal patrons return not just for the food, but for the sense of legacy. It’s a place where tradition meets taste, and both endure.
2. Alaska – TaTu BBQ (Anchorage)
Anchorage’s barbecue scene gets a serious upgrade thanks to TaTu BBQ, a veteran-owned trailer dishing out bold, dry-rubbed flavors with Southern pride and Alaskan grit. Locals know to show up early—this place sells out fast.
The brisket is barky and buttery, the ribs are fall-off-the-bone tender, and the pulled pork stacks high on sandwiches with tangy house-made sauce. Mac and cheese, smoked beans, and Carolina slaw round out the hearty lineup.
It’s a no-frills setup with five-star flavor. With generous plates, deep community roots, and undeniable smoke cred, TaTu BBQ reigns as Alaska’s true barbecue standout.
3. Arizona – Little Miss BBQ (Phoenix)
Lines begin forming hours before the doors open at this Central Texas–style smokehouse in Phoenix. And once you take a bite of their legendary brisket, you’ll understand why.
Pitmasters here use Arizona-grown pecan, oak, and mesquite woods to infuse the meat with a uniquely Southwestern flavor. The ribs and jalapeño-cheddar sausages are equally impressive, bursting with smoky depth.
Despite the hype, the vibe remains low-key and hospitable. With picnic tables, counter service, and meat sold by weight, Little Miss BBQ delivers a no-frills experience that’s all about the quality on your plate.
4. Arkansas – Sim’s Bar-B-Que (Little Rock)
Born in 1937, Sim’s has become an institution in Arkansas barbecue culture. It’s the kind of place where sauce-streaked paper trays and white bread sandwiches still reign supreme.
Locals swear by the chopped pork and ribs, but the standout might just be the smoked bologna—a humble Southern favorite that Sim’s elevates with care. Their secret sweet-and-spicy sauce is generously poured over everything.
There’s no flash, just flavor. With its old-school feel and deeply satisfying barbecue, Sim’s serves up a taste of Little Rock tradition that never tries to be anything it’s not.
5. California – Copper Top BBQ (Big Pine)
Situated along Highway 395 in a blink-and-you’ll-miss-it town, Copper Top BBQ delivers one of California’s most unforgettable roadside meals. It’s not unusual to see a crowd gathered around the outdoor grill.
This joint specializes in oak-grilled tri-tip, a Golden State specialty that’s perfectly seared yet tender inside. The pulled pork and ribs also shine, especially when paired with spicy mac and cheese or tangy slaw.
Despite its modest size, Copper Top was once named the best restaurant in America by Bon Appétit—and one bite of their smoky meats makes it easy to see why.
6. Colorado – Georgia Boys BBQ (Longmont)
Housed in a former car wash, Georgia Boys BBQ proves that great barbecue can pop up anywhere. With roots in Southern tradition and Rocky Mountain flair, this spot turns out bold, comforting plates.
Standouts include the chopped pork sandwiches, melt-in-your-mouth brisket, and the famous “Hot Mess” – a loaded mountain of fries, cheese, meat, and sauce that lives up to its name. Portions are generous and flavors run deep.
Their laid-back setting and ever-smiling staff make the experience memorable. Whether you dine in or take out, it’s comfort food that never skimps on Southern soul.
7. Connecticut – Pig Rig BBQ (Wallingford)
Don’t let the name fool you—this food truck-turned-restaurant is a serious player in the barbecue world. Pig Rig BBQ delivers big flavor with every smoky, saucy bite.
Their brisket is fall-apart tender, with just the right balance of fat and crust, and the burnt ends are a best-kept secret worth savoring. Mac and cheese with pulled pork and bacon is a frequent customer favorite.
Owned by a veteran pitmaster, the joint also hosts community fundraisers and events. It’s barbecue that comes with heart, making it a standout on both plate and principle.
8. Delaware – Uncle John’s BBQ Stand (Claymont)
This unassuming roadside shack might be small in size, but it delivers flavor on a grand scale. Uncle John’s BBQ Stand is a hidden gem in northern Delaware.
The menu is creative yet classic, with smoky pulled pork, spicy wings, and the standout salmon cheesesteak—a unique twist that locals can’t stop praising. Specials rotate weekly and sell out fast.
The staff is friendly, the vibe is relaxed, and live music often adds to the charm. It’s the kind of place where regulars are on a first-name basis and newcomers quickly become fans.
9. Florida – Shiver’s Bar-B-Q (Homestead)
Family-owned since 1950, Shiver’s serves as a meaty monument to old-school Florida barbecue. With communal picnic tables and a rustic, smoke-scented interior, the atmosphere is half the charm.
Their baby back ribs and pulled pork are consistently praised, and the brisket—smoked for over 12 hours—is nothing short of spectacular. Southern sides like cornbread soufflé and baked beans round out the menu.
Visitors love the down-home vibe and generous portions. It’s a slice of timeless barbecue tradition that continues to win hearts, plates, and awards in the Sunshine State.
10. Georgia – Wiley’s Championship BBQ (Savannah)
Tucked just off the highway in Savannah, Wiley’s lives up to its name as a championship-level destination. Run by a competitive pitmaster, it combines precision and hospitality in every dish.
The brisket and pulled pork are top-tier, but the real showstopper is the “Redneck Nachos”—house chips piled high with cheese, jalapeños, and smoky pork. Wiley’s homemade sauces give diners a range of flavor profiles to explore.
From its welcoming staff to its fall-apart meats, Wiley’s delivers everything you want in a Southern BBQ joint—and then some.
11. Hawaii – Sunset Texas Barbecue (Honolulu)
Amid the palms and ocean breeze, Sunset Texas Barbecue delivers an unexpected bite of the Lone Star State. Founded by Austin natives, this spot stays true to Central Texas tradition.
Meats are smoked over post oak in custom pits shipped straight from Texas, producing brisket that’s deeply flavorful with a bark that crackles. Pork ribs and spicy sausages round out the small but mighty menu.
With generous portions, picnic tables, and a laid-back vibe, Sunset gives Oahu locals and tourists alike an authentic taste of Texas—no mainland flight required.
12. Idaho – Rib Shack Barbecue (Eagle)
Idaho may not be known for barbecue, but Rib Shack Barbecue is putting the Gem State on the map. This Eagle favorite is beloved for its laid-back setting and consistently stellar smoke.
Baby back ribs are a highlight—sweet, smoky, and kissed with the perfect char. The tri-tip, sliced thin and tender, draws rave reviews for its spice-forward crust and juicy center.
Rotating house-made sauces let diners customize each bite, while hearty sides like cowboy beans and jalapeño cornbread round out a deeply satisfying experience in the Boise suburbs.
13. Illinois – Smoque BBQ (Chicago)
Smoque isn’t just good for Chicago—it’s one of the most respected BBQ joints in the country. Nestled in the Irving Park neighborhood, it’s where culinary technique meets pitmaster instinct.
Brisket is the house specialty, smoked to a glistening, pull-apart perfection that needs no sauce (though theirs are excellent). Ribs, pulled pork, and even BBQ chicken all receive the same meticulous attention.
The no-frills, cafeteria-style setup keeps the focus on the food. With long lines and loyal fans, Smoque proves that even in deep-dish country, smoke reigns supreme.
14. Indiana – Ben’s BBQ Shack (Westfield)
Don’t blink or you might miss this small-town treasure north of Indianapolis. Ben’s BBQ Shack may be humble in size, but the flavors are big enough to rival any city joint.
The brisket boasts a bold peppery bark and melts on contact, while the smoked turkey breast surprises with juiciness and depth. Sides like creamy mac and sweet corn pudding get just as much love.
Ben’s keeps things casual and community-focused. With friendly service and perfectly smoked meats, it’s no wonder locals keep this shack buzzing at lunchtime.
15. Iowa – Jimmy Jack’s Rib Shack (Iowa City)
What started as a rib-focused dream has become an Iowa City BBQ destination. Jimmy Jack’s Rib Shack draws students, families, and foodies with its flavorful offerings and easygoing charm.
Beef brisket sandwiches topped with provolone and “Cowboy” sauce are a must, while the saucy pork ribs fall cleanly off the bone. The house honey-butter cornbread steals hearts on every tray.
Inside, wood-paneled walls and upbeat tunes create a cozy environment. It’s hearty, homespun barbecue served with a smile—and it keeps the crowds coming back for more.
16. Kansas – Joe’s Kansas City Bar-B-Que (Kansas City)
Once a humble gas station, Joe’s has transformed into a sacred site for BBQ pilgrims. It’s where Kansas City traditions are honored with slow smoke and bold flavor.
The Z-Man Sandwich—smoked brisket, provolone, and onion rings on a toasted bun—is a cult favorite, but burnt ends and ribs are equally show-stopping. Every bite is deeply seasoned and melt-in-your-mouth tender.
Locals and tourists line up early, and for good reason. Joe’s delivers classic Midwestern barbecue with consistency, character, and that signature KC magic in every slab.
17. Kentucky – Old Hickory Bar-B-Que (Owensboro)
Few places in America serve true Western Kentucky–style barbecue, but Old Hickory does it better than anyone. With over a century of pit-smoking heritage, it’s the state’s BBQ soul.
The standout is the mutton—yes, mutton—smoked low over hickory and served with vinegar “dip” sauce that cuts through the rich meat. Sliced pork and ribs round out a hearty menu.
It’s a local institution with deep roots and unpretentious charm. Long communal tables and friendly service add to the legacy that keeps generations of Kentuckians coming back.
18. Louisiana – The Joint (New Orleans)
In a city ruled by gumbo and étouffée, The Joint carved out its own niche with hardwood smoke and Southern charm. The Bywater neighborhood smells like brisket because of this place.
Diners love the pulled pork sandwiches and sticky, saucy ribs that fall apart with a tug. House-made sides like mac and cheese, coleslaw, and smoky baked beans round out the plate.
With colorful murals, patio seating, and upbeat vibes, The Joint offers an experience as flavorful as its meats. It’s a true NOLA original, down to the last smoky bite.
19. Maine – Wilson County Barbecue (Portland)
North Carolina barbecue has found a home far north of its roots at this Portland standout. Wilson County Barbecue delivers tangy, vinegar-kissed pork that’s big on tradition.
Pitmaster Ryan Carey grew up in Wilson, NC, and brought his whole-hog methods north, including house-made slaw and hush puppies that taste like they’re straight from the South.
The space is bright, airy, and welcoming, blending Southern hospitality with New England sensibility. For Mainers craving authentic Carolina cue, this is the undisputed destination.
20. Maryland – 2Fifty Texas BBQ (Riverdale Park)
In a quiet suburb just outside D.C., 2Fifty Texas BBQ brings world-class brisket to Maryland’s hungry masses. This place may be young, but it’s already winning awards.
Their wagyu brisket—simply seasoned with salt and pepper—is outrageously tender and full of rich, smoky flavor. Sausages, pork ribs, and turkey follow suit, each kissed with Texas pit magic.
With Latin-inspired sides like mango salad and brisket-studded sweet beans, this spot bridges tradition and creativity. The dedication to craft and quality sets 2Fifty far above the rest.
21. Massachusetts – B.T.’s Smokehouse (Sturbridge)
Massachusetts flaunts serious smoke at B.T.’s, a tiny roadside shack in Sturbridge where hickory aromas lure motorists from Route 20. The constant lunch line suggests hungry Bay Staters already know the score.
Pitmaster Brian Treitman dry-rubs brisket, ribs, and pork before an overnight hickory nap, creating espresso-dark bark around tender, juice-filled meat. Customers order by weight, piling trays with smoky slices and creamy slaw.
Finish with maple-glazed ribs or peppery andouille, then mop stray drippings with buttery cornbread. Sauces remain optional because the flavor stands alone. B.T.’s proudly proves New England barbecue can rival any storied Southern institution with ease.
22. Michigan – Two Scotts Barbecue (Grand Rapids)
Michigan’s beer-loving Grand Rapids hides Two Scotts Barbecue in a modest brick building that radiates woodsmoke onto Leonard Street. Early arrivals claim picnic tables before the chalkboard menu switches to “sold out.”
Brisket glimmers with rendered fat beneath pepper-flecked bark, while the Sloppy Scott sandwich stuffs daily burnt ends, onions, and crunchy slaw inside a brioche bun. Sausages snap brightly, and ribs balance sweetness with gentle heat.
Scratch sides matter here: cheesy potatoes, smoked beans, and fried Brussels sprouts drenched in Alabama white sauce. Friendly counter staff slice meat to order, ensuring each tray showcases West Michigan’s most talked-about cue.
23. Minnesota – Animales Barbeque Co. (Minneapolis)
Barbecue lovers in Minneapolis know that some of the best smoked meats come not from brick-and-mortar spots, but from a trailer with cult status. Animales Barbeque Co., parked beside Bauhaus Brew Labs, has become a local obsession.
Pitmaster Jon Wipfli rotates specials daily: fatty brisket, glossy pork belly, and chile-spiked hot links alongside taco-Tuesday carnitas or pastrami-Thursday plates. Each item smokes over white oak for clean, subtle flavor.
Order at the window, grab a pint, and devour rib tips glazed with honey-gochujang. Limited quantities vanish quickly, rewarding early birds with pit-fresh treasures and proving innovative food-truck origins can birth stellar serious barbecue.
24. Mississippi – Clay’s House of Pig (Tupelo)
Clay’s House of Pig—affectionately dubbed C.H.O.P.—operates from a bait-and-tackle shop in Tupelo, embodying down-home ingenuity and irresistible smoke in equal measure. Fluorescent lights and folding chairs set the laid-back scene.
Pitmaster Clay Coleman loads brisket and ribs into towering offset smokers, then stuffs monstrous baked potatoes with queso, green chiles, jalapeños, and heaping scoops of chopped pork. The resulting flavor bomb feeds two.
Locals praise the peppery bark, Memphis-style tomato sauce, and surprise specials like smoked bologna burnt ends. Friendly banter flows freely, proving that great barbecue thrives wherever passion, patience, and pecan wood meet on any given day.
25. Missouri – Arthur Bryant’s Barbeque (Kansas City)
Missouri’s barbecue royalty resides at Arthur Bryant’s, a Kansas City landmark with linoleum floors, framed celebrity photos, and sauce-stained counters. Smoky aromas greet visitors before the famed sliced bread reaches the tray.
Tables groan under slabs of well-peppered ribs, tender burnt ends, and thick-cut brisket served open-face atop savory white bread to faithfully absorb sticky juices. The legendary original sauce—vinegary, slightly gritty—adds tangy lightning to every bite.
Generations of pitmasters have guarded Bryant’s hickory method, ensuring consistency since the Truman administration. Tourists come for history, locals stay for flavor, and together they confirm this institution still defines Kansas City cue.
26. Montana – The Notorious P.I.G. BBQ (Missoula)
Named with a wink and revered with serious hunger, The Notorious P.I.G. BBQ brings St. Louis–style barbecue swagger to the heart of Big Sky Country. The smoke hits you before the front door.
Their dry-rubbed ribs are fall-apart tender with just the right spice, while pulled pork sandwiches and Kansas City–style burnt ends keep the counter line moving fast. Everything is smoked low and slow, the old-school way.
Locals swear by the house mustard sauce and craveable deviled egg potato salad. With two locations and food that speaks louder than the name, this joint is pure Montana BBQ gold.
27. Nebraska – Smokin Barrel BBQ (Omaha)
Smokin Barrel began as a food truck, but Omaha’s demand for great brisket quickly gave it a permanent home. Inside, the aroma of oak-smoked meats leads you straight to the counter.
The brisket is king here—juicy, pepper-crusted, and served in generous slices that barely need sauce. Sliced turkey and pulled pork are equally tender, while the ribs offer a sticky, sweet punch.
Friendly service, no-frills dining, and Texas-sized portions make this a local favorite. For those seeking true smoke in the Cornhusker State, Smokin Barrel fires on all cylinders.
28. Nevada – Fox Smokehouse BBQ (Boulder City)
Just outside Las Vegas, Fox Smokehouse BBQ blends championship pitmaster skill with small-town hospitality. Founded by competitive barbecue pros, this spot brings big-league flavor to the desert.
From tender ribs to rich burnt ends and perfectly smoked pulled pork, every bite reflects precision and pride. The house-made sauces, ranging from sweet to bold, offer the perfect finishing touch.
Their sampler platters let you taste it all, and sides like smoked mac and jalapeño cornbread seal the deal. Whether you’re a local or road-tripping through, Fox delivers a jackpot of authentic BBQ.
29. New Hampshire – Smokeshow Barbeque (Concord)
New Hampshire may be known for maple syrup and fall foliage, but Smokeshow Barbeque adds smoke rings to the state’s list of highlights. This Concord staple keeps things bold and satisfying.
Favorites include the “Goodness” bowl—a decadent mix of brisket, smoked turkey, pork loin, and sautéed sauce. Texas hot links and brisket chili round out the carnivorous menu.
The vibe is relaxed, the portions hearty, and the sauces full of personality. With a loyal local following and a dedication to real wood-fired flavor, Smokeshow lives up to its name.
30. New Jersey – Red White & Que Smokehouse (Green Brook)
What began as a backyard hobby for a veteran-turned-pitmaster has grown into one of New Jersey’s most celebrated barbecue joints. Red White & Que honors both service and smoke with every plate.
Their brisket is deeply smoked with a peppery crust, while the ribs fall cleanly from the bone. The house pastrami is a surprising standout—thick-cut, juicy, and full of spice.
Inside, the vibe is patriotic and welcoming. With daily specials, handcrafted sides, and passionate owners behind the counter, this smokehouse proudly waves the flag for Jersey BBQ.
31. New Mexico – Mad Jack’s Mountaintop Barbecue (Cloudcroft)
High in the Lincoln National Forest, Mad Jack’s Mountaintop Barbecue serves up smoked perfection at over 8,600 feet. This cabin-like spot draws hungry pilgrims from all over the Southwest.
Brisket here is the headliner—smoked until fork-tender with a peppery crust and deep beefy flavor. Pulled pork, ribs, and turkey all hit the same high mark, thanks to post oak and Texas technique.
The scenic location adds to the charm, but it’s the meat that makes the memory. Get there early—lines form fast, and once the smoker’s empty, that day’s magic is gone.
32. New York – John Brown BBQ (New York)
In a city bursting with food options, John Brown BBQ stands tall with Kansas City–style smoke and no-nonsense attitude. Tucked into Long Island City, it’s a beacon for brisket lovers.
The burnt ends are legendary—juicy, bark-crusted nuggets of beef that need no sauce. Pulled pork, spare ribs, and pastrami sandwiches pack serious flavor and portion heft.
Inside, it’s all about comfort and character: loud music, butcher paper trays, and sauce bottles on every table. This is real-deal barbecue done New York style—bold, brash, and absolutely unforgettable.
33. North Carolina – Skylight Inn BBQ (Ayden)
Few places capture Eastern North Carolina barbecue tradition like Skylight Inn. Since 1947, this Ayden landmark has served whole-hog pork chopped with crispy skin and doused in tangy vinegar sauce.
No frills here—just a simple tray with pork, slaw, and a slab of cornbread. The meat’s tender, smoky, and balanced by acidic bite, a flavor that’s defined a region for decades.
With its domed Capitol-like rooftop and James Beard “America’s Classics” award, Skylight Inn is both BBQ destination and living museum. One bite and you’ll understand its sacred place in barbecue history.
34. North Dakota – Spitfire Bar & Grill (West Fargo)
Spitfire Bar & Grill brings serious pitmaster credentials to North Dakota, blending competition-grade meats with cozy sports-bar energy. It’s a local favorite for everything from lunch to late-night bites.
Standouts include raspberry-glazed ribs, rotisserie chicken with crisped skin, and brisket that holds its own against any Southern contender. Signature sauces let you personalize every plate.
With TVs, local beer, and a friendly crowd, Spitfire’s atmosphere enhances the meal. But it’s the rich smoke and skillful execution that keep it ranked among the state’s best barbecue spots.
35. Ohio – Eli’s BBQ (Cincinnati)
Tucked behind a nondescript storefront, Eli’s BBQ feels more like a backyard cookout than a restaurant—and that’s exactly the point. It’s casual, welcoming, and seriously delicious.
Pulled pork sandwiches are the crowd-pleaser, slow-smoked and drenched in sweet-tangy sauce. Ribs and brisket also shine, with a side of baked mac and jalapeño-spiked grits sealing the deal.
Guests relax on picnic benches with live music on weekends, creating an atmosphere that’s as warm as the food is flavorful. In Ohio’s Queen City, Eli’s reigns with laid-back barbecue charm.
36. Oklahoma – Smokin’ Joe’s Rib Ranch (Davis)
Halfway between Dallas and Oklahoma City, Smokin’ Joe’s Rib Ranch offers some of the most generous—and flavorful—barbecue portions on I-35. It’s a pit stop that barbecue fans plan entire road trips around.
The sliced brisket is thick, juicy, and kissed with a subtle smoke ring, while the ribs come slathered in sticky sauce and fall apart at first bite. Don’t overlook the spicy hot links—they’re a local favorite.
Served cafeteria-style with lightning-fast service, the experience is no-frills and all flavor. From truckers to families, everyone leaves full and satisfied at this Oklahoma barbecue legend.
37. Oregon – Matt’s BBQ (Portland)
What started as a modest food cart has evolved into a barbecue institution in the Pacific Northwest. Matt’s BBQ in Portland is proof that top-tier Texas-style brisket knows no borders.
Smoked over Oregon white oak, the meat achieves perfect bark and juicy tenderness. The pulled pork and jalapeño-cheddar sausages deliver bold flavor, and even the turkey gets rave reviews for moisture and spice.
Served with pickled onions, tangy slaw, and fresh flour tortillas, every tray feels hand-crafted. This isn’t just good-for-Portland BBQ—it’s some of the best you’ll find anywhere in the country.
38. Pennsylvania – Harvey’s Main Street BBQ (Mount Joy)
In the heart of Lancaster County, Harvey’s Main Street BBQ brings competition-grade barbecue to a quiet Pennsylvania town. With pitmaster precision, they craft meats that impress even seasoned aficionados.
The “Decision Maker” is a top seller—a sampler loaded with brisket, ribs, pulled pork, sausage, and smoked chicken. Each meat boasts distinct seasoning and slow-smoked depth.
Harvey’s house-made sauce is a zesty, tangy standout, while sides like smoked baked beans and cornbread muffins round out the feast. It’s a small-town smokehouse with big-league barbecue chops.
39. Rhode Island – Durk’s Bar-B-Q (Providence)
In the cozy city of Providence, Durk’s Bar-B-Q blends authentic Southern smoke with an upscale, urban edge. It’s part barbecue joint, part cocktail bar, and 100% dedicated to the craft.
The brisket and St. Louis ribs are smoked to perfection, while spicy Texas hot links and tender pulled pork round out the protein roster. Creative cocktails and craft beer enhance the meal.
Diners love the refined ambiance and standout sides like bacon-braised greens and “fancy” mac and cheese. It’s a fresh, stylish take on down-home barbecue that’s still deeply rooted in tradition.
40. South Carolina – Lewis Barbecue (Charleston)
When legendary Texas pitmaster John Lewis opened shop in Charleston, locals quickly embraced his Central Texas–style approach. Lewis Barbecue has since become one of the state’s most acclaimed smokehouses.
Thick slices of brisket are the star—smoked low and slow, seasoned with salt and pepper, and served so tender they barely hold together. Jalapeño-cheddar sausages and pulled pork earn equal applause.
The colorful, spacious setting features outdoor seating, icy margaritas, and a festive vibe. In a city known for shrimp and grits, Lewis Barbecue proves smoke can shine just as brightly.
41. South Dakota – J.R.’s Rhodehouse BBQ PIT (Summerset)
Nestled in the Black Hills, J.R.’s Rhodehouse BBQ PIT offers South Dakotans a taste of authentic Texas smoke without the plane ticket. Open just four days a week, it sells out fast.
Ribs, brisket, and pulled pork are the core offerings, all smoked low and slow with a whisper of post oak. Specials like bacon-wrapped burnt ends and loaded BBQ nachos keep regulars excited.
Inside, it’s a no-frills counter-service vibe, but the flavors are anything but basic. Those lucky enough to snag a plate know they’ve hit on one of the region’s best-kept secrets.
42. Tennessee – Peg Leg Porker (Nashville)
Smack in the heart of Music City, Peg Leg Porker brings serious Memphis-style barbecue to Nashville with a personal story and pitmaster flair. Owner Carey Bringle’s nickname honors his cancer journey and grit.
Dry-rub ribs are the signature, boasting perfectly caramelized bark and smoky depth without a drop of sauce. Pulled pork sandwiches and smoked wings are equally revered.
With a rooftop patio, bourbon bar, and crowd-pleasing sides like BBQ beans and mac, Peg Leg is both a dining destination and an inspiring success story in Southern ‘cue.
43. Texas – Franklin Barbecue (Austin)
Few names are as revered in American barbecue as Franklin Barbecue. This Austin mecca draws early birds who gladly wait hours just to score Aaron Franklin’s world-famous brisket.
Each slice melts in your mouth with buttery fat, rich smoke, and a bark that borders on candy. Ribs, turkey, and house sausage also earn high praise, but brisket remains the crown jewel.
Despite the hype, the vibe is welcoming and unpretentious. With national awards, long lines, and a pitmaster’s devotion to perfection, Franklin defines modern Texas barbecue at its absolute peak.
44. Utah – Charlotte-Rose’s Carolina BBQ (Millcreek)
In the shadows of the Wasatch Mountains, Charlotte-Rose’s Carolina BBQ serves up Eastern and Western Carolina classics with homemade charm. It’s a local gem where hospitality and hardwood smoke rule the day.
The menu boasts vinegar-sauced pulled pork, smoked ribs, and creative options like “Redneck Brisket Tacos” packed with slaw, cheese, and tangy sauce. The baby back ribs are a consistent crowd-pleaser.
Seven sauces let guests personalize each bite, from mustard-based gold to peppery vinegar. Family-run and community-loved, Charlotte-Rose’s delivers a true taste of Carolina barbecue in Utah.
45. Vermont – Bluebird Barbecue (Burlington)
Set against Burlington’s lakeside charm, Bluebird Barbecue brings a warm, family-friendly approach to traditional smoked meats. This Vermont staple offers both substance and style on every tray.
The Barbecue for Two platter lets diners sample brisket, ribs, pork shoulder, and sausage alongside sides like maple-glazed carrots and mashed sweet potatoes. Meats are dry-rubbed and smoked over local hardwood.
Rustic décor, attentive service, and seasonal specials round out the experience. With local ingredients and Southern techniques, Bluebird proves that Vermont can smoke with the best of them.
46. Virginia – HogsHead Cafe (Henrico)
Just outside Richmond, HogsHead Cafe hides in plain sight—but locals know it’s the place for messy, glorious barbecue. This small café punches far above its size.
The baby back ribs are fall-off-the-bone tender with a lacquered glaze that steals the show. Pulled pork, brisket, and smoked chicken wings keep the menu robust and satisfying.
Try the Hog Sampler if you can’t decide—portions are generous, flavors bold, and service downright neighborly. In a state with rich culinary heritage, HogsHead holds its own with smoky pride.
47. Washington – Brileys BBQ & Grill (Lake Forest Park)
Seattle’s rainy skies meet smoky skies at Brileys BBQ, where Texas tradition finds a loving home in the Pacific Northwest. This family-run joint blends sports-bar fun with serious pitmaster technique.
Brisket and pulled pork headline the menu, but the “Harry Stamper” sandwich—piled high with sausage, bacon, and pork—wins hearts with its over-the-top indulgence. Everything’s smoked over cherry wood.
With generous portions and a loyal following, Brileys proves that great barbecue isn’t bound by geography. Just bring your appetite—and maybe a to-go box.
48. West Virginia – Dem 2 Brothers And A Grill (Charleston)
What began as a roadside smoker has become Charleston’s most beloved barbecue destination. Founded by former NFL player Adrian Wright, Dem 2 Brothers combines street cred with soulful flavor.
Sticky ribs, smoky pulled pork, and classic sides like yams and cabbage bring together generations of home-cooked tradition. Wright’s Memphis-style sauce ties it all together with tangy sweetness.
The vibe is always welcoming, and the plates always packed. Whether dining in or grabbing takeout, locals agree: nobody does it better in the Mountain State.
49. Wisconsin – Double B’s BBQ (West Allis)
In beer-loving Milwaukee suburbs, Double B’s BBQ delivers Southern smoke with Midwestern charm. It’s the real deal, run by a husband-and-wife duo with pitmaster passion.
Hickory-smoked ribs are the star, served dry with sauce on the side so the bark can shine. Brisket, pulled pork, and spicy sausage round out a meaty, satisfying lineup.
The laid-back vibe and friendly service make every visit feel like home. With daily specials and pit-to-plate freshness, Double B’s is where Wisconsin turns for true, soulful barbecue.
50. Wyoming – HQ BBQ (Evansville)
In a converted gas station outside Casper, HQ BBQ has become a smoky stronghold for Western-style cue. The aroma alone draws in curious travelers and loyal locals alike.
Their hickory-smoked ribs are sweet-tea brined and lacquered with flavor, while sliced brisket plates serve up Texas tradition with Wyoming grit. Don’t miss the housemade spicy Memphis sauce.
Warm service, hearty sides, and rustic atmosphere make this a must-stop for BBQ lovers crossing the Cowboy State. HQ may stand for headquarters, but around here it also means high quality.
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